Savor classic comfort with this Delicious Goulash Recipe, a hearty blend of ground beef, pasta, and tomato sauce.
My uncle hitchhiked to Alaska back in the 1970s when that was a thing (and was considered safe). We didn’t see him very often, but when we did, he wrapped us up in his burly arms and gave us the bear-huggiest hug we had ever experienced. This dish is the culinary equivalent. With ground beef, onions, and macaroni cooked in a tasty tomato sauce, this dish tastes like love. It’s a cold-weather favorite in our house, along with Beef Stew and Lasagna Roll-Ups. I love its versatility—I can swap out the meats, go vegetarian, or use whatever noodles I have in the pantry.
Leftovers taste just as good as the first round, and there’s nothing better than curling up with a bowl of goulash in front of a fire and feeling the warmth in my toes and in my stomach.
Why You Will Love This Recipe
You’ll love this one-pot dish because it’s easy to make and stores well. You can make a double batch and share it with friends—or give some to that family who moved in next door and make new friends. Plus, the smells of this simmering dish will fill your whole house and set your mouth to watering, creating some great taste-bud anticipation.
Ingredients
- 2 TBSP olive oil
- 1 pound ground beef
- 1 onion (diced)
- 2 cloves garlic (crushed)
- 1 14 oz can crushed tomato
- 1 14 oz can tomato purée
- 2 tsp dried Italian herbs
- 1 tsp paprika
- 2 TBSP Worcestershire sauce
- 2 cups beef stock
- Salt and pepper
- 1 pound macaroni
- 1 cup cheddar cheese (grated)
- 2 TBSP parmesan (grated)
How to Make – The Steps
Step 1: In a large pot over medium heat, drizzle in the olive oil and then scatter in the diced onions and ground beef. Use a spatula or a wooden spoon to break up the beef and cook until it is all browned.
Step 2: Once the beef is browned add in the garlic, crushed tomato, tomato purée, herbs, paprika, pepper, and Worcestershire sauce. Give it a good stir and let it cook together for 5 minutes.
Step 3: Pour in the macaroni and the beef stock; stir again and cook for 5-8 minutes until the sauce is boiling, then turn down your heat to low, close the lid of the pot, and let it simmer for 15-20 minutes until all the water has absorbed and the pasta is cooked.
Step 4: Take off the heat and stir in ¾ of the cheddar. Taste it to see if the dish needs some salt, and then top with the rest of the cheddar and the Parmesan and serve.
Top Tips For a Perfect Goulash
- For the best combination of flavor and nutrition, choose lean, high-quality ground beef
- You might be tempted to skip sautéing the onions and browning the beef—but don’t! This step will add a delicious depth of flavor to the dish.
- Feel free to experiment with other spices like thyme or caraway seeds.
- Taste-test your pasta to monitor it so it’s just like the bed Goldilocks chooses: just right. Not too hard, not too soft.
FAQs
Sure. Leave the ground beef at the store and use some plant-based substitutes or lentils instead. Jazz it up with extra veggies like bell peppers and zucchini.
Absolutely! Work that goulash magic in a slow cooker by letting the ingredients simmer on low throughout the day.
This recipe recommends the popular macaroni, but you can use penne, rotini, or shells. You just want a shape that will hold the sauce.
Of course. Ground poultry is a good, health-conscious swap.
Serving Suggestions
Serve this goulash with some warm, freshly baked bread for dipping into the sauce. Add a vibrant green salad and pair it with a full-bodied red wine like Merlot or Zinfandel.
Make Ahead and How to Store
This dish is perfect for the chef who likes to prep ahead. You can make and store the goulash for up to four days before serving—or keep it as leftovers. When it’s time to eat, warm the goulash in a saucepan on medium heat and stir occasionally. If you’re in a rush, you can use the microwave. If it seems a bit thick, add a splash of beef stock or just some water.
Goulash Recipe
Ingredients
- 2 Tbsp olive oil
- 1 pound ground beef
- 1 onion diced
- 2 cloves garlic crushed
- 1 14 oz can crushed tomato
- 1 14 oz can tomato purée
- 2 tsp dried Italian herbs
- 1 tsp paprika
- 2 Tbsp Worcestershire sauce
- 2 cups beef stock
- salt and pepper
- 1 pound macaroni
- 1 cup cheddar cheese grated
- 2 Tbsp parmesan grated
Instructions
- In a large pot over medium heat, drizzle in the olive oil and then scatter in the diced onions and ground beef. Use a spatula or a wooden spoon to break up the beef and cook until it is all browned.
- Once the beef is browned, add in the garlic, crushed tomato, tomato purée, herbs, paprika, pepper, and Worcestershire sauce. Give it a good stir and let it cook together for 5 minutes.
- Pour in the macaroni and the beef stock. Stir again and cook for 5-8 minutes until the sauce is boiling, then turn down your heat to low, close the lid of the pot, and let it simmer for 15-20 minutes until all the water is absorbed and the pasta is cooked.
- Take off the heat and stir in ¾ of the cheddar taste it and see if it needs some salt and then top with the rest of the cheddar and the Parmesan and serve.
