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Growing up, this goulash was mom's go-to dinner that turned basic pantry stuff into something amazing. I've changed her method a bit through the years but kept that warm, homey feeling she created with ground beef, soft pasta and thick tomato sauce. These days my little ones ask for it every week, and I'm happy I can whip it up from what's already in my cupboard when we're rushed. And the bonus? There's always enough left for tomorrow's lunch boxes.
An All-In-One Delight
The yummiest foods often come from the most basic stuff. This goulash shows that perfectly by turning everyday items into something truly wonderful. I enjoy dumping everything in one pot and watching it simmer while my kitchen gets filled with incredible smells. Whether you call it hamburger mix-up or American chop suey, this dish somehow makes everyone feel right at home.
What You'll Need for Simple Goulash
- Ground Beef: I typically use lean beef but sometimes switch to turkey when I want something not as heavy
- Pasta: I usually pick elbow macaroni but really any small pasta does the job nicely
- Pasta Sauce: Any store-bought sauce works fine though I'll use my own marinara when I've made some
- Broth: This gives way better taste than just water for cooking your pasta
- Seasoning: Chopped onion, garlic, Italian spices and one bay leaf build that traditional flavor
- Optional Add ins: Cut-up vegetables, more spices or some cheese to make it yours
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Cooking Your Goulash
- Cook the Ground Beef
- First get your beef nice and brown in a large pot since those stuck bits add so much good flavor
- Add Aromatics
- Throw in your chopped onion and garlic and cook until they're tender and smell great
- Create the Sauce
- Add your sauce, tomatoes and spices and let everything start to blend together
- Add the Pasta
- Drop in the pasta and broth and watch how it all comes together while it bubbles
- Final Touches
- Take out that bay leaf and check if it needs more salt or pepper
Put Your Spin On It
What I love about this dish is how much you can change it up. Sometimes I toss in whatever veggies I need to use up, other times I add a dash of chili flakes. My kids go crazy when I sprinkle cheese on top and let it melt all gooey. A chunk of crusty bread for mopping up sauce makes it even better. Just add a quick salad on the side and you're good to go.
The Meal That Keeps Feeding
You might enjoy the second day's serving more than the first. I store portions in containers for grab-and-go lunches during the week. When I cook an extra large batch, I put meal-sized amounts in freezer bags for those nights when I just can't face cooking. Even after sitting frozen for four months, it tastes almost freshly made and brings that same warm feeling to our dinner table.
Recipe Questions & Answers
- → Can I get this meal prepared ahead?
Yep, prep it early and throw it in the fridge for up to 4 days. Just know the macaroni might soak up extra broth—add some while reheating to fix the texture.
- → What makes this different from Hungarian goulash?
Hungarian-style uses beef chunks and paprika to make a stew, leaving pasta out. American goulash swaps that out for macaroni and a tomato-rich sauce.
- → Does this dish freeze well?
Absolutely! Freeze it for as long as three months. Pasta could soften up, but it’ll still taste great when thawed overnight in your fridge.
- → How can I stretch the servings?
Throw in extra pasta, broth, or canned beans to make it go further. Veggies like mushrooms, zucchini, more peppers, or even canned corn work, too.
- → Can I swap the ground beef for something else?
You bet! Ground turkey, chicken, or pork will all do the trick. Just tweak the seasoning since some ground meats may have milder flavors.