Classic Hungarian Beef Goulash Recipe

This classic American Goulash is a comforting one-pot dinner of well-seasoned ground beef, tomatoes, and tender pasta, finished with plenty of melted cheddar. Ready in about 35 minutes, it’s an easy, family-friendly meal perfect for busy weeknights.

Ingredients

Below are the ingredients to make this one-pot American Goulash. Quantities are listed in the recipe card at the bottom of the page. Notes include simple substitutions to tailor the dish to your pantry and preferences.

• Olive oil (or another neutral oil) to sauté the vegetables.
• Onion — yellow onion is preferred for its mild, savory flavor.
• Green bell pepper — you can substitute red, orange, or yellow for a sweeter flavor.
• Garlic — fresh minced garlic gives the best aroma and flavor.
• Ground beef — 80/20 ground beef (80% lean / 20% fat) works well for flavor and texture; swap ground turkey for a leaner option.
• Paprika — a nod to traditional goulash, adding color and a subtle smoky-sweet note.
• Italian seasoning — a blend of dried oregano, thyme, and rosemary adds herbaceous depth; store-bought or homemade both work well.
• Salt and black pepper to taste.
• Diced tomatoes (one 14.5 oz can) — no need to drain; the juices help form the sauce.
• Worcestershire sauce — adds savory umami and a touch of tang; soy sauce is an acceptable substitute if needed.
• Tomato sauce to enrich the base and bind the pasta.
• Beef broth — vegetable or chicken broth may be used in a pinch, but beef broth gives the best flavor.
• Elbow macaroni — other small pasta shapes like small shells, rotini, or penne work fine; use gluten-free pasta to make the dish gluten-free.
• Sharp cheddar — freshly grated from a block melts best and brings a tangy finish.

Instructions

Follow these steps to make this easy one-pot American Goulash. Step-by-step photos illustrate the process below.

1. Sauté the vegetables. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and bell pepper and cook for 4–5 minutes until softened. Add the minced garlic and cook another minute until fragrant.
2. Brown the beef. Push the vegetables to one side, add the ground beef, and crumble it as it cooks until no longer pink, about 6–8 minutes. Drain excess grease and return the pot to the heat.
3. Season the mixture. Stir in paprika, Italian seasoning, salt, pepper, and Worcestershire sauce to coat the beef and vegetables.
4. Add tomatoes and sauce. Pour in the diced tomatoes and tomato sauce, stir, and let the mixture simmer for about 5 minutes to combine the flavors.
5. Add pasta and broth. Stir in the uncooked elbow macaroni, then pour the beef broth over the pasta so the noodles are fully submerged. Give everything a good stir to distribute ingredients evenly.
6. Cover and simmer. Reduce the heat to medium-low, cover the pot, and cook 20–25 minutes, or until the pasta is tender and most of the liquid has reduced. Stir once or twice during cooking to prevent sticking and check doneness. You want the sauce to be absorbed into the pasta and beef without being dry.
7. Serve with cheese. Spoon the goulash into bowls and top with freshly grated sharp cheddar. If desired, garnish with chopped parsley for color.