Easy Goulash Recipe

If you’re on the hunt for a cozy, one-pot dinner that’s as easy as it is delicious, this goulash recipe is about to be your new go-to. There’s something special about a dish that brings together simple ingredients in such a comforting way, and this American-style goulash does exactly that. It’s hearty, savory, and full of flavor from the perfectly seasoned beef, tender pasta, and a rich tomato-based sauce. Plus, it’s all made in one pot—fewer dishes to wash, which is always a win!

this RECIPE

A little backstory on goulash

Goulash has roots in Hungarian cuisine, where it originally started as a thick, stew-like dish filled with meat, vegetables, and paprika. However, the American version has evolved into something a bit different but no less comforting. Known for its simplicity, American goulash usually skips the paprika and instead uses ingredients that are common in any pantry: ground beef, tomatoes, pasta, and some basic seasonings. Over the years, this dish has become a classic comfort meal for families across the U.S., especially because it’s so easy to throw together on busy weeknights. Think of it as a flavorful mix between a pasta dish and a stew.

Ground beef and friends: let’s talk ingredients

• Ground beef: The heart of this dish, ground beef adds a rich, meaty flavor that’s hard to beat. I like to use lean ground beef to keep the dish from getting too greasy, but if you prefer a slightly fattier blend for added flavor, go for it. Just make sure to drain the excess fat.
• Yellow onion: Onions bring a mild sweetness that complements the beef and tomatoes. If you’re out of yellow onions, white onions or even shallots can work in a pinch.
• Garlic: Fresh garlic adds depth and an aromatic note to the dish. If you’re short on time, pre-minced garlic will do, but I find that freshly chopped cloves have a stronger, more vibrant flavor.
• Canned diced tomatoes and tomato sauce: These two tomato products provide the base for the sauce, adding a mix of textures and flavors. The diced tomatoes give little bites of tomato goodness, while the sauce coats the pasta beautifully.
• Worcestershire sauce: This ingredient is the secret to a little “oomph” in the flavor department. It adds a subtle umami depth that makes this goulash taste like it’s been simmering for hours.
• Italian seasoning blend: This blend of herbs—usually basil, oregano, rosemary, and thyme—brings a nice herby element. If you don’t have a pre-made Italian seasoning blend, a mix of whatever dried herbs you have on hand will work.
• Seasoned salt: This is a quick way to add both saltiness and a bit of extra flavor. Regular salt will work too, though you may need to add a little more to get the taste right.
• Elbow macaroni: Classic, and for good reason! This small pasta shape is perfect for soaking up all the flavors. If you’re in a pinch, any small pasta shape like shells or rotini can work as a substitute.

Kitchen gear: what you need (and what you can totally skip)

To keep things easy, all you really need is a good Dutch oven or a large saucepan. The Dutch oven’s heavy bottom makes it perfect for evenly cooking the beef and simmering everything without any hot spots. If you don’t have one, any large pot with a lid will work just fine. You’ll also want a wooden spoon or spatula to stir everything as it cooks. Beyond that, just your usual kitchen knife and cutting board to chop up the onion and garlic. And that’s it—no need for fancy gadgets here!

Step-by-step: making easy goulash without the fuss

1. Brown the beef: Start by heating your Dutch oven or large saucepan over medium heat. Add the ground beef and cook it, breaking it up with your spoon as it browns. You’ll know it’s done when there’s no more pink visible. At this point, drain the grease from the pot. This step keeps the dish from getting too oily and ensures a cleaner, tastier sauce.
2. Add the aromatics: With the beef still in the pot, toss in the chopped onion and garlic. Stir them around with the beef and let them cook for about 3 minutes. You want the onions to soften and the garlic to get fragrant. (Quick tip: keep an eye on the garlic; you don’t want it to burn, or it’ll add a bitter taste.)
3. Build the sauce: Pour in the diced tomatoes, tomato sauce, and water. Give everything a good stir to combine. Then, add the Worcestershire sauce, Italian seasoning, and seasoned salt. This is where the goulash starts to smell amazing! Bring the mixture up to a boil.
4. Cook the pasta: Once the sauce is bubbling, add the elbow macaroni. Stir it well to make sure all the pasta is submerged. Now, reduce the heat to medium-low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking. You’ll know it’s done when the pasta is tender and the sauce has thickened up.
5. Serve and enjoy: Take the pot off the heat, give everything one last stir, and taste for seasoning. Serve it up hot, right out of the pot!

Mix it up: fun variations and substitutions

• Vegetarian twist: Swap the ground beef with your favorite plant-based ground “meat” or even finely chopped mushrooms for a meat-free version that’s still hearty and satisfying.
• Gluten-free option: Substitute the elbow macaroni with gluten-free pasta. Just keep in mind that gluten-free pasta may cook faster, so check it a bit earlier to prevent overcooking.
• Spicy kick: If you like your goulash with a bit of heat, add a pinch of red pepper flakes or a few dashes of hot sauce along with the other seasonings.
• Cheesy goulash: For a creamier, richer texture, stir in a cup of shredded cheddar or mozzarella cheese just before serving. The cheese will melt right into the sauce and make the dish even more comforting.
• Loaded with veggies: Feel free to add some extra nutrition by tossing in veggies like diced bell peppers, zucchini, or even spinach. Add them along with the onions and garlic, and they’ll cook down nicely in the sauce.

Serving suggestions: make it feel special

To serve this goulash, ladle it into bowls for a warm, hearty meal that’s perfect on a chilly evening. For a nice presentation, sprinkle some fresh chopped parsley or a little shredded cheese on top. This goulash also pairs wonderfully with crusty bread to mop up the sauce. If you’re in the mood for sides, a simple green salad or steamed green beans add a light, fresh contrast to the richness of the goulash.

Pair it with these beverages

I love serving this goulash with a refreshing glass of iced tea or sparkling water with a slice of lemon. The acidity in the lemon helps cut through the richness of the sauce. Another great option is an old-fashioned ginger ale, which has a warm spiciness that complements the savory flavors. Or, if it’s a chilly night, a mug of hot apple cider adds a cozy, autumnal vibe to the meal.

Leftovers? Here’s how to store and reheat

If you end up with leftovers, let the goulash cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for about 3-4 days. When you’re ready to reheat, you can do so in the microwave or on the stovetop. Just add a splash of water or broth to loosen up the sauce, as the pasta will have absorbed a lot of the liquid. Goulash also freezes well! Portion it into freezer-safe containers and freeze for up to 3 months. When reheating from frozen, thaw overnight in the fridge first for best results.

Need to feed a crowd? Here’s how to scale the recipe

This recipe serves about 6, but it’s easy to scale up if you’re feeding a larger group. Just double the ingredients and use a large enough pot to accommodate everything. One thing to watch out for is the cooking time—if you’re making a much larger batch, the pasta may take a little longer to cook, so keep an eye on it and stir more frequently to prevent sticking.

Troubleshooting tips to make your goulash perfect

• Pasta too soft? If your pasta gets a bit mushy, it might be because it cooked too long. Try checking the goulash a few minutes earlier next time, as pasta can vary in cooking time.
• Too thick? If your goulash feels too thick, stir in a bit of water or broth to thin it out to your liking.
• Needs more flavor? Adjust the seasonings! Sometimes a little extra salt or Worcestershire sauce can bring out the flavors beautifully.

Give it a try and make it your own!

This easy goulash recipe is all about comforting flavors and flexibility, so don’t be afraid to experiment with ingredients to suit your taste. Whether you’re looking for a quick weeknight dinner, a meal to feed a crowd, or just a warm, hearty bowl of something cozy, this goulash has got you covered. I hope it becomes a staple in your kitchen like it has in mine!

FAQs

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well here and can make the dish a bit lighter. Just keep in mind that turkey has a milder flavor, so you might want to add a bit more seasoning.

2. Can I add cheese to this recipe?
Yes! A handful of shredded cheddar or mozzarella stirred in at the end is delicious and adds a creamy texture.

3. What if I don’t have Worcestershire sauce?
You can use soy sauce or even a dash of balsamic vinegar as a substitute. Both add that umami depth.

4. Can I make this dish ahead of time?
Definitely. The flavors actually get better as they sit. Just reheat with a splash of water or broth.

5. Is there a way to make this spicier?
For a kick, add red pepper flakes, a few dashes of hot sauce, or even some chopped jalapeño when you add the onion and garlic.

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