Goulash

A classic nostalgic comfort dish, goulash is the hearty weeknight dinner I'll always crave. The best thing about this goulash recipe? Everything cooks together in one pot—even the pasta! Cooking the macaroni directly in the goulash means the pasta gets to soak up all that beef and tomato flavor while simultaneously releasing some of its starch into the pan, thickening the goulash to create a hearty, comforting stew. Trust me—once you cook pasta this way, you’ll never go back to boiling water again. Read on for all of my tips and tricks for making this staple cozy meal:

What People Are Saying:
"This recipe is easy and fantastic! My family loves it! Great for work nights!" - GreenChilli

"This right here is GOOD! I made it exactly as written and then we sprinkled with parm instead of parsley and served with garlic toast. Delish! Clean plates all around. " - jbritt826

How To Make Goulash

INGREDIENTS

• Ground Beef: If you’re steering clear of ground beef, you can use ground turkey, ground chicken, or ground pork instead. The cooking time might change slightly when you’re browning the meat, but as long as you keep an eye on it, you should be fine.
• Tomatoes: It might seem excessive, but there’s a reason for every different type of tomato in this recipe. The concentrated tomato paste adds rich umami, while the sauce gives the dish body. Those diced tomatoes? They’re there to give you little bursts of tomato-ey goodness in every bite.
• Beef Broth: The beef broth combines with the 3 types of tomatoes to cook our pasta, and create the sauce.
• Seasonings: Italian seasoning and paprika are my chosen seasonings here. Oregano was my original choice, but I found that Italian seasoning adds more of my preferred flavor.
• Pasta: I went with elbow macaroni for the classic look, but any short pasta shape will work, including penne, rotini, cavatappi, or farfalle. Just keep in mind that these different pasta shapes might have different cooking times, so check the box they come in for the manufacturer’s recommendations and taste as you go to ensure your pasta is perfectly al dente.
• Cheese: A cup of cheddar cheese melted in at the end seals the deal on the entire meal—I highly recommend not skipping this step.

STEP-BY-STEP INSTRUCTIONS

After chopping your onion and garlic, add your onion to a skillet, and cook until softened. Once softened, add your chopped garlic and cook until fragrant, around 1 minute more.

Add your ground beef to the pan, then season with salt and pepper. Break up with a spoon, and cook until the meat is no longer pink. Then, drain the fat before continuing on.

Add all 3 of your tomato ingredients, starting with the tomato paste, then following with the diced tomatoes and tomato sauce. Follow it with the broth, then add the Italian seasoning and paprika. Stir in the macaroni, then bring everything to a simmer. Cook until the pasta is tender, which should take around 10-15 minutes.

Add the cheese, and stir until it is completely melted. Taste and season with salt and pepper as needed, then remove from the heat. Top with parsley, then get to serving!

The full list of ingredients & instructions can be found in the recipe below.

What Is Goulash?

Goulash originated in medieval Hungary, where it was first prepared by herdsmen (so you know it’s bound to be hearty and filling). Traditional goulash is typically made with larger chunks of beef and vegetables that cook low and slow together for hours until the meat becomes tender. Our version is simplified but no less flavorful: Onions, garlic, and three forms of tomato come together to season the beef, and because the pasta cooks in the skillet, it’s infused with the tomato and beef broth from the very beginning. The finishing touch is some shredded cheddar, mixed into the dish.

Storage

If you happen to have leftovers (which, if you’re like us, you sadly won’t!), you can store them in an airtight container in the refrigerator for up to 3 days. The pasta may continue to soak up any excess liquid as it sits, so you might want to add in a little more broth when you reheat it.