This Homemade Goulash is a one-pot meal that’s been a family favorite of ours for years. It’s quick to make, the pasta cooks right in the sauce, and the leftovers are great for meal prep. Ground beef, tomatoes, and macaroni with a cheesy tomato sauce, and it goes perfectly with garlic bread and a salad.
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Weeknights are crazy around here sometimes, and if I’m not on the ball with meal planning it is easy to want to reach for the phone and order something for take-out. We all know that take-out options are expensive and often leave a lot to be desired in quality by the time you get them home,
How to make goulash
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this goulash recipe, you will need the following ingredients:
- olive oil
- lean ground beef
- salt
- Italian seasoning
- pepper
- garlic powder
- onion powder
- yellow onion, diced
- red bell pepper, diced
- garlic, minced
- tomato paste
- beef broth
- diced tomatoes with juice
- tomato sauce
- elbow macaroni, uncooked
- shredded cheddar cheese
If you don’t have elbow macaroni, you can use any small pasta shape like shells or rotini, just check the package for cooking time and adjust as needed. Ground turkey works instead of beef, and any color bell pepper is fine if you don’t have red.
Cooking goulash
Goulash is a simple recipe that can be made in just a few steps. Here is how to make it.
Use a large stock pot, Dutch oven, or any deep, wide pot, so you have enough room to stir after adding the pasta.
Heat the pot over medium-high heat, then add olive oil, ground beef, salt, Italian seasoning, pepper, garlic powder, onion powder, diced onion, and diced red bell pepper. Brown the meat, breaking it up as it cooks. If there’s extra grease, drain it off, but with lean beef, you might not need to.
Add the garlic and sauté for 30-45 seconds, until fragrant.
Stir in the tomato paste, then lower the heat to medium-low and cook for 2-3 minutes, stirring often. This helps remove the raw tomato taste and makes the sauce richer.
Add the beef broth, diced tomatoes with their juice, tomato sauce, and uncooked macaroni. Stir everything well, lower the heat to a gentle simmer, and cover the pot.
Cook for 8-10 minutes, stirring every few minutes and scraping the bottom so nothing sticks, until the pasta is al dente. Thick tomato sauce and dry pasta can burn on the bottom, so keep stirring. If the sauce seems too soupy near the end, open the lid for the last few minutes to help it thicken.
Take the pot off the heat and stir in the cheddar cheese, adding half a cup at a time until it melts into the sauce. Taste and add more salt and pepper if needed, since canned tomatoes and broth can have different amounts of sodium.
Serve hot with garlic bread and a salad.
Leftovers
Keep leftover goulash in a covered container in the fridge for up to four days. The pasta will absorb some sauce as it sits, so add a little beef broth or water when reheating on the stove or in the microwave.
Always use your best judgment with leftovers. If anything looks or smells off, it’s best not to eat it.I hope y’all enjoy this homemade American goulash recipe! Let me know if you try it.
More Recipes Like This
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- Chicken Pasta Bake
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Homemade Goulash Recipe
This homemade goulash cooks in one pot and is a family favorite! Easy to make, comes together quickly, and works really well for meal prep, too!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 medium yellow onion diced
- 1/2 red bell pepper diced
- 3 cloves garlic minced
- 6 ounce can tomato paste
- 2 cups beef broth
- 15 ounce can diced tomato with juice
- 15 ounce can tomato sauce
- 1 pound elbow macaroni uncooked
- 2 cups shredded cheddar cheese
Instructions
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In a large stock pot over medium-high heat, add the olive oil, ground beef, seasonings, diced onion, and diced red bell pepper.
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Brown the meat, breaking it apart as it cooks. Remove any excess grease from the pan if needed.
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Add the garlic to the meat mixture and saute for 30-45 seconds, until fragrant.
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Add the tomato paste, stir to combine, and reduce the heat to medium-low. Cook, stirring frequently, for 2-3 minutes.
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Add the beef broth, diced tomatoes, tomato sauce, and macaroni. Reduce the heat to a low simmer.
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Cook for 8-10 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom, until the pasta is al dente.
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Remove from the heat and stir in the cheddar cheese 1/2 cup at a time, stirring to incorporate it into the sauce. Taste and add additional salt and pepper if necessary.
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Serve hot with some garlic bread and a salad.
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