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This easy goulash recipe comes together quickly with ingredients you likely have on hand. Ground beef and elbow macaroni are simmered in a rich tomato sauce for a cozy one-pot dish the whole family will love.
Holly’s Recipe Highlights
- Flavor: Rich and savory flavors that make it a nostalgic family favorite.
- Skill Level: This recipe is perfect for first-time cooks looking for a no-fuss comfort food meal.
- Swaps: Use ground chicken or turkey instead of beef, or try different pasta shapes.
Easy Ingredients
- Ground Beef: Use lean ground beef; it’s okay if you use a little more or less than what is called for. It can be replaced with Italian sausage, ground chicken, or ground turkey.
- Pasta: Unlike Hungarian goulash, made with potatoes and carrots, American goulash is made with pasta. Use any small pasta; my preference is elbow macaroni. Try small shells, bowties, or ditalini.
- Tomato Sauce: Use jarred tomato sauce (or homemade marinara sauce). I like to add canned diced tomatoes for texture and to stretch the meal further.
- Seasoning: Onion, garlic, Italian seasoning, and a bay leaf flavor the sauce. Use minced garlic from the jar and dehydrated or frozen diced onions to save time.
Second Day Goulash
Fridge: Leftover goulash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
Freezer: Freeze chilled portions in zippered bags for up to 4 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.
More Comforting Classics
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Grandma’s Goulash Recipe
Equipment
- Dutch Oven or large skillet with lid
Ingredients
- 1 pound lean ground beef
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 cups marinara sauce or tomato based pasta sauce
- 2 cups beef broth or water, more as needed
- 1 (14 ounce) can diced tomatoes with juices
- 3 tablespoons tomato paste
- 1 green bell pepper diced, optional
- 1½ teaspoons Italian seasoning
- 1 bay leaf 2 if they are small
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces elbow macaroni uncooked
- ½ cup shredded cheddar cheese or mozzarella cheese, optional
Instructions
- In a Dutch oven or a large skillet with a lid, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
- Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, bay leaf, salt, and pepper. Bring to a boil over medium-high heat.
- Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
- Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.
- Remove & discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
We thought this was great. I had to make do with regular tomato sauce and canned tomatoes.
I didn’t find out until I’d started that I didn’t have any pasta sauce. It turned out great however.
I loved that the macaroni cooked in the same pot. I put American cheese slices, the real kind, not individually wrapped, on top after it was done. That’s what my mother did when I was small.
Next time I’ll make sure I have pasta sauce first and try it more as written. Regardless, we loved it.
This is my second time reviewing this recipe. I never change a thing except sometimes I use the bigger elbow macaroni. This is the best recipe I have found for this that is closest to the recipe the nuns used to make at my grade school for lunch over 40 years ago. It makes a lot so I always have leftovers which are just as delicious!! Thank you so much for sharing this recipe!!
Best goulash ever!! I used Raos marinara and cavatappi pasta. Hubby said please don’t lose this recipe.!!
Best goulash ever!! I used Raos marinara, hubby said “please don’t lose this recipe”
I have been making/using this recipe for a while now and my family loves it! My favorite thing to do is add a half a bag of frozen peas and carrots or a few handfuls of fresh spinach. — I grew up eating goulash as a military kid and I think this recipe is better than my mom’s. Shhh, don’t tell her I said that! Lol.
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