Goulash (One Pot American Style)
Published April 23, 2020. Updated April 26, 2020
This post may contain affiliate links. Read our disclosure policy.
Classic homemade Goulash! This delicious, easy goulash recipe is made with hearty beef, tender macaroni pasta, lots of vegetables and a savory tomato based sauce.
Want the same flavors in soup form? Also try my Goulash Soup, another super cozy dinner!
What is Goulash?
There are several types of Goulash. One of the most popular is Hungarian goulash, which is a seasoned stew made up of meat and vegetables.
This however is a different take on beef goulash. It’s a classic American goulash made up of ground beef, tomatoes, broth and pasta.
I grew up eating this dish and always loved it, and right now it’s all about those comfort food classics. It’s jam packed with satisfying flavors that all meld as it simmers and cooks together in one pot.
The other great thing about this recipe is that it’s a cheap dish made with simple, everyday ingredients. Nothing fancy or unusual here.
It’s just that hearty goodness like mom and grandma made. A dinner that never disappoints!
What’s in Goulash?
The ingredients you’ll need for my homemade goulash recipe are:
- Olive oil: Used for sautéing the beef
- Ground beef: I like to use 85% lean or higher.
- Yellow onion: A white or red onion can be substituted if needed.
- Red bell pepper: Another color would work fine. Red are just a hint riper and sweeter.
- Carrot: You could also just grate the carrot if that’s easier for you. If grating it doesn’t need to be sautéed as long.
- Garlic: If possible stick with fresh. Bottled would be the next best thing then dried as a last option (just add with other seasonings and use 3/4 tsp).
- Low-sodium chicken broth: standard or even unsalted broth will work just adjust amount of salt added accordingly.
- Tomato paste: This rich tomato concentrate adds a boost of tomato flavor and also helps thicken.
- Tomato sauce: Tomato puree will work too. Tomato sauce is similar to tomato passata in some countries.
- Canned diced tomatoes: I like to use the petite cut for more uniform size throughout but the regular cut are fine too.
- Worcestershire sauce: This rich sauce just adds a faint background flavor.
- Italian seasoning: If needed make your own blend by using 3/4 tsp oregano, 3/4 tsp basil, 1/2 tsp thyme, 1/2 tsp rosemary and 1/2 tsp marjoram.
- Paprika: Stick with standard sweet paprika for this recipe not smoked.
- Salt and pepper: As usual, season to your preferred taste. Start small and add as you go.
- Macaroni pasta: The size of the macaroni could vary slightly by brand so to measure I’d use a kitchen scale if you have one rather than going by volume.
- Parsley: You can use dried if that’s what you have on hand. Just use 1 Tbsp.
Scroll down for ingredient amounts, directions and print option.
How to Make Goulash
Here are the 7 simple steps to prepare it:
- Saute veggies: Heat a large pot over medium-high heat. Add onion, bell pepper and carrot and saute 6 minutes. Scoot to one far side.
- Then Brown beef: Add beef in about 5 chunks and let brown on bottom, about 2 – 3 minutes then break up beef and toss with veggies. Cook beef through, tossing occasionally.
- Drain fat, saute garlic: Drain off excess fat as needed. Add garlic and saute 1 minute longer.
- Add canned ingredients and seasonings, simmer: Pour in chicken broth, tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning and paprika. Season with salt if needed and pepper to taste. Bring mixture to a simmer.
- Stir in pasta and cook to al dente: Add pasta and stir. Reduce to medium-low cover and let simmer, stirring occasionally until pasta is nearly tender, about 10 – 12 minutes. If needed add a little more broth to thin.
- Let it rest off heat: Remove from heat and let rest a few minutes until pasta is tender and sauce has thickened.
- Garnish: Stir in parsley. Serve warm.
Can You Freeze Beef Goulash?
Yes. Goulash can be frozen up to 3 months in airtight containers. Thaw overnight and reheat the next day.
Possible Variations
This is such a versatile recipe and fun to change up. Here are some things you could try:
- Add frozen corn.
- Sneak in another vegetable like diced zucchini.
- Try beef broth instead of chicken broth.
- Sub small shell pasta for the macaroni if that’s what you have on hand (use equal weight).
- Use ground turkey instead of ground beef.
- For extra flavor try with canned fire roasted tomatoes.
- Try with a different seasoning blend. You could even make this with Mexican flavors instead of the herby Italian style flavors here.
- Finish with cheese. Parmesan or Romano will go well here.
Tips for the Best Goulash
- Be sure to brown the meat to add that boost of flavor, don’t just stir constantly and steam the beef.
- Dice veggies small, the texture will be better with a more uniform size throughout.
- Cook pasta just to al dente to it’s not soggy in the end.
- Don’t be skimpy with the seasonings, they’ll bring a lot of flavor to the goulash.
What to Serve with Goulash
Since this is basically a meal in one some simple sides go nicely here:
- homemade white bread or no knead bread
- side salad
- a fresh cooked vegetable like corn on the cob, green beans or asparagus
- fruit salad (it’s not such a complimentary pairing but I serve that fruit salad with just about anything, it’s so good!)
More Comfort Food Classics You’ll Love
Follow Easy Cooking Zone
Goulash
This delicious, easy goulash recipe is made with hearty beef, tender macaroni pasta, lots of vegetables and a savory tomato based sauce. Makes about 7 cups.
Servings: 4
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped (1 1/2 cups)
- 1 cup chopped red bell pepper
- 1 medium carrot, thinly diced (1/2 cup)
- 1 lb. lean ground beef
- 3 garlic cloves, minced (1 Tbsp)
- 1 1/4 cups low-sodium chicken broth, plus more as needed
- 2 Tbsp tomato paste
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- 1 tsp paprika
- Salt and pepper, to taste
- 1 2/3 cups (6.7 oz) macaroni pasta
- 1/4 cup chopped parsley
Instructions
- Saute veggies: Heat a large pot over medium-high heat. Add onion, bell pepper and carrot and saute 6 minutes. Scoot to one far side.
- Brown beef: Add beef in about 5 chunks and let brown on bottom, about 2 - 3 minutes then break up beef and toss with veggies. Cook beef through, tossing occasionally.
- Drain fat, saute garlic: Drain off excess fat as needed*. Add garlic and saute 1 minute longer.
- Add canned ingredients and seasonings, simmer: Pour in chicken broth, tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning and paprika. Season with salt and pepper to taste. Bring mixture to a simmer.
- Add pasta and cook to al dente: Add pasta and stir. Reduce to medium-low cover and let simmer, stirring occasionally until pasta is nearly tender, about 10 - 12 minutes. If needed add a little more broth to thin.
- Let rest: Remove from heat and let rest a few minutes until pasta is tender and sauce has thickened.
- Garnish: Stir in parsley. Serve warm.
Notes
- *To drain fat easily I use a ball of a couple of paper towels held by tongs to dab up excess fat.
Nutrition Facts
Goulash
Amount Per Serving
Calories 495
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 74mg25%
Sodium 1062mg46%
Potassium 1371mg39%
Carbohydrates 56g19%
Fiber 7g29%
Sugar 13g14%
Protein 34g68%
Vitamin A 5006IU100%
Vitamin C 75mg91%
Calcium 120mg12%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.