Easy Goulash Recipe

easy American goulash in a cast iron skillet

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This American goulash recipe combines ground beef, elbow macaroni, and tomatoes into a hearty one-pot meal. Inspired by the goulash my mom made when I was growing up, this version keeps the rich tomato flavor and comforting feel of the original, making it an affordable and satisfying weeknight dinner.

Prep Time 10

Cook Time 30

Servings

Calories 450kcal

Author Jennifer

Equipment

1 large skillet or Dutch oven

Ingredients

1 pound 80/20 ground beef
1 medium yellow onion diced
2 cloves garlic minced
1 14.5-ounce can petite diced tomatoes, undrained
1 8-ounce can tomato sauce
3 tablespoons tomato paste
1¼ cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt or to taste
½ teaspoon black pepper
1 cup elbow macaroni uncooked
Fresh parsley for garnish (optional)

Instructions

Brown the beef and onions
In a large Dutch oven or deep skillet, cook the ground beef and onion over medium-high heat until the beef is browned and the onion has softened, about 6–8 minutes. If there is an excessive amount of grease, drain some off, but leave a little behind for flavor.
Add the garlic
Stir in the garlic and cook for 30 seconds, just until fragrant.
Build the sauce
Add the tomato paste and cook for 1 minute, stirring constantly. Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, oregano, salt, and pepper.
Simmer
Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes. This gives the tomato paste time to dissolve and develop a richer flavor.
Cook the macaroni
Stir in the uncooked macaroni. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the sauce.
Rest and serve
Remove from the heat and let the goulash rest for 5 minutes. The sauce will thicken slightly as it sits. Garnish with fresh parsley, if desired, and serve warm.

Notes

If the goulash becomes thicker than you'd like while the pasta cooks, add a splash of beef broth or water.
If you enjoy a little heat, add ¼ to ½ teaspoon crushed red pepper flakes along with the seasonings.
Leftovers reheat beautifully and often taste even better the next day.

Nutrition