Introduction
There are certain smells that act like a time machine, aren’t there? For me, the rich, savory scent of simmering tomato and paprika instantly snaps me back to the hectic, comforting chaos of weeknights in Queens. When I first encountered what folks call Easy Goulash, or sometimes old fashioned goulash, it felt less like a new recipe and more like a long-lost cousin to some of the hearty, budget dinners my mom used to stretch for our family.
The truth is, like many of the foundational dishes we share here on MisterRecipes, this recipe for quick and easy goulash with ground beef is built on necessity, ingenuity, and a whole lot of love. It’s the kind of meal that doesn’t demand perfection, only presence. Unlike its European counterpart, this Americanized version is pure, delicious shorthand, combining pantry staples like ground beef, elbow macaroni, and robust tomato flavors into a single, satisfying pot.
It’s a lifesaver on Tuesday nights when Lena and I realize the twins, Aria and Kai, have completely depleted their energy reserves and dinner needs to be ready now. We all need that soul-hugging, deeply flavorful dish that feels like a blanket on a cool evening. This recipe isn’t fussy, but it delivers flavor miles beyond its simplicity. It’s the perfect answer for a home-cooked meal that tastes complex but takes less than 30 minutes of active cooking. Let’s make some memories, one pot at a time.
Table of Contents
Why You’ll Love This Easy Goulash
When I develop a recipe for MisterRecipes, especially a comfort classic like this, I have three goals: flavor, speed, and affordability. This easy goulash recipe hits the trifecta, making it an essential arrow in any home cook’s quiver. It’s a family goulash recipe that truly caters to everyone, from the pickiest toddler to the working adult needing a satisfying meal.
- It’s a One Pot Goulash Wonder: Fewer pots mean less cleanup. Everything, from browning the ground beef to simmering the pasta, happens in one large pot or Dutch oven. This is crucial for maintaining kitchen sanity on a busy weeknight.
- Budget-Friendly Comfort: This dish is inherently a great choice for a budget friendly goulash meal. Ground beef, pasta, and canned tomatoes are staples that are generally inexpensive and always filling. It’s honest food that provides maximum comfort without maximum cost.
- The Flavor is Deeply Satisfying: The secret depth comes from the combination of Italian seasoning, a hint of sugar to balance the acidity of the diced tomatoes and tomato sauce, and the essential touch of Worcestershire sauce. It’s savory, slightly sweet, and utterly addictive. The kids devour this, especially when I sneak in some finely diced green bell pepper.
- It’s Fast and Simple: This is a quick goulash, ready from start to finish in about 35 minutes, making it quicker than most takeout options. The most complicated step is chopping the onion, and even that can be done ahead of time. It really is an easy old fashioned goulash recipe designed for real life.
- Phenomenal Leftovers: Goulash, like chili or stew, often tastes even better the next day. The pasta continues to absorb the sauce, intensifying the flavors. It packs perfectly for lunch, offering a much-needed moment of homemade warmth in the middle of the workday. Speaking of quick lunches, if you love using ground beef for fast meals, you should check out my quick and easy ground beef taco recipe.
- Customizable for Any Palate: You can easily adapt this dish. Want more spice? Add chili flakes. Prefer turkey? Use ground turkey for beef. Need cheesy goodness? Stir in some shredded cheddar right before serving for that wonderful cheesy goulash pasta experience.
This beef goulash, truly a classic comfort food, tells a story of simple goodness. It’s a culinary hug, and isn’t that what we all need sometimes?
Ingredients for Easy Goulash
The beauty of this one pan american goulash lies in its reliance on kitchen basics. You likely have most of these items already!
- Ground Beef: 1.5 lbs, 80/20 blend is best for flavor, though 90/10 works great too.
- Aromatics: 1 large yellow onion, finely chopped, and 4 cloves of minced garlic.
- Vegetables: 1 green bell pepper, finely diced.
- Pasta: 2 cups (about 16 oz) elbow macaroni. Small shells or rotini can also be substituted.
- Oil: 2 tablespoons olive oil.
- The Tomato Base: One 28-oz can of crushed or diced tomatoes, and one 15-oz can of tomato sauce.
- Liquid: 3 cups beef broth (or water) plus an optional 1 cup water if needed for thickening.
- Flavor Boosters: 2 tablespoons Worcestershire sauce (this is key!), 1 teaspoon of dried Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of sugar (cut the acidity!).
- Optional Finisher: 1 cup shredded sharp cheddar cheese.
How to Make Easy Goulash
Making this American Goulash is wonderfully straightforward. It’s primarily about layering flavors and letting the pasta cook right in the sauce, which adds starches and creates that perfect, thick texture we crave.
Step-by-Step Instructions
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it up gently with a spoon. Season the beef lightly with a pinch of salt and pepper while it browns. Cook until no pink remains, about 5 to 7 minutes. Drain off any excess grease. This simple step is the foundation of the flavor for your quick goulash.
- Sauté the Aromatics: Reduce the heat to medium. Push the beef to one side of the pot and add the chopped onion and diced green bell pepper. Sauté them until the onion is translucent and the pepper begins to soften, about 5 minutes. Stir in the minced garlic and Italian seasoning; cook for just one minute until fragrant. The moment the garlic hits the pan, the kitchen starts smelling like home.
- Build the Sauce: Stir the beef, onions, and garlic mixture together. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, and the sugar. Add the remaining salt and pepper. If you are using a bay leaf, drop it in now. Bring the mixture to a strong simmer, allowing the flavors to marry for about 5 minutes.
- Add the Pasta: Stir in the elbow macaroni. Make sure it is fully submerged in the liquid. Bring the mixture back to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer.
- Simmer and Stir: Cook the goulash for 15 to 20 minutes, or until the pasta is tender (al dente). It is absolutely crucial to stir the pot every 5 minutes to prevent the pasta from sticking to the bottom. If the sauce becomes too thick before the pasta is cooked, add up to one additional cup of water or broth until you reach your desired consistency.
- Finish and Serve: Once the pasta is cooked, remove the bay leaf (if you used one). Taste and adjust seasonings – often, a little extra salt or pepper makes all the difference. If you desire a cheesy goulash pasta finish, stir in the shredded cheddar cheese until melted and creamy. Ladle the hot easy goulash into bowls and serve immediately. Trust me, the sheer satisfaction of that first bite of this family goulash recipe is unmatched.
Pro Tips & Variations
Cooking is fundamentally an act of adaptation. This easy goulash recipe is sturdy, meaning it works well with substitutions and creative tweaks. Here are a few tricks I use to elevate this simple dish for my family.
Adam’s Pro Tips for the Best Texture
- Don’t Overlook the Bay Leaf: A single bay leaf simmered in the sauce adds an extra layer of savory depth and complexity that whispers ‘long-simmered’ even though this is a quick goulash. Just remember to fish it out before serving!
- The Sugar Balance: That small teaspoon of sugar isn’t about making the dish sweet; it’s about neutralizing the harsh acidity in the canned tomatoes. This simple step makes the entire dish taste smoother and more mellow.
- Stirring is Non-Negotiable: Because the pasta is cooking directly in the thick tomato sauce, it will inevitably try to stick to the bottom of the pot. Stir gently but thoroughly every five minutes to prevent scorching; otherwise, you risk a burned bottom layer that will ruin the whole comforting meal.
Delicious Variations
- Make it Cheesy Goulash: For a richer, American-style experience, stir in two cups of sharp cheddar cheese or a blend of Monterey Jack and Colby at the end until it’s perfectly melted.
- Healthier Goulash: If you’re looking to lighten things up, easily substitute the ground beef for ground turkey. You can also sneak in extra veggies like mushrooms, zucchini, or carrots chopped very small when you sauté the onions and peppers. This is a smart way to transform it into a robust, nutrient-dense meal, similar to my approach with veggie loaded ground beef chili.
- Spicy Kick: Introduce a small pinch of red pepper flakes with the garlic for a noticeable, warmth-inducing kick. Alternatively, a few dashes of your favorite hot sauce at serving time work wonders.
- Gluten-Free Goulash: This recipe is incredibly adaptable for dietary needs. Simply use a high-quality gluten-free pasta (check the package for cooking times, as GF pasta often cooks faster). The rest of the ingredients are generally safe, making for a delicious, anxiety-free comfort dinner.
Easy Goulash Serving Suggestions
The beauty of this old fashioned goulash is that it truly is a complete meal in a bowl. You have protein, starch, and vegetables all combined. However, sometimes you want a little something on the side to balance the richness or just add some freshness. Here are a few quick, easy, and family-approved pairings for your beef goulash.
- The Classic Green Salad: A sharp, crisp side salad is key. We usually opt for simple mixed greens with a tangy vinaigrette (olive oil, red wine vinegar, Dijon mustard). The acidity cuts through the richness of the tomato sauce perfectly.
- Garlic Bread or Toast: Is anything better than soaking up that rich tomato sauce with a piece of crusty bread? Make a quick homemade garlic toast or simply butter and grill some Texas toast. It’s non-negotiable comfort.
- Steamed Green Beans: For a fast and vibrant green vegetable, a quick blanch of green beans tossed with a knob of butter, salt, and pepper adds beautiful color and texture contrast.
- Roasted Broccoli or Asparagus: If you have 20 minutes while the goulash simmers, chop some broccoli florets, toss them with oil, salt, and a dash of garlic powder, and roast at 400°F. The slight char brings an earthy depth that complements the tomato base brilliantly.
- A Dollop of Sour Cream or Crème Fraîche: While optional, a swirl of sour cream or a spoonful of cool crème fraîche on top of the hot goulash adds a lovely creaminess and a subtle sour note, enhancing the overall flavor profile.
Whether you pair it with something simple or something more structured, remember that the point of this easy goulash recipe is to gather around the table and enjoy the moment. If you’re short on time but still want a hearty dinner that relies on simple pantry items, you might also like my recipe for one pot chili mac and cheese, which shares a similar warm, comforting philosophy.
Easy Goulash Storage & Reheating
One of the best things about making a large batch of this family goulash recipe is the promise of quick meals later in the week. Proper storage is key to maximizing its deliciousness.
Storage Instructions
- Refrigeration: Allow the goulash to cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for 3 to 4 days. Because the elbow macaroni continues to absorb liquid as it sits, the goulash will thicken considerably upon cooling.
- Freezing: You can absolutely freeze beef goulash. Place cooled goulash in freezer-safe bags or containers (leaving about an inch of headspace for expansion). It will remain good for up to 3 months. Note that the pasta texture might be slightly softer upon thawing, but the flavor will remain excellent.
Reheating Methods
- Stovetop (Recommended): This is the best method to revive frozen or refrigerated goulash. Transfer the desired amount to a saucepan. Add a splash of water or broth (about 1/4 cup per serving) to loosen the thickened sauce. Heat over medium-low heat, stirring frequently, until heated through.
- Microwave: For individual servings, place the goulash in a microwave-safe bowl. Add a tablespoon of water or broth. Cover loosely and heat in 60-second intervals, stirring in between, until hot.
- From Frozen: Thaw overnight in the refrigerator first, then reheat on the stovetop as directed above.
FAQ about Easy Goulash
I get a lot of questions about this recipe, especially regarding the difference between American and Hungarian versions, and how to control the pasta texture. Here are the most common questions about making quick and easy goulash with ground beef.
- What is the difference between American Goulash and Hungarian Goulash?
- That’s an excellent question that speaks to culinary history and adaptation. Hungarian Goulash is a traditional stew, often made with large chunks of beef (not ground beef) and large quantities of high-quality paprika, typically served with dumplings or crusty bread. American Goulash, or old fashioned goulash, is a single-pot pasta dish made with ground beef, tomato sauce, and elbow macaroni, making it a very different, distinctly American comfort meal. This recipe is firmly in the American camp, focusing on speed and simplicity.
- Why is my goulash too soupy or too thick?
- The liquid balance is crucial when making one pot goulash. If your goulash is too soupy, simply remove the lid and continue to simmer for about 5 to 10 minutes to allow moisture to evaporate and for the pasta starches to thicken the sauce naturally. If it’s too thick (which often happens after refrigeration), simply stir in extra beef broth or water until you achieve the creamy consistency you desire while reheating.
- Can I use a different kind of meat instead of ground beef?
- Absolutely! This easy goulash is versatile. You can use ground turkey for beef to make it leaner, or use ground Italian sausage for an extra layer of fennel and spice. The cooking process remains the same, but you might need to add a bit more oil if using very lean ground turkey.
- What’s the best way to prevent the macaroni from getting mushy?
- The key to perfect elbow macaroni is timing. Check the pasta for doneness around the 15-minute mark. You want it tender, not soft. Once the pasta reaches your desired tenderness, remove the pot immediately from the heat, and if the sauce is still too liquid, let it sit for 5 minutes, uncovered. The residual heat will finish thickening the sauce while the pasta stops cooking quickly.
- Is this a good recipe for batch cooking or meal prepping?
- It is fantastic for batch cooking! As a budget friendly goulash, it scales up easily. I often double the batch and freeze half. It’s perfect for meal prepping because, as mentioned earlier, the flavors deepen over time. This makes quick lunches all week a reality, helping us avoid the takeout trap.
Final Thoughts
Sometimes, the greatest complexity lies in simplicity. This easy goulash isn’t fancy, but it is real. It’s the sound of the spoon hitting the pot, the sight of a happy, messy kitchen, and the feeling of warmth spreading through your chest on a chilly evening. It is nourishment in the truest sense of the word, providing not just calories, but comfort, connection, and a solid foundation for another day.
This recipe reminds me that the best food doesn’t require hard-to-find ingredients or complicated techniques, just good intention. It’s about taking those simple building blocks, honoring their potential, and turning them into something memorable. This is the heart of what we do here at MisterRecipes, providing dependable, delicious, and deeply satisfying meals.
I hope you try this beef goulash soon. When you do, please let me know how you adapted it, or what family memory it brought back for you. We are all just sharing stories, told one delicious plate at a time.
Happy cooking, from my Brooklyn kitchen to yours.
P.S. If you liked this simple, hearty ground beef meal, make sure to check out related comfort food classics on MisterRecipes like our classic meatloaf with perfect glaze or my take on one pot beefaroni.
For another take on this classic, check out this great easy goulash recipe from I Wash You Dry, or explore some other tips on making old fashioned goulash from Dinners, Dishes, and Desserts.
Easy Goulash
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1.5 lbs ground beef and break it up with a spoon. Season lightly with salt and pepper. Cook until browned and no pink remains, about 5-7 minutes. Drain excess grease.
- Reduce heat to medium. Push beef to one side and add the finely chopped onion and diced green bell pepper. Sauté until onion is translucent and pepper softens, about 5 minutes. Add minced garlic and 1 tsp Italian seasoning; cook for 1 minute until fragrant.
- Stir everything together. Add the 28-oz can of crushed or diced tomatoes, 15-oz can of tomato sauce, 3 cups beef broth, 2 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar. Add bay leaf if using. Bring to a simmer and cook for 5 minutes to marry flavors.
- Stir in 2 cups elbow macaroni, ensuring it's submerged in the liquid. Bring to a boil, then reduce heat to low, cover, and simmer.
- Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking, until pasta is tender. If too thick, add up to 1 cup water. Remove bay leaf if used.
- Taste and adjust seasonings. For optional cheese version, stir in 1 cup shredded cheddar until melted. Serve hot.
