This American-style beef Goulash recipe is the ultimate comfort meal made easy in just one-pot! Every bite is a perfect mix of cheesy, meaty, and saucy goodness, with tender noodles soaking up all the flavors.
Cheesy, Beefy, Noodle-y Goodness
There’s something so incredibly comforting about a big pot of goulash bubbling away on the stove. Growing up, my mom always insisted the key to a good goulash recipe is a hearty splash of Worcestershire sauce to create that deep and rich flavor. I agree and use 3 whole tablespoons to give the sauce that irresistible umami flavor.
We also always added a can of beans to our beef goulash to make it extra hearty. You can always skip them, but you should try it at least once. I promise it’s so good, this goulash will quickly be added into your weekly dinner recipe rotation!
Reasons You’ll Fall in Love With This American Goulash Recipe
- Quick and Easy: This hearty dinner is on the table in just about 40 minutes!
- Made in One-Pot: Cooking everything all together enhances the flavors, but also makes for minimal cleanup.
- Family Favorite: I never have to convince the kids to clean their plates when I make goulash!
- Feeds a Crowd: Makes dinner on a budget without sacrificing on taste.
Key Ingredients
There are plenty of ways you can customize this ingredients list to really make it your own. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Ground Beef: I prefer to use lean ground beef, but you can also use ground turkey or any type of ground meat you prefer.
- Elbow Noodles: Goulash is traditionally made with elbow noodles, but any similar shaped bite-size noodle will work. In the recipe I called for 16 oz of noodles, but if you like a lot of pasta you can use up to 24 oz without adjusting any other ingredients.
- Diced Tomatoes: Make sure you do not drain the tomatoes as the juices add more flavor. For a more robust sauce, you can also use fire roasted tomatoes instead.
- Onion: A yellow onion is great because it lends a touch of natural sweetness, but a white onion also works just fine.
- Cheddar Cheese: Shred the cheese right off the block for the BEST flavor and consistency. Bagged shredded cheese will just seize up in the pot and not mix well with the other ingredients.
- Worcestershire Sauce: While some recipes call for soy sauce, it only brings saltiness, whereas Worcestershire sauce adds a deep, savory richness.
- Kidney Beans: My mom always added a can to make it extra filling with lots of fiber, but these are totally optional and can be skipped!
How to Make Goulash
Whether you’re cooking for your family on a busy weeknight or preparing to feed for a crowd, this one-pot wonder checks all the right boxes! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Cook the Beef: Cook the ground beef and break it apart. Make sure you use a big pot, as this recipe does make a lot! Once the beef is browned, toss in the onions and cook until softened.
- Add More Ingredients: Stir in the tomato sauce, diced tomatoes, and beans. Add Worcestershire and seasonings. Pour in the broth and bring to a simmer.
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- Cook the Noodles: Simmer the noodles until al dente.
- Make it Cheesy: Remove the pot from the heat. Stir in the cheese until melty and dig in!
Chef’s Tips & Variations
- Prevent Soggy Noodles: Don’t overcook the noodles! They will continue to cook in the liquid for a couple of minutes after the heat is off.
- Make it Creamy: Stir in up to 1 cup of sour cream right before serving.
- Spice It Up: Add crushed red pepper flakes or hot sauce to give it a spicy kick.
- Vegetable Boost: Diced bell peppers, zucchini, carrots or even corn can be added to increase the veggie content.
- More Seasonings: A teaspoon of smoked paprika can impart a rich, smoky undertone. You can also add a bay leaf or two while simmering the sauce, just make sure to remove them before serving.
Beef Goulash Recipe
Ingredients
- 2 lbs ground beef, or ground turkey
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 (15 oz) cans diced tomatoes, do not drain
- 2 (15 oz) cans tomato sauce
- 1 (15 oz) can red kidney beans, rinsed and drained, optional
- 1 ½ tablespoons Italian seasoning
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 4 cups beef broth, or can use half water and half broth
- 16 oz large elbow noodles, can use up to 24 oz pasta
- 2 cups shredded cheddar cheese
- fresh parsley, optional garnish
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Instructions
- In a large pot over medium-high heat, thoroughly brown the ground beef, breaking it apart into crumbles as it cooks. If your ground beef creates a lot of excess grease, you may want to drain in before continuing.
- Once browned, add the chopped onion and garlic. Cook stirring occasionally, until tender, about 5 minutes.
- Add tomato sauce, diced tomatoes, and red kidney beans. Stir in Italian seasoning, Worcestershire sauce, garlic salt, and pepper. Pour in beef broth and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
- Add noodles and simmer an additional 8 to 10 minutes, until pasta is al dente, stirring periodically. Do not overcook the noodles. They will continue to cook and absorb the broth a little more after cooking.
- Remove from heat and stir in shredded cheese until melted and well combined. Serve immediately with fresh parsley sprinkled on top, if desired.
Notes
- Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
- Reheat: Warm leftovers on the stovetop over medium heat, or in the microwave in 30-second intervals, adding a splash of water or broth to loosen up the sauce if needed.
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I had some ground beef to use up and had never tried something like this, so thought I’d give it a shot. This goulash was quick and easy and really flavorful. Next time I’d add a little more cheese, but it really was great just as the recipe says to make it.