Beef Goulash

With simple ingredients like ground beef and tomato sauce, this Beef Goulash recipe is sure to be a dinner that everyone will love!

Ingredient Checklist

This beef goulash ingredients list may look long, but a lot of them are spices that you probably already have on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Ground beef – I like to use a lean ground beef just to make this dish a little healthier. I suppose you could use any ground meat you’d like. Ground turkey or ground chicken would also work well.
• Vegetable oil – This is what we use to sauté the veggies. Any neutral oil will work here.
• Veggies – I use a combination of bell pepper, sweet onion (like a yellow onion,) and diced tomatoes. I use canned tomatoes to make things easier.
• Fresh garlic – I always prefer to use fresh minced garlic cloves rather than the pre-minced, jarred version. The flavor is more pungent and less sweet that way.
• Tomato sauce – I actually use both tomato sauce and tomato paste to really give a strong tomato flavor.
• Seasonings – I used bay leaves, smoked paprika, ground black pepper, dried oregano and dried flat parsley to season this beef goulash.
• Beef broth – I prefer to use low sodium because it keeps the salt content down. You can always add more salt later. But you can also use chicken broth or vegetable broth if needed and in a pinch.
• Gravy master – If you don’t have this on hand, you can substitute with Worcestershire Sauce or soy sauce.
• Dry elbow macaroni – Elbow macaroni pasta is the traditional shape for making beef goulash. But check the section below for other options.
• Cheddar cheese – One of the best things about this family favorite is that is uses real cheese to flavor the sauce. The pre shredded cheese has an additive that prevents smooth melting, so shred your own whenever possible.

Ready, Set, Cook!

There’s nothing better than a one pot meal, and this beef goulash is one of the best!

1. Cook beef. In a large pot or Dutch oven, brown the ground beef over medium-high heat, getting a good sear. If you are using a low fat ground beef, add vegetable oil to prevent from sticking. Break the beef into pieces and cook fully.
2. Drain beef. Drain the ground beef, discarding any liquid or grease left behind. You don’t have to wipe it clean, just pour it out.
3. Sauté peppers, onion and garlic. Add the vegetable oil, bell peppers, onions and garlic. Sauté until they are just soft.
4. Add tomatoes, sauce and seasonings. Stir in the diced tomatoes (with juice), tomato sauce, tomato paste, bay leaves, smoked paprika, black pepper, beef broth, gravy master, oregano and parsley. Bring to a low simmer.
5. Add macaroni. While simmering, add the dry elbow macaroni being mindful to stir often and scrape the bottom of the pot as it tends to stick.
6. Cook until al dente. Continue simmering until the macaroni is al dente.
7. Add cheddar cheese. Remove from the heat and stir in the shredded cheddar cheese.
8. Taste test. Sample the goulash to determine if it needs additional salt. Since beef broths vary in saltiness, I wait until the very end to decide if it needs additional seasoning.
9. Let rest. Allow to sit for an additional few minutes before serving to let the flavors marry.

Serving Side Ideas

You can finish this off with some salt and pepper, or even a dollop of sour cream. Serve with a leafy salad and a glass of red wine and you’re set.

Because it is a carb heavy dish, I also like to serve with a side of broccoli or green beans to round things out a bit. You can also serve with some garlic bread if you’d like.

Storage and Freezing

How to Store

You can store leftover beef goulash in an airtight container in the refrigerator. It will stay good for up to three to four days.

Can I Freeze Beef Goulash?

You sure can! Freeze beef goulash in an airtight container or plastic bag for up to four months. 

Your Questions Answered

More Easy Beef Recipes

If you know me, you know how much I love beef (I wrote the book on it!) Here are some of my favorite beef recipes.

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Italian Beef Braciole

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Beef Goulash Recipe

4.63 from 8 votes

Classic goulash doesn't get any better than this Beef Goulash recipe! The perfect comforting meal for any weeknight!

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 6

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Equipment

• Ground Beef Chopper
• Garlic press
• Large Cast Iron Skillet

Ingredients

• 1 1/2 pounds ground beef
• 1 tablespoon vegetable oil
• 1 cup bell pepper , chopped
• 1/2 sweet onion , chopped
• 2 cloves fresh garlic , chopped
• 14.5 ounces diced tomatoes
• 14.5 ounces tomato sauce
• 8 ounces tomato paste
• 2 bay leaves
• 1 tablespoon smoked paprika
• 1 teaspoon ground black pepper
• 3 cups beef broth
• 1 tablespoon gravy master
• 2 teaspoon dried oregano
• 2 teaspoons dried flat parsley
• 2 1/2 cups dry elbow macaroni
• 1 cup cheddar cheese , shredded

Instructions

• In a large pot or Dutch oven, brown the 1 1/2 pounds ground beef over medium-high heat, getting a good sear. If you are using a low fat ground beef, add 1 tablespoon vegetable oil to prevent from sticking. Break the beef into pieces and cook fully, approximately 5-9 minutes.
• Drain the ground beef, discarding any liquid or grease left behind. You don't have to wipe it clean, just pour it out.
• Add the 1 tablespoon vegetable oil, chopped 1 cup bell pepper, chopped 1/2 sweet onion and minced 2 cloves fresh garlic. Saute for 3-4 minutes or until they are just soft.
• Stir in the canned 14.5 ounces diced tomatoes, 14.5 ounces tomato sauce, 8 ounces tomato paste, 2 bay leaves, 1 tablespoon smoked paprika, 1 teaspoon ground black pepper, 3 cups beef broth, 1 tablespoon gravy master, 2 teaspoon dried oregano and 2 teaspoons dried flat parsley. Bring to a low simmer.
• While simmering, add the 2 1/2 cups dry elbow macaroni being mindful to stir often and scrape the bottom of the pot as it tends to stick.
• Simmer for an additional 15-18 minutes or until the macaroni is al dente.
• Remove from the heat and stir in the shredded 1 cup cheddar cheese.
• Sample the goulash to determine if it needs additional salt. Since beef broths vary in saltiness, I wait until the very end to decide if it needs additional seasoning.
• Allow to sit for 5-10 minutes before serving to let the flavors marry.
• If you've tried this recipe, come back and let us now how it was in the comments or star ratings.

Video

Nutrition

Calories: 694 kcal, Carbohydrates: 63 g, Protein: 37 g, Fat: 33 g, Saturated Fat: 15 g, Cholesterol: 100 mg, Sodium: 1339 mg, Potassium: 1401 mg, Fiber: 7 g, Sugar: 14 g, Vitamin A: 2505 IU, Vitamin C: 53 mg, Calcium: 245 mg, Iron: 7 mg

Calories: 694

Course: Main Course, Main Dish

Cuisine: American

Keyword: american goulash, beef goulash, hungarian goulash

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