Easy Goulash Recipe

Busy days call for a recipe like Easy Goulash, a rewarding one-pot masterpiece that practically cooks itself. It’s cheesy, meaty, and 1000% delicious. My mom made this all the time when I was growing up and I hope you share it with your family, too.

Meggan’s notes

If you were lucky enough to grow up on “homemade hamburger helper” like I did, you’ll love this trip down dinnertime memory lane. And it won’t take all night, either. I know your busy, so this American goulash recipe is ready in 30 minutes or less, and it’s every bit as cheesy and comforting as you remember.

What is goulash?

There are two kinds of goulash. Hungarian goulash is a meat-and-vegetable stew that is simmered slowly and served with egg noodles. American goulash is a quick-cooking stove-top casserole made with ground beef, macaroni, and canned tomatoes.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Goulash Ingredients

• Ground beef: Or lighten things up by using ground turkey instead. Ground Italian sausage tastes good too if you’re excited about that.
• Italian seasoning: Make your own Italian seasoning or use store-bought.
• Macaroni: Or any small pasta that you have on hand: penne, rotini, shells, etcetera.
• Cheddar cheese: Shredded is best so it melts like a dream (the cheese is optional, but I’m from Wisconsin, so cheese goes on everything).

How to make Goulash

1. In a Dutch oven or large pot over medium-high heat, add beef, onion, and Italian seasoning. Cook until beef is browned, about 5 minutes. Drain well if desired.

2. Stir in garlic until fragrant, about 30 seconds. Stir in tomato sauce, diced tomatoes with juice, macaroni, water, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon of pepper.

3. Cover and simmer until macaroni is mostly tender, about 10 minutes. Uncover and cook until macaroni is tender and sauce has thickened slightly, about 3 to 5 minutes longer, then season to taste with salt and pepper (I like an additional ¼ teaspoon salt). Garnish with cheddar cheese.

Easy Goulash Recipe Tips & Variations

• Yield: This recipe makes about 8 cups of goulash, enough for 4 hearty, 2-cup servings.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Freezer: Cool completely, label, date, and freeze for up to 3 months. For individual servings, portion into smaller containers. Thaw overnight in the refrigerator before reheating in the microwave.
• Add the herbs and spices early in the game: If you don’t add the Italian seasoning with the meat, the final dish will have a strong, harsh flavor of Italian seasoning. We add it first so it has enough time to cook.
• Don’t skimp on moisture: This recipe needs enough liquid for the pasta to cook. You can use beef broth instead of water to add an extra layer of flavor.

What to serve with this Recipe for Goulash

Goulash is a rich and hearty casserole with a soft texture, so I like to serve it with lighter, crunchier sides. A fresh garden salad, tender-crisp roasted green beans, or sweet roasted carrots with yogurt sauce are all good choices. In summer, grilled corn on the cob and roasted zucchini are great options, too.

I also love cornbread or biscuits on the side for soaking up all that extra sauce! If you’re craving something sweet, a classic fruit salad is always a good choice. If you love seasonal flavors, try watermelon salad in the summer or citrus salad in the winter.

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Best Goulash Recipe

By Meggan Hill

Busy days call for a recipe like Easy Goulash, a one-pot masterpiece that practically cooks itself. It’s cheesy, meaty, and 1000% delicious.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 4 servings (2 cups each)

Course Main Course

Cuisine American

Calories 675

5 from 32 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 pound ground beef (see note 1)
• ▢ 1 large onion peeled and chopped
• ▢ 1 tablespoon Italian seasoning (see note 2)
• ▢ 2 cloves garlic minced
• ▢ 1 (15-ounce) can tomato sauce
• ▢ 1 (14.5-ounce) can diced tomatoes undrained
• ▢ 1 1/2 cups elbow macaroni or other small pasta
• ▢ 1 1/4 cups water
• ▢ 1 tablespoon Worcestershire sauce
• ▢ Salt and freshly ground black pepper to taste
• ▢ 2 cups shredded cheddar cheese for serving

Instructions 

• In a Dutch oven or large pot over medium-high heat, add beef, onion, and Italian seasoning. Cook until beef is browned, about 5 minutes. Drain well.
• Stir in garlic until fragrant, about 30 seconds. Stir in tomato sauce, diced tomatoes, macaroni, water, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon of pepper.
• Cover and simmer until macaroni is mostly tender, about 10 minutes. Uncover and cook until macaroni is tender and sauce has thickened slightly, about 3 to 5 minutes longer, then season to taste with salt and pepper (I like an additional ¼ teaspoon salt). Garnish with cheddar cheese.

Recipe Video

Notes

1. Ground beef: For a lighter casserole, substitute ground turkey or chicken. 
2. Italian seasoning: To make your own Italian Seasoning, in a small bowl, combine 2 Tbsp. of dried basil, 2 Tbsp. of dried oregano, 2 Tbsp. of dried rosemary, 2 Tbsp. of dried thyme, and 2 Tbsp. of dried marjoram. Store extra in an airtight container.
3. Yield: This recipe makes about 8 c. of goulash, enough for 4 hearty, 2-c. servings.
4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 cupsCalories: 675kcalCarbohydrates: 46gProtein: 39gFat: 36gSaturated Fat: 16gCholesterol: 125mgSodium: 479mgPotassium: 570mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 4mgCalcium: 350mgIron: 4mg

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