Goulash Recipe
Nothing satisfies like this Easy Goulash Recipe, a hearty one-pan meal that brings classic comfort to your dinner table in just 35 minutes. It’s the perfect fix for busy weeknights.
Loaded with ground beef, tender macaroni, and melty cheddar cheese, this dish transforms simple pantry staples into a flavorful family favorite everyone will crave again and again.
What You Need for This Easy Goulash Recipe
- Ground beef – Brings rich, savory flavor and satisfying protein to every bite.
- Onion – Adds a sweet, aromatic base that deepens the flavor of the sauce.
- Green bell pepper – Gives a mild crunch and a subtle earthy sweetness.
- Garlic – Infuses the goulash with warm, fragrant notes.
- Tomato sauce – Creates the hearty, velvety base that binds everything together.
- Petite diced tomatoes – Add texture and a bright, tangy pop to the sauce.
- Beef broth – Deepens the savory richness and keeps the pasta tender.
- Worcestershire sauce – Lends a tangy umami kick that elevates the beef.
- Seasoned salt & Italian seasoning – Build balanced, herby flavor in every spoonful.
- Bay leaves – Infuse subtle aromatic depth as the goulash simmers.
- Macaroni noodles – The ultimate comfort food pasta that soaks up all the delicious sauce.
- Cheddar cheese – Melts in at the end for a creamy, comforting finish.
How to Make This Easy Goulash Recipe in a Snap
Start by heating olive oil in a large pot and sautéing diced onion and green bell pepper with the ground beef until fully browned and fragrant. Once cooked, drain excess fat to keep it hearty but not greasy.
Next, stir in the garlic for a quick burst of aroma, then pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves, and dry macaroni. Bring it all to a gentle boil.
Let the mixture bubble until the macaroni is perfectly tender and the flavors have melded together, stirring occasionally. Remove the bay leaves, stir in the cheddar cheese for a creamy finish, and serve warm for ultimate comfort.
Tips & Twists for the Best Goulash Ever
For even richer flavor, use half ground beef and half Italian sausage. Want a touch of heat? Add a pinch of crushed red pepper flakes with the garlic. If you like it extra cheesy, sprinkle more cheddar or a blend of cheeses on top right before serving and let it melt into a gooey topping.
This goulash is also easy to customize. Swap in whole wheat pasta or gluten-free noodles if you prefer. Stir in extra veggies like mushrooms or zucchini for added texture and nutrients. Don’t skip the Worcestershire sauce — it really ties the flavors together.
Keeping Leftover Goulash Delicious
Store leftover goulash in an airtight container in the fridge for up to four days. When ready to reheat, add a splash of beef broth or water before microwaving or warming on the stovetop to keep the pasta from drying out.
This dish also freezes beautifully — just cool completely, portion into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge, then reheat gently for a cozy, stress-free meal anytime.
Goulash Recipe
Ingredients
- 2 cups macaroni noodles uncooked
- 1 green bell pepper diced
- 2 tbsp Italian Seasoning
- 3 bay leaves
- 1 tbsp olive oil
- 2 15 oz cans petite diced tomatoes
- 3 cups beef broth
- 2 15 oz cans tomato sauce
- 2 lbs. ground beef lean
- 3 tsp garlic minced
- 1 cup onion diced
- 2 tsp seasoned salt
- 1 cup cheddar cheese shredded
- 3 tbsp Worcestershire Sauce
Instructions
- Warm olive oil in a large pot set over medium-high heat. Add the diced onion, bell pepper, and lean ground beef, cooking until the beef is browned throughout. Drain excess fat and return the pot to the stove. Stir in the minced garlic and cook briefly until aromatic, about 30 seconds. Pour in the tomato sauce, petite diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves, and uncooked macaroni noodles. Mix thoroughly and bring to a rolling boil. Lower the heat to a gentle simmer, stirring on occasion, until the pasta becomes tender, approximately 20 minutes. Discard the bay leaves and fold in the shredded cheddar cheese just before serving. Savor immediately.
