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 for a hearty weeknight dinner.
This recipe has all the flavors of chili, 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.
HOW TO MAKE TRADITIONAL GOULASH
In a Dutch oven or large saucepan, brown ground beef.
Add onion, garlic, chili powder, cumin, garlic powder, onion powder and oregano. Cook for 3 - 4 minutes until onions are soft and fragrant. Adding the dry spices at this point will help release their flavors.
To learn more about how to better season your recipes check out 7 Mistakes When Seasoning Food from Self.
Add diced tomatoes, tomato sauce, water, beef base and bay leaves.
Mix well and simmer for 15 minutes
Next, add pasta and cook for 7-9 minutes or until pasta is cooked through. Be sure to stir often to keep pasta from sticking to bottom of pan.
Stir in cheese and remove from heat. I recommend grating your own cheese. Pre-grated cheese has a coating applied to keep the cheese from clumping, causing the cheese to not melt as smoothly.
Serve immediately. Don't forget to remove bay leaves before serving.
- Add veggies - Red bell pepper, zucchini and even corn are great addition to the recipe.
- Add beans - You'll end up with more of a "Chili Mac" when you add kidney beans.
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 beef mixture to a boil and continue with the rest of the cooking steps.
FREEZING LEFTOVER GOULASH
To freeze leftover goulash, cool and store in an airtight container. Reheat on the stove top or in the microwave.
- 1.5 lb Ground Beef
- 1 small Onion - About 1 cup
- 3 cloves Garlic
- 1 14 oz Tomato Sauce
- 1 26 oz Petite Diced Tomatoes
- 2 c Water
- 2 Tbsp Beef Base
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 2 Bay Leaves
- 3 c Macaroni Pasta
- 1 c Colby Jack Cheese
- In a Dutch oven or large saucepan, brown ground beef.
- Drain any excess grease.
- Add onion, garlic, chili powder, cumin, garlic powder, and oregano. Cook for 3 – 4 minutes until onions are soft and fragrant. Adding the dry spices at this point will help release their flavors.
- Add diced tomatoes, tomato sauce, water, beef base and bay leaves.
- Mix well and simmer for 15 minutes.
- Next, add pasta and cook for 7-9 minutes or until pasta is cooked through. Be sure to stir often to keep pasta from sticking to bottom of pan.
- Stir in cheese and remove from heat.
- Serve immediately. Don’t forget to remove bay leaves before serving.
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
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!