Easy Goulash Recipe

There’s something deeply comforting about a steaming bowl of goulash, isn’t there? It’s the kind of dish that wraps you in warmth, like a hug from an old friend. I remember the first time I tasted it—my grandmother’s version, simmered low and slow until the flavors melted together into something magical. Over the years, I’ve tweaked her recipe to make it simpler for busy weeknights, but that soul-soothing essence remains. This easy goulash recipe is my go-to when I crave nostalgia in a bowl—simple, hearty, and utterly satisfying.

Ingredients You’ll Need

Goulash is wonderfully forgiving, but a few key ingredients make all the difference. Here’s what you’ll need to bring this cozy dish to life:

• 1 lb ground beef – I prefer 80/20 for the best flavor, but leaner works too.
• 1 large onion, diced – Yellow or white, whatever you have on hand.
• 2 cloves garlic, minced – Because everything’s better with garlic.
• 1 bell pepper, diced – Red or green adds a sweet crunch.
• 2 cups elbow macaroni – The classic choice, but any small pasta works.
• 1 (15 oz) can tomato sauce – Plain or seasoned—your call!
• 1 (14.5 oz) can diced tomatoes – Fire-roasted add a lovely depth.
• 2 cups beef broth – Homemade if you’re fancy, store-bought if you’re practical.
• 1 tbsp paprika – Sweet or smoked—this is the soul of goulash!
• 1 tsp Italian seasoning – A little herbaceous magic.
• Salt & pepper to taste – Don’t skimp; layer that flavor.

Let’s Make Some Goulash!

This recipe comes together in one pot (bless the easy cleanup), and the steps are as comforting as the dish itself. Here’s how it’s done:

1. Brown the beef. In a large pot or Dutch oven over medium heat, cook the ground beef until no pink remains. Break it up with a spoon as it cooks—this isn’t the time for big chunks. Drain any excess grease if needed, but leave a little for flavor.
2. Sauté the veggies. Add the onion, garlic, and bell pepper to the pot. Cook until softened, about 5 minutes, stirring occasionally. The smell alone will make your kitchen feel like home.
3. Spice it up. Stir in the paprika, Italian seasoning, salt, and pepper. Let the spices toast for just a minute—this wakes up their flavors beautifully.
4. Simmer the sauce. Pour in the tomato sauce, diced tomatoes, and beef broth. Give it a good stir, then bring it to a gentle boil. Reduce the heat and let it simmer for 10 minutes, letting the flavors get to know each other.
5. Cook the pasta. Add the elbow macaroni, stirring to submerge it in the liquid. Cover and simmer for about 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

Tip: If the mixture seems too thick, add a splash of broth or water. Too thin? Let it simmer uncovered for a few extra minutes. Goulash is forgiving like that.

Pro Tips, Variations, and Substitutions

This easy goulash recipe is wonderfully adaptable, so don’t be afraid to make it your own! Here are some pro tips and variations to try:

• Meat Swap: Ground beef is classic, but ground turkey, chicken, or even plant-based crumbles work beautifully for a lighter twist.
• Pasta Choices: Elbow macaroni is traditional, but shells, rotini, or penne hold the sauce just as well.
• Extra Veggies: Stir in diced bell peppers, zucchini, or mushrooms for added nutrition and texture.
• Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a smoky, spicy kick.
• Cheesy Finish: Sprinkle shredded cheddar or Parmesan on top before serving for extra richness.

What to Serve with Goulash

Goulash is a hearty meal on its own, but pairing it with the right sides can make it even more satisfying. Here are a few favorites:

• Crusty Bread: A warm loaf of garlic bread or a simple baguette is perfect for soaking up the sauce.
• Fresh Salad: A crisp green salad with a tangy vinaigrette balances the richness of the dish.
• Pickles or Coleslaw: The tanginess of pickles or creamy coleslaw adds a refreshing contrast.
• Steamed Veggies: Simple steamed broccoli or green beans keep things light and wholesome.

Storage and Reheating Tips

Goulash is even better the next day as the flavors meld together! Here’s how to store and reheat it:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Goulash freezes well! Portion it into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm it gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if it thickens too much. Microwave in short bursts, stirring in between, works too!

Frequently Asked Questions

Can I make goulash in a slow cooker?
Absolutely! Brown the meat first, then transfer everything to the slow cooker and cook on low for 4–6 hours. Add the pasta in the last 30 minutes to avoid overcooking.

Is goulash gluten-free?
This recipe isn’t gluten-free as written, but you can easily swap regular pasta for gluten-free pasta and ensure your broth and seasonings are gluten-free.

Can I use tomato sauce instead of diced tomatoes?
Yes! Tomato sauce will give a smoother texture, while diced tomatoes add a chunkier feel. Use what you prefer or have on hand.

Why is my goulash watery?
If your goulash is too thin, let it simmer uncovered for a few extra minutes to thicken. The pasta will also absorb more liquid as it sits.

Final Thoughts

There’s something so comforting about a steaming bowl of goulash—warm, hearty, and packed with flavor. Whether you’re feeding a crowd or just craving a cozy night in, this recipe is sure to become a family favorite. Don’t forget to make extra—leftovers taste even better! Happy cooking, and enjoy every delicious bite.