This easy old-fashioned goulash recipe comes together quickly for a satisfying one-pot meal the whole family will love. In just 30 minutes, you can have a pot bubbling away with richly flavored beef and macaroni in a tomatoey sauce.
First, we’ll cook the ground beef with onions and seasonings like paprika, garlic, and chili powder to build a depth of flavor. Then the diced tomatoes, tomato sauce, broth and seasonings get poured in to create a delicious broth. Elbow macaroni simmers in the sauce, soaking up that sweet and savory flavor. Finally, shredded cheddar cheese gets stirred in at the end for a creamy, melty finish. The result is a hearty American classic loaded with tender bites of beef and soft pasta in every spoonful. For a less soupy texture, simply increase the amount of macaroni. You can easily substitute Italian sausage for half of the ground beef too. However you make it, this crowd-pleasing goulash is destined to become a regular weeknight meal in your home.
Can I use a different type of ground meat?
Yes, you can easily substitute ground turkey, chicken, or pork in place of the ground beef. You can also use half Italian sausage and half beef.
What kind of macaroni can I use?
Elbow macaroni works best to soak up the sauce, but any short pasta shapes like shells or farfalle would also work well.
Can I use jarred pasta sauce instead of canned diced tomatoes and sauce?
Yes, you can substitute 2-3 cups of your favorite pasta sauce for the canned diced tomatoes and tomato sauce called for in the recipe.
How long does the leftovers keep?
You can refrigerate leftover goulash for 3-4 days. Reheat in the microwave or on the stovetop, adding a bit of extra broth or water if the dish seems dry. You can freeze cooked goulash for up to 3 months.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 6
Ingredients:
- 2 pounds 90% lean ground beef
- 2 cups elbow macaroni (about 8 ounces)
- 1 tablespoon olive oil
- 1 large onion, diced (about 2 cups)
- 1⁄2 teaspoon paprika
- 3 cups low-sodium beef broth
- 5 cloves garlic, minced
- 1 1⁄2 teaspoons chili powder
- 28 ounce can diced tomatoes, with juices
- 28 ounce can tomato sauce
- 1 tablespoon Italian seasoning
- 1 1⁄2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 1⁄2 cups shredded cheddar cheese
Instructions:
- Heat a large pot or dutch oven over medium-high heat. Add the ground beef and onions and cook for 7-10 minutes, stirring occasionally, until beef is browned and onions are tender. Drain excess grease if needed. Recipe by ineskohl.info
- Add the paprika, garlic, and chili powder to the pot. Toast for 1-2 minutes until fragrant.
- Pour in the beef broth, diced tomatoes (with juices), tomato sauce, Italian seasoning, salt, onion powder, and pepper. Stir well. Bring to a boil.
- Once boiling, stir in the elbow macaroni. Let simmer for 10-15 minutes, stirring occasionally, until pasta is al dente.
- Turn off heat and stir in the shredded cheddar cheese until melted and fully incorporated.
- Serve warm. Enjoy!
Notes:
- For a less soupy goulash, increase the amount of elbow macaroni to 3 cups (about 12 ounces).
- Substitute half Italian sausage and half ground beef for variation.
Tips:
- Garnish bowls of goulash with shredded cheddar, parsley, diced onions or toasted breadcrumbs.
- Serve with rice, buttered noodles or on its own with crusty bread for dipping.
- Top individual portions with a fried egg for extra protein.
- Add additional vegetables like carrots, celery or mushrooms.
- Swap the beef with chorizo or Italian sausage.
- Use less macaroni for a more saucy stew-like dish.
Nutrition (per serving):
- Calories: 530
- Total Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 920mg
- Total Carbohydrates: 41g
- Dietary Fiber: 3g
- Protein: 34g
