This goulash is an easy-to-make American-style recipe made with juicy hamburger meat, tomato sauce, and tender macaroni noodles! While this meal is effortless to make, it is extremely flavorful! Not to mention, goulash is great for feeding a crowd on a budget!
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Instructions
In a Dutch oven or heavy-bottomed pot, brown the ground beef and onion over medium-high heat for 3-5 minutes or until the onion softens and no pink is showing in the browned ground beef.
Add the beef broth, diced tomatoes, marinara, tomato paste, bay leaf, soy sauce, and seasonings (Italian seasoning, garlic powder, paprika, salt & pepper). Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.
Add the uncooked macaroni to the pot and continue to simmer, covered, until the pasta is cooked (about 12 minutes).
Discard the bay leaf and stir in the shredded cheddar, if using. Replace the lid and allow the cheese to melt before serving. Garnish with fresh parsley if desired.
Notes
While macaroni noodles are the classic choice, other small pasta shapes can be used such as ditalini, orzo, or orecchiette.
You can add more liquid to reach your desired consistency. Just remember your goulash may look like soup while hot but it will thicken as it cools.
The ground beef can be swapped for ground turkey or any other ground meat.
To stretch this dish further, you can always add more pasta (as well as more broth), chopped veggies, or canned beans.
1 large green bell pepper or red bell pepper can be chopped and added.
Make it a soup by adding 3-4 cups broth.
To store: Place your leftover goulash into an airtight container and refrigerate for up to 4 days. Once cool, you can freeze the goulash by placing it in a heavy-duty freezer bag (or placing individual portions in freezer bags) or a freezer storage container. Use within 3 months. Thaw in the refrigerator overnight before reheating.
To reheat: Place leftovers in a pot or Dutch oven on the stovetop over medium heat and cook, stirring occasionally, until heated throughout. Time will vary depending on the amount of goulash you are reheating.