Irresistible Classic Goulash Made Easy

Tender elbow macaroni and juicy beef swim in a bold, tasty sauce in this one-pot comfort classic folks have enjoyed for years. Every bite brings together tangy tomato, a kick of garlic, and the sweet snap of peppers, all gently cooked till the whole thing just works. No fancy tricks, just regular stuff coming together in a cozy pot, perfect for bringing people around the dinner table anytime.

The first time I tried making my grandma’s goulash on my own was during my first year at college, when I really missed home. The smell filled my small kitchen and took me right back to her big farmhouse, where pots bubbled and everyone crowded near. My roommates came running when they caught a whiff, and I realized I’d made a massive batch—just like she always did. We all dug in together, laughing and eating our fill, and it hit me: her goulash wasn’t only food, it was a reason for folks to gather and connect.

Irresistible Flavor Foundations

• Worcestershire sauce – Adds that savory punch and makes everything taste bigger and bolder; gives the sauce a little something extra
• Elbow macaroni – Those short little noodles pick up sauce in every bite and stay chewy after simmering
• Paprika – Leaves a gentle warmth without any real heat and brings that signature red color; sweet Hungarian-style is the classic pick
• Ground beef – Lays down the meaty base; an 80/20 mix keeps it juicy without too much grease
• Onions and bell peppers – They mellow out and get sweet, giving the pot depth and classic charm, especially when you toss in some garlic
• Tomatoes – A combo of diced tomatoes and sauce gives the mix some zip and makes the base rich
• Garlic – Fresh crushed cloves take the flavor way up and really sink into every part of the dish

Simple Comfort Creation

Round off the cooking

Fish out the bay leaf, check your seasonings, and tweak to taste. Let things mellow for a few minutes with the lid on, off the heat. This helps everything thicken up just right and lets the flavors chill together. If you want, scoop into deep bowls and add a spoonful of sour cream or a hit of fresh parsley on top. That creamy bite with fresh herbs on the finish is the classic way to eat it.

Mix in the macaroni

Drop in your dry elbow macaroni, stir so it sinks below the sauce. Put on the lid and simmer 12 to 15 minutes, stirring sometimes so nothing sticks. When the noodles are just a little chewy but soft, you’re good! Too thick? Pour in a bit more broth or water, a splash at a time, till it looks right.

Put together the sauce

Tip in a 14.5-ounce can of diced tomatoes with juice and a 15-ounce can of tomato sauce; mix it all in. Add 1 teaspoon each dried basil and oregano, 1 bay leaf, a teaspoon of salt, plus a half-teaspoon black pepper. Pour in 2 cups beef broth or water. Bring it all up to a gentle boil, then drop to simmer. This lets the noodles soak up tons of flavor right in the pot—no separate pasta water needed.

Layer in the aromatics

Add 3 garlic cloves, chopped up small, and stir till you smell that garlicky goodness, about half a minute. Sprinkle over 2 tablespoons sweet Hungarian paprika, coating the meat and veg. That quick sizzle in the hot pan brings out the best of the spice. Toss in 1 tablespoon Worcestershire sauce and scrape up the good bits at the bottom for bonus taste.

Start the base

Grab a big heavy pot or Dutch oven and set it over medium. Toss in 1 pound ground beef, breaking it up as it cooks. After about 5 minutes, once the beef’s browning, add a chopped large onion and a diced pepper. Keep cooking another 5 to 7 minutes till the veggies go soft and the beef loses the pink. All the fat from the beef pulls extra sweetness from the onions and peppers as they cook down slow and steady.

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Grandma only asked for two things with her goulash: don’t hurry the onions, and always make more than enough. I learned that lesson the hard way when I cranked up the heat and ended up with harsh, half-cooked bits that ruined the whole thing. Later she showed me how slow-cooked onions turn almost soft enough to vanish, making the sauce and balancing the crusty tomato tang. Now, I always let the onions take their time. Watching them go from sharp to sweet is how I make sure the heart of the dish is just right.

Tasty Pairings

This fills you up, but you can take dinner up a notch with a few sides. Try a basic salad with vinaigrette for a fresh bite with all that savory goodness. Crusty bread is a must for grabbing all the extra sauce. Wanna stay old-school? Add speedy pickled cucumbers for a tangy crunch that balances it all. If you’re having folks over, leave out bowls with sour cream, shredded cheese, or fresh green herbs so everyone can add what they like.

Awesome Variations

Switch it up based on what you’re craving or what you’ve got. Want more heat? Toss in some jalapeños or red pepper flakes when you cook your peppers. Trying to go lighter? Swap beef for ground turkey or chicken—just keep your eye on it, as it cooks quicker. To make it gluten-free, grab special pasta and check the bottle on your Worcestershire. If you want extra veggies, throw in carrots, celery, or zucchini with your onions and peppers. You can go the Hungarian route too, using smoked paprika and stirring in sour cream right before you serve for extra depth.

Easy Storage Tips

This dish just gets better in the fridge. Let it cool, then move to sealed containers. It’ll keep in the fridge four days easy, but the pasta keeps sucking up the sauce, so it gets thicker. Heat it up with a splash of broth or water to smooth things out again. Want to stash some for later? Freeze in containers for three months. Thaw overnight and warm on the stove, stirring and adding liquid if it’s looking dry.

This old-fashioned comfort food is all about feeding people with kindness and making something special from the basics. Doesn’t need to be fancy to hit the spot—just thoughtful layers of flavor, a little time, and a lot of heart. In a world full of new fads, there’s nothing wrong with going back to the classics. It’s simple, honest food that fills you up in every way.

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Recipe FAQs

→ What sets American goulash apart from Hungarian goulash?

American goulash, also known as 'American Chop Suey,' uses ground beef, elbow pasta, and a tomato-based sauce, giving it more of a pasta feel. Meanwhile, Hungarian goulash is a savory stew with chunky meat like pork or beef, cooked with veggies in a paprika-heavy broth. These dishes share a name but are quite different in preparation and taste.

→ Can I prep this dish in advance?

Definitely! Goulash tastes even better once the flavors settle overnight. You can make it up to two days ahead and refrigerate it. When heating it back up, add some water or broth since the pasta soaks up liquid as it sits. Warm it gently on a stovetop or in a microwave until it’s hot.

→ What pasta works instead of elbow macaroni?

There are lots of good swaps! Try small shells, ditalini, rotini, or even snapped spaghetti if needed. If you’re going for fewer carbs, cauliflower florets make a great stand-in, though you’ll need to adjust the cook time to keep them tender-crisp.

→ How can I make this meal lighter and healthier?

Switch to leaner ground meat like turkey or chicken, or stick with a 90% lean ground beef. Swap regular pasta for whole wheat options or add more veggies like zucchini, peppers, or carrots for extra nutrients. Using reduced-sodium canned goods and broth can keep the saltiness in check too.

→ Can I make this with a slow cooker or pressure cooker?

You totally can! For a slow cooker, brown the beef and soften the veggies on the stovetop first, then combine everything except pasta in the cooker and set it to low for 6–7 hours. Stir in the pasta about 30 minutes before serving. For an Instant Pot, sauté the meat and veggies using its sauté mode, add everything but the pasta, and pressure cook for 5 minutes. Use sauté mode again to cook the pasta until it’s done.