Dutch Oven Goulash
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When I was a kid, we called this dish Grammy’s Macaroni, and it was always a favorite of mine. All these years later, I still make this recipe with all the warm, comforting, and nostalgic flavors of my childhood. The best part? It comes together in just one pot and is ready in 30 minutes, AND it’s super budget-friendly.
I always, always keep ground beef stocked in my freezer for quick and easy meals like my favorite chili, a simple homemade stroganoff, and this kid-approved Mexican pizza—because, let’s be honest, easy weeknight dinners are a lifesaver!
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What is the difference between American Goulash and Hungarian Goulash?
Growing up in the Midwest, we made American Goulash and so did all of my friends families. It’s made with ground beef, tomatoes, and macaroni noodles and has a casserole feel. Yes, we are a little obsessed with a good hot-dish!
On the other hand, Hungarian Goulash is different in that it is more of a stew with slow-cooked beef and is usually heavily seasoned with paprika. Both are equally great but undoubtedly different.
Simple Budget-Friendly Ingredients
Step-by-step directions
Step 1: Brown the ground beef in a large Dutch oven or pot. Drain the grease as needed.
Step 2: Add onion and spices.
Step 3: Add diced tomatoes, tomato sauce, water, beef base, and bay leaves.
Step 4: Add the pasta and cook for 7-9 minutes or until it is cooked to your preference.
Step 5: Remove bay leaves.
Step 6: Mix in cheese and serve immediately.
Goulash variations
- Add veggies – Red bell pepper, green pepper, zucchini, and even corn are great addition to the recipe.
- Make Dutch Oven goulash with beans – You’ll have more of a “Chili Mac” when you add kidney beans.
- Sour Cream – Add a small dollop right before serving.
FAQ
Yep, you can totally make this recipe ahead of time! Just follow the steps up until you add the pasta. Once the beef mixture is done, let it cool and pop it in an airtight container. When you’re ready to eat, bring it back to a boil, then pick up where you left off and finish the recipe.
Yep, you can make this hearty dish in the slow cooker! Just follow the steps through step 4, then toss everything into the slow cooker. Cook on high for about 3½ hours or low for 7½. Add the pasta during the last 30 minutes or so—just until the noodles are perfectly tender.
Kitchen tools to make classic goulash
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Buy Now → What I serve with traditional goulash
Because this dish is pretty hearty and can be made so quickly I usually serve it with easy side dishes like a side salad and garlic bread. I’ve also served a quick coleslaw and roasted vegetables with this one-pan goulash.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Old Fashioned Goulash
Equipment
Ingredients
- 1 ½ pound Ground Beef
- 1 small Onion 1 cup
- 2 teaspoon Chili Powder
- ½ teaspoon Black Pepper
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano
- 3 cloves Garlic
- 1 14 ounce Tomato Sauce
- 1 26 ounce Petite Diced Tomatoes
- 2 cup Water
- 2 Tablespoon Beef Base
- 2 Bay Leaves
- 2 cup Macaroni Pasta
- 1 cup Colby Jack Cheese
Instructions
- In a Dutch oven or large saucepan, brown ground beef. Drain any excess grease.1 ½ pound Ground Beef
- Add onion, garlic, black pepper, chili powder, cumin, garlic powder, and oregano. Cook for 3 – 4 minutes until the onions are soft and fragrant. Adding the dry spices at this point will help release their flavors.1 small Onion, 3 cloves Garlic, 2 teaspoon Chili Powder, 1 teaspoon Cumin, 1 teaspoon Garlic Powder, 1 teaspoon Oregano, ½ teaspoon Black Pepper
- Add diced tomatoes, tomato sauce, water, beef base, and bay leaves. Mix well and simmer for 15 minutes.1 14 ounce Tomato Sauce, 1 26 ounce Petite Diced Tomatoes, 2 cup Water, 2 Tablespoon Beef Base, 2 Bay Leaves
- Next, add pasta and cook for 7-9 minutes or until pasta is cooked through. Be sure to stir often to keep the pasta from sticking to the bottom of the pan.2 cup Macaroni Pasta
- Stir in cheese and remove from heat.1 cup Colby Jack Cheese
- Serve immediately. Remember to remove the bay leaves before serving.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
- Remember to remove bay leaves before serving.
- Be sure to stir often during the cooking process to keep the pasta from sticking to the bottom of the pan.
- Fridge: If you have any leftovers, store them in an airtight container in the fridge for up to 4 days.
- Freezer: Cool leftover goulash to room temperature before storing in an airtight container. It will be good in the freezer for up to 3 months.
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Reheat: Leftovers can be reheated in the microwave. Heat in 30-second increments until heated through.
This goulash is AMAZING! It is so flavorful. It reheats really well for leftovers (if you enough willpower to actually have leftovers)
So glad you liked it!! Thanks for the comment!
This goulash really is hearty, comfort food at the very best! It is simple to prepare and so satisfying. It really is a dish for the whole family to enjoy.
Thanks for the comment Alexandra!
This was really fantastic, and such an easy weeknight meal.
Thank you Amanda!
I have never eaten goulash and if this is how they look, wow! it must be enjoyable to eat goulash
Thank you!
This is the perfect, Traditional Goulash recipe! So great for families with all ages of kids!
Thank you! I have always loved serving to a big group of kids.
So easy and delicious! It´s my dinnertime go to!
Right? It’s so easy to make and I love having leftovers for the next day!
I really liked this recipe – ground beef is not my absolute favorite – but the rest of my family says 5 stars all the way. I have to use a gluten free pasta which probably has a bit less flavor as well. I really appreciated the spicing tips in the article linked above. I had no idea I was supposed to salt water when boiling food. This will be a game changer for me.
In the step where you say to add garlic, cumin,ONION POWDER etc. to the meat I didnt know how much to add because I couldn’t find it in the ingredients list. Also do you crush then add the garlic cloves whole? I’m making it right now and it smells good but not sure I did it right not knowing those answers.
I’m so sorry for the confusion. Please disregard the onion powder. I have fixed it on the recipe card. I always mince the garlic before adding. I hope it comes out delicious!
This has nothing to do with a traditional goulash.. Traditional goulash is a soup. Beef is diced, and some ingredient from your recipe doesn’t belong here.. Macaroni…. Come on. And yes, I’m Hungarian, where the goulash comes from. We call it gulyás, the word comes from “gulya” which means cow herd.. Herders ate this food back then.
My goulash is the American version, which my Grammy called American Chop Suey. I do love the Hungarian version as well. I didn’t know it was called Gulyas though. Thank you for the info!
My whole family loves this recipe! My 3 year old even asked for seconds ????????
Hi Ashley! I’m so glad your little ones love the goulash!