The Best Goulash Recipe

Goulash is more than just a hearty one-pot meal—it’s a dish steeped in comfort and tradition, carrying flavors that feel like home no matter where you are.

This recipe blends tender ground beef, sweet onions, and bell peppers with a rich tomato base, fragrant herbs, and perfectly cooked macaroni, all brought together under a blanket of melted cheddar cheese.

It’s the kind of meal that warms not only the body but also the spirit, turning an ordinary evening into a memory of family, comfort, and timeless flavor.

Why People Will Love The Best Goulash Recipe:

Hearty one-pot comfort – This recipe delivers a warm, filling meal that combines pasta, beef, and cheese in a single dish, making it the ultimate comfort food.

Rich layers of flavor – The blend of garlic, onion, bell pepper, tomato sauce, and herbs creates a savory depth that develops as the dish simmers.

Family-friendly and nostalgic – Goulash has that timeless, old-fashioned appeal that brings people together around the dinner table, sparking feelings of home and tradition.

Balanced indulgence – It’s both hearty and wholesome, with protein-rich beef, vegetables, and pasta, topped with just enough cheese to make it indulgent without being overwhelming.

Easy yet impressive – Even though it comes together in one pot with simple steps, the flavor payoff feels like you’ve spent hours cooking, making it perfect for both weeknight dinners and casual gatherings.

Key Ingredient:

Ground Beef – The heart of the dish, bringing richness, savory depth, and satisfying protein that makes this goulash a full meal in itself.

Onion and Bell Pepper – These aromatic vegetables form the flavor foundation, adding natural sweetness and subtle crunch that balance the bold tomato base.

Garlic – Provides a fragrant undertone that elevates the sauce, infusing it with warmth and complexity.

Tomato Sauce & Diced Tomatoes – The soul of the goulash, giving it body, tang, and a slow-cooked feel that ties every ingredient together.

Beef Broth – Enhances depth with a savory richness that amplifies the meaty flavors and creates a hearty, flavorful sauce.

Worcestershire Sauce & Italian Seasoning – Layers of umami, tang, and herbal notes that bring sophistication and boldness to a humble dish.

Macaroni Noodles – Comforting and tender, they soak up the sauce and seasonings, ensuring every bite is flavorful and hearty.

Cheddar Cheese – A finishing touch of creaminess and sharpness, melting into the hot goulash to round out the flavors with indulgence.

Expert Tips:

Build flavor in layers – Don’t rush the first step of browning the beef with the onions and bell peppers. Allow the meat to caramelize slightly on the edges before draining; those browned bits (fond) at the bottom of the pot hold the deepest savory notes that will carry through the entire dish.

Balance the acidity – Tomato-based sauces can sometimes lean sharp or tangy. The Worcestershire sauce already adds umami depth, but if your tomatoes are especially acidic, a small pinch of sugar or a splash of cream can smooth out the flavor without overpowering the dish.

Season as you go – Instead of adding all the salt and seasoning at once, taste at different stages (after simmering, after adding pasta, before finishing). Flavors deepen as the sauce cooks, and adjusting gradually ensures perfect balance.

Control the texture of the pasta – Add the macaroni directly into the simmering sauce, but stir often to prevent sticking. Pull the pasta off heat just before it’s fully tender (“al dente”) since it will continue absorbing liquid and flavor as it rests.

Cheese with purpose – For the creamiest finish, stir in half of the cheddar cheese directly into the goulash before serving, then sprinkle the rest on top for a gooey, melty layer. This creates contrast—rich creaminess inside and stringy, comforting bites on top.

Rest before serving – Once cooked, let the goulash sit for 5–10 minutes with the lid on. This allows the sauce to thicken slightly, the pasta to settle, and the flavors to fully harmonize.

The Best Goulash Recipe

Ingredients:

1 tbsp olive oil

1 cup onion, diced

1 green bell pepper, diced

2 lbs. ground beef, lean

3 tsp garlic, minced

2 15 oz cans tomato sauce

2 15 oz cans petite diced tomatoes

3 cups beef broth

3 tbsp Worcestershire Sauce

2 tsp seasoned salt

2 tbsp Italian Seasoning

3 bay leaves

2 cups macaroni noodles, uncooked

1 cup cheddar cheese, shredded

Instructions:

Step 1:

Add olive oil to large pot over medium-high heat.

Add in the onion, bell pepper and ground beef then cook until beef is no longer pink.

Drain any excess fat and return pot to stove top.

Add in garlic and stir until fragrant (about 30 seconds).

Step 2:

Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles.

Stir and bring mixture to a boil.

Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.

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Important Notes When Making The Best Goulash Recipe:

Choose the right beef – Using lean ground beef (around 85–90%) helps reduce excess grease while still keeping enough fat to give the goulash body and richness. If you use fattier beef, be sure to drain it well before adding the other ingredients, or the sauce may turn greasy.

Tomato quality matters – Since both tomato sauce and diced tomatoes form the backbone of the flavor, opt for high-quality or fire-roasted varieties. They provide a naturally sweet, slightly smoky depth that elevates the dish beyond basic canned tomato flavor.

Broth consistency – Three cups of beef broth give the goulash its soupy, stew-like base, but the liquid thickens as the pasta cooks and absorbs it. If you prefer a saucier consistency, add a splash of extra broth or water near the end. If you like it thicker, let it simmer uncovered for a few extra minutes.

Don’t skip the bay leaves – They may seem small, but bay leaves add a subtle earthiness that ties the beef, tomatoes, and spices together. Remember to remove them before serving, as their tough texture isn’t pleasant to eat.

Cheese timing – Adding the shredded cheddar at the very end (and off direct heat) ensures it melts smoothly without becoming grainy. For a creamier base, you can fold half into the pot while it’s still warm, then use the rest as garnish.

Resting period – Goulash actually tastes better after sitting for a few minutes once it’s cooked, as the pasta soaks up more flavor and the sauce thickens. Leftovers the next day are even more flavorful, making this a great make-ahead meal.

How To Enjoy The Best Goulash Recipe After Cooking:

Let it Rest Before Serving

After turning off the heat, allow the goulash to rest in the pot for 5–10 minutes.

This short pause helps the macaroni soak up more flavor and allows the sauce to thicken slightly, giving you a richer, more cohesive dish.

Serving Suggestions

Classic Style: Serve goulash hot in a deep bowl, sprinkled with freshly shredded cheddar for a creamy, melty topping.

With Fresh Garnish: Add chopped parsley, chives, or even a dollop of sour cream to bring brightness to the rich tomato-beef base.

Pairing Options:

Crusty bread or garlic toast on the side for dipping into the savory sauce.
A simple green salad with a light vinaigrette to balance the hearty flavors.
Pickled vegetables (like cucumbers or beets) add tanginess that cuts through the richness.

Beverage Pairings

For Comfort: A tall glass of iced tea, lemonade, or even a cold beer.

For Elegance: A glass of medium-bodied red wine, such as Merlot or Chianti, enhances the tomato-based sauce beautifully.

For Kids/Family: Serve with milk or fruit juice—it balances the seasoning and makes the dish more approachable.

Leftovers & Next-Day Enjoyment

Goulash deepens in flavor overnight. Store it in the fridge and reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.

Leftovers can be transformed:

Serve over mashed potatoes for a cozy variation.
Stuff into a bell pepper, top with cheese, and bake for a new meal.
Use as a hearty filling for a baked potato.

The Best Way to Experience It

Enjoy goulash as both comfort food and a shared dish. Serve it family-style in a large pot at the table, letting everyone scoop their portion, creating a warm, communal atmosphere.

Nutrition Information:

For The Best Goulash Recipe (per serving, about 1 ½ cups):

Frequently Asked Questions:

Can I make this goulash ahead of time?

Yes! Goulash actually tastes better the next day because the flavors deepen as it rests. Simply store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if it thickens too much.

What kind of beef works best for this recipe?

Lean ground beef (around 85–90% lean) works well because it balances flavor and fat without making the dish greasy. However, you can use ground turkey, chicken, or even a mix of beef and pork for variation.

How can I make this dish more nutritious?

Swap regular macaroni for whole wheat or chickpea pasta to add fiber and protein. You can also stir in extra vegetables like zucchini, mushrooms, or spinach during the simmering stage to boost nutrition.

Can I freeze goulash for later use?

Absolutely! Goulash freezes well. Cool it completely, then portion into freezer-safe containers. Store for up to 3 months. Thaw overnight in the fridge and reheat slowly, adding broth if needed to refresh the sauce.

How do I adjust the spice level in this recipe?

The base recipe is mild, but you can make it spicier by adding red pepper flakes, cayenne, or hot sauce when simmering. For a smoky kick, substitute part of the paprika with smoked paprika or chipotle powder.

How do I prevent the pasta from getting mushy in goulash?

Add the macaroni directly into the simmering sauce and cook it just until al dente (slightly firm). Stir occasionally so it cooks evenly. Avoid overcooking because the pasta will continue to absorb liquid as the goulash rests.

Can I make this recipe in a slow cooker or Instant Pot?

Yes. For a slow cooker, brown the beef, onions, and peppers first, then transfer everything (except the pasta and cheese) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the pasta 30 minutes before serving. For an Instant Pot, use the sauté setting for browning, then pressure cook on high for 5 minutes with the pasta and quick-release the pressure.

What should I do if the goulash turns out too watery?

Let it simmer uncovered for an extra 5–10 minutes, which allows the liquid to reduce and thicken naturally. Another option is to stir in a slurry made with 1 teaspoon cornstarch and 2 teaspoons water if you want a quicker thickening method.

Can I substitute the macaroni with another type of pasta?

Yes, any short pasta works—penne, rotini, shells, or even bowties. Just adjust the cooking time based on the pasta type, and make sure the liquid level is enough for the pasta to absorb. Whole grain or gluten-free pastas are also excellent alternatives.

When should I add the cheese for the best texture?

Add shredded cheddar at the very end, after the goulash has finished simmering and the pasta is tender. Stir it in off the heat to avoid clumping and to achieve a smooth, creamy finish. If you like a melted topping, sprinkle extra cheese on top before serving.