I call this Grandma’s Goulash Recipe my favorite quick version of an old-fashioned American classic, where rich, hearty ground beef and simple pantry staples deliver a satisfying meal in just 45 minutes.

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I love a recipe that feels like a secret, and this The BEST Homemade Goulash Recipe! did that for me.

It’s an old fashioned American comfort food that’s rich and hearty but not fussy. I use lean ground beef and elbow macaroni so every bite hits with meaty, familiar flavor.

Call it Hearty Grandma’s Goulash or toss it into a list of Easy Goulash Recipes, folks always come back for more. It only takes 45 minutes yet somehow tastes like it simmered all day, which is why I make it on busy weeknights even when I’m too tired to fuss.

Ingredients

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Ground beef: Rich in protein, iron and flavor, adds savory depth but higher in saturated fat.
Elbow macaroni: Mostly carbs for quick energy, keeps the dish filling, whole wheat boosts fiber.
Tomato sauce: Tomatoes give vitamin C and acid, a bit sweet, it brightens the sauce.
Onion: Adds savory sweetness when cooked, provides fiber and antioxidants, simple flavor booster.
Bell pepper: Crunchy mild bite, vitamin C rich and colorful, mellows when you saute it.
Cheddar cheese: Gives melty richness and calcium, adds fat and sharp flavor, real comfort food.
Garlic: Tiny but mighty, full of flavor and antioxidants, smells great and wakes dish.

Ingredient Quantities

1 pound (450 g) lean ground beef, about 85% lean

1 tablespoon vegetable oil

1 medium yellow onion, finely chopped (about 1 cup)

1 medium green bell pepper, diced (optional)

2 cloves garlic, minced

2 cups dry elbow macaroni (about 8 oz)

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes, undrained

1 cup beef broth or water

1 tablespoon Worcestershire sauce

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon brown sugar (optional)

1/2 teaspoon paprika (optional)

1 cup shredded sharp cheddar cheese, optional

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat, add 1 pound lean ground beef and cook, breaking it up with a spoon, until browned; drain any excess fat if there’s a lot, you want some flavor but not grease.

2. Add 1 medium finely chopped yellow onion and the diced green bell pepper if using, cook until softened about 4 to 5 minutes, then stir in 2 cloves minced garlic and cook 30 seconds until fragrant.

3. Pour in 1 (15 oz) can tomato sauce and 1 (1
4.5 oz) can diced tomatoes with their juices, then add 1 cup beef broth or water, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. If you like a touch of sweetness or smoky depth add 1 tablespoon brown sugar and 1/2 teaspoon paprika now.

4. Bring the mixture to a gentle simmer, scrape up any browned bits from the bottom, they add flavor. Taste and adjust a little salt or Worcestershire now, since flavors concentrate as it cooks.

5. Stir in 2 cups dry elbow macaroni, press it down so most pieces are submerged in the sauce, then reduce heat to medium-low.

6. Cover and simmer, stirring every few minutes so the pasta cooks evenly and doesn’t stick, about 12 to 15 minutes, until the macaroni is tender but not mushy and the sauce has thickened. If it looks too thick add a splash more broth or water, too thin uncover and simmer a few minutes longer.

7. Once pasta is done, remove from heat and stir in 1 cup shredded sharp cheddar cheese if using, or sprinkle it on top and cover for a couple minutes so it melts.

8. Let the goulash rest 3 to 5 minutes to thicken up, then taste and correct seasoning one last time.

9. Serve hot, garnished with 2 tablespoons chopped fresh parsley if you like, with crusty bread or a simple green salad on the side.

Equipment Needed

1. Large skillet or Dutch oven with lid
2. Wooden spoon or heatproof spatula
3. Chefs knife
4. Cutting board
5. Measuring cups and spoons
6. Liquid measuring cup (for the broth)
7. Can opener
8. Colander (or slotted spoon) for draining or checking pasta doneness
9. Box grater (if you’re shredding cheddar fresh)

FAQ

Can I use a different pasta or whole wheat pasta? Yep, any short pasta works like penne, rotini or shells, but cook times vary so watch them; whole wheat will cook a little faster to mush so undercook by 1 minute and finish simmering in the sauce.

Can I make this ahead or freeze it? Absolutely, store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months; thaw overnight in the fridge and reheat on the stove with a splash of beef broth or water so it doesnt dry out.

How do I keep the macaroni from getting mushy? Cook the elbows al dente, about 1 to 2 minutes less than package directions since they'll finish cooking in the sauce, or cook pasta separately and toss together right before serving.

Can I swap the ground beef for turkey or a vegetarian option? Yes, ground turkey or chicken works fine but they have less fat so brown them with a little extra oil and bump up the seasoning; for vegetarian use plant-based crumbles or lentils and add a bit more tomato paste and seasoning for depth.

How do I fix a too-thin or too-thick sauce? To thicken simmer uncovered until reduced, or stir in 1 tablespoon tomato paste; to thin add up to 1/4 cup beef broth or water, taste and adjust salt and Worcestershire.

Want it spicier or more flavorful? Add crushed red pepper flakes or a pinch of cayenne for heat, smoked paprika for smokiness, or brown the beef longer to build more flavor; a little brown sugar or extra Worcestershire helps balance acidity if it tastes sharp.

The BEST Homemade Goulash Recipe! Substitutions and Variations

Ground beef (1 lb): swap with ground turkey or chicken for a leaner goulash, ground pork for a richer flavor, or plant-based crumbles if you want a vegetarian version.
Vegetable oil (1 tbsp): use olive oil (regular or light), canola oil, or butter (adds nice flavor).
Elbow macaroni (2 cups): try small shells, penne, or rotini, or go whole wheat or gluten free pasta if you need a healthier or GF option.
Tomato sauce (15 oz): replace with crushed tomatoes, jarred marinara, or mix about 6 oz tomato paste with 9 oz water to approximate sauce.

Pro Tips

– Brown the beef like you mean it but dont overdo it. Get a little color on the meat, scrape those browned bits up into the sauce, and only drain off a tablespoon or so of fat unless theres a lot. That browned crust is flavor, and a little fat helps the sauce feel round and satisfying.

– Season in stages and taste as you go. Pasta soaks up salt so start light, then adjust near the end. Also add a tiny splash of acid at the finish, like a teaspoon of vinegar or lemon juice, it brightens the whole dish and makes it taste less flat.

– Control the pasta texture by keeping enough liquid and stirring often. Use hot broth or water so the cooking resumes quickly, and have an extra 1/4 to 1/2 cup reserved in case you need to thin things out. If you want absolute perfect al dente, boil the macaroni separately and finish it in the sauce, but yeah that means one more pot to wash.

– Finish off gently with cheese and rest time. Stir cheese in off the heat so it melts smooth and doesnt get grainy, then let the pan sit 3 to 5 minutes so the sauce thickens. If it tightens up too much, a splash of hot water or reserved pasta water brings it back. Add fresh parsley or a little extra black pepper right before serving for a nicer look and sharper flavor.

The BEST Homemade Goulash Recipe!

Recipe by Tessa Jones

0.0 from 0 votes

I call this Grandma's Goulash Recipe my favorite quick version of an old-fashioned American classic, where rich, hearty ground beef and simple pantry staples deliver a satisfying meal in just 45 minutes.

Servings

servings

Calories

455

kcal

Equipment: 1. Large skillet or Dutch oven with lid
2. Wooden spoon or heatproof spatula
3. Chefs knife
4. Cutting board
5. Measuring cups and spoons
6. Liquid measuring cup (for the broth)
7. Can opener
8. Colander (or slotted spoon) for draining or checking pasta doneness
9. Box grater (if you’re shredding cheddar fresh)

Ingredients

1 pound (450 g) lean ground beef, about 85% lean
1 tablespoon vegetable oil
1 medium yellow onion, finely chopped (about 1 cup)
1 medium green bell pepper, diced (optional)
2 cloves garlic, minced
2 cups dry elbow macaroni (about 8 oz)
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
1 cup beef broth or water
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar (optional)
1/2 teaspoon paprika (optional)
1 cup shredded sharp cheddar cheese, optional
2 tablespoons chopped fresh parsley, optional

Directions

Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat, add 1 pound lean ground beef and cook, breaking it up with a spoon, until browned; drain any excess fat if there's a lot, you want some flavor but not grease.
Add 1 medium finely chopped yellow onion and the diced green bell pepper if using, cook until softened about 4 to 5 minutes, then stir in 2 cloves minced garlic and cook 30 seconds until fragrant.
Pour in 1 (15 oz) can tomato sauce and 1 (1
5 oz) can diced tomatoes with their juices, then add 1 cup beef broth or water, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. If you like a touch of sweetness or smoky depth add 1 tablespoon brown sugar and 1/2 teaspoon paprika now.
Bring the mixture to a gentle simmer, scrape up any browned bits from the bottom, they add flavor. Taste and adjust a little salt or Worcestershire now, since flavors concentrate as it cooks.
Stir in 2 cups dry elbow macaroni, press it down so most pieces are submerged in the sauce, then reduce heat to medium-low.
Cover and simmer, stirring every few minutes so the pasta cooks evenly and doesn't stick, about 12 to 15 minutes, until the macaroni is tender but not mushy and the sauce has thickened. If it looks too thick add a splash more broth or water, too thin uncover and simmer a few minutes longer.
Once pasta is done, remove from heat and stir in 1 cup shredded sharp cheddar cheese if using, or sprinkle it on top and cover for a couple minutes so it melts.
Let the goulash rest 3 to 5 minutes to thicken up, then taste and correct seasoning one last time.
Serve hot, garnished with 2 tablespoons chopped fresh parsley if you like, with crusty bread or a simple green salad on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.