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Ready For the Best-Ever Homemade Goulash Recipe?
There’s something about goulash that instantly takes me back to school lunches and family meals. But the versions I had growing up always felt like they were missing something: bland noodles, thin tomato sauce, and not much else.
This recipe fixes all of that with bold tomato flavor, tender ground beef, and just the right touch of spice. It’s exactly the kind of dish I wish had been on my plate years ago, and now it’s one I turn to all the time (I even put a version of it in my debut cookbook).
Here’s why you’ll love it:
- Layered tomato flavor – Four types of tomato (paste, juice, sauce, and diced) give this dish super-rich flavor and the perfect saucy texture.
- One-pot simplicity – Everything cooks in one skillet, making cleanup fast and easy!
- Quick but cozy – The flavors taste like they’ve simmered all day, but it comes together in about an hour.
- Crowd-pleasing comfort – Perfect for family dinners, potlucks, or leftovers you’ll actually look forward to.
Background
What Is American Goulash?
American goulash is a hearty, one-pot pasta dish made with ground beef, tomato sauce, and macaroni. Unlike Hungarian goulash, which is more of a paprika-heavy stew with chunks of meat and vegetables, this version is all about simplicity and comfort.
It’s been a staple in church potlucks, weeknight dinners, and school cafeterias throughout the Midwest, and while the versions vary, this one dials up the flavor without complicating the process.
Fun fact – In some parts of the United States, it’s also called “slumgullion,” “American chop suey,” and “beefaroni.”
Homemade Goulash Ingredients
Each ingredient plays a role here, so don’t skip the tomato layering!
- Ground beef – I prefer 92% lean for flavor with less grease. You can substitute turkey or chicken, but beef gives this dish its traditional richness. You could also leave out the meat and the beef stock (substituting for vegetable stock) for a vegetarian version
- Onion and garlic – Classic aromatics that build the foundation of flavor.
- Tomato paste – This is caramelized with the beef to bring out a deep, concentrated flavor.
- Diced tomatoes, tomato sauce, and tomato juice – Together, these create a rich, saucy base that perfectly cooks the macaroni.
- Elbow macaroni – The usual type of pasta that’s used when making goulash, it holds onto the sauce beautifully.
- Beef stock – Adds savory depth and keeps everything from drying out.
- Paprika – I use sweet paprika for color and warmth. If you want some more heat, try hot paprika instead.
- Dried oregano and dried basil – Not always traditional, but they balance the acidity of the tomatoes and bring brightness.
- Kosher salt and black pepper – As always, season to taste.
- Shredded cheddar cheese – A cheesy top layer adds just enough indulgence and makes it feel like a baked pasta dish.
The full amount of each ingredient can be found in the recipe card below.
How to Make Homemade Goulash
There are just 4 steps to make this homemade goulash recipe:
Step 1: Brown the ground beef – To an oven-safe 12-inch skillet over medium heat, add 1 tbsp of neutral oil. Then add in the diced onion, garlic, and ground beef. Let this mixture cook, breaking up the ground beef into small pieces, until the ground beef has browned.
Bonus Tip
If your beef renders a lot of fat, drain off the excess before continuing.
Step 2: Caramelize the tomato paste – To the browned ground beef, add the tomato paste. Stir the paste into the meat mixture and allow it to caramelize for about 6-8 minutes.
Step 3: Season, add liquid, and pasta – Once the tomato paste has caramelized with ground beef, add in the salt, paprika, dried basil, dried oregano, and black pepper. Work the spices into the meat mixture, ensuring everything is well incorporated before moving on. Then add in the tomato sauce, diced tomatoes, beef stock, and tomato juice. Stir everything together and add in the macaroni. Stir the noodles into the liquid to ensure everything is evenly distributed, then cover it and let the mixture simmer for 10-15 minutes.
Step 4: Add cheese and bake – Sprinkle shredded cheese over the top and transfer the skillet to a preheated 375°F oven. Bake for 10-12 minutes, or until bubbly and lightly golden. Let it rest for a few minutes, then serve!
Recipe Tips
- Caramelizing the tomato paste adds depth – Don’t skip this step, as it’s what gives the goulash a slow-cooked flavor in less time.
- Use lean beef or drain the fat – If you are using ground beef that’s higher in fat, you may notice extra liquid in the skillet after browning. Just drain it off before continuing so it doesn’t dilute the flavor or texture of the sauce.
- Adjust the liquid if needed – Depending on your pasta and skillet size, you might need a splash more tomato juice or stock to keep things from drying out.
- Use oven-safe cookware – If you don’t have a skillet that goes from stovetop to oven, just transfer to a baking dish before adding cheese.
- No need to bake? – It’s completely fine to skip the cheese and serve it right from the stovetop if you’re short on time. It’s still delicious.
Frequently Asked Questions
Yes. Leave out the ground beef and substitute the beef stock for vegetable stock.
Once prepared, the leftovers will last in the refrigerator for 10 days.
The flavor of the ground beef stands up well against the intensity of the tomato flavor. Ground turkey, pork, and chicken will also work, but they will not have as much flavor.
Follow These Tips
Serving & Storage
To serve – Dish out this homemade goulash straight from the skillet while it’s still hot and bubbling. A side of French bread or a light green salad is all you need to round out the meal. It also works great on its own as a hearty one-bowl dinner.
To store – Let the goulash cool completely, then transfer to an airtight container. Store in the refrigerator for 5-7 days. To reheat, warm individual portions in the microwave or reheat larger amounts on the stovetop over medium-low heat, adding a splash of beef stock or water if needed to loosen the sauce.
To freeze – You can freeze the cooled goulash for up to 2 months to enjoy in the future. Thaw overnight in the fridge and pop in the oven to warm throughout when ready to enjoy.
More Pasta Recipes
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Easy Homemade Goulash
Ingredients
- 1 tbsp neutral oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 lb ground beef (85-90% lean)
- 6 oz tomato paste
- 2 tsp kosher salt (I use Diamond Crystal)
- 1 ½ tsp paprika
- 2 tsp dried basil
- 1 ½ tsp dried oregano
- ½ tsp freshly ground black pepper
- 1 15-oz can tomato sauce
- 1 28-oz can diced tomatoes
- 1 ½ cups beef stock
- 1 ½ cups tomato juice
- 12 oz macaroni
- 6 oz shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- In a large oven-safe 12-inch skillet, heat the neutral oil over medium heat. Add the diced onion, garlic, and ground beef. Break the beef into small bite-size pieces and cook until the beef is browned and the onion has softened, 8-10 minutes.1 large onion, 2 cloves garlic, 1 lb ground beef (85-90% lean), 1 tbsp neutral oil
- Once the beef is cooked, add the tomato paste. Stir and cook the tomato paste until it is worked into the beef and is darker in color, 6-8 minutes.6 oz tomato paste
- Add the salt, black pepper, dried basil, dried oregano, and paprika. Stir the spices and herbs in and add the tomato juice, tomato sauce, beef stock, and diced tomatoes with their liquid. Pour in the dried macaroni and stir to combine. Bring to a boil, cover, and reduce to a simmer. Simmer until the pasta is cooked, 20-30 minutes. Simmering instead of boiling in water will take the pasta longer to cook than the box instructions indicate. While cooking, stir every few minutes to encourage the pasta to cook evenly.2 tsp kosher salt (I use Diamond Crystal), 1 ½ tsp paprika, 2 tsp dried basil, 1 ½ tsp dried oregano, ½ tsp freshly ground black pepper, 1 15-oz can tomato sauce, 1 28-oz can diced tomatoes, 1 ½ cups beef stock, 1 ½ cups tomato juice, 12 oz macaroni
- Once the pasta is cooked, remove it from the heat. Sprinkle the top with the shredded cheese and place in the oven. To prevent any drips in the oven, place the skillet on a parchment-lined baking sheet. Bake the dish until the cheese is melted and bubbling, 10-12 minutes. Once baked, remove from the oven and serve.6 oz shredded cheddar cheese
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Best tasting goulash recipe ever! I use chili powder instead of basil and oregano, just a personal preference. Delicious.
My husband loved this! Simple.
This is the best goulash recipe! I follow it just as is and perfect every time. Thank you, Caleb, for this easy, delicious meal.
I love everything about your meals decorating Christmas any events as I do the same saving money I store everything thank you Wye your so awesome 💖🌹🌸
This is a huge hit in my family! Even my picky “only chicken nugget” eater loves this! Follow the recipe exactly! (The only thing I do differently is I never have fresh herbs so I used dried, so adjust accordingly.) I don’t even know if it is good leftover because we never have any left. I’ll have to start doubling!
I’ve made this twice now, and it’s the best
I added half cup dice small green bell peppers and red pepper flakes to taste
This is one of my go to recipes. So easy and so delicious. Thank you Kaleb!