Growing up, I ate goulash often. Both of my grandmothers made their own versions, and each one was equally delicious. Now I serve my own variation of the dish, and it always brings back warm memories. And even though it’s a classic ground beef recipe and comfort food, I personally think that goulash is always in style. It’s the kind of meal that’s great for busy weeknights, easy to customize, and even better as leftovers the next day.
What Is Goulash?
Goulash is a hearty, meat-based dish that originated in Hungary. Traditional Hungarian goulash, known as gulyás, is made with chunks of slow-cooked beef, onions, and paprika in a savory broth that sometimes contains potatoes or vegetables. It’s typically served as a stew and is loved for its rich, savory flavor.
American goulash, also sometimes referred to as American chop suey, is more of a pasta dish, featuring ground beef, tomatoes, and macaroni noodles. My version is definitely more of an American goulash recipe, and is meant to be a quick, one-pot comfort food that’s budget-friendly and ideal for families. I like to think of it as a cross between beef stew and hamburger helper.
Reasons I Love This Dish
Short prep time: Thanks to the use of canned veggies, the only real prep work I have to do is dice an onion and chop two cloves garlic. Then, I simply brown the meat, combine the ingredients, and let them simmer away. From start to finish, the entire dish is ready to eat in about 40 minutes.
Satisfying weeknight dinner: With protein, carbs, and veggies, this easy goulash recipe is a filling family favorite dinner full of delicious savory flavors.
Made in one pan: All the ingredients cook in one skillet, which means quick prep and fewer dishes to clean later.
Meal prep-friendly: Leftovers store and freeze well, making this a great option for quick meal prep. I often make a double batch to freeze for those nights when I’m in a rush to get dinner on the table and thank myself later when all I have to do is thaw and reheat it.
Ingredients To Gather
Keeping with tradition, this goulash recipe comes together with simple ingredients I almost always have in my kitchen. Plus, it’s easy to customize with whatever pasta or veggies I have on hand. Here are the key components:
- 1 pound ground beef: I always keep quality ground beef in my freezer because it’s versatile, budget-friendly, and a great source of protein. It also contains many essential nutrients, such as zinc, iron, and B vitamins. I tend to use 90/10 or 93/7 lean ground beef to reduce the amount of saturated fat.
- Tomato-based ingredients: Tomato paste, diced tomatoes, and tomato sauce create a savory sauce. I use low-sodium varieties, so I have more control over the saltiness of the dish.
- Beef broth: This savory liquid thins the sauce without diluting the flavor and adds enough liquid to cook the pasta. I use low-sodium beef broth most often.
- Corn: I keep frozen corn stashed in my freezer. It adds subtle sweetness and satisfying texture to this goulash, along with a little extra insoluble fiber.
- Italian seasoning: A great all-around spice, this blend contributes a savory, herbaceous taste while keeping the ingredient list short.
- Elbow macaroni: Elbow macaroni is my go-to for goulash, and I use 2 cups, which is half of a typical 16-ounce box of pasta. Also, any smaller shapes like penne, farfalle, rotini, or bow tie pasta will work.
Find the ingredient list with exact measurements in the recipe card below.
How To Make Goulash (Step-By-Step)
Here’s how I make beef goulash in one pot in under an hour:
- Sauté the aromatics: Heat oil in a large skillet, Dutch oven, or large pot on the stovetop, add the onions and garlic, and cook just until they begin to soften, stirring occasionally to promote even cooking.
- Brown the beef: Add the ground beef, and cook, breaking the mixture into pieces, until it’s no longer pink.
- Combine and simmer: Stir in the tomato paste, diced tomatoes, tomato sauce, broth, and Italian seasoning, and bring the mixture to a simmer.
- Cook the pasta: Next, stir in the dry uncooked pasta and the frozen corn. Cover the skillet, and cook until the pasta is al dente, which takes 10 to 15 minutes. I like to stir it from time to time to prevent the pasta from clumping together or sticking to the bottom.
- Serve: When the pasta is tender, remove the pan from the heat, and season with salt and black pepper. I always add a sprinkle of fresh parsley for a pop of brightness, but it’s optional. Serve warm, then let the leftovers cool completely before storing.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Add Extra Veggies, Protein, Or Top With Cheese
One of my favorite things about this goulash recipe is that once I have the basics (beef, tomatoes, and pasta), there’s really no right or wrong way to make it. For instance, I often sneak in any veggies I have on hand, such as red or green bell peppers or green beans, for extra fiber and important nutrients, like vitamin A and vitamin C.
Instead of plain beef broth, sometimes I use purchased bone broth, or my homemade bone broth, to add a bit more protein and depth of flavor. And it’s easy to swap the ground beef for ground turkey, if that’s what I have instead. I’ve even switched up the flavor by including different herbs and spices like oregano, bay leaves, or red pepper flakes, or adding a splash of Worcestershire sauce for a richer, more old-fashioned goulash taste.
My family never added cheese growing up, but I see many variations with shredded cheddar cheese sprinkled on top before serving. I think it would make a tasty addition and even provide a boost of calcium.
Make It Gluten Free
For gluten-free goulash, opt for gluten-free elbow macaroni noodles instead of regular pasta noodles, then adjust the cooking time as needed. I find that gluten-free noodles typically don’t take quite as long to cook, as they soften up a bit faster.
How To Serve
Personally, I think this goulash recipe is best paired with a side of crusty bread or garlic bread to soak up all the leftover sauce. For a well-rounded meal, I might add a side of steamed broccoli, sautéed green beans, or a quick spinach salad.
Storage Directions
Store the cooled goulash in an airtight container in the fridge for up to 4 days. Or, freeze it for up to 3 months (it freezes well, in my experience). Then, transfer it to the fridge the night before, so it can thaw.
To reheat, warm individual portions in the microwave. Or, heat a large pot on the stovetop over medium-high heat, adding a splash of broth to freshen and loosen it back up.
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Goulash Recipe
Make a hearty American goulash recipe in one skillet for a savory, filling, comfort food meal. This recipe is quick, easy, and a well-rounded source of protein, carbs, and veggies. It’s a great choice for family friendly weeknight dinners and meal preps.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 small yellow onion, finely chopped (~1 cup)
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 2 tablespoons tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 ½ cups low-sodium beef broth
- 1 ½ teaspoons Italian seasoning
- 2 cups dry elbow macaroni
- 2 cups frozen corn
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- Optional garnish: finely chopped fresh parsley
Instructions
- In a large skillet over medium heat, add the oil. After heating for about 30 seconds, swirl the skillet to coat the bottom. Add the onion and garlic, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef and heat, using a spatula to break up the meat as it cooks, until no longer pink, about 5 minutes.
- Add the tomato paste, diced tomatoes, tomato sauce, broth, and Italian seasoning; stir to combine. Bring the mixture to a simmer.
- Once the mixture is simmering, stir in the pasta and frozen corn. Cover, and continue to simmer until the pasta is al dente, stirring occasionally. This will take 10-15 minutes, depending on the pasta type.
- Remove from heat. Add the salt and pepper, then taste and adjust seasonings as desired. NOTE: The goulash will thicken as it sits and cools slightly.
- If desired, garnish with fresh parsley before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Notes
– Make this dish gluten-free by using gluten-free elbow macaroni noodles.
– Increase the protein and depth of flavor by using store-bought bone broth or homemade bone broth.
– Feel free to include any additional chopped veggies (add them with the onion and garlic).
– May top with shredded cheese before serving, if desired.
Nutrition Information
- Serving Size: ⅙ of the recipe or about 1 ⅔ cups
- Calories: 375
- Fat: 11 g
- (Sat Fat: 4 g)
- Sodium: 625 mg
- Carbohydrate: 45 g
- (Fiber: 5 g
- Sugar: 9 g)
- Protein: 24 g
- Cholesterol: 49 m
Dietary
The photos in this blog post were taken by Rachel Cook of Half Acre House.
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