There’s something undeniably comforting about a big, hearty pot of goulash simmering on the stove. This easy goulash recipe is perfect for chilly nights when you want a meal that warms you from the inside out, but don’t want to spend hours in the kitchen. With just a few simple ingredients, most of which are probably already in your pantry, you can have a savory, satisfying dinner ready in about half an hour.

I grew up with my mom making this goulash on weeknights when she needed something quick that would satisfy everyone. The smell of onions and garlic cooking with ground beef would fill the house, and as soon as it was on the table, there’d be no need to call us twice. My siblings and I would pile our bowls high and sprinkle a little cheese on top, diving into the comforting combination of tender pasta, savory beef, and that rich tomato sauce. Now, every time I make this recipe, I’m reminded of those cozy family dinners, and it’s always a hit with my own family too.

A little goulash history: American comfort food with Hungarian roots

Goulash originally hails from Hungary, where it’s more of a soup or stew loaded with meat, veggies, and paprika. But over time, the American version evolved into this hearty pasta dish – less like a stew and more like a one-pot pasta with rich tomato flavors. Sometimes called “American chop suey,” this version of goulash is a staple in many homes across the U.S. While it might not be quite like the traditional Hungarian dish, it’s earned its place as a comfort food classic, known for its simplicity and satisfying taste.

Key ingredients for that rich, comforting flavor

This recipe keeps things simple but delivers big on flavor. Here’s what you’ll need:

Ground beef: The base of the dish, giving it richness and substance. You can swap for ground turkey or even a plant-based ground meat if you’re looking to lighten it up.
Yellow onion: Adds a subtle sweetness and depth to the dish. Choose a fresh, firm onion for the best flavor.
Garlic: A few cloves of minced garlic are key here. If you’re out, you can use a pinch of garlic powder, but fresh really brings it up a notch.
Diced tomatoes and tomato sauce: These form the heart of the sauce. The diced tomatoes add a bit of texture, while the tomato sauce makes everything nice and thick. If you’re in a pinch, you can use crushed tomatoes instead.
Worcestershire sauce: A secret weapon for adding umami depth. Just a couple of tablespoons, but it makes a noticeable difference.
Italian seasoning and seasoned salt: Italian seasoning gives the goulash a hint of herbiness, while seasoned salt adds flavor beyond just regular salt. If you don’t have seasoned salt, regular salt with a dash of paprika or garlic powder works.
Elbow macaroni: Classic for American goulash, elbow macaroni cooks perfectly in the sauce. If you’re looking to change it up, you could use shells or rotini for a different texture.

Essential tools: What you’ll need to make this one-pot wonder

For this recipe, you’ll only need a few basic tools, which is another reason it’s such a great weeknight dish.

Dutch oven or large saucepan: A Dutch oven is ideal for this recipe because it holds heat well and cooks everything evenly. If you don’t have one, a large, deep saucepan will work just fine. Just make sure it’s big enough to hold all the ingredients comfortably.
Wooden spoon or spatula: You’ll want something sturdy to stir with, especially when mixing in the pasta.
A sharp knife and cutting board: For chopping the onion and mincing the garlic. A sharp knife makes quick work of this, and fresh ingredients really do add to the flavor.

Step-by-step: How to make easy goulash

This recipe is straightforward, but I’ll walk you through each step to make sure everything turns out just right.

Cook the ground beef: Heat your Dutch oven over medium heat and add the ground beef. Cook until it’s no longer pink, breaking it up with your spoon as it browns. Once cooked, drain the excess grease. This step keeps the final dish from getting too oily.
Add the aromatics: Toss in the chopped onion and minced garlic, and cook for about 3 minutes, until the onion is soft and everything smells amazing. Be careful not to let the garlic burn – you just want it to turn golden and fragrant.
Build the sauce: Pour in the undrained diced tomatoes, tomato sauce, water, Worcestershire sauce, Italian seasoning, and seasoned salt. Give it a good stir to combine everything. This is where the flavors really start to meld together, creating a rich, savory base.
Add the pasta and simmer: Stir in the elbow macaroni, making sure it’s evenly distributed. Bring the pot to a boil, then reduce the heat to medium-low, cover, and let it simmer for about 25-30 minutes. The pasta will cook right in the sauce, soaking up all that flavor as it softens. Check and stir occasionally to prevent sticking.
Serve and enjoy! Once the pasta is tender, your goulash is ready. Remove it from the heat and serve it up while it’s piping hot. You can sprinkle some grated cheese or fresh parsley on top for a bit of extra flavor if you like.

Fun variations to try

One of the best things about goulash is how adaptable it is. Here are a few variations I’ve tried and loved:

Cheesy goulash: Add a cup of shredded cheddar or mozzarella just before serving for a gooey, cheesy twist. It melts into the sauce and makes the dish extra comforting.
Vegetarian version: Swap the ground beef for a plant-based ground meat, or use a mixture of chopped mushrooms and lentils for a hearty, meat-free option.
Spicy goulash: Add a pinch of crushed red pepper flakes or a splash of hot sauce if you like a little heat. This adds a nice kick to the classic flavors.
Mexican-inspired goulash: Replace the Italian seasoning with a mix of chili powder and cumin, and toss in some black beans and corn. Top with shredded cheese and fresh cilantro for a Tex-Mex vibe.
Low-carb goulash: Substitute the pasta with chopped cauliflower or zucchini. The texture is different, but it’s a tasty, veggie-filled alternative.

Serving suggestions: Make it look (and taste) amazing

Goulash might not be the fanciest-looking dish, but a few little touches can elevate it. Serve it in bowls with a sprinkle of shredded cheddar, a dollop of sour cream, or a handful of chopped fresh parsley for a pop of color. A side of crusty bread is perfect for soaking up the extra sauce, and a simple green salad balances out the richness of the goulash.

Pairing ideas: Drinks that complement goulash

For drink pairings, a medium-bodied red wine like Merlot or Zinfandel pairs beautifully with the beef and tomato sauce. If you’re in the mood for beer, a dark ale or a German-style lager complements the hearty flavors without overpowering them. And for a non-alcoholic option, try sparkling water with a splash of lemon or a glass of iced tea to refresh the palate.

Storing and reheating leftovers

If you happen to have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. Goulash actually tastes even better the next day as the flavors meld. To reheat, just pop it in the microwave or warm it on the stovetop over medium heat. If it’s thickened too much, add a splash of water or beef broth to bring it back to a nice saucy consistency.

Scaling the recipe for a crowd (or just yourself!)

This recipe is pretty flexible, and you can easily adjust it for different serving sizes. If you’re cooking for a larger group, double the ingredients and use a big stockpot to make sure there’s enough room. If you’re just making it for yourself, cut the ingredients in half and reduce the simmering time slightly, as it will cook faster in a smaller quantity.

Common questions

1. Can I use a different type of pasta?
Absolutely! While elbow macaroni is classic, you can use any small pasta like shells, rotini, or penne. Just make sure to adjust the cooking time if the pasta size varies.

2. Can I make this goulash ahead of time?
Yes! Goulash tastes even better the next day. Just store it in the fridge and reheat it on the stove or microwave when ready to serve.

3. What can I use instead of Worcestershire sauce?
If you’re out of Worcestershire, a splash of soy sauce or even a bit of balsamic vinegar can work in a pinch.

4. Can I freeze goulash?
Yes, goulash freezes well! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.

5. How can I make it gluten-free?
Use gluten-free pasta and check that your Worcestershire sauce is gluten-free. The rest of the ingredients are naturally gluten-free!