Ground Beef Goulash Recipe brings hearty noodles, seasoned beef, and rich tomatoes together in one cozy skillet.
Ready in 35 minutes, this family-style classic delivers weeknight ease without sacrificing slow-simmered flavor.
Main Ingredients for Ground Beef Goulash
Olive oil – Starts the sauté and deepens flavor.
Onion – Sweet aromatic base.
Green bell pepper – Fresh crunch and color.
Lean ground beef – Hearty protein foundation.
Garlic – Pungent depth.
Tomato sauce – Silky, tangy backbone.
Petite diced tomatoes – Juicy texture bursts.
Beef broth – Savory liquid that cooks the noodles.
Worcestershire sauce – Umami boost.
Seasoned salt – Balanced all-in-one seasoning.
Italian seasoning – Herbal warmth.
Bay leaves – Subtle earthiness.
Macaroni noodles – Classic pasta bite.
Cheddar cheese – Creamy, melty finish.
Ground Beef Goulash in Three Simple Steps
Build flavor by browning the vegetables and beef until caramelized.
Simmer everything together, letting the pasta cook directly in the well-seasoned tomato broth.
Finish with cheddar, stir once for a molten blanket, and serve steaming hot.
Tips for Ground Beef Goulash
A splash of red wine replaces half the broth for deeper body.
Prefer spice?
Add 1 teaspoon smoked paprika or a pinch of crushed red pepper with the garlic.
For extra creaminess, swirl in ¼ cup sour cream just before serving—its tang complements the cheddar without muting the tomato brightness.
Storing
Cool completely, then spoon into airtight containers.
Refrigerate up to 4 days; the pasta continues to soak up sauce, intensifying flavor.
For freezer meals, portion into freezer-safe bags, lay flat, and freeze up to 3 months.
Reheat gently on the stove with a splash of broth or water to loosen the sauce and keep noodles tender.
Frequently Asked Questions
Can I use another pasta shape?
Yes—small shells, elbows, or rotini cook in a similar timeframe. Adjust simmer time if using thicker shapes.
Is it okay to substitute ground turkey?
Absolutely. Swap pound-for-pound; add 1 tablespoon olive oil for richness if your turkey is very lean.
Why cook the noodles in the sauce instead of separately?
Pasta starch thickens the goulash naturally and absorbs the seasoned broth, giving every bite more flavor.
Can I make this in a slow cooker?
Brown the beef and vegetables first, then transfer everything except noodles and cheese to the slow cooker on LOW for 4 hours. Stir in noodles 30 minutes before serving, then melt in cheese.
Goulash Recipe
Ingredients
- 3 tsp minced garlic
- 2 tbsp Italian seasoning
- 1 cup diced green bell pepper
- 2 × 15-oz cans petite diced tomatoes
- 2 cups uncooked macaroni elbows
- 3 tbsp Worcestershire sauce
- 1 cup diced onion
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- 3 bay leaves
- 2 × 15-oz cans tomato sauce
- 3 cups beef broth
- 2 lb lean ground beef
- 2 tsp seasoned salt
Instructions
- Heat the olive oil in a large, heavy pot over medium-high; add the onion, bell pepper and ground beef, sautéing until the meat is fully browned, then pour off any rendered fat and return the pot to the stove.
- Blend in the garlic and let it cook for about half a minute until fragrant.
- Fold in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and macaroni, bring the mixture to a brisk boil, reduce to a gentle simmer and cook—stirring occasionally—until the pasta turns tender, roughly 20 minutes.
- Discard the bay leaves, stir in the cheddar until just melted and present the goulash piping hot.