Cheesy Ground Beef Goulash

If you ask me, goulash is one of those recipes that just makes sense for busy weeknights.

This one-pot wonder takes ground beef and turns it into a hearty, comforting meal that the whole family will actually eat. Tender macaroni soaks up a rich tomato-based sauce loaded with beef broth and Worcestershire.

It’s seasoned with Italian herbs, smoked paprika, and a few bay leaves for depth. Melted cheddar cheese on top brings everything together in the best possible way.

It’s a simple, filling dinner that comes together in about an hour, perfect for those nights when you need something reliable.

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What Kind of Ground Beef Should I Use?

For goulash, you’ll want to pick ground beef with a fat content that balances flavor and texture without making your dish too greasy. I typically go with 80/20 or 85/15 ground beef, which gives you enough fat to keep things flavorful while not leaving you with a pool of grease at the bottom of the pot. If you prefer leaner meat, 90/10 will work just fine, though you might lose a bit of that rich, beefy taste. Whatever you choose, make sure to break up the meat well as it cooks so you get nice, even crumbles throughout your goulash instead of big chunks.

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Options for Substitutions

This goulash is a forgiving recipe that works well with several substitutions:

• Ground beef: You can swap ground beef for ground turkey, chicken, or even plant-based ground meat. Just note that leaner meats might need a bit more oil or butter to keep things from drying out.
• Green bell pepper: Red, yellow, or orange bell peppers work just as well and add a slightly sweeter flavor. You can also mix colors for variety.
• Macaroni: Any short pasta shape will do the job here – try shells, rotini, or penne. Just keep the cooking time similar to what macaroni needs.
• Beef broth: Chicken or vegetable broth can step in if that’s what you have. The flavor will be slightly different but still tasty.
• Cheddar cheese: Monterey Jack, Colby, or even mozzarella make good alternatives. Really, any melting cheese you enjoy will work.
• Italian seasoning: If you don’t have Italian seasoning, mix together equal parts dried basil, oregano, and thyme – about 2 teaspoons of each.
• Diced tomatoes: Crushed tomatoes or even fresh tomatoes (roughly chopped) can replace canned diced tomatoes in the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with goulash is adding the macaroni too early or cooking it at too high of a heat, which will turn your pasta mushy and overcooked – keep that light boil going and stir every few minutes to prevent sticking.

Don’t skip draining the fat after browning your ground beef, as excess grease will make your goulash oily and unappetizing instead of rich and hearty.

Another common error is forgetting to remove those bay leaves before serving, so do a quick check at the end since biting into one isn’t pleasant.

If your goulash seems too thick while cooking, add a splash more beef broth to keep the consistency right, and remember to add the cheddar cheese off the heat so it melts smoothly without becoming grainy.

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What to Serve With Ground Beef Goulash?

This hearty goulash is pretty much a complete meal on its own, but I love serving it with some crusty bread or garlic toast on the side for soaking up all that rich tomato sauce. A simple side salad with ranch or Italian dressing adds a nice fresh crunch that balances out the richness of the dish. If you’re feeding a crowd or want to stretch the meal further, you can also serve it alongside some buttered corn or green beans. Some people like to sprinkle extra cheddar cheese on top right before serving, which melts into the hot goulash and makes it even more comforting.

Storage Instructions

Store: Ground beef goulash keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those dishes that actually tastes better the next day once all the flavors have had time to mingle together.

Freeze: This goulash freezes great for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze it in individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm it up on the stove over medium-low heat, stirring occasionally and adding a splash of beef broth if it seems too thick. You can also microwave individual portions for 2-3 minutes, stirring halfway through. The pasta might soak up some liquid as it sits, so don’t worry if you need to add a bit more broth when reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3150
• Protein: 190-210 g
• Fat: 120-140 g
• Carbohydrates: 220-250 g

Ingredients

For the base:

• 1.5 tbsp olive oil
• 1 cup onion (diced)
• 1 green bell pepper (diced)
• 2 lb ground beef
• 4 tsp garlic (minced, about 4 cloves)
• 32 oz tomato sauce (I use Muir Glen)
• 30 oz diced tomatoes
• 3.5 cups beef broth
• 3 tbsp Worcestershire sauce
• 2.5 tsp seasoned salt
• 2.5 tbsp Italian seasoning
• 3 bay leaves
• 1 tsp smoked paprika

For the pasta:

• 2 cups macaroni
• 1.25 cup cheddar cheese (shredded)

Step 1: Sear the Ground Beef and Build the Aromatic Base

• 1.5 tbsp olive oil
• 1 cup onion
• 1 green bell pepper
• 2 lb ground beef

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Once shimmering, add the diced onion and bell pepper, cooking for about 3-4 minutes until they begin to soften.

Add the ground beef and break it apart with a spoon, stirring occasionally until the meat is fully cooked and browned, about 8-10 minutes total.

I like to make sure the meat gets nice and caramelized on the edges—it adds depth to the final dish.

Once the beef is no longer pink, carefully drain excess fat from the pot, leaving just enough to coat the bottom.

Step 2: Bloom the Garlic and Spices

• 4 tsp garlic
• 1 tsp smoked paprika
• 2.5 tbsp Italian seasoning
• 2.5 tsp seasoned salt
• 3 tbsp Worcestershire sauce

Return the pot to medium heat and immediately add the minced garlic, stirring constantly for about 30 seconds until fragrant.

This quick blooming releases the garlic’s aromatic oils without letting it burn.

Then add the smoked paprika, Italian seasoning, seasoned salt, and Worcestershire sauce, stirring for another 10-15 seconds to coat the meat and vegetables evenly.

Step 3: Build the Sauce and Add Pasta

• 32 oz tomato sauce
• 30 oz diced tomatoes
• 3.5 cups beef broth
• 3 bay leaves
• 2 cups macaroni

Pour in the tomato sauce, diced tomatoes, and beef broth, stirring well to combine and ensure no spices are stuck to the bottom of the pot.

Add the bay leaves and macaroni, stirring thoroughly so the pasta is submerged in the liquid.

Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to medium-low to maintain a gentle, steady simmer.

Step 4: Simmer Until Pasta is Tender

• simmering mixture from Step 3

Let the goulash simmer uncovered for about 18-22 minutes, stirring occasionally to prevent sticking and ensure even cooking.

The pasta should be tender but not mushy, and the sauce should reduce slightly and coat the meat.

I find it helps to stir every 5 minutes or so—this prevents the macaroni from settling and sticking to the bottom.

When the pasta is just tender, remove the pot from heat and carefully fish out and discard the bay leaves.

Step 5: Finish with Cheese

• 1.25 cup cheddar cheese

Stir in the shredded cheddar cheese until fully melted and incorporated throughout the goulash.

Let it sit for 1-2 minutes off heat to allow the flavors to meld together.

Taste and adjust seasonings if needed before serving—sometimes I add a crack of black pepper or a touch more salt depending on preference.

Cheesy Ground Beef Goulash

Delicious Cheesy Ground Beef Goulash recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 7 servings

Calories 3000 kcal

Ingredients

  

For the base::

• 1.5 tbsp olive oil
• 1 cup onion (diced)
• 1 green bell pepper (diced)
• 2 lb ground beef
• 4 tsp garlic (minced, about 4 cloves)
• 32 oz tomato sauce (I use Muir Glen)
• 30 oz diced tomatoes
• 3.5 cups beef broth
• 3 tbsp Worcestershire sauce
• 2.5 tsp seasoned salt
• 2.5 tbsp Italian seasoning
• 3 bay leaves
• 1 tsp smoked paprika

For the pasta::

• 2 cups macaroni
• 1.25 cup cheddar cheese (shredded)

Instructions

 

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the diced onion and bell pepper, cooking for about 3-4 minutes until they begin to soften. Add the ground beef and break it apart with a spoon, stirring occasionally until the meat is fully cooked and browned, about 8-10 minutes total. I like to make sure the meat gets nice and caramelized on the edges—it adds depth to the final dish. Once the beef is no longer pink, carefully drain excess fat from the pot, leaving just enough to coat the bottom.
• Return the pot to medium heat and immediately add the minced garlic, stirring constantly for about 30 seconds until fragrant. This quick blooming releases the garlic's aromatic oils without letting it burn. Then add the smoked paprika, Italian seasoning, seasoned salt, and Worcestershire sauce, stirring for another 10-15 seconds to coat the meat and vegetables evenly.
• Pour in the tomato sauce, diced tomatoes, and beef broth, stirring well to combine and ensure no spices are stuck to the bottom of the pot. Add the bay leaves and macaroni, stirring thoroughly so the pasta is submerged in the liquid. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to medium-low to maintain a gentle, steady simmer.
• Let the goulash simmer uncovered for about 18-22 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pasta should be tender but not mushy, and the sauce should reduce slightly and coat the meat. I find it helps to stir every 5 minutes or so—this prevents the macaroni from settling and sticking to the bottom. When the pasta is just tender, remove the pot from heat and carefully fish out and discard the bay leaves.
• Stir in the shredded cheddar cheese until fully melted and incorporated throughout the goulash. Let it sit for 1-2 minutes off heat to allow the flavors to meld together. Taste and adjust seasonings if needed before serving—sometimes I add a crack of black pepper or a touch more salt depending on preference.