Our easy Goulash recipe is one of those yummy, budget-friendly dinners that saves the day on busy weeknights (time and time again).
It is packed with seasoned ground beef, macaroni, and a rich tomato sauce that tastes like it simmered all day, even though it comes together fast. Although the recipe originated in Hungary, we’ve added our American twist, and have been making this since we were kids.
What we love most about this soup or stew recipe is how simple it is while still being totally comforting. Everything cooks in one skillet, the flavors are kid-friendly, and it makes a big batch that is perfect for leftovers.
Serve this American goulash recipe with some Garlic Bread or Garlic Knots and some Roasted Vegetables for a great Sunday dinner idea.
Why we think you’ll love it:
- A simple dinner. This one pot meal is very easy and is one of our go-to beef dinner ideas. One pot makes for easy clean up!
- Easy to change up. Add the cheese, leave out the cheese, add extra veggies, or even change the noodles. This recipe is very versatile.
- Can be made in the slow cooker too! Just follow the directions below to make it in the crockpot.
Goulash Ingredients
- Ground beef (2 pounds, 80/20): Provides rich, hearty flavor. Use lean ground beef or one with higher fat content. Drain any excess grease that is produced. Replace half the ground beef with 1 pound of Italian sausage or completely substitute the beef for ground turkey or chicken.
- Minced garlic (3 teaspoons): Adds savory depth. See How to Mince Garlic.
- Water or beef broth (3 cups): Creates the cooking liquid and sauce base. Beef broth can be used instead of water for extra flavor. Increase the amount of broth to make this dish more “soupy” like the Hungarian goulash.
- Tomato sauce (2 cans, 15 ounce): Forms the rich tomato base.
- Diced tomatoes (2 cans, 14.5 ounce): Adds texture and extra tomato flavor.
- Soy sauce (3 tablespoons): Boosts savory depth and umami.
- Italian seasoning (2 tablespoons): Adds herb flavor.
- Seasoned salt (1 teaspoon): Enhances and balances the flavors. Add red pepper flakes for spice.
- Bay leaves (3): Adds subtle aromatic flavor while simmering.
- Elbow macaroni or other pasta (2 cups): Cooks directly in the sauce and makes the dish hearty. Macaroni noodles are a classic, but any similarly sized pasta will work such as shell pasta, penne, ditalini, or fusilli.
- Shredded cheddar cheese (1 cup, optional): Adds creamy, melty goodness on top. Or shredded mozzarella, Parmesan cheese, or omit.
- Optional veggies: Peas, red bell peppers, spinach, onion, green beans, or carrots (add more tender vegetables toward the end)
How to Make Goulash
MEAT. Brown ground beef in a skillet over medium-high heat until cooked, then drain. Add garlic and cook for about 5 minutes.
SAUCE. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt.
Stir this well; cover and simmer for about 15-20 minutes.
PASTA. Add uncooked elbow macaroni to the skillet, stir well, then replace the lid and simmer for about 15-20 minutes.
CHEESE. Once the 15-20 minutes are up and the noodles are all cooked, turn off the heat and remove the bay leaves. Add 1 cup of cheddar cheese right before serving, making this easy goulash recipe even more irresistible.
Kristyn’s Recipe Tips
- Drain excess grease to avoid a heavy, greasy sauce.
- Stir occasionally while simmering so the pasta does not stick or burn.
- Remove the bay leaves before serving.
- Add a splash of broth if the pasta absorbs too much liquid.
- When serving, we love to top our individual bowls with a little extra cheddar cheese (each to our liking), for a little extra cheesy goodness.
- Crock pot directions: Sauté the ground beef in a skillet until cooked. Drain excess fat and add garlic. Sauté for another 5 minutes. Put the sautéed meat in the crock pot along with the remaining ingredients. Save noodles to add during the last 1 hour of cooking. Cook on HIGH heat for 3-4 hours or on LOW heat for 7-8 hours.
Best Goulash Recipe
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Ingredients
- 2 pounds ground beef, 80 percent lean/20 percent fat
- 3 teaspoons minced garlic
- 3 cups water, or beef broth
- 2 (15-ounce) cans tomato sauce
- 2 (14.5-ounce) cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons Italian seasoning
- 1 teaspoon seasoned salt
- 3 bay leaves
- 2 cups elbow macaroni, or penne or shell pasta
- 1 cup shredded cheddar cheese, optional topping
Instructions
- In a large skillet over medium-high heat, sauté ground beef until cooked, 8-10 minutes, then drain off excess fat.
- Add garlic and sauté for about 2-3 minutes. Add water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt and bay leaves. Stir, cover and cook for 15-20 minutes.
- Add macaroni to the skillet, stir well and cover. SImmer for about 15 minutes. Turn off the heat, remove the bay leaves, and cheese right before serving.
Notes
- Drain excess grease to avoid a heavy, greasy sauce.
- Stir occasionally while simmering so the pasta does not stick or burn.
- Remove the bay leaves before serving.
- Add a splash of broth if the pasta absorbs too much liquid.
- When serving, we love to top our individual bowls with a little extra cheddar cheese (each to our liking), for a little extra cheesy goodness.
- Crock pot directions: Sauté the ground beef in a skillet until cooked. Drain excess fat and add garlic. Sauté for another 5 minutes. Put the sautéed meat in the crock pot along with the remaining ingredients. Save noodles to add during the last 1 hour of cooking. Cook on HIGH heat for 3-4 hours or on LOW heat for 7-8 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Brown the ground beef, drain, and cool. Add the ground beef and other ingredients to a freezer Ziploc and freeze for 3-4 months. (Save the noodles and cheese to add later). Thaw and heat on the stove adding the noodles during the last 30 minutes. Top with cheese.
Place leftovers in an airtight container(s) in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or microwave.
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This recipe was first shared April, 2017.
I have been making this recipe (cut in 1/2), for our family for 10+ years now and it never fails. I like to add onions and green bell pepper to the mix too, and what’s great is that we usually always have the ingredients handy. 10/10 a meal that you need to add your monthly rotation!
Ten years in rotation is the ultimate compliment. Thanks for sharing your go to version!
This recipe is a keeper. The whole family loved it and asked me to make this again.
That’s the best kind of review! I’m so glad the whole family loved it.
My family loved this recipe! It is real hard to please everyone at the same time, but this one was a great hit! Thank you so much for sharing.
Delicious recipe! I did add two cans of Rotel. My family loved it!
The extra Rotel sounds yummy! I’m happy to hear everyone loved it.
This has been one of my winter go-tos for several years now. It’s so easy and delicious and makes a ton so we have lunch for several days as well.
We love hearing that!
I made this and the noodles were soggy
I’m sorry the noodles turned out soggy! Next time, you can try shorting the time that they cook and simmer before serving.
It’s quite easy to prepare and I added some veggies (onions, mushrooms, red peppers) and it’s delicious!
That sounds delicious!
I love goulash. I have never made it with soy sauce before, I will have to try it before I decide to use it over worcestershire my usual…lol. Big question I have, how many servings does this make? Most goulash recipes use one pound of ground beef.
I’m so glad you love goulash! This one makes about 8 servings, roughly 1½ cups each. The soy sauce adds great flavor, but Worcestershire works too!
Super good! Super easy!
I love hearing that it was both easy and delicious. Thanks for sharing your experience!