Classic Ground Beef Goulash

There’s something about a one-pot meal that just makes sense on a busy weeknight. You throw everything in, let it simmer, and dinner practically makes itself. Ground beef goulash is one of those recipes that saved me more times than I can count when everyone’s hungry and I’m running on empty.

This isn’t your traditional Hungarian goulash with chunks of beef that take hours to cook. This is the weeknight-friendly American version that comes together in about thirty minutes. The ground beef cooks fast, the pasta goes right into the pot with everything else, and you end up with a hearty, filling meal that tastes like you spent way more time on it than you actually did.

My kids will happily eat this without complaints, which is pretty much a win in my book. Plus, there’s melted cheese on top. Need I say more?

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What Kind of Ground Beef Should I Use?

For this goulash, you’ll want to use lean ground beef, somewhere in the 90/10 or 85/15 range. Going too lean (like 93/7) can make your goulash a bit dry, while anything fattier than 80/20 will leave you with excess grease that you’ll need to drain off. I usually grab the 85/15 because it gives you enough fat for flavor without making the dish greasy. If you do end up with extra fat after browning your beef, just tilt the pan and spoon most of it out before adding your other ingredients – you want some fat for flavor, but not so much that it pools on top of your finished dish.

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Options for Substitutions

This goulash recipe is really forgiving and works well with several substitutions:

• Ground beef: You can easily swap ground beef with ground turkey, ground chicken, or even ground pork. If using leaner meats like turkey, you might want to add an extra tablespoon of olive oil to keep things from drying out.
• Green bell pepper: Any color bell pepper works here – red, yellow, or orange will add a slightly sweeter taste. You can also use poblano peppers for a mild kick.
• Macaroni noodles: Feel free to use whatever pasta you have on hand – elbow macaroni is traditional, but shells, rotini, or penne all work great. Just keep the cooking time similar.
• Beef broth: Chicken broth or vegetable broth can step in if that’s what you’ve got. The flavor will be slightly different but still tasty.
• Cheddar cheese: Monterey Jack, Colby, or even mozzarella make good substitutes. You can also skip the cheese entirely if you prefer or need a dairy-free version.
• Italian seasoning: If you don’t have Italian seasoning, mix together equal parts dried basil, oregano, and thyme – about 2 teaspoons of each will do the trick.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with goulash is adding the macaroni too early, which turns it into mush – wait until the last 15-20 minutes of cooking so the noodles stay tender but not overcooked.

Browning your ground beef properly is crucial, so resist the urge to stir it constantly and let it develop a nice brown crust before breaking it up, which adds deeper flavor to the dish.

Don’t forget to remove those bay leaves before serving, as biting into one isn’t pleasant, and make sure you’re using enough liquid since the uncooked pasta will absorb quite a bit as it cooks.

For extra flavor, drain some (but not all) of the fat after browning the beef instead of draining it completely, which keeps the goulash from tasting too lean and bland.

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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 warm garlic bread or buttery dinner rolls for soaking up all that delicious tomato sauce. A simple side salad with crisp lettuce, cucumbers, and a light vinaigrette helps balance out the richness of the dish. If you want to add more veggies to the table, roasted green beans or steamed broccoli work great alongside the goulash. Some people also like to serve it with extra shredded cheese and sour cream on the side so everyone can add their own toppings.

Storage Instructions

Store: Keep your leftover goulash in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so it makes a great meal prep option. Just note that the noodles will soak up some of the liquid as it sits, so you might want to add a splash of broth when reheating.

Freeze: This goulash freezes really well 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 dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally and adding a bit of beef broth if it seems dry. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Top with fresh cheddar cheese after reheating for the best results.

Estimated Nutrition

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

• Calories: 3250-3500
• Protein: 220-240 g
• Fat: 140-160 g
• Carbohydrates: 260-280 g

Ingredients

For the goulash:

• 3 tbsp Worcestershire sauce
• 3 bay leaves (remove before serving)
• 30 oz petite diced tomatoes
• 1 cup diced onion
• 1 green bell pepper (chopped)
• 3 cups beef broth (or vegetable broth for lighter flavor)
• 30 oz tomato sauce (I like San Marzano)
• 2 tbsp Italian seasoning (dried)
• 2 cups uncooked macaroni noodles (I use Barilla)
• 3 tsp minced garlic
• 2 lb lean ground beef (I prefer 90/10 blend)
• 1 tbsp olive oil (I use extra virgin)
• 2 tsp seasoned salt

For the topping:

• 1 cup shredded cheddar cheese (for melting)

Step 1: Brown the Beef and Aromatics

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

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

Add the ground beef and cook, breaking it up with a spoon, until fully browned.

Then, add the diced onion and chopped green bell pepper, sautéing until softened.

I always drain any excess fat after browning the beef to keep the goulash from being greasy.

Step 2: Build the Flavor Base

• 3 tsp minced garlic
• 3 cups beef broth

Stir in the minced garlic and cook for about 30 seconds until fragrant.

Deglaze the pot with a splash of beef broth if there are any browned bits stuck to the bottom, scraping them up to incorporate into the sauce.

This adds a depth of flavor to your goulash.

Step 3: Simmer the Sauce and Cook Pasta

• 30 oz tomato sauce
• 30 oz petite diced tomatoes
• 3 cups beef broth
• 3 tbsp Worcestershire sauce
• 2 tsp seasoned salt
• 2 tbsp Italian seasoning
• 3 bay leaves
• 2 cups uncooked macaroni noodles

Add the tomato sauce, petite diced tomatoes, remaining beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, and bay leaves to the pot.

Bring the mixture to a boil, then add the uncooked macaroni noodles.

Reduce the heat to low, cover, and simmer for about 20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.

I find stirring helps the pasta cook evenly and prevents it from clumping.

Step 4: Finish with Cheese

• 3 bay leaves
• 1 cup shredded cheddar cheese

Once the pasta is cooked, remove and discard the bay leaves.

Stir in the shredded cheddar cheese until it is fully melted and incorporated into the goulash.

I always taste and adjust seasoning one last time here before serving – sometimes it needs a little extra salt or a pinch of pepper.

Classic Ground Beef Goulash

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

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Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 3375 kcal

Ingredients

  

For the goulash:

• 3 tbsp Worcestershire sauce
• 3 bay leaves (remove before serving)
• 30 oz petite diced tomatoes
• 1 cup diced onion
• 1 green bell pepper (chopped)
• 3 cups beef broth (or vegetable broth for lighter flavor)
• 30 oz tomato sauce (I like San Marzano)
• 2 tbsp Italian seasoning (dried)
• 2 cups uncooked macaroni noodles (I use Barilla)
• 3 tsp minced garlic
• 2 lb lean ground beef (I prefer 90/10 blend)
• 1 tbsp olive oil (I use extra virgin)
• 2 tsp seasoned salt

For the topping:

• 1 cup shredded cheddar cheese (for melting)

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Then, add the diced onion and chopped green bell pepper, sautéing until softened. I always drain any excess fat after browning the beef to keep the goulash from being greasy.
• Stir in the minced garlic and cook for about 30 seconds until fragrant. Deglaze the pot with a splash of beef broth if there are any browned bits stuck to the bottom, scraping them up to incorporate into the sauce. This adds a depth of flavor to your goulash.
• Add the tomato sauce, petite diced tomatoes, remaining beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, and bay leaves to the pot. Bring the mixture to a boil, then add the uncooked macaroni noodles. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. I find stirring helps the pasta cook evenly and prevents it from clumping.
• Once the pasta is cooked, remove and discard the bay leaves. Stir in the shredded cheddar cheese until it is fully melted and incorporated into the goulash. I always taste and adjust seasoning one last time here before serving – sometimes it needs a little extra salt or a pinch of pepper.