Easy Goulash Recipe

This Easy Goulash Recipe is a comforting, one-pot classic that brings together hearty beef, tender macaroni, and a rich, tomato-based sauce seasoned to perfection. It’s the kind of dish that fills your kitchen with warmth and nostalgia — reminiscent of cozy family dinners and rustic home cooking.

Every bite balances savory ground beef with tangy stewed tomatoes, a touch of spice, and the satisfying chew of pasta, all wrapped in a velvety, flavorful sauce. Simple to make and endlessly versatile, this recipe transforms everyday ingredients into a deeply satisfying, soul-warming meal.

Whether served on a busy weeknight or shared around the table on a chilly evening, this goulash embodies the comfort of old-fashioned cooking — rich, hearty, and made to be loved by everyone.

Why People Will Love This Easy Goulash Recipe

One-Pot Comfort Meal: Everything cooks together in one pot, blending pasta, beef, and tomatoes into a warm, homestyle dish that feels like a hug in a bowl.

Deeply Savory and Balanced: The combination of browned beef, sweet onions, tangy tomatoes, and a hint of chili powder creates layers of flavor — both hearty and comforting.

Simple Ingredients, Big Flavor: Made with common pantry staples like pasta, canned tomatoes, and ketchup, yet the result tastes like it simmered all day.

Family-Friendly Favorite: Mildly spiced and universally loved, this recipe appeals to both kids and adults — a crowd-pleaser for family dinners or potlucks.

Customizable and Forgiving: Easily adapt it — add vegetables, extra cheese, or spice it up — it’s a flexible dish that always delivers delicious results.

Budget-Friendly and Filling: Uses inexpensive ingredients but yields a large, satisfying meal — perfect for feeding a family or meal prepping for the week.

Nostalgic and Timeless: This goulash evokes the flavor of classic comfort food — cozy, familiar, and reminiscent of grandma’s kitchen, but with an easy modern twist.

Key Ingredients:

Ground Beef (1½ pounds): The heart of this dish — rich, meaty, and full of flavor. When browned properly, it forms the savory foundation that gives the goulash its classic depth and aroma.

Elbow Macaroni (8 ounces): The perfect pasta for soaking up the tomato-rich sauce. Its shape allows every bite to hold a balance of meat, spice, and tangy tomato goodness.

Stewed Tomatoes (2 cans, 14.5 oz each): The soul of the sauce — slightly sweet, slightly acidic, and naturally rich. When mashed and simmered, they create a rustic texture that ties the dish together.

Onion & Bell Pepper: The aromatics that bring brightness and balance. Onion adds natural sweetness, while bell pepper contributes a subtle crunch and color contrast.

Ketchup (2 tablespoons): A secret ingredient that deepens the sauce with a mild tang and touch of sweetness, enhancing the richness of the tomatoes.

Chili Powder, Garlic, and Onion Powder: These seasonings infuse warmth and complexity — giving the goulash its signature comfort-food flavor with just the right amount of spice.

Tomato Juice (as needed): Used to adjust consistency — it ensures the sauce stays silky and coats every piece of pasta without becoming too heavy.

Expert Tips:

Brown the Beef Thoroughly:

Take your time when browning the ground beef — don’t just cook it until gray. Let it sear until rich brown bits form on the bottom of the pan. Those caramelized bits (fond) are packed with umami flavor and will deepen the sauce once you deglaze with tomatoes or broth.

Use the Right Pasta Texture:

Cook the macaroni just until al dente, because it will continue absorbing liquid as it simmers in the sauce. Overcooked pasta can turn mushy, especially when reheated.

Balance Sweetness and Acidity:

The tomatoes and ketchup bring natural sweetness, but you can balance the sauce by adding a splash of tomato juice or a teaspoon of vinegar if it tastes too sweet. This gives the goulash a rounded, restaurant-quality flavor.

Layer Seasonings Gradually:

Don’t add all your spices at once. Season lightly at the beginning when browning the meat, then adjust again after simmering. This builds complexity and ensures every layer of flavor shines through.

Simmer for Depth:

Even though it’s a quick meal, give the sauce 10–15 minutes of gentle simmering after adding the tomatoes. This allows the beef to tenderize slightly and the sauce to thicken into a rich, cohesive base.

Customize the Heat Level:

If you love spice, a pinch of cayenne or smoked paprika can add a pleasant kick. For family-friendly versions, stick to chili powder for warmth without heat.

Add a Touch of Dairy (Optional):

For a creamy twist, stir in a splash of heavy cream or sour cream right before serving. It mellows the acidity and adds luxurious smoothness — perfect for comfort-style goulash.

Rest Before Serving:

Let the goulash sit for 5–10 minutes after cooking. This allows the sauce to thicken slightly and the flavors to settle, giving every bite perfect balance.

Easy Goulash Recipe

Ingredients

For the Goulash Base:

1½ pounds ground beef — lean or extra-lean, for a rich but not greasy sauce

1 medium onion, finely chopped — adds natural sweetness and depth

1 diced bell pepper (optional) — red or green, for color and a light crunch

2 cans (14.5 oz each) stewed tomatoes — gently mashed for a hearty texture

2 tablespoons ketchup — for a touch of tangy richness

8 ounces elbow macaroni (about 2 cups dry) — cooked al dente for the best bite

Seasonings:

Salt and freshly ground black pepper, to taste

½ teaspoon garlic powder (or to taste)

½ teaspoon onion powder (optional, for savory depth)

½–1 teaspoon chili powder, depending on your spice preference

To Adjust Consistency:

Tomato juice, as needed — add a splash if you prefer a saucier consistency

Optional Garnish:

Fresh parsley or chives, finely chopped

Shredded cheddar cheese for serving

Instructions

Step 1: Cook the Macaroni

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente — tender but still slightly firm to the bite. Drain and set aside.

(Tip: Avoid overcooking the pasta since it will continue to soften once mixed with the sauce.)

Step 2: Brown the Meat and Aromatics

In a large skillet or Dutch oven, heat over medium-high. Add the ground beef and chopped onion.

Cook, stirring frequently, until the beef is browned and the onion turns translucent — about 7–8 minutes.

If desired, toss in diced bell pepper for added flavor and a subtle crunch. Drain off any excess grease before moving on.

Step 3: Season the Base

Reduce the heat to medium. Sprinkle in salt, black pepper, garlic or onion powder, and chili powder.

Stir well so the spices coat the beef evenly, creating a flavorful foundation for your goulash.

Step 4: Add the Tomatoes and Ketchup

Coarsely mash the stewed tomatoes right in the pan using a spoon or spatula to break them up slightly. Stir in both cans of tomatoes, then add ketchup for a hint of tangy sweetness.

If the mixture seems too thick, pour in a splash of tomato juice until you reach your desired consistency.

Step 5: Combine and Simmer

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Add the cooked macaroni to the beef and tomato mixture. Stir until everything is well blended and the pasta is evenly coated with sauce.

Let it simmer over low heat for 5–10 minutes to allow the flavors to meld beautifully.

Step 6: Taste and Serve

Taste and adjust seasonings as needed — a little more salt or chili powder can make all the difference.

Serve hot, garnished with fresh parsley or a sprinkle of shredded cheese if you like.

Important Notes for Making Easy Goulash:

Choose Quality Meat:

Use lean or extra-lean ground beef (85–90%) for the best texture and balance. Too much fat will make the dish greasy, while very lean meat can turn dry. If you prefer richer flavor, mix in a bit of ground pork or sausage.

Drain the Fat Properly:

After browning the meat, always drain excess grease before adding other ingredients. This prevents the final dish from feeling heavy and keeps the tomato sauce bright and flavorful.

Don’t Skip the Browning Stage:

Browning the beef and onions builds the foundation of flavor. It’s not just about cooking — it’s about creating that deep, savory caramelization that gives the goulash its signature richness.

Control the Sauce Consistency:

The texture of goulash should be thick yet saucy, not soupy. If it becomes too thick, add a splash of tomato juice or broth. If it’s too thin, simmer uncovered for a few extra minutes until it reaches a rich, clingy consistency.

Timing is Key for Pasta:

Since the pasta continues to cook in the sauce, always boil it slightly under al dente. Stir occasionally while simmering to keep the macaroni evenly coated and prevent sticking.

Layer Your Seasoning:

Taste at multiple stages — after browning the beef, after adding tomatoes, and before serving. Each step enhances the overall depth. Adjust with a pinch more salt, chili powder, or a few drops of vinegar if needed.

Tomato Flavor Matters:

Use stewed tomatoes or fire-roasted canned tomatoes for a natural sweetness and robust flavor. Crushed or diced tomatoes can be substituted, but they’ll slightly alter the texture.

Let It Rest Before Serving:

Once finished, cover the pot and let the goulash sit for 5–10 minutes off the heat. This resting period allows the sauce to thicken naturally and helps the flavors meld beautifully.

Storage & Reheating:

Goulash tastes even better the next day! Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. When reheating, add a splash of water or broth to revive the sauce.

How to Enjoy Easy Goulash After Cooking

Let It Rest for Perfect Texture:

After simmering, let the goulash rest for 5–10 minutes off the heat. This allows the sauce to thicken slightly and cling to the macaroni, creating that perfect, hearty consistency in every spoonful.

Serve It Fresh and Hot:

Ladle generous portions into warm bowls to preserve the comforting heat. The aroma of simmered tomatoes, beef, and spices fills the air — it’s the kind of meal meant to be savored slowly.

Add a Finishing Touch:

Top each serving with a sprinkle of fresh parsley or chives for brightness and contrast. If you love extra richness, add a handful of shredded cheddar cheese on top and let it melt into the sauce for a creamy finish.

Pair It Right:

Serve alongside a crisp green salad dressed with lemon vinaigrette for balance, or pair with garlic bread or buttered rolls to soak up every bit of sauce. For a heartier dinner, add a side of roasted vegetables or corn on the cob.

Customize Your Bowl:

For spice lovers: drizzle on a few drops of hot sauce or a pinch of crushed red pepper.

For a creamy twist: stir in a spoonful of sour cream or a splash of heavy cream.

For extra texture: top with crushed crackers or crispy onions.

Enjoy the Comfort:

Goulash is best enjoyed family-style — served in one big pot at the center of the table. It’s meant for sharing, passing around, and pairing with laughter and conversation.

Savor the Leftovers:

This dish develops deeper flavor overnight as the pasta absorbs the sauce. Reheat gently on the stove or in the microwave, adding a splash of water or broth to revive its silky consistency.

Make It a Cozy Tradition:

Enjoy it on chilly evenings, lazy Sundays, or whenever you crave warmth in a bowl. Pair it with a glass of red wine or sweet iced tea for a complete comfort-food experience.

Nutrition Information

For one serving (about 1½ cups) of Easy Goulash:

Frequently Asked Questions:

Can I make this goulash ahead of time?

Absolutely. Goulash tastes even better the next day because the flavors have more time to blend. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of tomato juice or broth to loosen the sauce if it thickens overnight.

What type of ground meat works best for goulash?

Traditional versions use lean ground beef (85–90%), which offers rich flavor without excess grease. However, you can substitute ground turkey, pork, or a beef-pork mix for different textures and lighter results. Just remember to drain any excess fat after browning to keep the dish balanced.

How can I make this goulash more flavorful?

Depth of flavor comes from layered seasoning. Try adding a dash of smoked paprika, a pinch of crushed red pepper, or even a splash of Worcestershire sauce for umami richness. A sprinkle of fresh herbs (like basil or parsley) before serving also enhances freshness.

What’s the best way to prevent the macaroni from becoming mushy?

Cook your macaroni just until al dente before adding it to the sauce. Since it will continue cooking while simmering in the tomato base, slightly undercooking ensures it keeps a pleasant bite instead of turning soft and soggy.

Can I freeze leftover goulash?

Yes! Goulash freezes beautifully. Let it cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over low heat — adding a bit of water or broth helps restore its saucy consistency.

Should I drain the fat after browning the beef?

Yes — especially if you’re using ground beef with more than 10% fat. After browning the meat, drain off the excess grease before adding spices and tomatoes. This step keeps your goulash from becoming oily and helps the seasonings cling better to the beef, giving a richer flavor and cleaner texture.

How can I adjust the sauce consistency while cooking?

If your goulash feels too thick, stir in small amounts of tomato juice, broth, or even water, one splash at a time, until you reach your preferred consistency. On the other hand, if it’s too thin, let it simmer uncovered for 5–10 minutes, stirring occasionally, until the sauce naturally thickens and coats the pasta.

When should I season the goulash for the best flavor?

Seasoning in two stages gives the best depth:

First, season the beef while browning — this layers flavor directly into the meat.

Then, taste and adjust seasonings again after simmering the full mixture, since tomatoes and pasta can mute salt and spice. This ensures every bite is balanced and flavorful.

Can I use fresh tomatoes instead of canned stewed tomatoes?

Yes, but they’ll need a little extra care. Use about 4–5 medium ripe tomatoes, peeled and chopped. Simmer them for 15–20 minutes before adding to the beef to develop sweetness and soften their texture. For extra depth, add a teaspoon of tomato paste — it boosts the richness and thickens the sauce slightly.

What’s the secret to keeping the pasta perfectly textured?

The key is timing and gentle heat.
Cook the macaroni separately to al dente, then stir it into the sauce right before the final simmer. Avoid overmixing once the pasta is added — stir gently so it absorbs flavor without breaking apart. If you’re meal-prepping, keep the pasta and sauce separate until serving to preserve the ideal texture.