Goulash is the ultimate one-pot comfort food, brimming with rich tomato flavor, tender beef, and hearty macaroni. This easy goulash recipe is quick, satisfying, and perfect for busy weeknights.
It’s a nostalgic dish with a modern twist, packed with vegetables and herbs that deliver savory warmth in every bite. One pot, 40 minutes, and dinner’s ready.
What You’ll Need for This Cozy Goulash
- Lean ground beef – The backbone of the dish, bringing rich, meaty depth and satisfying texture.
- Macaroni pasta – Soaks up the tomato-rich broth, giving the goulash its hearty, signature chew.
- Tomato sauce and diced tomatoes – Layered tomato flavor that creates the savory, stew-like base.
- Yellow onion – Adds sweetness and aromatic richness, forming the flavor foundation.
- Red bell pepper – Pops of color and sweetness that complement the savory broth beautifully.
- Carrot – Adds natural sweetness and gentle texture contrast.
- Garlic – Boosts umami and adds warmth to the tomato-beef base.
- Worcestershire sauce – Adds depth, balancing the acidity of the tomatoes with subtle tang.
- Italian seasoning & paprika – Earthy, herby notes that tie everything together.
- Low-sodium chicken broth – Keeps the sauce light but flavorful, thinning it to the perfect consistency.
- Parsley – Brightens the final dish with a fresh, herby finish.
How to Make Goulash – Quick Steps for a Comfort Classic
Start by sautéing the onions, peppers, and carrots until they’re soft and aromatic. Then add the ground beef, browning it until fully cooked.
After draining any excess fat, stir in minced garlic and let it sizzle briefly before adding in the broth, tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, and seasonings.
Let everything simmer, then stir in the macaroni and cook until just al dente. A few minutes of resting off the heat allows the pasta to finish cooking and the sauce to thicken beautifully.
Finish with a handful of fresh parsley and serve warm for the coziest bowl of goodness.
Pro Tips & Tasty Twists for Your Goulash Pot
For an extra layer of flavor, let the beef caramelize a bit on the bottom of the pot before stirring—it adds a deeper richness. Want to add a little heat? A pinch of red pepper flakes does the trick.
For a veggie boost, toss in a cup of frozen corn or peas when you add the tomatoes. And if you’re a cheese lover, a sprinkle of shredded cheddar or parmesan on top before serving is a dreamy finish.
To turn this into a one-pot freezer meal, cook the pasta separately and add just before serving to avoid mushiness when reheated.
Save It for Later – Storing & Reheating Goulash
Goulash keeps beautifully and makes even better leftovers. Store cooled goulash in an airtight container in the fridge for up to 4 days.
To freeze, portion into freezer-safe containers and store for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop with a splash of broth to loosen the sauce.
Microwave reheating works too—just cover loosely and stir halfway through to ensure even warming.
One-Pot Goulash Delight
Ingredients
- 1 Tbsp Worcestershire sauce
- 1 1/4 cups low-sodium chicken broth plus extra as needed
- 1 15 oz can tomato sauce
- 1 cup chopped red bell pepper
- 1/4 cup chopped parsley
- 1 Tbsp Italian seasoning
- 1 tsp paprika
- Salt and black pepper to taste
- 1 14.5 oz can petite diced tomatoes
- 1 lb. lean ground beef
- 1 Tbsp olive oil
- 3 garlic cloves minced (1 Tbsp)
- 1 medium yellow onion chopped (1 1/2 cups)
- 2 Tbsp tomato paste
- 1 2/3 cups 6.7 oz macaroni pasta
- 1 medium carrot finely diced (1/2 cup)
Instructions
- Warm a large pot over medium-high heat, then add the olive oil. Incorporate the chopped onion, diced red bell pepper, and carrot; sauté for approximately 6 minutes, shifting them to one side once softened. Introduce the ground beef in segments, allowing each portion to sear undisturbed for 2–3 minutes before crumbling and mixing with the vegetables. Continue cooking until the beef is fully browned. Eliminate excess fat if necessary using an absorbent method. Stir in the minced garlic and cook for an additional minute to release its aroma. Pour in the chicken broth, followed by tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and paprika. Season generously with salt and pepper. Bring the contents to a simmer. Add the macaroni, stirring well. Lower the heat to medium-low, cover, and simmer gently, stirring now and then, until the pasta is almost al dente, around 10–12 minutes. Supplement with additional broth if the mixture becomes too thick. Once cooking is complete, take the pot off the heat and let it stand a few minutes, allowing the pasta to fully tenderize and the sauce to thicken. Finally, stir in chopped parsley and serve hot.
