Easy Ground Beef Goulash (Old Fashioned One-Pot Recipe)
This easy ground beef goulash is a hearty, old fashioned one-pot dinner the whole family will love. Simple ingredients, bold flavor, and ready in under 45 minutes.
The Cozy One-Pot Dinner Your Weeknights Have Been Missing
There is something deeply comforting about a big pot of old fashioned goulash bubbling away on the stove. This easy ground beef goulash is the kind of meal that feels like a hug in a bowl. It is hearty, savory, loaded with tender pasta, and built entirely from simple pantry staples. Whether you grew up calling it hamburger goulash, American chop suey, or just Mom's pasta, one bite brings it all rushing back.
This recipe is the definition of an easy goulash recipe simple enough for a Tuesday night but satisfying enough to bring to a potluck. One pot, 45 minutes, and a crew of happy eaters. That is the whole deal.
Why This Old Fashioned Goulash Recipe Works
What separates a forgettable weeknight pasta from a truly great goulash comes down to a few key things: browning the beef properly, building flavor with aromatics, and letting the dry pasta cook directly in the sauce. That last step is the real magic. The macaroni soaks up every bit of that tomato-beef broth as it cooks, turning the whole pot into something that tastes like it simmered for hours.
Here is what makes this version stand out:
- Worcestershire sauce adds a deep, savory backbone that most simple goulash recipes skip
- Smoked or sweet paprika gives it that warm, slightly smoky depth you expect from a real old fashion goulash
- Cooking the pasta in the sauce means every elbow is coated in flavor, not just boiled water
- A finishing sprinkle of sharp cheddar cheese pulls the whole thing together
Chef's Tip: Do not skip draining the beef after browning. Excess grease makes the sauce greasy and heavy. A quick drain keeps the flavor clean and the texture just right.
The Tools and Ingredients That Make a Difference
For a one-pot recipe like this, your equipment matters more than you might think. A heavy-bottomed Dutch oven distributes heat evenly and prevents the pasta from scorching on the bottom as it simmers. Using a good quality crushed tomato brand (San Marzano style if you can find them) also takes this from a simple hamburger goulash recipe to something that tastes genuinely homemade and special.
Simple Swaps and Variations
One of the best things about this old fashion goulash recipe easy enough for any cook is how flexible it is. Here are a few ways to make it your own:
- Swap the protein: Ground turkey, chicken, or even Italian sausage all work beautifully
- Add vegetables: Zucchini, corn, or frozen peas stirred in during the last 5 minutes add color and nutrition
- Spice it up: A pinch of red pepper flakes or a dash of hot sauce gives it a gentle kick
- Make it cheesy: Stir in half a cup of shredded cheddar directly into the pot before serving for an even creamier texture
- Go baked: For an oven-baked layered goulash, transfer the finished pot to a baking dish, top generously with cheese, and broil for 3 to 5 minutes until bubbly and golden
Make It Your Own: This recipe is a framework, not a strict formula. The best old fashioned goulash recipes are the ones adapted to what your family loves most.
A Dish Worth Passing Down
Looking through the top-rated hamburger goulash recipe allrecipes results or old fashioned goulash recipe allrecipes favorites, you will notice they all share the same soul: ground beef, pasta, tomato, and warmth. This version honors that tradition while adding a few small touches that make it genuinely great rather than just good.
It is the kind of recipe you make once and then it quietly becomes part of your regular rotation. Simple, reliable, and honestly really delicious.
Ready to make it? Here is the full step-by-step recipe:
Easy Ground Beef Goulash (Old Fashioned One-Pot Recipe)
This easy ground beef goulash is a hearty, old fashioned one-pot dinner the whole family will love. Simple ingredients, bold flavor, and ready in under 45 minutes.
Ingredients
- 1 1/2 lb ground beef, 80/20 blend recommended
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 28 oz crushed tomatoes, one large can
- 15 oz tomato sauce, one can
- 1 cup beef broth, low sodium preferred
- 2 cups elbow macaroni, dry, uncooked
- 2 tbsp Worcestershire sauce
- 2 tsp paprika, sweet or smoked
- 1 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 1 cup shredded cheddar cheese, optional, for topping
Instruction
Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned, about 6 to 8 minutes. Drain excess grease and set the meat aside.
In the same pot over medium heat, add the diced onion and green bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Return the browned ground beef to the pot. Stir in the Worcestershire sauce, paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir everything together and bring the mixture to a gentle boil.
Add the dry elbow macaroni directly to the pot and stir to combine. Reduce the heat to medium-low, cover with a lid, and simmer for 18 to 20 minutes, stirring every 5 minutes, until the pasta is tender and has absorbed most of the liquid.
Taste and adjust seasoning with additional salt and pepper as needed. If the goulash looks too thick, stir in a splash of beef broth to loosen it up.
Serve hot, topped with shredded cheddar cheese if desired. Enjoy straight from the pot.
Equipment
- Large Dutch oven or deep skillet (at least 5-quart)
- Wooden spoon or spatula
- Chef's knife and cutting board
- Measuring cups and spoons
- Lid for the pot
- Colander (for draining beef grease)
Notes
Serving, Storing, and Making It Ahead
Serve this goulash straight from the pot with a generous handful of shredded cheddar on top and some crusty bread on the side to soak up every last bit of sauce. A simple green salad rounds it out into a complete meal.
Storage tips:
- Refrigerator: Keeps well for up to 4 days in an airtight container
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating
- Reheating: Add a splash of broth or water to loosen the pasta before warming on the stovetop or in the microwave
This is genuinely one of those meals that tastes even better the next day, making it a perfect candidate for meal prep or feeding a crowd.
