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This goulash recipe takes me back to my childhood kitchen where mom made magic happen with simple ingredients. I've tweaked her recipe over the years but kept that same cozy comfort she created with ground beef tender pasta and rich tomato sauce. My kids now request this dish weekly and I love how I can pull it together with pantry staples on busy nights. The best part? It always leaves enough for lunch the next day.
A One Pot Wonder
Sometimes the tastiest meals come from the simplest ingredients. This goulash proves that point perfectly combining everyday items into something truly special. I love tossing everything into one pot watching it bubble away while the kitchen fills with the most amazing aroma. Whether you know it as hamburger goulash or American chop suey this recipe has that magical ability to make everyone feel at home.
Ingredients for Easy Goulash
- Ground Beef: I usually grab lean beef but turkey works beautifully too when I want something lighter
- Pasta: Elbow macaroni is my go to but any small pasta shapes work wonderfully
- Pasta Sauce: Your favorite jarred sauce works great I often use my homemade marinara when I have it
- Broth: This adds so much more flavor than plain water for cooking the pasta
- Seasoning: Fresh onion garlic Italian herbs and a bay leaf create that classic flavor
- Optional Add ins: Diced veggies extra seasonings or cheese make it your own
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Let's Make Goulash
- Cook the Ground Beef
- Start with browning your beef in a big pot the fond it creates adds such rich flavor
- Add Aromatics
- Toss in diced onion and garlic let them get soft and fragrant
- Create the Sauce
- Pour in your sauce tomatoes and seasonings let all those flavors start mingling
- Add the Pasta
- In goes the pasta and broth watch it transform as it simmers away
- Final Touches
- Fish out that bay leaf taste and season until it's just perfect
Make It Your Own
I love how flexible this recipe is. Some nights I toss in extra vegetables other times I spice it up with red pepper flakes. My kids love when I add a handful of cheese on top and let it get all melty. A crusty piece of bread for soaking up the sauce makes it complete. Pair it with a simple salad and dinner is ready.
A Gift That Keeps Giving
The leftovers might be even better than the first serving. I pack them in containers for quick lunches through the week. When I make an extra big batch I portion it into freezer bags for those nights when cooking feels impossible. Four months later it still tastes like it was made fresh and brings that same comfort to our table.
Frequently Asked Questions
- → Can I make this goulash ahead of time?
You can make it ahead and store in the fridge for up to 4 days. The pasta may absorb more liquid, so add a splash of broth when reheating to restore the consistency.
- → What's the difference between American and Hungarian goulash?
American goulash includes macaroni and has a tomato-based sauce. Hungarian goulash is more of a stew with chunks of beef, paprika, and no pasta.
- → Can I freeze this goulash?
Yes, you can freeze it for up to 3 months. The pasta might be softer when thawed, but the flavor will still be good. Thaw overnight in the fridge.
- → How can I make this recipe stretch further?
Add extra pasta and broth, include canned beans, or add vegetables like zucchini, mushrooms, corn, or extra bell peppers to make more servings.
- → Can I use different meat in this recipe?
Yes, you can substitute the ground beef with ground turkey, pork, or chicken. Just adjust seasoning as needed since these meats are typically leaner.