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Goulash
This ultimate family favorite is the perfect blend of ground beef, pasta, fresh vegetables, and cheese, perfectly seasoned to create a meal that is quick, easy to make, and super affordable.
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Goulash is one of those tried and true go-to meals that we’re sure your family will ask for time and time again.
Goulash cooks up in one pan and uses wholesome, readily available ingredients. Whether for a large gathering, or a family meal, the combination of ground meat, tender pasta, fresh vegetables, and cheese, all seasoned to goulash perfection, is perfect for any occasion.
Goulash Ingredients
You’ll need:
- 2 pounds ground beef
- 2 onions, chopped, (1 cup)
- 1 green bell pepper, chopped, (¾ cup)
- 1 tablespoon garlic, minced
- 2 teaspoons paprika
- 2 cups beef broth
- 1 cup water
- 15 ounces tomato sauce
- 14.5 ounces diced tomatoes
- 15 ounce can stewed tomatoes
- 6 ounces tomato paste
- ¼ cup Worcestershire sauce
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 3 bay leaves
- 16 ounces elbow macaroni, uncooked
- 2 cups sharp cheddar cheese, shredded
- parsley for garnish
Substitutions and Additions
Elbow macaroni – Swap out rotini or egg noodles in place of elbow macaroni. Most small macaroni will do just fine.
Ground beef – Substitute ground chicken or ground turkey for an even leaner meal. The appearance may be slightly different, but the taste and texture will be the same.
Seasoning – For a little extra zip, sprinkle some red pepper flakes and the seasoning. Feel free to increase or decrease the seasoning to suit your personal taste.
Vegetables – Add corn, peas, or diced carrots to the pot if you like extra veggies.
How to Make This Goulash Recipe
STEP ONE: Add ground beef, onions, bell pepper, paprika, and garlic to a large stockpot. On medium-high heat, cook until the meat is no longer pink. Drain any excess fat.
Pro Tip: Be sure to use a large stock pot. This recipe calls for several cups of liquid ingredients as well as pasta and cheese to finish.
PRO TIP: Don’t skip draining the fat off your ground meat, otherwise, your goulash will be greasy.
STEP TWO: Add broth, water, tomato sauce, diced tomatoes (with liquids), stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves, salt, and pepper. Then bring to a boil. Once boiling, reduce the heat and simmer with a cover on for 30 minutes.
STEP THREE: Add the macaroni and stir well. Cover and simmer for an additional 20 minutes, stirring occasionally.
STEP FOUR: Remove from heat and remove bay leaves.
STEP FIVE: Stir in shredded sharp cheddar cheese.
STEP SIX: Stir in shredded sharp cheddar cheese.
STEP SEVEN: Garnish with parsley.
How To Serve
Serve a heaping bowl of goulash alongside some warm dinner rolls or a loaf of crusty bread. There’s not much more needed other than a sprinkle of cheese.
Storage
IN THE FRIDGE: Store cooled leftovers in an airtight container for up to 4 days in the refrigerator to enjoy for a quick lunch or dinner.
IN THE FREEZER: Goulash will store for up to 3 months in an airtight container. It’s normal for the pasta to be a bit mushy after it’s been frozen.
REHEATING INSTRUCTIONS: Thaw leftover frozen goulash in the fridge before reheating it in the microwave. Add a few tablespoons of water before reheating.
Even your pickiest eater will ask for seconds of this hearty and flavorful classic that comes together quickly in one pan on the stove. Goulash is the perfect busy weeknight meal or great for potlucks and parties.
FAQ:
Question: How do I keep the meat moist and tender in my goulash?
Answer: When buying ground meat for your goulash, choose fattier, marbled meat because the fat will render down as it simmers, and the meat will be more tender as a result.
Question: Can I make goulash the day before I need to serve it?
Answer: Yes, you can begin making your goulash ahead of time. Prepare steps one and two, cool, and refrigerate overnight. When ready to finish your goulash continue from step three and enjoy!
Question: Can I omit the cheese in this goulash recipe?
Answer: Absolutely. Your goulash will be a bit less creamy but still delicious. Serve with a bowl of shredded cheese on the table so that it can still be added individually, or try substituting a cup of sour cream in its place.
Goulash
This ultimate family favorite is the perfect blend of ground beef, pasta, fresh vegetables, and cheese, perfectly seasoned to create a meal that is quick, easy to make, and super affordable.
Ingredients
- 2 pounds ground beef
- 2 onions chopped, (1 cup)
- 1 green bell pepper chopped, (¾ cup)
- 1 tablespoon garlic minced
- 2 teaspoons paprika
- 2 cups beef broth
- 1 cup water
- 15 ounces tomato sauce
- 14.5 ounces diced tomatoes
- 15 ounce can stewed tomatoes
- 6 ounces tomato paste
- ¼ cup Worcestershire sauce
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 3 bay leaves
- 16 ounces elbow macaroni uncooked
- 2 cups sharp cheddar cheese shredded
- parsley for garnish
Instructions
- Add ground beef, onions, bell pepper, paprika, and garlic to a large stockpot. On medium-high heat, cook until meat is no longer pink. Drain any excess fat.
- Add broth, water, tomato sauce, diced tomatoes (with liquids), stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves, salt, and pepper. Then bring to a boil. Once boiling, reduce the heat and simmer with a cover on for 30 minutes.
- Add the macaroni and stir well. Cover and simmer an additional 20 minutes, stirring occasionally.
- Remove from heat and remove bay leaves.
- Stir in shredded sharp cheddar cheese.
- Garnish with parsley.
Notes
Grate your own cheddar cheese instead of buying pre-shredded. Pre-shredded cheese is coated in an anti-caking agent causing it to not melt quite as well.
Drain any excess fat so your dish will be less oily. Just pour the beef into a colander, give it a rinse, then put it back in the pot.
If the water is running low and the pasta isn’t quite close to cooked, don’t add cold water. Add very hot tap water – or better yet, boiling water – in 1 cup increments. You don’t want to add too much!
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