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This easy goulash is one of those meals that takes me right back to childhood. It’s simple, filling, and the kind of dinner that shows up on the table without a lot of fuss. I didn’t make it much as an adult for a while, but a few years ago we went camping with friends and someone made goulash in a Dutch oven right over the fire. It fed a whole group of kids without any trouble, and it reminded me just how practical and comforting this recipe really is.
This version is adapted for the stovetop, but it keeps that same easy, hearty feel. It’s the kind of meal that works just as well on a busy weeknight as it does around a picnic table with a bunch of hungry kids running around.
When I was at the store grabbing ingredients, the man bagging our groceries noticed everything coming across the belt and asked if I was making goulash. He told me his family skips the diced tomatoes and uses two cans of tomato sauce instead because they don’t love the tomato texture—and then added that they always throw mushrooms into theirs. That’s the part of living in a small-town that I will always love – how the conversations come so naturally, even with “strangers” – even though strangers are few and far between. And honestly, both of his ideas will work really well here depending on your family’s preferences.
That’s the kind of meal this is—simple, filling, and made to feed a group without a lot of fuss. It’s just as at home on your stovetop as it is around a campfire, especially when served with something like Dutch Oven Bread or Homemade Breadsticks to soak up every bit of that rich, savory sauce.
Why You’ll Love This Recipe
- One pot meal that keeps cleanup simple
- Hearty and filling enough for large families
- Uses pantry-friendly ingredients
- Easy to adjust based on what you have on hand
- Kid-friendly and great for picky eaters
- Perfect for weeknights or feeding a crowd
Ingredients
- Olive oil (or other cooking oil)
- Onion, Bell pepper, & Garlic (minced)
- Ground beef
- Tomato sauce
- Diced tomatoes (or crushed)
- Beef broth
- Worcestershire sauce
- Yellow mustard (not pictured)
- Seasoned salt
- Italian seasoning
- Thyme (ground or dried)
- Macaroni noodles (I like large)
- Butter (not pictured)
- Shredded Cheddar cheese
- Parmesan cheese (optional, not pictured)
Optional: corn, green beans, mushrooms, peas
Equipment
- Large Dutch Oven or Heavy Pot – Ideal for even heat distribution and one-pot cooking from start to finish
- Wooden Spoon or Spatula – Helps break up the beef and stir without scratching your cookware
- Measuring Cups & Spoons – Useful for keeping your seasoning balanced and consistent
How to Make
Start by heating olive oil in a large pot over medium-high heat. Add the ground beef and let it brown, breaking it up as it cooks so you get small, even pieces. Once the beef is mostly cooked through, add the diced onion and bell pepper and continue cooking until they soften and start to blend into the meat mixture. If there’s excess grease, go ahead and drain it off so the final dish doesn’t feel heavy. If you have picky eaters like I do, I add my bell pepper and onion to the food processor first – then they never know it’s there!
Next, stir in the garlic and a small amount of Italian seasoning. Let that cook briefly—just long enough to become fragrant- it’s about 1 minute in my kitchen. This step helps wake up the seasoning and builds a stronger flavor base before adding liquids.
Pour in the tomato sauce, diced tomatoes, and beef broth, (I make my own using better than bullion paste or beef base paste from Sam’s club) followed by Worcestershire sauce, mustard, thyme, italian seasoning, seasoned salt, and a small amount of salt.
Stir everything together until fully combined. At this stage, the mixture should look slightly loose, which is exactly what you want since the pasta will absorb some of that liquid as it cooks.
Add the dry macaroni noodles directly into the pot and stir well to make sure they’re evenly distributed. Bring everything up to a boil, then reduce the heat to a steady simmer. Leave the pot uncovered and stir occasionally as it cooks. This allows the sauce to thicken naturally while the pasta becomes tender. If it starts to thicken too quickly before the pasta is fully cooked, add a splash of broth to loosen it back up.
Once the pasta is tender and the sauce has thickened, remove the pot from heat. Stir in butter until melted and whatever vegetables you are adding, then add shredded cheddar cheese and gently fold it into the mixture. This creates a slightly creamy, cohesive texture without overpowering the tomato base.
Give it a final taste and adjust with additional salt and pepper as needed. Serve warm with extra cheddar cheese and a sprinkle of Parmesan on top.
This kind of stovetop meal pairs well with simple sides like a simple salad with Homemade Croutons and Greek Yogurt Ranch, or even a more summery salad like Strawberry Feta Salad with Strawberry Vinaigrette to balance out the richness.
Be sure to check out all my Pasta Recipes or browse my ever growing collection of Easy Dinner Recipes while you’re here!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintEasy Goulash Recipe (One Pot Family Dinner)
- This easy one pot goulash is a hearty, family-friendly dinner made with ground beef, tender macaroni, and a rich tomato-based sauce. It’s simple, comforting, and perfect for busy weeknights.
- Prep Time: 10
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Comfort Food, Dinner, One Pot, Pasta
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tbsp olive oil
- 1 cup diced onion
- 1 bell pepper, diced (any color)
- 2 lb ground beef
- 1 tbsp minced garlic
- 29 oz can tomato sauce
- 28 oz can petite diced tomatoes (or crushed for picky eaters)
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 2 tsp seasoned salt
- 1/4 tsp salt
- 2 tbsp Italian seasoning
- 1/4 tsp ground thyme (optional)
- 16 oz dry macaroni noodles (large), uncooked
- 2 tbsp butter
- 2 cup shredded cheddar cheese, divided
- Parmesan cheese (optional, for topping)
- Optional Add-Ins:
- corn,
- green beans,
- mushrooms,
- peas
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Add diced onion and bell pepper and continue cooking until softened. Drain excess fat if needed.
- Stir in minced garlic and Italian seasoning and cook for about 1 minute, until fragrant.
- Pour in tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, yellow mustard, seasoned salt, 1/4 tsp salt, and thyme (if using). Stir to combine.
- Add dry macaroni noodles and stir well. Bring to a boil.
- Reduce heat and simmer uncovered, stirring occasionally, for 15–20 minutes or until pasta is tender and sauce has thickened. Add additional broth if needed.
- Remove from heat and stir in butter and 1 cup cheddar cheese until melted and incorporated.
- Taste and adjust with additional salt and pepper as needed.
- Serve warm topped with shredded cheddar cheese and optional Parmesan.
Notes
- Simmer uncovered to allow the sauce to thicken properly.
- Stir occasionally to prevent pasta from sticking.
- Add extra broth if the mixture thickens before the pasta is fully cooked.
- Butter at the end helps balance the acidity of the tomatoes and creates a smoother, richer sauce.
- For a deeper flavor, you can add 1–2 tsp paprika when adding the seasonings.
Recipes That Pair Well With This
- Strawberry Feta Salad
- Strawberry Vinaigrette
- Dutch Oven Bread
- Homemade Croutons
- Greek Yogurt Ranch Dressing
- Homemade Fresh Pasta
More Recipes to Try
- Creamy Alfredo Pasta
- Tater Tot Casserole
- Instant Pot Buffalo Chicken
- Buffalo Chicken Bacon Ranch Street Tacos
- Air Fryer Sausage Links
- Air Fryer Bacon
- Browse my Brownie Recipes
Tips for Little Helpers
- Let kids help stir the ingredients once everything is added to the pot
- They can sprinkle cheese on top before serving
- Older kids can help measure ingredients and pour in broth
- This is a great recipe to teach basic cooking skills since everything happens in one pot
Tips for Success
- Brown the beef first before adding vegetables for better flavor
- Simmer uncovered so the sauce thickens properly
- Stir occasionally to prevent pasta from sticking
- Add extra broth if needed to keep the texture just right
- Use freshly shredded cheese for smoother melting
- Taste and adjust seasoning at the end for best results
FAQs
Can I use all tomato sauce instead of diced tomatoes?
Yes, you can substitute the diced tomatoes with an additional can of tomato sauce if you prefer a smoother texture. This is a great option for picky eaters.
Can I add vegetables to this recipe?
Absolutely. Mushrooms, corn, green beans, or peas all work well and can be added when you add the liquids.
Can I make this ahead of time?
Yes, goulash reheats very well. The flavors actually deepen as it sits, making leftovers even better.
What type of pasta works best?
Elbow macaroni is traditional, but any small pasta shape will work as long as you adjust liquid slightly if needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
Freezing Instructions
Allow the goulash to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop with additional broth to restore texture.
Variations
- Use ground turkey instead of beef for a lighter option
- Swap macaroni for another short pasta shape
- Add mushrooms for extra depth (as suggested at the store)
- Add a pinch of paprika for a slightly deeper flavor
- Use different styles of canned tomatoes or all tomato sauce for a smoother texture
Final Thoughts
This easy goulash is one of those dependable meals that checks every box—simple, filling, and flexible enough to work with whatever you have on hand. Whether you’re making it for a quick weeknight dinner or feeding a group, it’s the kind of recipe that earns a permanent spot in your rotation.
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