Goulash
A hearty, one-pot comfort food classic from the American Midwest. Tender ground beef and elbow macaroni are simmered in a rich, savory tomato sauce. Ready in under 40 minutes, it’s a family favorite for busy weeknights.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Brown Beef and Sauté Aromatics (10-12 minutes)
- b.Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- c.Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
- d.Carefully drain off the excess grease from the pot.
- e.Add the chopped onion and bell pepper to the pot with the beef. Sauté for 4-5 minutes until they begin to soften.
- f.Stir in the minced garlic and cook for 1 more minute until fragrant.
- 2
Step 2
- a.Build the Sauce (5 minutes)
- b.Add the tomato paste to the pot and stir constantly for 1 minute. This step toasts the paste and deepens the tomato flavor.
- c.Pour in the diced tomatoes (with their juice), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, and optional sugar.
- d.Stir everything together thoroughly to combine and bring the mixture to a gentle simmer.
- 3
Step 3
- a.Cook the Macaroni (10-15 minutes)
- b.Stir the dry elbow macaroni directly into the simmering sauce.
- c.Reduce the heat to medium-low, cover the pot, and let it simmer for 10-15 minutes, or until the macaroni is cooked to your desired tenderness (al dente).
- d.Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- 4
Step 4
- a.Finish and Serve (5 minutes)
- b.Once the pasta is tender, remove the pot from the heat.
- c.Taste and season with salt and black pepper as needed.
- d.Let the goulash rest, uncovered, for 5 minutes. The sauce will thicken slightly as it cools.
- e.Serve hot, garnished with shredded cheddar cheese if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use 80/20 ground beef. The fat adds richness, and you'll drain most of it off.
- 2Don't skip cooking the tomato paste for a minute. This caramelizes it and removes any raw, metallic taste.
- 3If the goulash becomes too thick while cooking, add a splash of beef broth or water to reach your desired consistency.
- 4Goulash tastes even better the next day! The flavors meld together beautifully overnight.
- 5For a bit of tang, stir in a dollop of sour cream just before serving.
Adapt it for your goals.
Spicy Goulash
Add 1/2 teaspoon of red pepper flakes or a finely diced jalapeño along with the garlic for a spicy kick.
Extra VeggiesExtra Veggies
Incorporate 1 cup of frozen corn, sliced mushrooms, or chopped zucchini during the last 10 minutes of simmering.
Protein SwapProtein Swap
Substitute the ground beef with ground turkey, ground chicken, or crumbled Italian sausage for a different flavor profile.
Creamy GoulashCreamy Goulash
After removing from the heat, stir in 1/2 cup of sour cream or 4 ounces of softened cream cheese for a richer, creamier sauce.
Why this is on our healthy list.
Rich in Protein
Ground beef is an excellent source of high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body strength.
Source of Lycopene
The tomato base of this dish is packed with lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
Energy Boosting Carbohydrates
The macaroni provides complex carbohydrates, which are the body's primary source of fuel, offering sustained energy to power you through your day.
Frequently asked questions
American Goulash is a one-pot pasta dish made with ground beef, tomato sauce, and elbow macaroni. Hungarian Goulash is a traditional, slow-cooked beef stew, rich with paprika and typically served over noodles or with bread, but the pasta is not cooked in the stew itself.