Easy Goulash Recipe

 

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

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.