There’s something magical about homemade goulash that takes me back to childhood. The moment I start cooking, the kitchen fills with an aroma that promises comfort and satisfaction. Picture this: tender elbow macaroni swimming in a rich tomato sauce, mingling with perfectly seasoned ground beef and colorful bell peppers, all topped with melted cheddar cheese. It’s like a warm hug in a bowl, inviting you to savor every hearty bite.
I still remember learning this recipe from my grandmother, watching her skilled hands chop vegetables and stir the pot with care. What makes this dish special isn’t just its delicious flavor, but how it brings people together. Whether it’s a chilly winter evening or a casual family dinner, this goulash recipe never fails to impress and satisfy.
Why You’ll Love This Recipe
- This classic dish is incredibly easy to prepare yet bursting with flavor
- You can have a complete, hearty meal ready in under 30 minutes
- The beautiful combination of colors makes it visually appealing
- It’s perfect for meal prep, as leftovers taste even better the next day
- The ingredients are affordable and commonly found in most pantries
Essential Ingredients
Here’s what you’ll need to make this delicious goulash:
| Ingredient | Quantity | Notes |
|---|---|---|
| Lean ground beef | 1 lb | 85-90% lean works best |
| Elbow macaroni | 2 cups | Uncooked |
| Onion | 1 large | Finely chopped |
| Red bell pepper | 1 | Diced |
| Green bell pepper | 1 | Diced |
| Garlic | 3 cloves | Minced |
| Tomato sauce | 15 oz | One standard can |
| Diced tomatoes | 14.5 oz | Fire-roasted preferred |
| Cheddar cheese | 1 cup | Shredded |
| Italian seasoning | 2 tsp | Store-bought or homemade blend |
| Salt and pepper | To taste | Start with ½ tsp of each |
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes Servings: 6 | Difficulty: Easy
Now let’s dive into the cooking process! I love how this recipe comes together so effortlessly, making it perfect for busy weeknights when I want something satisfying without spending hours in the kitchen.
Let’s Make It Together
- Start with the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a wooden spoon as it cooks until no pink remains, about 5-7 minutes. Pro tip: Don’t drain the fat unless there’s an excessive amount – it adds flavor to your dish!
- Add Aromatics: Reduce heat to medium and add the finely chopped onion to the beef. Cook for 3-4 minutes until the onion begins to soften and turn translucent. Then add the minced garlic and continue cooking for another 30 seconds until fragrant. Be careful not to burn the garlic – it can turn bitter quickly!
- Incorporate Vegetables: Add the diced red and green bell peppers to the pot. Season with a pinch of salt and black pepper, then stir everything together. Cook for another 3-4 minutes until the peppers begin to soften slightly.
- Build the Sauce: Pour in the tomato sauce and diced tomatoes (with their juice). Stir well to combine all ingredients. Add the Italian seasoning, along with more salt and pepper to taste. Bring the mixture to a gentle simmer.
- Cook the Pasta: While the sauce is simmering, cook the elbow macaroni in a separate pot according to package directions, but stop cooking about 1 minute before the recommended time (you want it slightly underdone). Drain well.
- Combine Everything: Add the drained elbow macaroni to the sauce mixture. Stir gently to combine, making sure all the pasta gets coated in the delicious sauce. Let everything cook together for another 2-3 minutes so the flavors can meld and the pasta can finish cooking in the sauce.
- Cheese Finish: Remove the pot from heat. Sprinkle the shredded cheddar cheese over the top of the goulash. Cover the pot and let it sit for 2-3 minutes until the cheese is completely melted.
When everything is ready, you’ll have a beautifully integrated dish where each spoonful delivers the perfect balance of pasta, meat, vegetables, and tangy tomato sauce. The melted cheese creates those irresistible cheese pulls that make everyone reach for seconds!
Serving Your Goulash
I love serving this goulash straight from the pot into deep bowls. The simplicity of the presentation lets the vibrant colors and enticing aroma shine. For a complete meal experience, I often pair it with:
- A simple green salad with a light vinaigrette
- Crusty garlic bread for sopping up that delicious sauce
- Pickles on the side for a tangy contrast (this was Grandma’s secret touch!)
This goulash serves beautifully as a standalone meal, but can also be a hearty side dish for larger gatherings. When I have guests, I place the pot right in the center of the table, letting everyone serve themselves family-style—it always sparks conversation and happy faces!
Creative Variations
While I treasure Grandma’s original recipe, sometimes I like to switch things up slightly:
- Spicy Twist: Add ½ teaspoon of red pepper flakes or a diced jalapeño for some heat.
- Cheese Lover’s Option: Mix in ½ cup of mozzarella with the sauce before adding the cheddar on top.
- Herb Garden Version: Add fresh basil or parsley at the end for a burst of color and freshness.
Remember, the beauty of goulash is its adaptability. As long as you keep the core ingredients consistent, you can adjust the seasonings to suit your family’s preferences.
Storing & Reheating
This goulash keeps beautifully in the refrigerator for up to 4 days in an airtight container. In fact, many people (myself included!) think it tastes even better the second day when the flavors have had more time to meld.
To reheat, simply place your desired portion in a microwave-safe bowl and heat for 1-2 minutes, stirring halfway through. For stovetop reheating, add a splash of water or broth to prevent sticking, and warm over medium-low heat, stirring occasionally.
Frequently Asked Questions
Q: Can I make this goulash ahead of time for a party?
A: Absolutely! You can prepare it up to 2 days in advance and refrigerate. Reheat gently on the stovetop, adding a bit of broth if needed to maintain the consistency. Add the cheese just before serving for the best texture.
Q: Is there a way to make this recipe vegetarian?
A: Yes! Simply substitute the ground beef with a plant-based ground alternative or 2 cups of chopped mushrooms for a meaty texture. The rest of the recipe remains the same.
Q: Can I freeze leftover goulash?
A: While you can freeze it for up to 3 months, the pasta may become slightly softer when thawed. For best results, thaw overnight in the refrigerator and reheat gently on the stovetop.
Q: What’s the difference between American goulash and Hungarian goulash?
A: American goulash (like this recipe) features ground beef, macaroni, and a tomato-based sauce. Hungarian goulash is more of a stew with cubed beef, paprika, and no pasta. Both are delicious but quite different dishes!
Q: Can I use a different pasta shape?
A: Absolutely! Small shells, rotini, or even farfalle work well. Just be sure to adjust the cooking time according to the pasta you choose.
Sharing this goulash recipe always takes me back to those cozy kitchen moments with my grandmother. I hope it brings the same warmth and comfort to your table that it has brought to mine for generations.
Homestyle American Goulash
Ingredients
- 1 lb lean ground beef 85–90% lean works best
- 2 cups elbow macaroni uncooked
- 1 large onion finely chopped
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 15 oz tomato sauce one standard can
- 14.5 oz diced tomatoes fire-roasted preferred
- 1 cup shredded cheddar cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste; start with ½ tsp of each
Instructions
- Start with the Beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it apart with a spoon, until no pink remains (about 5–7 minutes). Do not drain unless there’s excess grease.
- Add Aromatics: Reduce heat to medium. Add chopped onion and cook until soft and translucent (3–4 minutes). Stir in minced garlic and cook for 30 seconds more.
- Incorporate Vegetables: Add diced red and green bell peppers. Season with salt and pepper. Cook for 3–4 minutes until peppers begin to soften.
- Build the Sauce: Stir in tomato sauce and diced tomatoes (with juices). Add Italian seasoning and adjust salt and pepper to taste. Bring to a gentle simmer.
- Cook the Pasta: In a separate pot, cook elbow macaroni according to package directions, stopping 1 minute before al dente. Drain well.
- Combine Everything: Add cooked pasta to the sauce. Stir gently to coat all the macaroni. Cook together for 2–3 minutes.
- Cheese Finish: Remove from heat. Sprinkle cheddar cheese over the top, cover, and let sit for 2–3 minutes until cheese melts.
