Goulash Recipe

Goulash in a pot with a wooden spoon stirring through it.

5 from 1 vote

This easy goulash recipe combines ground beef and elbow macaroni in a rich, savory tomato sauce, all cooked in one pot. A classic comfort food dinner ready in 40 minutes!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Keyword: goulash recipe

Servings:

Author: Katerina Petrovska

Equipment

Dutch Oven

Ingredients

1 tablespoon olive oil
1 yellow onion diced
1 green bell pepper seeded and chopped
1 pound ground beef
1 large clove garlic minced
15 ounce can of diced tomatoes
15 ounce can of tomato sauce
2 cups beef stock or beef broth
1½ tablespoons Worcestershire sauce
½ tablespoon Italian seasoning
1 teaspoon salt or to taste
¼ teaspoon freshly ground black pepper or to taste
1 cup elbow macaroni
½ cup shredded pepper jack cheese

Instructions

Make the base. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 4-5 minutes, stirring occasionally.
Brown the beef. Add the ground beef and cook over medium-high heat for 4 to 6 minutes, breaking it apart with a wooden spoon, until no longer pink. Drain any excess fat, then return the pot to the heat. Stir in the garlic and cook for 1 minute.
Add the remaining ingredients. Stir in the diced tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and macaroni. Season with salt and pepper to taste.
Cook. Stir well and bring the mixture to a boil. Then, reduce the heat and simmer for 20 minutes, stirring occasionally, until the macaroni is tender. If the sauce gets too thick, add a little more broth. See my notes below.
Finish and serve. Remove the pot from the heat and stir in the Pepper Jack cheese until melted. Let the goulash rest for 5 minutes before serving.

Notes

Pasta shapes. I use 4 ounces of elbow macaroni, but small shells or cavatappi also work.
Stir frequently. Stir the goulash as it simmers to prevent the macaroni from sticking to the bottom of the pot.
Adjust the consistency. The goulash should be thick and stew-like. The macaroni absorbs liquid as it cooks, so add more broth or stock if the sauce gets too thick.

Nutrition