Goulash Recipe
Classic American-style goulash with browned ground beef, elbow macaroni and a rich tomato sauce, all cooked in one pot.
Contains: Wheat
The elbow macaroni contains wheat. The authored recipe contains no dairy or nuts, but readers managing allergies should check the labels and cross-contact statements on the packaged ingredients they use.
WHY IT WORKS
Why This Recipe Works
01
Build Flavor First
Browning the beef and onion before adding the tomatoes creates a savory base that keeps the finished sauce from tasting flat.
02
Bloom the Seasonings
Simmering the elbow macaroni directly in the tomato mixture lets it absorb flavor while its starch naturally thickens the goulash.
03
Balance the Tomato Base
Crushed tomatoes give the sauce body while diced tomatoes add texture, so the finished goulash is rich without becoming heavy.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and onion and cook for about 7 to 8 minutes, breaking the beef into small pieces, until the beef is browned and the onion is softened. Spoon off excess fat if needed.
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Add the garlic, tomato paste, sweet paprika, oregano, basil, salt and black pepper. Cook for about 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
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Stir in the crushed tomatoes, diced tomatoes with their juices, 1 1/2 US cups water and the bay leaf. Bring to a gentle simmer, reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
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Stir in the elbow macaroni. Simmer uncovered for about 10 to 12 minutes, stirring every few minutes and more often near the end, until the pasta is tender and the sauce is thick enough to coat it. If the mixture becomes too thick before the pasta is tender, add a small splash of water.
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Remove the bay leaf. Take the pot off the heat and let the goulash rest for 5 minutes. Taste and adjust the salt and black pepper before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare the beef and tomato base through step 3, cool it promptly, cover and refrigerate for up to 2 days. Reheat it to a steady simmer before adding the macaroni, and add a small splash of water if the sauce has thickened in the refrigerator.
Recipe tools
Adapt This Recipe
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Dietary options
Make This Recipe Work for You
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Make It Gluten-Free
Change the following ingredient:
Replace8 ounces (oz) dry elbow macaroni
With8 ounces (oz) dry elbow gluten-free macaroni
Replace225 grams (g) dry elbow macaroni
With225 grams (g) dry elbow gluten-free macaroni
Use the same weight or count of a gluten-free equivalent and follow its package cooking time.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use sweet paprika rather than smoked paprika for this classic American-style base recipe. A 90% lean ground beef blend gives the sauce good beef flavor without leaving excessive fat in the pot.
Useful Substitutions
Another small pasta shape, such as small shells or ditalini, can replace the elbow macaroni; adjust the simmering time to the package guidance. Ground turkey can replace the beef, although the finished flavor will be lighter.
INGREDIENT QUALITY
Quality Note
Use sweet paprika rather than smoked paprika for this classic American-style base recipe. A 90% lean ground beef blend gives good beef flavor without leaving excessive fat in the pot.
SPEND LESS
Cost-Saving Tip
Standard canned tomatoes and ordinary elbow macaroni work well here. For the beef, compare the price per pound on package sizes and freeze any extra raw ground beef in recipe-sized portions if a larger pack offers better value.
COOKING TIPS
Tips
Brown the Beef Well
Let the beef develop some browned edges before adding the tomatoes. That browning gives the sauce a deeper savory flavor.
Mix Gently
Cook the tomato paste, paprika and dried herbs briefly with the beef before adding liquid. This takes away the raw tomato-paste taste and wakes up the spices.
Stir the Pasta as It Cooks
Once the macaroni goes in, stir every few minutes and more often near the end so it cooks evenly and does not catch on the bottom of the pot.
Let It Rest Briefly
A 5-minute rest off the heat lets the pasta finish absorbing the sauce and gives the goulash a thicker, more cohesive texture.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the cooked goulash within 2 hours in a covered, shallow container and use it within 3 to 4 days.
Freezing
Freeze cooled portions in airtight containers for up to about 2 months for best texture. The pasta will soften slightly after freezing and thawing.
Reheat in the Oven
Warm the goulash gently in a saucepan over medium-low heat with a small splash of water, stirring occasionally, until it reaches 165°F throughout.
Reheat in the Microwave
Cover a portion loosely and microwave in short intervals, stirring between intervals, until it reaches 165°F throughout. Add a small splash of water if the sauce has thickened.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Goulash FAQs
What kind of goulash is this recipe?
This is classic American-style goulash: a one-pot combination of ground beef, tomatoes and elbow macaroni. It is different from Hungarian goulash, which is a paprika-rich meat stew and does not normally contain macaroni.
Can I cook the macaroni separately?
Yes, but the recipe is designed for the pasta to cook in the sauce and absorb some of its liquid. If you cook the macaroni separately, start with less water in the sauce and add more only as needed.
Can I use a different pasta shape?
Yes. Small shells, ditalini or another short pasta can work well. Use a similar dry weight and adjust the simmering time to the pasta shape you choose.
Why is my goulash too thick or too thin?
If it becomes too thick before the pasta is tender, stir in a small splash of water. If it is thinner than you like once the pasta is cooked, simmer uncovered for another minute or two, then let it rest.
Can I make goulash ahead of time?
Yes. For the best pasta texture, prepare the beef and tomato base through the first simmer, cool and refrigerate it, then reheat it to a simmer and add the macaroni when you are ready to serve.
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