Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
What is Goulash? Goulash is an old-fashioned recipe with a delicious mix of flavors like crisp veggies, tender ground beef, and ooey-gooey melted cheese! With so many things to love about this recipe, it’ll be hard to decide if your favorite part is how much everyone will love it, or if it’s the quick and easy way it’s made. Ground beef sauteed with onions and garlic in a tasty, cheesy, homemade tomato sauce, served with pasta – what could be better?
For carb overload, you can try one of these two yummy, homemade baked breads to serve alongside your Goulash. Our No-Knead Bread is a super easy and delicious artisan bread to make at home. Cheesy Pull-Apart Bread is perfect for sharing!
ingredients for Goulash
You will need:
- 2 pounds ground beef
- 2 onions, chopped
- 1 green bell pepper, chopped
- 2 teaspoon minced garlic
- 2 cups beef broth
- 1 cup water
- 15 ounces tomato sauce
- 14.5 ounce diced tomatoes
- 15 ounce can stewed tomatoes
- 6 ounce can tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 bay leaves
- 16 ounces elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- Parsley for garnish
Substitutions And Additions
Ground Turkey: Looking for a healthier alternative with just as much flavor? Swap your beef for ground turkey meat. Lean ground turkey is a great source of healthy protein. It’s lower in calories and saturated fat than ground beef while having almost the same amount of protein. Lean ground turkey is also rich in calcium.
Rotini: If you don’t have macaroni noodles, it’s fairly common for this recipe to be made with Rotini noodles as well, and you can substitute them as such.
How to Make this Goulash recipe
STEP ONE: Begin by cooking ground beef, onions, bell pepper, and garlic in a large stockpot on medium-high heat until meat is no longer pink.
PRO TIP: Drain any excess fat so your dish will be less oily. Just pour the beef into a colander, give it a rinse, then put it back in the pot.
STEP TWO: Add broth, water, tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves, paprika, salt, and pepper. Then bring to a boil. Once boiling, reduce the heat and simmer with a cover on for 15 minutes.
STEP THREE: Add the macaroni and stir well. Cover and simmer an additional 20 minutes stirring occasionally. The macaroni will cook in the pot.
PRO TIP: If the water is running low and the pasta isn’t quite close to cooked, don’t add cold water. Add very hot tap water – or better yet, boiling water – in 1 cup increments. You don’t want to add too much!
STEP FOUR: Remove from heat and remove bay leaves. Stir in cheddar cheese.
STEP FIVE: Garnish with parsley
IN THE FRIDGE: Make sure the container you store it in is air-tight, you can store it in the fridge for up to 4 days. It can be reheated by using the microwave. Stir in a little water before reheating.
IN THE FREEZER: Goulash can also be made ahead of time and frozen, or you can store leftovers in a freezer-safe container and cover with foil to be stored for up to 3 months.
From the seasonings and herbs that bring out the flavor of this meal, to the tender and succulent onions and peppers, this classic, old-world dish will satisfy all the hungry bellies at your table. It’s all cooked in one pot so clean-up is a breeze! Cheesy tomato sauce, tender beef, and macaroni cooked right in the sauce – this recipe is one you’ll be reaching for over and over.
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- 2 lb ground beef
- 2 onions chopped
- 1 green bell pepper chopped
- 2 tsp garlic minced
- 2 cup beef broth
- 1 cup water
- 15 oz tomato sauce
- 14.5 oz diced tomatoes
- 15 oz can stewed tomatoes
- 6 oz can tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 tsp paprika
- salt and pepper to taste
- 2 bay leaves
- 16 oz elbow macaroni uncooked
- 2 cup cheddar cheese shredded
- parsley for garnish
- Add ground beef, onions, bell pepper, and garlic to a large stockpot and on medium-high heat cook until meat is no longer pink. Drain any excess fat.
- Add broth, water, tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves, paprika, salt, and pepper. Then bring to a boil. Once boiling, reduce the heat and simmer with a cover on for 15 minutes.
- Add the macaroni and stir well. Cover and simmer an additional 20 minutes stirring occasionally.
- Remove from heat and remove bay leaves.
- Stir in shredded cheddar cheese.
- Garnish with parsley.