Please everyone from picky toddlers to discerning adults with this easy recipe for a hearty and tasty one-pan meal!
I grew up in a Hungarian-American household in the Midwest. My mom routinely made two versions of goulash for dinner: a Hungarian version with three kinds of paprika, lots of bell peppers, and just a spoonful of tomato paste in the sauce, ladled atop doughy homemade dumplings—and an American version very similar to this dish. My brothers and I loved it almost as much as we loved making fun of it. We used to call it “trainwreck,” partly for its jumble of beef and pasta, and partly because it looked like a glorious mess on our plates. Ah, the humor of kids.
This goulash recipe is a tribute to my mom’s culinary agility. Not only could she stretch a food budget further than anyone I’ve ever met, but she learned how to cook both the American comfort food her kids demanded and the authentic Hungarian food my dad craved with little more than cookbooks borrowed from the library.
You’ll love how quickly and easily this one-pan meal comes together. Plus, it’ll fill your home with rich, mouthwatering aromas as it simmers. And this goulash is a true crowd-pleaser with a comforting combination of savory, tangy, and cheesy flavors. When I bring it to potlucks, everyone comes back for seconds—from picky toddlers and teens to discerning aunts and uncles.
Hungarian vs. American goulash
Though they share the same name, American and Hungarian goulash are two very different dishes. The original Hungarian version—known as gulyás in Hungarian—dates back to the ninth century, when Magyar herdsmen simmered dried meat and onions over open fires, later enriching it with sweet paprika after peppers arrived in Europe. Over time, it evolved into a hearty stew of slow-cooked beef, vegetables, and paprika-spiced broth, traditionally served with egg noodles or csipetke, small pinched dumplings.
The American adaptation took shape much later, as Hungarian immigrants brought the concept to the U.S. in the early 1900s. American goulash became a one-pot, weeknight-friendly version, replacing the slow-simmered chunks of beef with ground meat and folding in canned tomatoes, broth, and elbow macaroni for speed and comfort. Paprika became optional, and grated cheese found its way into the mix. The result is a creamy, tomato-based pasta dish that’s less stew than casserole—still hearty, but unmistakably rooted in midcentury American home cooking.
How do I store leftovers?
Let your goulash cool completely before storing, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in freezer-safe containers or resealable bags with as much air removed as possible. Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally and adding a splash of water or broth as needed to loosen the sauce, until piping hot throughout.
Serving suggestions
Serve goulash alongside light dishes that balance its rich, savory flavors. A Winter Salad makes a delightfully crunchy and fruity counterpoint for a weeknight dinner, but this 7-Layer Salad is a sure bet for potlucks. Finish with a simple, fruity dessert, like Strawberries Romanoff or a Lemon Pie.
Goulash Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 pound ground beef
- 2 cloves garlic crushed
- 1 14-ounce can crushed tomatoes
- 1 14-ounce can tomato purée
- 2 teaspoons dried Italian herbs
- 1 teaspoon paprika
- 2 tablespoons Worcestershire sauce
- 1 pound macaroni or any small pasta, uncooked
- 2 cups beef stock
- 1 cup cheddar cheese grated
- Salt and pepper to taste
- 2 tablespoons Parmesan grated
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and ground beef. Cook, breaking up the meat as it browns, for about 6–7 minutes or until no pink remains. Drain excess fat if needed.
- Stir in the garlic and cook for another 30 seconds, just until fragrant. Add the crushed tomatoes, tomato purée, Italian herbs, paprika, and Worcestershire sauce. Stir to combine and bring to a gentle simmer for 5 minutes.
- Add the macaroni and beef stock. Stir well, then raise the heat to bring the mixture to a boil. Reduce to low heat, cover, and simmer for 15–20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has absorbed.
- Remove from heat and stir in about three-quarters of the cheddar cheese. Season with salt and pepper to taste.
- Sprinkle the remaining cheddar and Parmesan on top. Cover for a few minutes to let the cheese melt. Serve warm.
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