Name: Only Goulash You'll Ever Need
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 2 cups elbow macaroni (uncooked); 1 medium yellow onion, chopped; 3 cloves garlic, minced; 2 cups tomato sauce; 1 can (14.5 oz) diced tomatoes; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 2 bay leaves; 1 teaspoon paprika; 1 teaspoon Italian seasoning; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 2 tablespoons fresh parsley (optional); 1/2 cup shredded cheddar cheese (optional)

I grew up eating this classic American goulash, and I’ve made it so many times I could probably do it in my sleep. It’s one of those dishes that immediately feels like home — warm, hearty, and just the right kind of messy. The kind of meal that gets better with every bite and makes you go back for seconds (or thirds). Whether it’s for a weeknight dinner or a cozy weekend comfort meal, this goulash never fails me.

What I love most about it is its simplicity. A few pantry staples, ground beef, and elbow macaroni come together in a magical way — rich, meaty, saucy, and perfectly spiced. It’s fast, forgiving, and incredibly filling. I’ve passed this recipe to friends, neighbors, and anyone who’s asked for it after just one bite. And now, I’m passing it on to you.

Why You’ll Love This Goulash

Total comfort food: Warm, rich, and soul-satisfying with every bite.
Budget-friendly: Uses simple, affordable ingredients that stretch a long way.
One-pot magic: Easy cleanup and fast prep — ideal for busy weeknights.
Family-approved: Even the picky eaters go back for more.
Make-ahead & freezer-friendly: It reheats like a dream.

What Type of Pasta Works Best for Goulash?

Elbow macaroni is the gold standard when it comes to American goulash — its curved shape traps the savory meat sauce perfectly in each bite. That said, I’ve tried this recipe with other small pasta shapes like cavatappi, shells, and even rotini in a pinch. They all hold up well, but elbow macaroni gives it that classic look and texture everyone expects.

If you prefer a bit more bite, opt for al dente cavatappi — it adds a twist (literally) to the dish. Just be mindful of cooking times, since overcooked pasta can turn mushy when simmered in the sauce. Stick with short, sturdy shapes and you’ll be good to go.

Options for Substitutions

While I’m loyal to the original version, there’s plenty of room to customize this goulash based on what’s in your fridge or pantry:

Ground Beef: Swap with ground turkey, chicken, or even plant-based crumbles if you want a leaner or vegetarian option.
Tomato Sauce: Crushed tomatoes, marinara, or even a jar of spaghetti sauce can work just as well.
Bell Peppers: Add green or red peppers for extra texture and a hint of sweetness.
Pasta: Gluten-free pasta works great if you’re avoiding wheat — just watch the cooking time.
Cheese: Stir in shredded cheddar or top with parmesan before serving for an extra comforting touch.
Seasonings: Add smoked paprika or Italian herbs to tailor the flavor to your liking.

Feel free to experiment — this dish is very forgiving and easy to make your own.

Ingredients for This Goulash

Ground Beef
This is the heart of the dish, giving it that rich, meaty base that makes each bite hearty and filling. I usually go with 80/20 for a good balance of flavor and fat.
Elbow Macaroni
The classic pasta choice for goulash — it holds the sauce perfectly and has the ideal texture for a one-pot meal.
Yellow Onion
Chopped onion adds depth and natural sweetness to the sauce as it cooks down with the beef.
Garlic
Fresh minced garlic gives the sauce a fragrant, savory kick that makes the flavor pop.
Tomato Sauce
Smooth and rich, it’s the backbone of the sauce that ties everything together.
Diced Tomatoes
They add texture and brightness to the sauce, breaking up the richness of the beef.
Beef Broth
Infuses the dish with even more savory flavor and helps the pasta cook right in the pot.
Worcestershire Sauce
Adds that signature umami punch — a secret weapon that deepens the overall taste.
Bay Leaves
They bring subtle aroma and complexity to the simmering sauce — just remember to remove them before serving.
Paprika & Italian Seasoning
These spices round out the flavor profile, making it warm, herby, and comforting.
Salt & Black Pepper
Essential for bringing out all the other flavors in the pot.
Fresh Parsley (Optional)
Sprinkled on top for a fresh, colorful finish — totally optional but always welcome.

Step 1: Brown the Ground Beef

Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it’s browned and no longer pink. Drain excess fat if needed.

Step 2: Add Onions and Garlic

Once the beef is browned, stir in the chopped onions and cook until they’re soft and translucent — about 3–4 minutes. Then add the minced garlic and sauté for another minute until fragrant.

Step 3: Build the Sauce

Pour in the tomato sauce, diced tomatoes (with their juice), beef broth, and Worcestershire sauce. Stir well, then add the bay leaves, paprika, Italian seasoning, salt, and black pepper. Mix to combine all those beautiful flavors.

Step 4: Simmer the Sauce

Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for 15–20 minutes. This allows the flavors to deepen and the sauce to thicken slightly.

Step 5: Add the Pasta

Stir in the uncooked elbow macaroni and cover the pot. Let it simmer gently for 12–15 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the sauce.

Step 6: Final Touches

Remove the bay leaves. If desired, stir in a handful of shredded cheese or sprinkle parsley on top. Taste and adjust seasoning with more salt or pepper if needed.

Step 7: Serve and Enjoy

Scoop generous portions into bowls and serve hot. It’s ready to devour just like that — no extra steps required!

How Long to Cook the Goulash

The beauty of this goulash recipe is how quickly it comes together without sacrificing flavor. Here’s the basic breakdown:

Browning the beef and sautéing veggies: 8–10 minutes
Simmering the sauce: 15–20 minutes
Cooking the pasta in the sauce: 12–15 minutes

So in total, you’re looking at about 35 to 45 minutes from start to finish. It’s a great choice when you need something hearty on the table fast but still want that “slow-cooked” comfort feel.

Tips for Perfect Goulash

Use a deep, wide pot: A Dutch oven or large soup pot gives you room to stir everything without spills.
Don’t overcook the pasta: Keep a close eye during the last few minutes — overcooked macaroni will get too soft.
Let it rest a few minutes before serving: This allows the pasta to soak up more sauce and thicken slightly.
Adjust the seasoning at the end: Once it’s done, taste it and tweak the salt or spices to your preference.
Add cheese for extra richness: A little shredded cheddar stirred in at the end makes it ultra-creamy and indulgent.
Want a kick? Add a pinch of crushed red pepper flakes while sautéing the garlic.

Watch Out for These Mistakes While Cooking

Using too much liquid: The pasta cooks right in the sauce, so adding too much broth or water can make the dish soupy rather than hearty. Stick to the amounts listed — they’re just right.
Skipping the simmer: That 15–20 minute simmer isn’t just a placeholder. It’s where all the flavors deepen and come together — don’t rush it.
Not seasoning as you go: Adding salt only at the end can leave the dish flat. Taste as you cook and adjust to build layers of flavor.
Overcooking the pasta: The pasta continues to soften even after you turn off the heat. Keep it slightly firm (al dente) to avoid mushy goulash.
Forgetting to remove the bay leaves: It’s a small step, but biting into a bay leaf is never fun — make sure they’re out before serving.
Using lean ground beef without fat: While lean meat works, using 80/20 ground beef adds flavor and richness. If you go lean, consider adding a splash of olive oil for balance.

What to Serve With Goulash?

Garlic Bread

The saucy, savory goulash loves a slice of crusty garlic bread to soak it all up.

Green Salad

A crisp side salad with a tangy vinaigrette balances the richness of the goulash perfectly.

Steamed Green Beans

Light, fresh, and easy — they add a healthy green bite to round out the plate.

Cornbread Muffins

Slightly sweet and crumbly, cornbread is a comforting side that pairs beautifully with this dish.

Pickles or Pickled Veggies

The acidity cuts through the meatiness of the goulash and brightens up the flavors.

Sautéed Spinach or Kale

These quick greens add color and nutrition without overpowering the main dish.

Mashed Potatoes

For the ultimate comfort combo, scoop the goulash right on top of creamy mashed potatoes.

Roasted Brussels Sprouts

Caramelized and crispy, they add a slightly bitter contrast that works well with tomato-based dishes.

Storage Instructions

One of the best things about this goulash is how well it keeps. Leftovers are just as satisfying (if not more), and they make for excellent lunches or lazy-night dinners.

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors actually improve as they sit.
Freezer: Freeze cooled goulash in individual portions or a large freezer-safe container for up to 3 months. For best results, undercook the pasta slightly before freezing so it doesn’t turn too soft when reheated.
Reheating: Reheat in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce. You can also microwave it in 1-minute intervals, stirring between each round.

Estimated Nutrition

These numbers are based on a generous single serving out of six total:

Calories: ~450
Protein: 28g
Carbohydrates: 42g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 65mg
Fiber: 4g
Sugar: 6g
Sodium: 720mg

Note: Nutritional values can vary depending on ingredient brands and portion size.

Frequently Asked Questions

Can I make this goulash ahead of time?

Absolutely. It’s a great make-ahead meal. Just store it in the fridge and reheat when ready. The flavors deepen as it sits, making it even tastier the next day.

What kind of meat can I use instead of ground beef?

Ground turkey, chicken, or even sausage work well. For a vegetarian option, use lentils or meatless crumbles.

Can I cook the pasta separately?

You can, but one of the perks of this recipe is that the pasta cooks right in the sauce, absorbing all the flavor. If you do cook it separately, reduce the broth by half.

Is this the same as Hungarian goulash?

Nope. Hungarian goulash is more of a stew with chunks of beef and paprika as the star spice. This version is the American-style comfort food version — totally different but just as cozy.

Can I freeze the leftovers?

Yes, it freezes very well. Just cool it completely before freezing, and reheat with a splash of broth or water to loosen the sauce.

How can I make it spicier?

Add crushed red pepper flakes, a diced jalapeño, or a splash of hot sauce during cooking to dial up the heat.

Can I double the recipe for a crowd?

Absolutely. Just use a large enough pot, and you’re good to go. This is a crowd-pleaser at potlucks, family gatherings, or even meal prepping for the week.

Do I have to use elbow macaroni?

Not at all. Any short pasta like rotini, penne, or shells will work. Just adjust the cook time slightly depending on the shape.

Conclusion

This truly is The Only Goulash You’ll Ever Need. It’s hearty, budget-friendly, and brings serious comfort to the table with minimal effort. Whether you’re cooking for a crowd or feeding your family on a busy weeknight, this one-pot wonder never disappoints. It’s familiar, flavorful, and endlessly flexible — the kind of recipe you’ll reach for again and again. Save it, share it, and most importantly, enjoy every spoonful.