Goulash is a hearty and comforting one-pot dish made with tender ground beef, tomatoes, pasta, and bold seasonings. Often referred to as “American Goulash,” this dish is a simpler, pasta-filled adaptation of Hungarian goulash, which is traditionally made with chunks of beef and paprika-based broth. Perfect for weeknight dinners or meal prepping, this recipe delivers incredible flavor with minimal effort and ingredients.
Why I Love This Recipe
Goulash was a staple in my kitchen when I was fresh out of university, and even now, it’s one of my go-to comfort food meals. What I love about this dish is how versatile it is. It’s quick to make, full of flavor, and uses pantry staples, making it an affordable dinner option. This version is lighter than traditional Hungarian goulash but still rich, satisfying, and perfect for busy weeknights. Plus, it’s made in just one pot, which means fewer dishes to clean up—always a win in my book!
Ingredients for Goulash
Here’s what you’ll need to whip up this simple yet flavorful goulash:
For the Base:
- Olive Oil (2 tbsp): Helps sauté the onion and garlic for a fragrant base.
- Onion (1 medium, diced): Adds natural sweetness and depth of flavor.
- Garlic (4 cloves, minced): For that irresistible savory kick.
- Ground Sausage (1 lb): You can also use ean ground beef, ground turkey or chicken.
For the Sauce:
- Tomato Paste (2 tbsp): Intensifies the tomato flavor.
- Diced Tomatoes (1 15-oz can): Adds texture and brightness to the sauce.
- Tomato Sauce (1 15-oz can): Creates the rich, savory base of the goulash.
- Beef Broth (1 cup): Enhances the meaty flavors. You can also use chicken broth in a pinch.
- Worcestershire Sauce (1 tsp): Adds umami and depth.
- Soy Sauce (1 tbsp): A surprising addition that enhances the savory notes.
Seasonings:
- Dried Basil (½ tsp): For a hint of sweetness.
- Dried Oregano (½ tsp): Adds an herby touch to balance the acidity.
- Smoked Paprika (½ tsp): Elevates the flavor with subtle smokiness.
- Salt and Pepper (to taste): Enhances all the other flavors.
For the Pasta:
- Macaroni (1½ cups dried): The small size works perfectly to soak up the sauce.
Garnish:
- Fresh Parsley (for garnish): Adds freshness and a pop of color.
Substitutions and Variations
- Make it Vegetarian: Swap the ground beef for plant-based crumbles or diced mushrooms. You can even used cubed tofu!
- Pasta Alternatives: Use whole wheat pasta or gluten-free pasta for a healthier twist.
- Extra Veggies: Toss in diced bell peppers, zucchini, or spinach for added nutrients.
- Cheesy Upgrade: Stir in ½ cup of shredded cheddar cheese before serving for an extra creamy dish.
Directions
Step 1: Sauté the Aromatics
In a large Dutch oven or skillet over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 2: Cook the Ground Sausage
Add the ground sausage to the pot, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned and no longer pink, about 4-7 minutes. Drain any excess fat if needed.
Step 3: Build the Sauce
Stir in the tomato paste, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and soy sauce. Add the dried basil, oregano, and smoked paprika. Bring the mixture to a simmer.
Step 4: Cook the Pasta
Stir in the dried macaroni, ensuring it’s fully submerged in the sauce. Reduce the heat to medium-low, cover, and let it cook for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors of the sauce.
Step 5: Serve
Remove from heat and sprinkle fresh parsley over the goulash. Serve hot and enjoy!
Expert Tips for Making Goulash
Choose the Right Pasta: Stick to small shapes like macaroni, penne, or rotini, as they cook evenly in the sauce.
Don’t Overcrowd the Pot: Stir occasionally to prevent the pasta from sticking together.
Thicker Sauce: If you like your goulash thicker, simmer uncovered for a few extra minutes after the pasta is cooked.
Make Ahead: Goulash tastes even better the next day, as the flavors have more time to meld together.
How to Store Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm on the stovetop over low heat, adding a splash of beef broth or water if needed.
Other Recipes You’ll Love
- The Best Spicy Beef and Chorizo Chili Recipe
- The Best Small-Batch Beef Stew Recipe
- Butter Chickpeas Recipe: A Twist on the Classic Butter Chicken
- Easy Hearty Black Bean Tortilla Soup (with Corn)
- The Ultimate Black Bean Vegetarian Chili with Dark Chocolate
FAQ
Final Thoughts
This take on classic American goulash recipe is the ultimate comfort food for busy weeknights or cozy family dinners. It’s hearty, flavorful, and comes together in just one pot—perfect for easy cleanup. Whether you’re a seasoned home cook or just getting started, this recipe is sure to become a family favorite.
Want more cozy dinner ideas? Be sure to check out my other easy, one-pot recipes! Don’t forget to leave a comment and let me know how this goulash turned out for you.
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Sausage Goulash
This take on the classic American goulash recipe is the ultimate comfort food for busy weeknights or cozy family dinners. It’s hearty, flavorful, and comes together in just one pot—perfect for easy cleanup. Whether you’re a seasoned home cook or just getting started, this recipe is sure to become a family favorite.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 lb ground beef
- Salt and pepper, to taste
- 2 tbsp tomato paste
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tbsp soy sauce
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp smoked paprika
- 1½ cups dried macaroni
- (optional) Fresh parsley, chopped
Instructions
- Heat the olive oil in a large Dutch oven or skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if needed.
- Stir in the tomato paste, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, soy sauce, basil, oregano, and smoked paprika. Bring the mixture to a gentle simmer.
- Add the dried macaroni to the sauce and stir to combine. Reduce the heat to medium-low, cover, and let it cook for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.
- Remove the pot from heat and garnish with fresh parsley. Serve hot and enjoy!
Notes
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
