Homemade Ground Beef Goulash with Rice

If you ask me, goulash is one of those comforting dishes that just makes sense on a busy weeknight.

This hearty ground beef and rice dish brings together simple pantry ingredients into a satisfying one-pot meal. Seasoned beef and onions simmer with tomatoes, corn, and warm spices like chili powder and cumin.

The whole thing gets spooned over fluffy rice and topped with melted cheddar cheese for a dinner that feels both familiar and filling. It’s the kind of meal that doesn’t require fancy techniques or hard-to-find ingredients.

It’s a family-friendly dish that comes together in under an hour, perfect for those nights when everyone’s hungry and you need something reliable.

What Kind of Ground Beef Should I Use?

For this goulash, you’ll want to pick up ground beef that’s somewhere between 80/20 and 85/15 (that’s the lean-to-fat ratio). The 80/20 will give you more flavor since it has a bit more fat, but if you prefer something lighter, the 85/15 works great too. I’d skip the super lean 90/10 or higher for this recipe because you’ll lose some of that rich, beefy taste that makes goulash so comforting. Just remember to drain off any excess grease after browning the meat so your dish doesn’t end up too oily.

Options for Substitutions

This goulash is pretty forgiving when it comes to swapping ingredients:

• Ground beef: Ground turkey or ground chicken work great if you want a leaner option. You can also use ground pork or Italian sausage for a different flavor profile.
• Diced tomatoes: If you only have crushed tomatoes or tomato sauce on hand, those will work fine. You might want to add a splash of water to keep the consistency right.
• Rice: White rice, brown rice, or even cauliflower rice all work here. If using brown rice, just cook it according to package directions before adding. Pasta like elbow macaroni is also a classic swap.
• Corn: Fresh, frozen, or canned corn all work equally well. You can also swap it out for peas, diced bell peppers, or leave it out completely if you’re not a corn fan.
• Cheddar cheese: Any melty cheese works here – try Monterey Jack, Colby, or a Mexican blend. For a sharper taste, go with sharp cheddar or pepper jack for some heat.
• Spices: Don’t have all the spices? Italian seasoning can replace the parsley and basil combo. If you’re missing cumin, add a bit more chili powder instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ground beef goulash is not draining the fat properly after browning the meat, which can leave your dish greasy and unappetizing – take an extra minute to thoroughly drain or even blot the beef with paper towels.

Another common error is adding the garlic at the same time as the beef, which causes it to burn and turn bitter, so wait until the meat is fully cooked before stirring in the garlic for just 30 seconds until fragrant.

Don’t skip the simmering step or rush it by keeping the heat too high, as this 20-30 minute period allows the flavors to blend together and the sauce to thicken to the right consistency.

Finally, make sure to taste and adjust your seasonings before serving, since canned tomatoes can vary in acidity – you might need a pinch more sugar or salt to balance everything out.

What to Serve With Ground Beef Goulash?

This hearty goulash is pretty filling on its own, but I love serving it with a simple side salad to balance out all those rich flavors. A basic cucumber and tomato salad with a light vinaigrette works great, or you could go with a classic iceberg wedge with ranch dressing. Crusty dinner rolls or garlic bread are perfect for soaking up the sauce, and they’re always a hit with my family. If you want to add some extra veggies to the meal, steamed green beans or roasted broccoli make easy sides that don’t compete with the main dish.

Storage Instructions

Store: This goulash keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s perfect for meal prep. I like to store the rice separately if I can, since it stays fresher that way.

Freeze: You can freeze this for up to 3 months in freezer-safe containers or bags. Just let it cool completely first, and try to remove as much air as possible. The rice might get a little softer after freezing, but it still tastes great.

Reheat: Warm it up on the stovetop over medium heat with a splash of water or broth to loosen it up, stirring occasionally. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add fresh cheese on top after reheating for the best taste.

Estimated Nutrition

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

• Calories: 2800-3100
• Protein: 110-125 g
• Fat: 90-110 g
• Carbohydrates: 370-400 g

Ingredients

For the goulash:

• 1 lb ground beef
• 1 large onion (finely diced)
• 3 garlic cloves (minced for best flavor)
• 45 oz diced tomatoes (I use Muir Glen)
• 3.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp parsley
• 0.75 tsp basil
• 1 tsp sugar
• 1 tsp salt
• 3/4 tsp black pepper
• 2 cups corn

For serving:

• 4 cups cooked rice
• 1 cup cheddar cheese (shredded)

Step 1: Prepare Mise en Place

• 1 large onion
• 3 garlic cloves
• 3.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp parsley
• 0.75 tsp basil
• 1 tsp salt
• 3/4 tsp black pepper

Dice the onion into small, uniform pieces and mince the garlic cloves.

Measure out all the spices (chili powder, cumin, parsley, basil, salt, and pepper) into a small bowl so they’re ready to add quickly once the meat hits the pan.

This advance prep ensures smooth cooking and prevents burning spices.

Step 2: Brown the Beef and Sauté Aromatics

• 1 lb ground beef
• 1 large onion
• 3 garlic cloves

Heat a large skillet over medium-high heat and add the ground beef, breaking it into small crumbles as it cooks.

Once the beef is mostly browned (3-5 minutes), add the diced onion and cook for another 2-3 minutes until softened.

Drain any excess fat from the pan—I like to tilt the pan and use a spoon to press the meat against the side, absorbing fat with a paper towel for a leaner dish.

Add the minced garlic and stir constantly for about 30 seconds until fragrant.

Step 3: Build the Sauce and Develop Flavor

• spice mixture from Step 1
• 45 oz diced tomatoes

Add the spice mixture from Step 1 to the cooked beef and stir well to coat everything, cooking for about 1 minute to toast the spices slightly and deepen their flavor.

Pour in the diced tomatoes with their juice and bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 20-30 minutes.

The longer simmer allows the spices to fully infuse into the sauce and the flavors to meld together beautifully.

Step 4: Finish the Goulash with Corn and Seasoning

• sauce from Step 3
• 1 tsp sugar
• 2 cups corn

Stir the sugar and corn into the simmered sauce from Step 3, mixing well.

I find the sugar adds a subtle sweetness that balances the acidity of the tomatoes and brings all the flavors together.

Simmer for another 2-3 minutes until the corn is heated through.

Taste and adjust seasoning as needed.

Step 5: Assemble and Serve

• goulash from Step 4
• 4 cups cooked rice
• 1 cup cheddar cheese

Divide the cooked rice among serving bowls, then spoon the goulash generously over the top.

Finish each bowl with a handful of shredded cheddar cheese, which will soften slightly from the heat of the goulash and add a creamy richness to the dish.

Homemade Ground Beef Goulash with Rice

Delicious Homemade Ground Beef Goulash with Rice recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 2950 kcal

Ingredients

  

For the goulash::

• 1 lb ground beef
• 1 large onion (finely diced)
• 3 garlic cloves (minced for best flavor)
• 45 oz diced tomatoes (I use Muir Glen)
• 3.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp parsley
• 0.75 tsp basil
• 1 tsp sugar
• 1 tsp salt
• 3/4 tsp black pepper
• 2 cups corn

For serving::

• 4 cups cooked rice
• 1 cup cheddar cheese (shredded)

Instructions

 

• Dice the onion into small, uniform pieces and mince the garlic cloves. Measure out all the spices (chili powder, cumin, parsley, basil, salt, and pepper) into a small bowl so they're ready to add quickly once the meat hits the pan. This advance prep ensures smooth cooking and prevents burning spices.
• Heat a large skillet over medium-high heat and add the ground beef, breaking it into small crumbles as it cooks. Once the beef is mostly browned (3-5 minutes), add the diced onion and cook for another 2-3 minutes until softened. Drain any excess fat from the pan—I like to tilt the pan and use a spoon to press the meat against the side, absorbing fat with a paper towel for a leaner dish. Add the minced garlic and stir constantly for about 30 seconds until fragrant.
• Add the spice mixture from Step 1 to the cooked beef and stir well to coat everything, cooking for about 1 minute to toast the spices slightly and deepen their flavor. Pour in the diced tomatoes with their juice and bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 20-30 minutes. The longer simmer allows the spices to fully infuse into the sauce and the flavors to meld together beautifully.
• Stir the sugar and corn into the simmered sauce from Step 3, mixing well. I find the sugar adds a subtle sweetness that balances the acidity of the tomatoes and brings all the flavors together. Simmer for another 2-3 minutes until the corn is heated through. Taste and adjust seasoning as needed.
• Divide the cooked rice among serving bowls, then spoon the goulash generously over the top. Finish each bowl with a handful of shredded cheddar cheese, which will soften slightly from the heat of the goulash and add a creamy richness to the dish.