Traditional Goulash is comfort food to the max. An easy-to-make one-pot recipe simmered to perfection in a tomato-based sauce with ground beef, tender noodles, and creamy Colby Jack Cheese.
Make this for a crowd or a hearty weeknight dinner.
Original recipe: November 2020 | Updated: April 2023
WHY I LOVE THIS RECIPE
- This recipe has all the chili flavors, but instead of beans, it has pasta! I promise you will love the smell that fills your kitchen from the aromatics in this recipe.
- Garlic, onions, and all the spices make this recipe irresistible.
- If you have picky eaters, they will love this simple recipe full of flavor!
SIMPLE INGREDIENTS
- Ground Beef - In place of ground beef, you can substitute ground turkey.
- Onion
- Tomato Sauce
- Petite Diced Tomatoes - Do not drain the tomatoes.
- Beef Base - You will create a beef broth by adding beef base and water. You can substitute beef broth if you prefer.
- Chili Powder
- Cumin
- Water
- Garlic Cloves
- Garlic Powder
- Oregano
- Bay Leaf
- Elbow Macaroni Pasta - Some prefer egg noodles, but I like elbow macaroni in goulash.
- Colby Jack Cheese
- OPTIONAL - Red Pepper Flakes to add heat.
How to make traditional goulash
STEP 1: In a large Dutch oven or large pot, brown ground beef. Drain grease as needed.
STEP 2: Add onion, garlic, chili powder, cumin, garlic powder, onion 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.
STEP 3: Add diced tomatoes, tomato sauce, water, beef base, and bay leaves. Mix well and simmer for 15 minutes.
STEP 4: Add pasta and cook for 7-9 minutes or until the pasta is cooked to your preference. I like the pasta just past al dente.
STEP 5: Stir in cheese and remove from heat. Serve immediately.
Recipe tips
- Grate your cheese. Pre-shredded cheese has a coating applied to keep the cheese from clumping, causing the cheese not to melt as smoothly.
- 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.
Goulash variations
- Add veggies - Red bell pepper, green pepper, zucchini, and even corn are great addition to the recipe.
- Make goulash with beans - You'll have more of a "Chili Mac" when you add kidney beans.
- Add a small dollop of sour cream right before serving.
- For a little more tomato flavor, add one tablespoon of tomato paste.
FAQ
American Chop Suey is an American pasta dish made with ground beef, pasta, and seasoned tomato sauce. Traditionally found on the East coast.
Yes, this recipe can be made ahead. To do so, follow the instructions up to the point of adding the pasta. At this point, cool and store in an airtight container. When ready to serve, bring the beef mixture to a boil and continue with the rest of the cooking steps.
Often Hungarian Goulash has carrots, green peppers, and chunks of ground chuck that you will not find in American Goulash.
Yes, you can freeze leftover goulash although the consistency of the noodles will be different. Let the goulash come to room temperature before storing it in an airtight container for up to three months in the freezer. Reheat on the stovetop or in the microwave.
Yes, you can make this hearty dish in a slow cooker. Follow the instructions through step 4. Add all the ingredients to the slow cooker and cook on high for 3 ½ hours or low for 7 ½ hours. You will add the pasta during the last 30 minutes of cook time or until the noodles are cooked through.
Classic goulash storage instructions
Store leftovers properly: 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.
Reheat: Leftovers can be reheated in the microwave. Heat in 30-second increments until heated through.
WHAT TO SERVE WITH TRADITIONAL GOULASH
Serve this classic goulash recipe with a wedge salad and cheesy stuffed garlic toast.
MORE MEMORABLE ONE-POT RECIPES
Hearty Green Bean Casserole - An easy low-carb dinner with green beans and ground beef in a delicious creamy sauce topped with crispy fried onion straws.
Easy Ground Beef Stroganoff - This a budget-friendly weeknight dinner can be made in just 30 minutes.
Traditional Goulash
Equipment
Ingredients
- 1.5 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
- 3 cup Macaroni Pasta
- 1 cup Colby Jack Cheese
Instructions
- In a Dutch oven or large saucepan, brown ground beef. Drain any excess grease.1.5 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.3 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
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- Grate the cheese. Pre-grated cheese has a coating applied to keep the cheese from clumping, causing the cheese not melt as smoothly.
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- Remember to remove bay leaves before serving.
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- Be sure to stir often during the cooking process to keep the pasta from sticking to the bottom of the pan.
Jodie Winfrey
This goulash is AMAZING! It is so flavorful. It reheats really well for leftovers (if you enough willpower to actually have leftovers)
Jill
So glad you liked it!! Thanks for the comment!
Alexandra
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.
Jill
Thanks for the comment Alexandra!
Amanda Marie
This was really fantastic, and such an easy weeknight meal.
Jill
Thank you Amanda!
FOODHEAL
I have never eaten goulash and if this is how they look, wow! it must be enjoyable to eat goulash
Jill
Thank you!
Leslie
This is the perfect, Traditional Goulash recipe! So great for families with all ages of kids!
Jill
Thank you! I have always loved serving to a big group of kids.
Rosario Arecco
So easy and delicious! It´s my dinnertime go to!
Jill
Right? It's so easy to make and I love having leftovers for the next day!
Kristin
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.
Laura Livesay
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.
Jill
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!
István
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.
Jill Machovsky
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!