Let's Talk Goulash: Why This Dish is a Keeper

You know that feeling when you get home late, maybe the weather’s gone sideways (and your stomach's already doing its rumble dance), and you just want something that tastes like a hug? That’s when I reach for my trusty goulash recipe. I actually started making this years ago after trying something similar at a church potluck... except theirs had way more cheese (maybe too much cheese, honestly—sorry, Debbie if you’re reading this). Now it’s my go-to when everyone’s cranky and I want maximum comfort with minimum drama. (Oh, and it’s pretty darn cheap, too. Good news for hungry folks and people like me who always forget to coupon!)

Why You'll Love This (or: Why I Keep Coming Back to It)

I make this when I want to look like a kitchen superstar without really trying. My family goes wild for it—sometimes I think it's just the noodles, but I’ll take the win. I’ve tried making it fancy, but honestly, the basic version always disappears fastest (even when I mess up and drop half the paprika on the floor). It reheats like a dream, and if you’re like me and get a little lazy about lunch prep, leftovers will save your bacon. (Though, confession: it’s rarely survived past breakfast the next day here. Oops!)

What You'll Need (and What You Can Get Away With)

1 pound ground beef (I use 80/20 usually; my uncle swears by ground turkey, but I think it’s not quite the same. Still, go for it if you want to lighten things up!)
1 onion, chopped (Yellow, white, red—honestly, whatever’s rolling around in the veggie drawer.)
2-3 cloves garlic, minced (I sometimes use that jarred stuff when I’m tired. Judge away.)
2 cups elbow pasta (Macaroni is classic, but I’ve used rotini in a pinch. Penne is a bit weird, though. Just saying.)
1 can (15 oz) tomato sauce (Crushed tomatoes work too—just add a pinch more salt and sugar.)
1 can (14.5 oz) diced tomatoes (Fire-roasted if you like a little oomph. Or just regular for the classic vibe.)
2 cups beef broth (Or chicken broth, or even a bouillon cube and hot water. My grandma always insisted on homemade, but let’s be real.)
1 tablespoon Worcestershire sauce
1 tablespoon paprika (Sweet Hungarian is the best, but I’ve used smoked and it’s lovely.)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Optional: ½ cup shredded cheddar (Totally not traditional, but my kids demand it.)

How To Make It (With Occasional Wandering Off)

Get yourself a big ol’ pot—Dutch oven if you’ve got one, or just your largest saucepan (mine is ancient and slightly dented; it does the trick). Toss in your ground beef and start browning it over medium heat. Break it up as you go; I use a wooden spoon, but honestly, anything will work except maybe a spatula with holes—learned that the messy way.
Once the beef is halfway browned, add the chopped onion. Stir it around until the onions are getting soft and kinda jammy. Add your garlic and cook for another minute or two—don’t let it burn! (I’m always distracted here and once left it too long. Smelled like a tire fire.)
Pour off most of the fat if you want, but leave a smidge for flavor. Then, toss in the tomato sauce, diced tomatoes (with juice!), broth, Worcestershire, paprika, oregano, and basil. Scrape up anything stuck to the bottom. Give it a good stir, and don’t worry if it looks a little soupy yet—that’s normal. Promise.
Here’s where you bring it to a simmer. Lower the heat and let it burble for 10-15 minutes. At this point, I usually sneak a taste to see if it needs more salt or pepper (or accidentally use the wrong spoon and then have to wash an extra one... sigh).
Add the elbow pasta straight into the pot. (No need to pre-boil. Trust me, it soaks up all that flavor.) Simmer, stirring every few minutes so nothing gets glued to the bottom, until the pasta’s just tender—usually about 12 minutes, but keep an eye on it. Don’t walk away and start scrolling your phone like I sometimes do, or you’ll end up with mush.
If you like it cheesy—and why not—stir in the cheddar just before serving, or sprinkle it on top. Or leave it out if you’re feeling purist. Up to you.
Taste, adjust seasoning, put on a big old sweater, and dig in.

Some Notes (From a Serial Recipe Tweaker)

Honestly, the type of pasta isn’t sacred—macaroni’s just the one my mom always had kicking around. Shells work in a pinch.
I used to cover the pot the whole time, but actually, I find it works better if you leave the lid off while simmering so it thickens up nicely.
Don’t be alarmed if it seems too watery at first. It thickens up as it cools, and the leftovers are even better. Or, well, if there are leftovers.

Recipe Twists I’ve Tried (Some Worked, Some...Well)

I once tried adding a can of corn—don't do it. Makes it weirdly sweet. Peas are okay, though.
Italian sausage instead of beef? Actually, pretty solid. It changes the flavor, but sometimes you just gotta shake things up.
For spice lovers, a pinch of red pepper flakes or a splash of hot sauce right at the end is great. My youngest isn’t a fan, so I usually add it to my own bowl.

What You Need to Cook This (Or Not, If You’re Creative)

Large pot or Dutch oven (but if you don’t have one, honestly any big saucepan will work—just don’t try to squeeze it all into a tiny one or you’ll be doing pasta gymnastics.)
Wooden spoon or spatula—though I’ve used a metal spoon in a nonstick pan and lived to tell the tale. Just maybe don’t scrape too hard.
Measuring cups and spoons are handy, but I've guesstimated and used a coffee mug before. It worked out fine.

Classic Goulash with Ground Beef and Elbow Pasta

Storing the Leftovers (If There Are Any...)

This keeps in the fridge in an airtight container for up to 3 days. But honestly, I think it tastes better the next day, so sometimes I make it ahead on purpose. It freezes okay, but the pasta goes a bit soft—if you’re a stickler for texture, just eat it fresh. Or, you know, lower your standards like I do at midnight.

Serving It Up: My Favorite Ways

We usually scoop it into big bowls and serve with buttered bread (or the heel of the loaf, if that’s all that’s left). Sometimes I throw together a quick green salad if I’m feeling responsible. My sister likes hers with a dollop of sour cream—who am I to argue?

A Few Pro Tips I Learned (Usually the Hard Way)

Let the pasta cook in the sauce, not separately—once I tried boiling it first, and it just got gluey.
If you rush the simmering step, you lose that deep, cozy flavor. One time I tried to shortcut it for a last-minute dinner, and it tasted flat. Lesson learned.
Start with less salt, then add more at the end. It’s easier to add than take away—ask me how I know.

A Few Questions Folks Always Ask Me (Yes, Even You, Aunt Linda)

Can I use gluten-free pasta? Sure thing! Just add it a bit later since it cooks faster. It can get a tad mushy otherwise.
Does this work with ground turkey or chicken? Absolutely. I’ve done both. Just add an extra dash of Worcestershire or a pinch more spice so it doesn’t taste bland.
What’s the best way to reheat leftovers? Microwave’s fine, but I actually like reheating on the stove with a splash of broth (or water, if you ran out). Brings it right back to life.
Any tricks for making it ahead? Yep—just leave the pasta out until you’re reheating. Otherwise, it’ll soak up all the liquid and turn into a casserole. Not the end of the world, but not exactly goulash, either.
Where did you get your Dutch oven? Oh! I love mine—it's a basic Lodge enameled one, nothing fancy. You don’t have to spend a fortune; check out this review roundup from Serious Eats if you’re shopping around.

So there it is! Classic goulash with ground beef and elbow pasta—scruffy, cozy, and completely forgiving if you’re distracted or, like me, have a habit of wandering off mid-recipe. Hope you love it as much as we do (or at least don’t set off your smoke detector).

Classic Goulash with Ground Beef and Elbow Pasta