Best Goulash Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings (2 cups each)
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Calories
675 kcal
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Course
Main Course
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Cuisine
American
Best Goulash Recipe
Description
The Best Goulash Recipe includes ground beef sautéed with chopped onions and seasoned with Italian herbs. After browning and draining excess fat, garlic is added for aroma before combining tomato sauces, diced tomatoes with their juices, and uncooked elbow macaroni. Worcestershire sauce enhances depth and savory complexity while salt and pepper season to taste.
Covered simmering allows the macaroni to cook directly in the sauce, absorbing flavors and naturally thickening the mixture. After the pasta is nearly tender, the lid is removed to reduce excess liquid and achieve a noticeably thicker consistency. The dish is finished with a garnish of shredded cheddar cheese, introduced hot enough to melt and blend smoothly.
This goulash is a one-pot meal that combines meat, pasta, and tomato flavors into a cohesive dish. It’s versatile in using various pasta shapes and substituting ground turkey or Italian sausage if desired. Cheese can be adjusted or omitted according to preference.
The recipe yields about 8 cups, enough for four generous servings. Leftovers keep well refrigerated for up to four days or can be frozen for up to three months, with thawing recommended overnight before reheating.
Ingredients
- 1 pound ground beef (see note 1)
- 1 large onion peeled and chopped
- 1 tablespoon Italian seasoning (see note 2)
- 2 cloves garlic minced
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 1/2 cups elbow macaroni uncooked (see note 3)
- 1 1/4 cups water
- 1 tablespoon Worcestershire sauce
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 cups cheddar cheese for garnish (see note 4, shredded
Instructions
- In a Dutch oven or large pot over medium-high heat, add beef, onion, and Italian seasoning. Cook until beef is browned, about 5 minutes. Drain well.
- Stir in garlic until fragrant, about 30 seconds. Stir in tomato sauce, diced tomatoes with juice, macaroni, water, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Cover and simmer until macaroni is mostly tender, about 10 minutes. Uncover and cook until macaroni is tender and sauce has thickened slightly, about 3 to 5 minutes longer, then season to taste with salt and pepper (I like an additional 1/4 teaspoon salt). Garnish with cheddar cheese.
Notes
- Homemade Italian seasoning can be made by mixing equal parts dried basil, marjoram, oregano, rosemary, and thyme; store for up to six months.
- Ground beef can be substituted with ground turkey or Italian sausage for variation.
- Any small pasta like penne or rotini can replace elbow macaroni.
- Use shredded cheddar cheese for best melting; optional but adds creaminess.
- Recipe yields about 8 cups, enough for four 2-cup servings.
- Store leftovers refrigerated up to 4 days; freeze portions for up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 cups each)
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 675kcal | 34% |
| Carbohydrates | 46g | 15% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 125mg | 42% |
| Sodium | 479mg | 20% |
| Potassium | 570mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 350mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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