This classic homemade goulash is warm, hearty, and made for real life. Its an easy, one-pot comfort food dinner built with simple ingredients and big, familiar flavors that never get old.
I've been making versions of goulash for years. It's one of those meals I always come back to when I want something comforting without the fuss. A big pot on the stove, simple ingredients, and familiar flavors coming together. It's the kind of dinner our whole family gets excited about, and one that everyone actually agrees on.
What I love most about this recipe is how much flavor you get without extra steps. Everything cooks in one pot, the pasta soaks up the sauce as it simmers, and the whole thing comes together into a hearty, satisfying meal. Like our Pasta Bolognese and Beef Stroganoff, this goulash is built for real weeknights, but it's just as good the next day when the flavors have had time to settle.
We serve it with something simple on the side: our Grilled Romaine Caesar Salad for a fresh contrast or a slice of Rosemary Focaccia to soak up every last bit of sauce.
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Ingredients You'll Need
Simple pantry staples come together to make this cozy, one-pot dinner.
- Ground beef
- Onion and green bell pepper
- Carrots and garlic
- Tomato sauce and petite diced tomatoes
- Beef broth and Worcestershire sauce
- Smoked paprika, Italian seasoning, and bay leaves
- Macaroni noodles
- Cheddar cheese
👉See recipe card below for full ingredient quantities.
How to make Goulash
- Brown the beef. Cook the ground beef with the onion and green bell pepper in a large Dutch oven until the beef is browned and the vegetables have softened
- Build the sauce. Stir in the garlic, carrots, tomato sauce, and diced tomatoes. Let everything simmer briefly so the flavors start to come together.
- Add pasta and seasoning. Pour in the beef broth, Worcestershire sauce, spices, bay leaves, and uncooked macaroni. Stir well and let the goulash simmer until the pasta is tender.
- Finish with cheese. Remove the bay leaves, then stir in the cheddar cheese until melted and creamy.
- Season and serve. Taste and adjust with salt and pepper, then serve warm.
🔪Top tip
Cooking the pasta directly in the sauce builds flavor, but it thickens fast. Stir occasionally and add a splash of broth as needed to keep everything perfectly saucy.
Variations and Substitutions
- Swap the protein: Ground turkey or ground chicken can be used in place of ground beef for a leaner version.
- Change the pasta: Elbow macaroni is a classic, but small shapes like shells or rotini work just as well.
- Make it spicier: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a little heat.
- Add more vegetables: Mushrooms or zucchini can be added along with the carrots for extra texture and flavor.
- Skip the cheese: Leave out the cheddar for a more traditional, tomato-forward goulash.
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Storage, Reheating, and Make-Ahead Tips
- To store: Let the goulash cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
- To reheat: Reheat gently on the stovetop or in the microwave. Add a splash of broth to water to loosen the sauce if needed.
- Make-ahead tip: Goulash tastes even better the next day. For best texture, cook the pasta just until tender and avoid overcooking when reheating.
🥘 More Comfort Food Recipes
FAQ
American goulash is a hearty, one-pot comfort food made with ground beef, pasta, and a tomato-based sauce. Hungarian goulash is more of a soup or stew, traditionally made with chunks of beef, paprika, and no pasta.
Yes. Goulash is a great make-ahead meal that often tastes better the next day. Let it cool completely, then store it in an airtight container in the refrigerator.
You can, but the pasta may soften slightly when reheated. For best texture, freeze the goulash without the pasta and and add freshly cooked pasta when serving.
Yes. Elbow macaroni is classic, but small pasta shapes like shells or rotini work well too. Avoid very large or delicate pastas, which can break down as they cook.
Yes, with a small adjustment. Brown the beef first, then add everything except the pasta and cheese to the slow cooker. Cook on low until the flavors come together, then stir in cooked pasta and cheese before serving.
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Classic Homemade Goulash recipe
This classic goulash recipe is warm, hearty, and full of flavor. An easy, one-pot comfort food dinner made with everyday ingredients.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 medium onion, diced
- 1 green bell pepper, diced
- ½ cup diced carrots
- 2 pounds ground beef
- 2 teaspoons minced garlic
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans petite diced tomatoes
- 3 cups beef broth
- 3 tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 tablespoon Italian seasoning
- 3 bay leaves
- 2½ cups uncooked macaroni noodles
- 1½ cups freshly grated cheddar cheese
- salt and pepper, to taste
Instructions
- Place a ceramic Dutch oven over medium-high heat on the stovetop. Add the ground beef, diced onion, and green bell pepper. Cook until the beef is browned, breaking it up as it cooks. Carefully remove excess grease with paper towels,
- Stir in garlic, diced carrots, tomato sauce, and diced tomatoes. Cook for about 5 minutes, stirring occasionally.
- Add the beef broth, Worcestershire sauce, smoked paprika, Italian seasoning, bay leaves, and uncooked macaroni noodles. Stir to combine. Reduce heat slightly and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
- Remove and discard the bay leaves. Stir in the cheddar cheese until melted and fully combined.
- Season with salt and pepper to taste. Serve warm.
Notes
- Stir the pasta: Stir the macaroni occasionally as it cooks to prevent sticking. If the goulash thickens too much before the pasta is tender, add a splash of broth.
- Grate your own cheese: Freshly grated cheddar melts more smoothly and gives the goulash a better texture than pre-shredded cheese.
- Season at the end: Hold off on adding salt until the pasta has finished cooking. The broth and Worcestershire sauce add plenty of flavor on their own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 oz
- Calories: 564
- Sugar: 14.3 g
- Sodium: 985.7 mg
- Fat: 17.2 g
- Carbohydrates: 52.9 g
- Protein: 50.7 g
- Cholesterol: 123.1 mg
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