The Best Goulash Recipe: A Comfort Food Classic

In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.

Add the chopped onion to the pot and sauté for 3–4 minutes until soft. Stir in the minced garlic and cook for another minute, until fragrant.

Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.

Stir in the uncooked elbow macaroni. Cover the pot and simmer over medium-low heat for 12–15 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and has absorbed some of the sauce.

Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld. Taste and adjust seasonings if necessary.
Serve warm, topped with shredded cheddar cheese and a sprinkle of fresh parsley or basil for an extra pop of flavor.

Use Quality Ground Beef: For richer flavor, opt for ground beef with an 80/20 fat ratio.
Don’t Overcook the Pasta: Keep an eye on the macaroni as it cooks to ensure it doesn’t turn mushy.
Boost the Veggies: Add diced bell peppers, zucchini, or mushrooms for extra nutrition and texture.
Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce for a bit of heat.
Make It Cheesy: Stir in a handful of shredded cheese at the end for a creamy, cheesy twist.

As a Standalone Dish: Goulash is hearty enough to enjoy on its own.
With Bread: Pair it with warm garlic bread or a crusty baguette to soak up every drop of the sauce.
Alongside Salad: Serve with a simple green salad for a well-rounded meal.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Goulash freezes well! Cool completely and store in freezer-safe containers for up to 3 months.
Reheat: Reheat on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.