An easy goulash recipe with ground beef is the kind of weeknight dinner that gets dinner on the table without a pile of dishes. It brings together browned beef, tomato, and tender pasta in one pot so the flavors concentrate instead of washing down the drain. You get a filling, saucy bowl that uses ingredients most people already keep in the pantry.
The version here skips the long simmer of traditional Hungarian goulash but keeps the paprika-forward character that makes the dish recognizable. Ground beef cooks faster than cubed chuck, so the whole thing is ready in about half an hour. It scales up well and reheats without turning to mush if you follow the storage steps later. If you enjoyed this, our taco dip ground is worth trying next. Making this easy goulash recipe with ground beef at home is surprisingly straightforward once you know the key steps.
Ground beef: Replace with an equal weight of ground turkey for a leaner bowl. Turkey browns faster and releases less fat, so drop the olive oil to 1 tsp and watch the pan so it does not dry out. Expect a milder flavor that benefits from an extra 1/2 tsp of paprika. The easy goulash recipe with ground beef works well for weeknight cooking when time is limited.
Sweet paprika: Use an equal amount of smoked paprika if you want a deeper, woodsy note. Smoked paprika is stronger, so cut the quantity to 1.5 tbsp to avoid bitterness. The color shifts from bright red to a darker rust tone. Storing leftover easy goulash recipe with ground beef correctly keeps it tasting good for days.
Elbow macaroni: Swap in an equal weight of small shell pasta for better sauce capture. Shells hold more tomato in their curves, giving each bite more moisture. Cook time stays the same at 12 minutes. For the best results with this easy goulash recipe with ground beef, read through all the steps before starting.
Beef broth: Use an equal volume of water plus 1 tsp beef bouillon granules if you are out of cartons. The salt level rises, so reduce added salt to 1/2 tsp. The body of the sauce stays close to the original. For another easy option, check out our ground beef pork.
Brown the beef in a single layer rather than stirring constantly so it develops a sear instead of steaming. A proper crust adds a savory base that lifts the whole pot. For more on building that crust, see this guide to pan searing from The Kitchn.
Use low-sodium broth so you control the salt, since canned tomato already carries some. You can always add more at the table but cannot take it out.
Stir the pasta only once midway to prevent it from shedding starch too early and turning gluey. The sauce thickens on stand, not on constant motion.
If the sauce looks thin after rest, leave the lid off for 3 minutes before serving. Steam escapes and the tomato tightens around the noodles.
Adding pasta before the liquid boils leads to uneven cook and crunchy centers. Always bring the broth mix to a full rolling boil first.
Using high heat for the whole simmer scorches the tomato on the pot bottom while the macaroni stays hard. Keep it at medium-low heat once covered.
Skipping the rest step leaves a runny bowl that slides off the pasta. The 2 minutes off heat lets starch settle and sauce cling.
Spoon the goulash into shallow bowls and add a small side of taco dip only if you want a themed spread, though most nights it stands alone. A green salad with vinegar dressing cuts the richness. For a bread side, warm rolls work better than crispy crackers that go soft in the sauce.
Cool the goulash to room temperature within 2 hours, then pack in an airtight container. It keeps in the fridge for up to 4 days and in the freezer for up to 3 months. Reheat on the stove over medium-low heat with a splash of broth until the internal temperature reaches 165°F. Yes, this freezes well for up to 3 months.
Add 1 tsp crushed red pepper with the paprika and use hot paprika instead of sweet. The heat builds as it simmers, so taste before adding cheese. Expect a warmer finish that pairs with a cooling spoon of yogurt.
After the stove step, transfer to a baking dish, top with 1 cup cheddar, and broil 3 minutes until golden and bubbly. The top forms a crust while the inside stays saucy. Use ground pork mix for a richer layer if you like.
Stir 1 cup frozen bell pepper strips in with the broth for extra color and sweetness. They soften during the 12 minutes and add texture without changing cook time. This is a good use of canned beef if fresh is unavailable, though drain it first.
Brown beef and onion on the stove, then add all items except pasta to a slow cooker for 4 hours on low. Stir in dry macaroni for the final 20 minutes so it does not overcook. The result is softer but hands-off, good for beef hotpot fans who like set-and-forget meals.
This easy one-pot goulash with ground beef brings browned meat, tomato, and tender macaroni together in about half an hour using pantry staples. It skips the long simmer of traditional Hungarian goulash but keeps the paprika-forward character everyone recognizes.
Heat 1 tbsp olive oil in a 4-quart pot over medium heat. Add the diced onion and cook for 4 minutes until translucent and softened, then stir in the minced garlic for 30 seconds until fragrant and lightly golden.
Add the 1 lb ground beef to the pot and break it apart with a spoon. Cook at medium-high heat for 6 minutes until no pink remains, the edges show light browning, and the internal temperature reaches 71°C (160°F) for food safety.
Stir in the 2 tbsp sweet paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 30 seconds to toast the spice and remove the raw taste, stirring so the beef is evenly coated and the aroma is released.
Pour in the tomato sauce, diced tomatoes with juice, and 2 cups beef broth. Scrape the browned bits off the pot bottom with a spoon for extra flavor, making sure the liquid is well combined and the browned residue is loosened.
Add the 2 cups dry macaroni and bring the mixture to a full rolling boil over medium-high heat. Lower the heat to medium-low once boiling so the liquid stays gently bubbling before covering.
Cover the pot and simmer at medium-low heat for 12 minutes, stirring once at the halfway mark. Cook until the pasta is golden, tender, and easily pierced with a fork with no crunchy center.
Turn off the heat and let the pot stand for 2 minutes with the lid on to thicken. The sauce will cling to the noodles as the starch settles, leaving a saucy rather than runny bowl.
Top with 1/2 cup shredded cheddar cheese if using and serve warm. Spoon into shallow bowls so the sauce stays around the pasta and the cheese melts from the residual heat.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi, I’m Anna — a wellness enthusiast, recipe creator, and founder of Cook Recipe. I love making healthy, easy, and feel-good meals that inspire others to live happier, more balanced lives. When I’m not in the kitchen, you’ll find me exploring new places or flowing through a yoga session! 🌿
