why make this recipe
Classic Goulash is a comforting, one-pot meal that brings warmth and satisfaction to any table. It’s easy to make, and perfect for busy weeknights or family gatherings. With ground beef, pasta, and a rich tomato sauce, this dish is both hearty and delicious. Plus, it’s a great way to use pantry staples, making it an economical choice too!
how to make Classic Goulash
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups elbow macaroni
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions:
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the onion, garlic, and bell pepper to the pot; sauté until softened.
- Stir in the tomato sauce, diced tomatoes, beef broth, elbow macaroni, and Italian seasoning.
- Bring to a boil, then reduce heat to low and cover. Cook for about 20 minutes, or until the pasta is tender.
- Season with salt and pepper to taste.
- Serve hot, topped with cheese if desired.
how to serve Classic Goulash
Classic Goulash is best served hot. You can enjoy it on its own or pair it with a fresh garden salad or crusty bread. If you’re feeling indulgent, sprinkle some shredded cheese on top right before serving for an extra layer of flavor.
how to store Classic Goulash
If you have leftovers, let the goulash cool down and store it in an airtight container in the fridge. It will stay fresh for up to 3 days. You can also freeze it for longer storage. Just make sure to let it cool completely before transferring it to a freezer-safe container.
tips to make Classic Goulash
- For extra flavor, try adding some chopped mushrooms or zucchini to the mix.
- If you want a little kick, consider adding a dash of hot sauce or some red pepper flakes.
- You can swap the elbow macaroni with other types of pasta like penne or rotini if you prefer.
Make-Ahead & Meal-Prep Guide
Cozy, budget-friendly, and great for leftovers—here’s how to prep smart.
Cook once, eat twice: Make the goulash exactly as written, then cool 15–20 minutes, stirring a few times to release steam. Portion into airtight containers. Refrigerate up to 3 days or freeze up to 2 months.
Pasta texture tip: If you’re planning to freeze, cook the macaroni 1–2 minutes shy of al dente so it finishes perfectly when reheated.
Reheat like a pro: Warm gently over medium-low with a splash of beef broth or water (2–4 tbsp at a time) until saucy again. Avoid high heat to keep pasta from getting mushy.
Lunch boxes: Pack single servings and add a little broth before reheating in short microwave bursts, stirring between intervals.
Flavor boost on day 2: Stir in a dash of Worcestershire, a pinch of smoked paprika, or a small knob of butter to revive richness without changing your base recipe.
variation
You can easily make a vegetarian version of Classic Goulash by substituting the ground beef with lentils or a plant-based meat alternative. You can also add more vegetables like carrots or spinach for a nutritious boost.
FAQs
1. Can I use a different type of meat?
Yes, you can use ground turkey or chicken as a lighter alternative to beef.
2. Is there a gluten-free option for this recipe?
Absolutely! You can replace elbow macaroni with gluten-free pasta to make it suitable for a gluten-free diet.
3. Can I make this dish in advance?
Yes, Classic Goulash can be made ahead of time. Just reheat it on the stove or in the microwave when you’re ready to serve.
Classic Goulash
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup bell pepper, chopped
- 2 cups elbow macaroni Can substitute with other pasta types
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1 cup shredded cheese (optional) For topping
Instructions
Cooking
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the onion, garlic, and bell pepper to the pot; sauté until softened.
- Stir in the tomato sauce, diced tomatoes, beef broth, elbow macaroni, and Italian seasoning.
- Bring to a boil, then reduce heat to low and cover. Cook for about 20 minutes, or until the pasta is tender.
- Season with salt and pepper to taste.
- Serve hot, topped with cheese if desired.