Introduction
If you need a reliable Homemade Goulash Recipe
that works on a busy night, this version keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—just follow the signs and you will get a cozy, homey result.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Benefits of This Recipe
The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Fast, weeknight-friendly method.
- Pantry ingredients and clean flavors.
- Flexible swaps for protein, veg, and heat level.
- Scales for family or meal prep.
- Consistent results using visual cues.
Ingredients
- 1 pound ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 2 cups elbow macaroni, uncooked
- 2 cans (15 oz each) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika (sweet or smoked)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Stir in tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add uncooked elbow macaroni. Stir well, cover, and cook on low heat for 15–20 minutes, stirring occasionally, until pasta is tender.
- If desired, stir in shredded cheddar cheese just before serving or sprinkle on top.
- Garnish with fresh parsley and serve warm.
Tips for Success
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Soften aromatics until sweet before adding liquids.
- Avoid overcrowding to keep browning active.
- Finish with salt or acid for balance.
Variations
- Protein: chicken, turkey, tofu, beef, or mushrooms.
- Lighter: olive oil for butter, extra stock for body.
- Spicy: red pepper flakes, cayenne, or harissa.
- Gluten-free: GF pasta or serve over rice.
- Low-carb: zucchini noodles or cauliflower rice.
FAQs
Can I make this ahead of time?
Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.
How do I store leftovers?
Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.
Can I freeze this recipe?
Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.
What if my sauce is too thin or too thick?
Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.
Conclusion
This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.
Recipe Card
Best Homemade Goulash Recipe Recipe (Easy, Step-by-Step)
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (optional)
- 2 cups elbow macaroni uncooked
- 2 cans 15 oz each tomato sauce
- 1 can 14.5 oz diced tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika sweet or smoked
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese optional, for topping
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Stir in tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add uncooked elbow macaroni. Stir well, cover, and cook on low heat for 15–20 minutes, stirring occasionally, until pasta is tender.
- If desired, stir in shredded cheddar cheese just before serving or sprinkle on top.
- Garnish with fresh parsley and serve warm.
Notes & Serving Suggestions
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.
This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.
