Remember those cozy nights spent around the dinner table, the aroma of a hearty, home-cooked meal filling the air? This Beef Goulash recipe will transport you right back to those moments – only faster! This isn’t your grandma’s goulash (though she’d probably love it), it’s a streamlined, modern version that’s perfect for busy weeknights, yet still delivers on all the rich, savory goodness you crave.
Why You’ll Love This Recipe
- Fast – Ready in under 30 minutes!
- Easy – Minimal chopping and only one pot to clean!
- Giftable – Perfect for taking to a friend or neighbor in need.
- Crowd-pleasing – Everyone loves a hearty, cheesy goulash!
Ingredients
- 1 lb ground beef – Lean or regular, your choice!
- 1 medium onion, chopped – I like to use yellow onion for its mild flavor.
- 2 garlic cloves, minced – Fresh garlic is best, but you can use pre-minced if you’re short on time.
- 1 (15 oz) can tomato sauce – Adds that classic tomato base.
- 1 (14.5 oz) can diced tomatoes (with juice) – The juice adds extra flavor and moisture.
- 2 cups beef broth – Use low-sodium for better control over salt.
- 1 tablespoon soy sauce – Adds a subtle umami depth.
- 1 teaspoon paprika – For that beautiful color and smoky flavor.
- 1 teaspoon Italian seasoning (optional) – Adds a little extra herbiness, but it’s totally fine to skip.
- 1½ cups elbow macaroni (uncooked) – Classic elbow macaroni works best, but you can experiment with other small pasta shapes.
- Salt and pepper, to taste – Always season to your liking!
- 1 cup shredded cheddar cheese (optional) – A melty, cheesy topping elevates this dish to another level!
- Fresh parsley, for garnish – A sprinkle of fresh parsley adds a pop of color and freshness.
How to Make It
- Brown the ground beef and onion in a large pot over medium heat for 6-8 minutes, breaking the beef up with a spoon. Drain off any excess fat.
- Stir in the minced garlic, paprika, soy sauce, and Italian seasoning (if using). Cook for about 1 minute, until fragrant.
- Add the tomato sauce, diced tomatoes (with their juice), and beef broth. Bring the mixture to a boil.
- Add the uncooked macaroni. Reduce the heat to low, cover the pot, and simmer for 12-15 minutes, or until the pasta is cooked through and tender, stirring occasionally to prevent sticking.
- Season generously with salt and pepper to taste. Stir in or top with shredded cheddar cheese (optional).
- Garnish with fresh parsley and serve hot. Enjoy!
Substitutions & Additions
Feel free to get creative! You can substitute ground turkey or chicken for the beef. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. Mushrooms, bell peppers, or zucchini would also be delicious additions.
Tips for Success
- Don’t overcook the pasta! Start checking for doneness around the 12-minute mark.
- If the goulash seems too thick, add a little more beef broth or water until you reach your desired consistency.
- For a richer flavor, try browning the beef in a Dutch oven before adding the other ingredients.
- This recipe can be easily doubled or tripled for larger gatherings.
How to Store It
Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in the microwave or on the stovetop.
FAQs
- Q: Can I use different types of pasta? A: Yes! Small pasta shapes like ditalini, shells, or even rotini would work well.
- Q: Can I make this ahead of time? A: Yes, you can prepare the goulash ahead of time and reheat it before serving. Just be sure to store it properly in the refrigerator.
- Q: Is this recipe freezer-friendly? A: Yes! Allow it to cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Q: What can I serve with this goulash? A: A simple side salad or some crusty bread would be the perfect accompaniment.
Easy Beef Goulash
This streamlined, modern Beef Goulash recipe is ready in under 30 minutes and perfect for busy weeknights. It delivers rich, savory goodness everyone will love.
Ingredients
Equipment
Method
- Brown the ground beef and onion in a large pot over medium heat for 6-8 minutes, breaking the beef up with a spoon. Drain off any excess fat.
- Stir in the minced garlic, paprika, soy sauce, and Italian seasoning (if using). Cook for about 1 minute, until fragrant.
- Add the tomato sauce, diced tomatoes (with their juice), and beef broth. Bring the mixture to a boil.
- Add the uncooked macaroni. Reduce the heat to low, cover the pot, and simmer for 12-15 minutes, or until the pasta is cooked through and tender, stirring occasionally to prevent sticking.
- Season generously with salt and pepper to taste. Stir in or top with shredded cheddar cheese (optional).
- Garnish with fresh parsley and serve hot.
Notes
Ground turkey or chicken can be substituted for beef. Add red pepper flakes or hot sauce for spice. Mushrooms, bell peppers, or zucchini are delicious additions. Leftovers can be stored in the refrigerator for up to 3 days and are freezer-friendly for up to 3 months.
