Old-Fashioned Goulash Recipe with Ground Beef and Pasta

Old-fashioned American goulash is a one-pot meal of ground beef, elbow macaroni, tomatoes, and savory seasonings, finished as a hearty pasta dish rather than a soup. It is distinct from Hungarian gulyás, and family versions vary; this straightforward stovetop recipe makes a comforting, saucy dinner with familiar pantry ingredients.

Ingredients

Use a large, heavy pot or Dutch oven, ideally 5 to 6 quarts (4.7 to 5.7 L), so the macaroni has room to cook evenly. Measure the pasta before adding it dry; it cooks directly in the tomato and broth mixture, which gives the sauce its thick, cohesive texture.

1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 medium green bell pepper, diced, about 1 cup (150 g)
1 pound (450 g) lean ground beef, 85% to 90% lean
3 cloves garlic, minced, about 1 tablespoon (9 g)
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (8 g) sweet paprika
1 teaspoon (2 g) dried Italian seasoning
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 can (14.5 ounces / 411 g) diced tomatoes, with their juices
1 can (15 ounces / 425 g) tomato sauce
3 cups (710 ml) low-sodium beef broth, plus up to ½ cup (120 ml) more if needed
2 cups (200 g) dry elbow macaroni
1 bay leaf
1 cup (100 g) shredded sharp cheddar, optional, for serving
2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the ingredients. Dice the onion and bell pepper, mince the garlic, and measure the seasonings and pasta. Open the tomatoes and tomato sauce before you start cooking. Having everything ready matters here because the macaroni cooks in the pot and needs occasional stirring once it is added.
Soften the vegetables and brown the beef. Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook for about 3 minutes, stirring, until they begin to soften. Add the ground beef and break it into small pieces with a wooden spoon. Cook for about 8 minutes, stirring and breaking up larger clumps, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef. If there is more than about 1 tablespoon of rendered fat in the pot, carefully spoon off the excess.
Add the garlic and seasonings. Stir in the garlic, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring constantly, until the garlic smells fragrant. Avoid letting the garlic sit against the hot bottom of the pot, where it can scorch and turn bitter.
Build the tomato broth. Add the diced tomatoes and their juices, tomato sauce, and beef broth. Stir well, scraping the bottom of the pot to loosen any browned bits. Add the bay leaf and bring the mixture to a gentle boil over medium-high heat. Reduce the heat and simmer uncovered for 9 minutes, stirring now and then so the tomato sauce does not catch on the bottom.
Cook the macaroni in the sauce. Stir in the dry elbow macaroni. Bring the pot back to a gentle simmer, then lower the heat and cook for about 12 minutes, stirring every couple of minutes and scraping along the base and corners. Keep the pot partially covered if the liquid is evaporating quickly. The pasta should be tender but still hold its shape. If the pot looks dry before the macaroni is done, add a little of the reserved broth, up to ½ cup (120 ml), and continue simmering. If the sauce is loose at the end, cook uncovered for another minute or two; it will thicken further as it stands.
Rest and serve. Remove the bay leaf, turn off the heat, and let the goulash stand for 5 minutes. Taste and adjust the salt and pepper. Spoon into bowls and finish with cheddar or parsley if you like. The resting time helps the pasta settle into the sauce, so the goulash is pleasantly thick rather than watery.

Tips

Choose the right beef. An 85% to 90% lean ground beef gives the sauce a meaty flavor without leaving a large pool of grease. If you use beef with a higher fat content, drain the excess after browning; if you use very lean beef, the tablespoon of oil helps prevent sticking.
Keep the simmer gentle. A rolling boil can make the macaroni cook unevenly and cause the sauce to splatter or stick. Once the pasta goes in, reduce the heat enough to maintain small, steady bubbles and stir regularly, especially across the bottom of the pot.
Check pasta before adding extra liquid. Macaroni brands and pots vary, and some pasta absorbs more broth than others. If the noodles are nearly tender, give them another minute before adding broth. Add extra liquid in small splashes so the finished dish stays saucy rather than soupy.
Season after the pasta cooks. Broth, Worcestershire sauce, and canned tomatoes all contribute salt, and their levels differ by brand. Taste the finished goulash before adding more. For less sodium, choose low-sodium broth and unsalted or no-salt-added tomatoes, then season to taste.

Serving Suggestions

Serve goulash hot in shallow bowls, with a little shredded cheddar on top if desired. A crisp green salad with a simple vinaigrette balances the rich tomato-and-beef sauce, while steamed green beans, roasted broccoli, or sautéed cabbage make easy vegetable sides. Crusty bread or garlic toast is useful for catching any sauce left in the bowl, though the macaroni makes the dish filling on its own.

For a casual dinner, set out grated cheese, chopped parsley, and cracked black pepper so everyone can finish their serving as they prefer. If you are feeding a crowd, keep the pot covered off the heat for only a short time; pasta continues absorbing liquid as it sits. Stir in a splash of warm broth just before serving if the goulash has thickened more than you want.

Variations

Use a different ground meat: Ground turkey or chicken can replace the beef in the same quantity. Their flavor is milder, so you may want to add a little extra paprika or Worcestershire sauce. Cook ground poultry to 165°F (74°C), checking with a food thermometer; the ground-beef temperature in the instructions does not apply to poultry.

Adjust the vegetables: Finely diced celery or carrots can be cooked with the onion and pepper. Add about ½ cup (50 g) of either, or a small amount of both, and allow a few extra minutes for them to soften. For a simpler, classic pantry-style pot, leave out the bell pepper; the dish will be less sweet and have fewer tender vegetable pieces.

Change the pasta shape: Small shells, ditalini, or another short pasta can work, but cooking times and liquid absorption differ. Start checking a few minutes before the package time and add broth gradually if needed. Avoid long noodles, which are awkward to stir and serve in this one-pot sauce.

Make it spicy or cheesy: Add ¼ teaspoon (0.5 g) crushed red pepper with the other seasonings for gentle heat, or offer hot sauce at the table. For a richer finish, stir in ½ cup (50 g) shredded cheddar after the resting period. The cheese melts into the sauce, making it creamier and slightly less tangy.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, transferring them to shallow, covered containers so they cool promptly. Store in the refrigerator for 3 to 4 days. The macaroni will continue to absorb sauce while chilled, so leftovers may be thicker than the freshly made goulash; that is normal and can be corrected when reheating.

For stovetop reheating, put the amount you plan to eat in a saucepan with a splash of water or broth. Cover and warm over medium-low heat, stirring occasionally, until steaming throughout. In the microwave, cover loosely and heat in short intervals, stirring between each one. Reheat leftovers to 165°F (74°C), measured with a food thermometer. Freeze cooled portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Thaw in the refrigerator before reheating; frozen and reheated macaroni may be softer than freshly cooked pasta.

Frequently Asked Questions

Is old-fashioned goulash the same as Hungarian goulash?

No. This recipe is American-style goulash: ground beef, macaroni, and a tomato-based sauce cooked together. Hungarian gulyás is a different dish, commonly made as a paprika-seasoned soup or stew, with its own regional variations. The shared name does not mean the two recipes have the same ingredients or method.

Can I cook the macaroni separately?

Yes. Boil it in a separate pot until just tender, drain it, and stir it into the finished beef-and-tomato sauce. Since the pasta will not absorb broth in the sauce, reduce the beef broth to about 2 cups (475 ml) and simmer the sauce until it reaches the thickness you like. Keeping the pasta separate can help if you expect leftovers, because it is less likely to become very soft during storage.

Can I make this goulash ahead?

You can make the meat and tomato sauce ahead, refrigerate it promptly, and cook the macaroni when you reheat the sauce. This gives the pasta a fresher texture. If you make the complete recipe ahead, cool and store it within 2 hours, then reheat it to 165°F (74°C); loosen the sauce with a little broth or water as needed.

Why is my goulash watery?

The pasta may need a little more cooking time, or the pot may have had more liquid than it could absorb. Simmer uncovered for a minute or two, stirring so the macaroni does not stick, and let the pot stand for 5 minutes before serving. The sauce thickens as it cools slightly. Next time, measure the broth and add any extra only in small amounts if the pasta needs it.

Can I make it without Worcestershire sauce?

Yes. Leave it out, or replace it with 1 teaspoon (5 ml) soy sauce for a little savory depth. Soy sauce is saltier and does not have the same tang as Worcestershire, so taste before adding extra salt. If avoiding Worcestershire because of an ingredient restriction, check the label on any substitute you choose.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).