Easy Goulash Recipe (One Pot American Style)

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Classic homemade Goulash! This delicious and easy goulash recipe is made with hearty beef, tender macaroni pasta, lots of vegetables, and a tasty tomato-based sauce.

Do you want the same flavors in soup form? Also try my Goulash Soup, another super cozy dinner!

What is goulash?

There are several types of Goulash. One of the most popular is Hungarian goulash, which is a seasoned stew made up of meat and vegetables.

However, this is a different version of the meat goulash. It is a classic American goulash made of ground beef, tomato, broth, and pasta.

I grew up eating this dish and have always loved it, and now it's all about those comfort food classics. It's packed with satisfying flavors that melt while simmering and cooking together in a pot.

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The other great thing about this recipe is that it is a cheap dish made with simple, everyday ingredients. Nothing fancy or unusual here.

It's just that warm kindness that mom and grandma did. A dinner that never disappoints!

What's in Goulash?

The ingredients you will need for my homemade goulash recipe are:

  • Olive oil: Used to sauté meat
  • Ground beef: I like to use 85% lean or higher.
  • Yellow onion: A white or red onion can be substituted if necessary.
  • Red pepper: Another color would work fine. Reds are just a more mature and sweet hint.
  • Carrot: You could also grate the carrot if that's easier for you. If grating it doesn't need to be sauteed that long.
  • Garlic: If possible, stay fresh. Bottling would be best and then dry as a last option (just add it with other seasonings and use 3/4 teaspoon).
  • Low sodium chicken broth: the standard or even salt-free broth will work only by adjusting the amount of added salt accordingly.
  • Tomato paste: This rich tomato concentrate adds a touch of tomato flavor and also helps thicken.
  • Ketchup: Tomato puree will also work. Tomato sauce is similar to tomato passata in some countries.
  • Canned diced tomatoes: I like to use the small cut for a more uniform size, but the regular cut is fine too.
  • Worcestershire sauce: This rich sauce only adds a faint background flavor.
  • Italian seasoning: If necessary, make your own mix using 3/4 teaspoon oregano, 3/4 teaspoon basil, 1/2 teaspoon thyme, 1/2 teaspoon rosemary, and 1/2 teaspoon marjoram.
  • Peppers: Stick with the standard sweet paprika for this non-smoked recipe.
  • Salt and pepper: As usual, season to your preferred taste. Start small and add as you go.
  • Macaroni paste: Macaroni sizes may vary slightly by brand, so you would use a kitchen scale to measure if you have one instead of volume.
  • Parsley: You can use dry if that's what you have on hand. Just use 1 tablespoon.

Scroll down to see ingredient amounts, instructions, and print option.

How to make goulash

Here are the 7 simple steps to prepare it:

  1. Sauteed vegetables: Heat a large pot over medium-high heat. Add onion, bell pepper, and carrot and sauté for 6 minutes. Slide to the far side.
  2. Then brown meat: Add the beef in about 5 pieces and let it brown on the bottom, about 2 to 3 minutes, then break the beef and mix with the vegetables. Cook meat, stirring occasionally.
  3. Drain the fat, sauté the garlic: Drain excess fat as needed. Add garlic and sauté 1 more minute.
  4. Add canned ingredients and seasonings, simmer: Pour in the chicken stock, tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and paprika. Season with salt if necessary and pepper to taste. Bring the mixture to a simmer.
  5. Add pasta and cook al dente: Add pasta and stir. Reduce to medium-low coverage and simmer, stirring occasionally, until pasta is almost tender, about 10-12 minutes. If necessary, add a little more broth for weight loss.
  6. Let it rest from the heat: Remove from heat and let stand a few minutes until pasta is tender and sauce has thickened.
  7. Decorate: Add the parsley. Serve warm.

Can you freeze meat goulash?

Yes. Hungarian stew can be frozen for up to 3 months in airtight containers Thaw overnight and reheat the next day.

Possible variations

This is such a versatile and fun recipe to change. Here are some things you can try:

  • Add frozen corn.
  • Sneak into another vegetable like diced zucchini.
  • Try meat broth instead of chicken broth.
  • Sub pasta with small shell for macaroni if ​​that's what you have on hand (use the same weight).
  • Use ground turkey instead of ground beef.
  • For an extra flavor, try canned food fire roasted tomatoes.
  • Try a different seasoning mix. You could even do this with Mexican flavors instead of the Italian-style herby flavors here.

Tips for the best goulash

  • Be sure to brown the meat To add that flavor boost, don't just constantly stir and steam the meat.
  • Small vegetable dice, the texture will be better with a more uniform size throughout.
  • Cook pasta only al dente in the end it is not soaked.
  • Don't be sparse with condiments, will add a lot of flavor to the goulash.

What to serve with goulash

Since this is basically a meal in one, some simple sides go very well here:

  • homemade or unmixed white bread
  • salad
  • a fresh Cooked vegetables like corn on the cob, green beans or asparagus
  • fruit salad (not such a complementary combination, but I serve that fruit salad with almost anything, it's so good!)

More comfort food classics you'll love

This delicious and easy goulash recipe is made with hearty beef, tender macaroni pasta, lots of vegetables, and a tasty tomato-based sauce. Makes about 7 cups.

Servings: 4

Preparation time 15 minutes

Cook time 25 minutes

Total time 40 minutes

  • 1 tablespoon of olive oil
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 1 cup chopped red bell pepper
  • 1 medium carrot, finely diced (1/2 cup)
  • 1 pound lean ground beef
  • 3 minced garlic cloves (1 tablespoon)
  • 1 1/4 cups low-sodium chicken stock, plus a few more tablespoons as needed
  • 2 tablespoons of tomato paste
  • 1 can (15 oz) tomato sauce
  • 1 (14.5 oz) diced small tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon of Italian seasoning
  • 1 teaspoon of paprika
  • Salt and pepper to taste
  • 1 2/3 cups (6.7 oz) macaroni paste
  • 1/4 cup chopped parsley
  1. Sauteed vegetables: Heat a large pot over medium-high heat. Add onion, bell pepper, and carrot and sauté for 6 minutes. Slide to the far side.

  2. Brown beef Add the beef in about 5 pieces and let it brown on the bottom, about 2 to 3 minutes, then break the beef and mix with the vegetables. Cook meat, stirring occasionally.

  3. Drain the fat, sauté the garlic: Drain excess grease as needed *. Add garlic and sauté 1 more minute.

  4. Add canned ingredients and seasonings, simmer: Pour in the chicken stock, tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and paprika. Season with salt and pepper to taste. Bring the mixture to a simmer.

  5. Add pasta and cook al dente: Add pasta and stir. Reduce to medium-low coverage and simmer, stirring occasionally, until pasta is almost tender, about 10-12 minutes. If necessary, add a little more broth for weight loss.

  6. Let rest: Remove from heat and let stand a few minutes until pasta is tender and sauce has thickened.

  7. Decorate: Add the parsley. Serve warm.

  • * To drain the grease easily, I use a ball from a pair of paper towels clamped to absorb excess grease.

Optional ingredients: Try it with 1 cup frozen corn (add it along with the tomatoes), 1/4 teaspoon red pepper flakes for a spicy kick, or garnish portions with Parmesan or Cheddar cheese.

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