Easy Ground Beef Goulash (Old Fashioned One-Pot Recipe)
This easy ground beef goulash is a hearty, old fashioned one-pot comfort meal the whole family will love. Simple ingredients, bold flavor, and ready in under 45 minutes.
The Ultimate Comfort Food: Easy Ground Beef Goulash
Some recipes just feel like a hug in a bowl, and this easy ground beef goulash is exactly that. It is the kind of old fashioned, simple goulash recipe that has been showing up on American dinner tables for generations, and for very good reason. Tender elbow macaroni, savory seasoned beef, and a rich tomato sauce all come together in a single pot with minimal effort and maximum flavor.
Whether you know it as American goulash, hamburger goulash, or just old fashion goulash, this dish is pure weeknight gold. It is budget-friendly, kid-approved, and endlessly satisfying.
Why This Simple Goulash Recipe Works Every Time
What makes this particular easy goulash recipe stand apart from others you might find is the layering of flavor. Instead of just dumping everything in at once, we build the base by sauteing onion, bell pepper, and garlic first. That five-minute step makes a noticeable difference in the final depth of flavor.
We also cook the pasta directly in the sauce, not separately. This is the old fashioned goulash technique that lets the noodles soak up every bit of that seasoned tomato broth. The result is a dish that tastes like it simmered all afternoon, even though it comes together in under 45 minutes.
Chef's Tip: Use an 80/20 ground beef blend for the best flavor. Leaner beef can result in a drier, less rich sauce. If you drain most but not all of the fat after browning, it adds even more body to the dish.
The Right Tools Make the Difference
For a one-pot recipe like this, your cookware genuinely matters. A wide, deep skillet or a quality Dutch oven gives you enough room to stir the pasta freely without sauce splattering everywhere, and it distributes heat evenly so nothing scorches on the bottom.
What Goes Into Old Fashioned Goulash
The beauty of this hamburger goulash recipe is that it calls for pantry staples you probably already have on hand:
- Ground beef: The heart of the dish. A pound and a half feeds six people comfortably.
- Elbow macaroni: Classic and traditional. It cooks right in the sauce.
- Crushed tomatoes and tomato sauce: Together, they create a thick, rich base without being overly acidic.
- Worcestershire sauce: The secret weapon. It adds a savory, umami depth that makes people wonder what your secret is.
- Paprika: Sweet or smoked both work beautifully here. Smoked paprika adds a subtle, almost BBQ-like quality.
- Bell pepper and onion: Classic aromatics that give the goulash its familiar, comforting flavor.
The shredded cheddar on top is optional, but honestly, do not skip it.
Tips for the Best Easy Goulash Recipe
Do not rush the browning. Getting a good sear on the beef builds flavor that carries through the entire dish.
Stir the pasta regularly. Once the macaroni goes in, give it a stir every five minutes so it cooks evenly and does not clump or stick to the bottom.
Taste before serving. Canned tomatoes vary in saltiness and acidity. A final taste and seasoning adjustment right before you plate it makes all the difference.
Make It Your Own: Add a pinch of red pepper flakes for heat, stir in a handful of frozen corn for sweetness, or finish with a spoonful of sour cream for a creamy twist. This is one of those easy goulash recipes simple enough to adapt to whatever you have in the fridge.
Ready to make it? Here is the full step-by-step recipe:
Easy Ground Beef Goulash (Old Fashioned One-Pot Recipe)
This easy ground beef goulash is a hearty, old fashioned one-pot comfort meal the whole family will love. Simple ingredients, bold flavor, and ready in under 45 minutes.
Ingredients
- 1 1/2 lb ground beef, 80/20 blend recommended
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 28 oz crushed tomatoes, one large can
- 15 oz tomato sauce, one can
- 1 cup beef broth, low sodium preferred
- 2 cups elbow macaroni, dry, uncooked
- 2 tbsp Worcestershire sauce
- 2 tsp paprika, sweet or smoked
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 1 cup shredded cheddar cheese, optional, for topping
- 1 tbsp olive oil
Instruction
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the diced onion and green bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef and break it apart with a wooden spoon. Cook until browned and no pink remains, about 6 to 8 minutes. Drain any excess fat.
Stir in the Worcestershire sauce, paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir everything together until well combined.
Bring the mixture to a boil, then stir in the dry elbow macaroni.
Reduce heat to medium-low, cover the pot with a lid, and simmer for 18 to 20 minutes, stirring every 5 minutes, until the pasta is tender and has absorbed most of the sauce.
Taste and adjust salt and pepper as needed.
Serve hot, topped with shredded cheddar cheese if desired.
Equipment
- Large deep skillet or Dutch oven (5 to 6 quart)
- Wooden spoon or spatula
- Chef's knife and cutting board
- Can opener
- Measuring cups and spoons
- Lid for the skillet or pot
Notes
Serving and Storing Your Goulash
This dish is a complete meal on its own, but it pairs wonderfully with a simple green salad or warm buttered garlic bread to scoop up every last bit of sauce.
Leftovers are arguably even better the next day once the flavors have had time to meld. Store them in an airtight container in the refrigerator for up to four days. When reheating, add a small splash of beef broth or water since the pasta will continue to absorb liquid as it sits.
For longer storage, this old fashion goulash freezes beautifully for up to three months. Portion it into individual freezer-safe containers for easy weeknight meals whenever you need them.
