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Easy goulash recipe featuring ground beef and pasta in a rich tomato sauce

Easy Goulash

A cozy, one-pot comfort dish featuring ground beef, pasta, and a rich tomato-based sauce that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound ground beef (or turkey) Can be substituted with ground turkey for a lighter version.
  • 1 small onion, diced Adds flavor and sweetness.
  • 3 cloves garlic, minced Enhances aroma.
  • 2 cups beef broth (or chicken broth) For a lighter version, add extra broth.
  • 1 can diced tomatoes (14 to 15 oz) Provides the base for the sauce.
  • 1 can tomato sauce (15 oz) Adds thickness to the sauce.
  • 2 tablespoons ketchup For a touch of sweetness.
  • 1 tablespoon Worcestershire sauce Adds depth of flavor.
  • 1 teaspoon paprika For warmth and color.
  • 1 to 2 teaspoons Italian seasoning Optionally adjust to taste.
  • 2 cups elbow macaroni (uncooked) Classic choice for goulash.
  • Optional shredded cheddar or mozzarella for topping Choose your cheese level.

Method
 

Cooking the beef
  1. In a big pot, cook the ground beef over medium heat. Break it up as it cooks.
  2. When it is mostly browned, add the diced onion. Cook for about 3 to 4 minutes until the onion softens.
Adding aromatics
  1. Add garlic and stir for about 30 seconds until fragrant.
Making the sauce
  1. Pour in broth, diced tomatoes, tomato sauce, ketchup, and Worcestershire sauce.
  2. Stir in paprika, Italian seasoning, and a good pinch of salt and pepper.
  3. Bring it to a gentle simmer. Let it cook for about 10 minutes to meld the flavors.
Cooking the pasta
  1. Stir in the uncooked macaroni. Keep the pot at a steady simmer and stir every couple of minutes to prevent sticking.
  2. Cook for about 10 to 12 minutes until the pasta is tender.
Finishing touches
  1. Taste and adjust seasoning as desired.
  2. Serve hot with cheese on top, if desired.

Notes

Leftovers can be refrigerated for up to 4 days and frozen for up to 2 months. Pasta absorbs liquid over time; consider storing pasta separately if you want firmer texture later.