What's the difference between American goulash and Hungarian goulash?

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.

Can I make goulash ahead of time?

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.

Can I freeze goulash?

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.

Can I use a different type of pasta?

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.

Can I make goulash in a slow cooker?

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.

Classic Homemade Goulash

Ingredients

Scale

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

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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.

Author: Jackie
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