Beef Goulash Recipe

This hearty one-pot beef goulash has become my family's go-to comfort meal for busy weeknights. The rich tomato sauce, savory ground beef, and cheesy goodness create the perfect combination that never fails to satisfy even the pickiest eaters in my household.

I first developed this recipe during a particularly cold winter when my family needed something warming and substantial. What started as a simple experiment has turned into our most requested dinner, especially when friends come over unexpectedly.

Ingredients

• 2 pounds ground beef: adds richness and protein. Choose 80/20 for best flavor or substitute ground turkey for a lighter option
• 1 large yellow onion: creates the aromatic base. Look for firm onions with tight skin
• 2 cloves garlic: provides essential flavor depth. Fresh is always better than pre-minced
• 2 cans diced tomatoes: adds texture and acidity. Use fire-roasted for extra flavor
• 2 cans tomato sauce: creates the rich base. San Marzano variety offers superior taste
• 1 can kidney beans: adds protein and fiber. Optional but highly recommended
• 1 ½ tablespoons Italian seasoning: provides herb complexity without buying separate herbs
• 3 tablespoons Worcestershire sauce: adds umami depth. Don't skip this ingredient
• 1 teaspoon garlic salt: enhances overall flavor
• 1 teaspoon black pepper: adds gentle heat. Freshly ground is best
• 4 cups beef broth: creates rich sauce. Low sodium allows better flavor control
• 16 ounces elbow noodles: traditional choice but any short pasta works
• 2 cups shredded cheddar: creates indulgent creaminess. Shred your own for best melting
• Fresh parsley: brightens the final dish. Optional but worth it

Step-by-Step Instructions

Brown the Beef:

Cook ground beef in a large pot over medium-high heat until completely browned, breaking it into small crumbles as it cooks. This should take about 7 minutes. If excessive fat renders out, drain it before continuing to keep your goulash from becoming greasy.

Add Aromatics:

Add the diced onion and minced garlic to the browned meat. Cook for about 5 minutes, stirring occasionally until the onions become translucent and soft. This stage builds the flavor foundation of your goulash.

Build the Sauce:

Pour in the tomato sauce, diced tomatoes with their juice, and kidney beans if using. Stir in the Italian seasoning, Worcestershire sauce, garlic salt, and black pepper until well combined. Add the beef broth and bring the mixture to a gentle simmer. Allow to cook for 15 minutes, stirring occasionally to prevent sticking and to help the flavors meld together.

Cook the Pasta:

Add the elbow noodles directly to the simmering sauce. Cook for 8 to 10 minutes until the pasta reaches al dente texture, stirring frequently to prevent sticking. Be careful not to overcook as the pasta will continue to absorb liquid after removing from heat.

Add Cheese and Serve:

Remove the pot from heat and immediately stir in the shredded cheddar cheese until completely melted and incorporated throughout the goulash. Portion into bowls and sprinkle with fresh parsley if desired for a pop of color and freshness.

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My absolute favorite part of this recipe is the way the pasta absorbs all the savory flavors of the beef and tomato sauce. I remember making this for my sister after she had her first baby, and she called me specifically to say it was the most comforting meal she had eaten in months. Sometimes the simplest foods create the strongest memories.

Make It Your Own

This goulash recipe welcomes creative adaptations based on your preferences and what you have on hand. Try adding bell peppers, carrots, or zucchini with the onions for extra vegetables. My children never notice these healthy additions once they're simmered in the flavorful sauce. You can also experiment with different cheese varieties like pepper jack for heat or mozzarella for extra stretchiness.

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Storage and Reheating

This goulash actually improves with time as the flavors continue to develop. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits, so when reheating on the stovetop or microwave, add a splash of beef broth or water to reach your desired consistency. I often make a double batch specifically for planned leftovers.

Historical Context

While this American version differs significantly from traditional Hungarian goulash which is more of a paprika-spiced beef stew, our Americanized goulash earned its beloved status during the Great Depression when economical, filling meals were essential. This recipe honors that practical tradition while adding modern touches like kidney beans for nutrition and extra cheese for indulgence.

Frequently Asked Questions

→ What type of pasta works best for beef goulash?

Large elbow noodles are traditionally used, but medium shells or rotini can also work well to soak up the sauce.

→ Can I substitute the ground beef with another protein?

Yes, ground turkey or chicken are excellent alternatives for a lighter option without compromising flavor.

→ How do I store leftovers?

Transfer cooled goulash to an airtight container and refrigerate for up to 4 days. Reheat and add a bit of broth or water to refresh the sauce.

→ Can this dish be made ahead of time?

Yes, you can prepare the sauce and noodles separately a day ahead. Combine and heat them together when ready to serve.

→ Is it possible to make this dish gluten-free?

Absolutely! Use gluten-free pasta and ensure your Worcestershire sauce and other canned ingredients are gluten-free certified.