The Best Goulash Recipe
Whether you're looking for a meal to please picky eaters, feed a crowd, or just satisfy your craving for classic comfort food, this goulash will hit the spot. With tender pasta, seasoned ground beef, tomatoes, and a savory sauce, it’s the kind of one-pot wonder that fills bellies and hearts.
Yield: 6
Equipment
- Large sauté pan or Dutch oven with lid
- Wooden spoon or spatula
- - Measuring cups and spoons
- Cutting board & knife
Materials
- 1 lb ground beef – Lean 85/15 works great
- 1 small onion diced
- 2 –3 cloves garlic minced
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 tsp paprika
- Salt & pepper to taste
- 1½ cups elbow macaroni uncooked
- 2 cups beef broth or water – Adds flavor and helps cook the pasta
- 1 cup shredded cheddar cheese optional but recommended
> Optional Add-ins: Green bell pepper, red chili flakes, or a dash of hot sauce for heat.
Instructions
Step 1: Brown the Beef & Aromatics
- In a large pot or deep skillet, cook the ground beef over medium heat until no longer pink. Drain excess grease if needed. Add diced onion and garlic, and cook for another 3–4 minutes, until the onions are soft and fragrant.
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Step 2: Add the Sauce Ingredients
- Stir in the tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Mix well and bring to a gentle simmer.
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Step 3: Add Pasta & Broth
- Pour in the uncooked elbow macaroni and beef broth (or water). Stir well to make sure the pasta is evenly distributed and covered with liquid.
- Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the pasta is tender and the flavors are blended.
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Step 4: Finish with Cheese (Optional)
- Once the pasta is fully cooked and most of the liquid has been absorbed, remove the pot from heat. Stir in shredded cheddar cheese if using. Let it sit for 2–3 minutes before serving so it thickens slightly.
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Step 5: Serve & Enjoy!
- Spoon your goulash into bowls and serve hot. Top with a little extra cheese or fresh parsley if you like.