Classic Ground Beef Goulash

You make ground beef goulash when you want something that tastes like you tried but really didn’t require much effort at all. The elbow macaroni cooks right in the sauce which means less cleanup and more flavor soaking into every piece. I tested this last Tuesday after work and honestly it’s the kind of dinner that makes you feel like you have your life together even when you don’t.

Why You’ll Love This Recipe

• Everything cooks in one pot so you’re not juggling five different dishes while trying to remember if you fed the dog.
• The smoked paprika does most of the heavy lifting flavor-wise. Just one tablespoon and suddenly you’re making paprika goulash that tastes like it simmered all day.
• Cooking the macaroni directly in the tomato sauce means every single elbow gets coated in that beefy tomato flavor instead of just sitting there plain and sad.
• You can see when it’s done. No guessing games with covered pots.
• The cheddar melts in at the end and makes the whole thing creamy without adding cream, which I never have on hand anyway.
• Broth salt levels are all over the place depending on what brand you buy so you only season at the very end once you taste it.

The Story Behind This Recipe

I grew up eating something like this but honestly couldn’t remember the exact proportions my mom used. Last month I tried making it from memory and it turned out way too watery. So last Tuesday I actually measured things and wrote them down this time. The smoked paprika was my addition because regular paprika just tastes like red dust to me. I used 1 1/2 pounds ground beef and 2 1/2 cups dry elbow macaroni because that’s what fit in my Dutch oven without crowding. The gravy master was already in my pantry from some other recipe and it adds this deep color that makes the whole thing look more serious than it actually is.

What You Need

You’re starting with 1 1/2 pounds ground beef and if it’s lean you’ll add 1 tablespoon vegetable oil right away to keep things from sticking. I used 80/20 and still added the oil because I’d rather have control over the fat situation. You need 1 cup chopped bell pepper and I used red because that’s what was in my crisper but green works too. Half a sweet onion goes in there and 2 cloves fresh garlic that you’ll mince yourself because the jarred stuff tastes like sour nothing to me.

14.5 ounces canned diced tomatoes, 14.5 ounces canned tomato sauce and 8 ounces tomato paste build the base. That’s a lot of tomato product but it all serves a purpose. The paste thickens everything up and the diced tomatoes give you actual chunks to bite into. Don’t skip the 2 bay leaves even though you’ll fish them out later.

The 1 tablespoon smoked paprika is what makes this actually taste like paprika goulash instead of just beef and tomatoes. 1 teaspoon ground black pepper, 3 cups beef broth, 1 tablespoon gravy master for that deep color, 2 teaspoons dried oregano and 2 teaspoons dried flat parsley round out the seasonings. Then 2 1/2 cups dry elbow macaroni cooks right in there and 1 cup shredded cheddar cheese melts in at the end.

How to Make Ground Beef Goulash

Get your Dutch oven on medium-high heat. Press the ground beef into a flat layer so it actually sears instead of steaming. If you’re using lean beef add that 1 tablespoon vegetable oil now before the meat goes in. Don’t touch it for the first couple minutes because you want that brown crust forming on the bottom.

After 5 to 9 minutes when it’s cooked through break it into pieces with your spoon. You’ll smell that beefy smell that means dinner’s actually happening. Drain off all the liquid by tilting the pot over the sink and this part always takes longer than I think it will because there’s more grease than you expect.

Add another 1 tablespoon vegetable oil to the same pot. Toss in your 1 cup bell pepper, 1/2 sweet onion and 2 cloves minced garlic. Stir them around for 3 to 4 minutes until the onions go see-through and your kitchen starts smelling like something good. The garlic will get fragrant fast so don’t walk away.

Pour in your 14.5 ounces diced tomatoes with all the juice, 14.5 ounces tomato sauce and 8 ounces tomato paste. Add the 2 bay leaves, 1 tablespoon smoked paprika, 1 teaspoon black pepper, 3 cups beef broth, 1 tablespoon gravy master, 2 teaspoons oregano and 2 teaspoons parsley. Stir everything together and bring it to a low simmer where it’s just barely bubbling.

Now dump in all 2 1/2 cups dry elbow macaroni. This is where you need to stay close because the pasta will try to stick to the bottom if you ignore it. Stir frequently for 15 to 18 minutes and you’ll notice the sauce getting thicker as the macaroni soaks up liquid. The pasta should still have a little bite to it when you test a piece.

Pull the pot off the heat completely. Stir in that 1 cup shredded cheddar and watch it melt into orange streaks through the sauce. Taste it now and add salt if you need to because every beef broth brand has different sodium levels and I learned this the hard way. Let the whole thing sit for 5 to 10 minutes before you serve it so the sauce thickens up properly and everything settles.

What I Did Wrong the First Time

I added the cheddar while the pot was still on the stove and it broke into these weird grainy clumps instead of melting smooth. Apparently cheese needs gentle heat or it seizes up on you. I also didn’t stir the macaroni goulash enough during those 15 minutes and ended up with some stuck to the bottom that I had to scrape off. Now I just set a timer on my phone and stir every 2 minutes like it’s my job.

Classic Ground Beef Goulash

By Emma

Prep:

15 min

Cook:

30 min

Total:

45 min

Servings:

6 servings

Ingredients

• 1 1/2 pounds ground beef
• 1 tablespoon vegetable oil
• 1 cup bell pepper, chopped
• 1/2 sweet onion, chopped
• 2 cloves fresh garlic, minced
• 14.5 ounces canned diced tomatoes
• 14.5 ounces canned tomato sauce
• 8 ounces tomato paste
• 2 bay leaves
• 1 tablespoon smoked paprika
• 1 teaspoon ground black pepper
• 3 cups beef broth
• 1 tablespoon gravy master
• 2 teaspoons dried oregano
• 2 teaspoons dried flat parsley
• 2 1/2 cups dry elbow macaroni
• 1 cup shredded cheddar cheese

Method

1. 1 Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and push it into a flat layer to get a good sear. If your ground beef is on the lean side, add 1 tablespoon vegetable oil to the pot to prevent sticking. Let the meat brown without stirring immediately, then break it into pieces as it cooks through, about 5 to 9 minutes. You want to hear that satisfying sizzle and smell the beefy aroma developing.
2. 2 Once browned, drain off all the liquid and excess grease. Just tilt the pot carefully to discard; no need to wipe it clean. This step helps avoid a greasy sauce later.
3. 3 Add 1 tablespoon vegetable oil to the still-warm pot, then toss in chopped bell pepper, sweet onion, and minced garlic. Stir and let them soften gently for 3 to 4 minutes until the onions turn translucent and the garlic releases its aroma without burning.
4. 4 Pour in diced tomatoes with their juices, tomato sauce, and tomato paste. Toss in the bay leaves, smoked paprika, black pepper, beef broth, gravy master, dried oregano, and dried flat parsley. Stir everything to combine and bring the mixture to a low simmer. The pot will start to fill with a rich, smoky tomato fragrance.
5. 5 While the sauce simmers gently, pour in the dry elbow macaroni. Stir frequently to prevent the pasta from sticking to the bottom. Listen for a gentle bubbling and watch the sauce thicken slightly as the pasta absorbs the liquid, about 15 to 18 minutes. The macaroni should be al dente, tender but with a slight bite.
6. 6 Remove the pot from heat and immediately stir in the shredded cheddar cheese until it melts smoothly into the sauce, leaving streaks of glossy orange in the thickened mixture.
7. 7 Taste your goulash now. Broth salt levels vary widely so adjust seasoning with salt if needed, only at this last stage to avoid over-salting.
8. 8 Let the whole pot rest off the heat for 5 to 10 minutes to let flavors meld and the sauce to thicken just right before serving.

Nutritional information

Calories

420

Protein

30g

Carbs

35g

Fat

18g

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Tips for the Best Ground Beef Goulash

The macaroni will look like there’s way too much liquid at first and then suddenly it’s almost too thick. This happens around minute 12 and you’ll panic but just keep stirring because it evens out by minute 15.

If your Dutch oven is wider than mine the liquid evaporates faster so you might need to add an extra half cup of broth during the pasta cooking phase. I learned this when I tried making it in my wider pot and the macaroni started looking dry.

Don’t skip draining the beef even if you used lean meat because there’s always more liquid than you think and it makes the whole thing taste watery instead of rich. The vegetables release moisture too so you’re fighting enough liquid already.

Fish out those bay leaves before you serve because biting into one is like chewing on a dried leaf from your yard. I tape a sticky note to my pot lid that says “bay leaves” so I remember before I portion it out.

The smoked paprika settles at the bottom if you don’t stir it in right away so make sure you really mix it through the tomato base before the macaroni goes in.

Serving Ideas

I ate mine straight from the pot standing at the counter but it’s actually better in a bowl with some garlic bread to soak up the extra sauce. A bag salad on the side makes you feel like you balanced the meal even though you absolutely didn’t.

My neighbor put hers over a baked potato and said it was like chili mac but weirder in a good way. I haven’t tried that yet but it’s on my list.

Crushed red pepper flakes on top add heat without changing the whole flavor profile if you’re into that.

Variations

You can swap the cheddar for mozzarella but it gets stringy instead of melty and doesn’t add much flavor so I wouldn’t unless you really hate cheddar. The texture is different but not in a way that improves anything.

Ground turkey works if you add an extra tablespoon of oil because turkey is so lean it’ll stick to everything. The flavor’s lighter which means you might want to bump the smoked paprika to 1 1/2 tablespoons to compensate.

I tried using fire-roasted diced tomatoes once instead of regular and it added this charred flavor that made the macaroni goulash taste more complex. Definitely recommend if you see them at the store.

Whole wheat elbow macaroni takes about 3 minutes longer to cook in the sauce and has this chewier texture that some people like but I found kind of annoying.

FAQ

Can I use regular paprika instead of smoked? You can but it won’t have that deep smoky flavor that makes this taste different from regular beef and tomato pasta. Regular paprika is pretty mild so you might want to use 1 1/2 tablespoons instead.

How do I know when the macaroni is done? Fish out a piece and bite it. It should have a slight firmness in the center but not crunch and it shouldn’t taste floury or hard.

What if I don’t have gravy master? You can skip it entirely or use a teaspoon of soy sauce for color and depth. The paprika goulash will be lighter colored but still tastes fine.

Can I make this ahead? Yeah but the macaroni soaks up more sauce as it sits so add an extra cup of broth when you reheat it. I make it on Sunday and eat it through Tuesday.

How do I store leftovers? Put it in an airtight container in the fridge for up to 4 days. It gets thicker in the fridge so definitely add broth or water when you reheat.

Can I freeze ground beef goulash? Freezing works but the macaroni texture gets softer and kind of mushy when you thaw it. I’ve done it when I had too much and it was edible but not ideal.

What size Dutch oven do I need? I used a 5-quart and it was pretty full by the time the macaroni went in. Anything smaller and you’ll have overflow issues during the simmer.

Why did my cheese get grainy? You added it while the pot was still on the heat. Cheese breaks when it gets too hot so you have to pull it off the burner completely first.

Can I add more vegetables? Sure but they’ll release water so your sauce will be thinner. Mushrooms work if you cook them with the onions but zucchini made mine watery the one time I tried.

Do I really need to stir the macaroni that much? Yes unless you like scraping burnt pasta off your pot bottom. The starch makes it stick and there’s not enough liquid movement to keep it from settling.

What if I don’t have beef broth? Chicken broth works but changes the flavor to something lighter. You could also use water and add an extra teaspoon of gravy master plus some salt.

Can I use a different pasta shape? Shells or rotini work because they’re about the same size and cook in similar time. Spaghetti doesn’t work at all because it won’t cook evenly in the sauce.

How do I reheat this without drying it out? Add a quarter cup of water or broth per serving and microwave covered or heat it on the stove over low with the lid on. Stir it halfway through.

Why is my sauce too thick? Your broth might’ve been lower sodium which means less liquid or you cooked it too long uncovered. Just thin it with more broth until it looks right.

Why is my sauce too thin? You didn’t let the macaroni cook long enough to absorb the liquid or your pot is too wide and not enough evaporated. Let it simmer another 3 to 5 minutes uncovered.

Can I use fresh tomatoes instead of canned? You’d need about 2 pounds and you’d have to cook them down first which defeats the whole point of this being easy. Just use canned.

What can I use instead of sweet onion? Yellow onion works and so does white but don’t use red because it gets kind of slimy and weird in tomato sauce for some reason.

Is there a substitute for the tomato paste? Not really because the paste is what thickens everything up. You could use an extra can of tomato sauce but then you’d need to simmer it longer uncovered to thicken it.

Can I double this recipe? Only if you have a massive pot because the volume gets out of hand. I’d make two separate batches instead of trying to double it in one pot.

What kind of cheddar works best? Sharp cheddar has more flavor but mild melts smoother. I use whatever block cheese is on sale and shred it myself because pre-shredded has that coating that makes it not melt as well.