There’s something about a pot of goulash simmering on the stove that feels like coming home. I first learned this recipe from my grandmother, who always made it on chilly fall evenings when the days grew shorter and the kitchen filled with the aroma of paprika and garlic.
She never measured a thing, just tossed in a bit of this, a splash of that, and somehow, it always came out perfect.
This American-style goulash has that same cozy magic. It’s hearty, filling, and full of flavor, yet wonderfully simple to make. Picture tender ground beef, elbow macaroni, and a rich tomato sauce that thickens as it bubbles away, wrapping everything in a comforting hug.
It’s the kind of dish that tastes like a warm memory, easy enough for a weeknight, yet nostalgic enough for a Sunday supper.
Whether you serve it to feed your family, bring it to a potluck, or reheat a bowl for lunch the next day, this goulash hits every note: savory, saucy, and soul-satisfying. One bite and you’ll understand why this classic has never gone out of style.
Goulash Recipe
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
- Add diced onion and minced garlic; cook until softened and fragrant, about 3 minutes.
- Stir in tomato sauce, diced tomatoes, beef broth, paprika, Italian seasoning, salt, pepper, and Worcestershire sauce. Bring to a boil.
- Reduce heat to low and stir in the uncooked elbow macaroni. Cover and simmer for 15–20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Taste and adjust seasoning if needed. If using, stir in shredded cheddar cheese until melted.
- Remove from heat, let sit for 5–10 minutes to thicken slightly, then serve warm topped with fresh parsley.
About the Recipe
This is the best foolproof goulash recipe because it strikes the perfect balance between simplicity and old-fashioned flavor. It comes together in one pot, which means less cleanup and more time to enjoy.
The base starts with ground beef browned with onions and garlic, followed by tomato sauce, diced tomatoes, and elbow macaroni cooked right in the sauce.
The secret? A touch of Worcestershire sauce for depth and just enough paprika to give it that signature warm color and hint of smokiness.
This dish serves about six generous portions, making it perfect for family dinners or easy meal prep. It also freezes beautifully, so you can always have a homemade meal ready for busy nights.
From the first spoonful, you’ll taste why this easy goulash recipe has been a beloved staple in American kitchens for generations.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or lean)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Optional add-ins:
- 1 cup chopped bell peppers (for color and sweetness)
- 1 cup corn or peas (for a heartier texture)
Instructions
- Sauté the aromatics.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant. - Brown the beef.
Add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5–7 minutes. Drain excess grease if needed. - Add seasonings and sauces.
Stir in paprika, Italian seasoning, salt, pepper, and Worcestershire sauce. Mix well to coat the meat and aromatics evenly. - Build the sauce.
Pour in the tomato sauce, diced tomatoes, and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. - Simmer and cook the pasta.
Bring the mixture to a gentle boil. Add the uncooked macaroni, stir, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. - Finish and serve.
Taste and adjust seasoning if needed. Stir in cheese, if using, until melted and creamy. Garnish with fresh parsley and serve warm.
Mini-tip: The goulash will continue to thicken as it cools, if you prefer it saucier, add a splash of broth before serving.
Tips for Success
For the best flavor, let your goulash simmer low and slow. The extra few minutes allow the tomato base to meld with the beef and spices, creating a rich, comforting sauce.
Don’t rush the macaroni. Stir occasionally while it cooks so it doesn’t stick to the bottom, but resist overcooking, it should be tender but still hold its shape. If you like your pasta a little firmer, stop cooking a minute early.
Finally, don’t skip the paprika. Whether you use sweet or smoked, it gives the dish that signature warmth and subtle complexity.
If you like extra depth, try adding a pinch of sugar to balance the acidity of the tomatoes, it’s a small trick that makes a big difference.
What Goes Well With It
Goulash is comfort food perfection on its own, but it pairs beautifully with a few simple sides. A slice of buttery garlic bread or a crisp green salad balances the hearty flavors and adds freshness to each bite.
For a cozy dinner, serve it with roasted vegetables or a simple cucumber salad for contrast. When I make it for guests, I like to add a sprinkle of shredded cheddar and a dollop of sour cream on top, just like a hearty chili bowl.
And for the ultimate comfort pairing, enjoy a steaming bowl of goulash with a glass of red wine or an ice-cold iced tea. It’s just as lovely reheated for lunch the next day, especially with a slice of crusty bread to soak up the sauce.
Nutrition & Health Benefits
This easy goulash recipe may feel indulgent, but it’s balanced and satisfying. Ground beef provides protein and iron, while the tomato sauce offers a good source of vitamin C and lycopene, known for its antioxidant benefits.
Adding vegetables like bell peppers or peas boosts the fiber and color, making the dish both nourishing and beautiful. If you prefer a lighter version, you can swap the beef for ground turkey or use whole-wheat macaroni for added fiber.
Because it’s cooked all in one pot, this meal avoids the excess fats and oils that come from frying or layering, making it wholesome enough for a regular weeknight dinner. It’s the kind of comfort food you can feel good about enjoying.
How to Store & Reheat
Leftover goulash is a lifesaver for busy weeks. It keeps well in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so the leftovers are often even better the next day.
To reheat, warm individual portions in the microwave for 1–2 minutes, stirring halfway through. On the stovetop, add a splash of broth or water and reheat gently over medium-low heat until hot.
For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat as usual. I like freezing single-serve portions, it makes for an easy homemade lunch that tastes like it was just cooked.
Closing Personal Touch
Every time I make this goulash, I think of that old enamel pot my grandmother used, the one that always had a small chip on the rim and somehow made everything taste better. It’s one of those recipes that connects generations. My kids now ask for “Grandma’s pasta stew,” and I smile every time I serve it.
This goulash isn’t fancy, but that’s the beauty of it. It’s real food, made with love, meant to be shared. It reminds us that the best meals aren’t complicated, they’re simply comforting, made from the heart, and filled with flavor that lingers long after the last bite.
So grab your biggest spoon, let it simmer low and slow, and fill your kitchen with that nostalgic aroma. Once you try this version, I’m sure it’ll become your family’s favorite too.
