There’s nothing more comforting than a big pot of homemade goulash bubbling on the stove. This hearty meal combines ground beef, tender pasta, and a rich tomato base for the ultimate weeknight dinner. If you love cozy, cheesy pasta dinners, make sure to try my Marry Me Chicken Mac and Cheese next, it’s another crowd-pleasing favorite!
Why You’ll Love This Goulash
This recipe is simple, budget-friendly, and ready in under 30 minutes. It’s a great option for feeding a hungry family, reheats beautifully for leftovers, and tastes even better the next day as the flavors deepen.
Ingredient Swaps and Variations
- Meat: Swap ground beef for ground turkey, chicken, or even Italian sausage for a different flavor.
- Vegetables: Add diced carrots, zucchini, or mushrooms along with the onion and bell pepper for extra nutrition.
- Cheesy Twist: Stir in 1–2 cups of shredded cheddar or mozzarella just before serving for a creamy, cheesy goulash.
- Spice it Up: Add a pinch of crushed red pepper flakes or smoked paprika for more depth and a hint of heat.
Storage, Freezing, and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, then portion into freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, adding a splash of broth or water if it seems too thick. Microwave reheating also works in short bursts, stirring in between.
Tips for the Best Goulash
- Cook pasta just to al dente before adding, it will finish softening in the sauce.
- Use good-quality canned tomatoes for the best flavor.
- Let the goulash simmer for at least 5 minutes at the end so the flavors really come together.
Goulash
Ingredients
- 1 lb elbow macaroni, cooked according to package instructions
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 1 pound ground beef
- 2 cloves garlic, minced
- 2 cans (10.75 ounces each) tomato soup
- 1 can (28 ounces) diced tomatoes, drained
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large skillet over medium heat, heat olive oil until shimmering.
- Add diced onion and green bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add ground beef and cook, breaking it up with a wooden spoon, until fully browned. Drain excess grease if needed.
- Stir in minced garlic and cook for 30 seconds, just until fragrant.
- Add both cans of tomato soup, diced tomatoes, and cooked noodles to the pan. Stir until combined.
- Season with kosher salt and ground black pepper. Stir again.
- Reduce heat to low and simmer for 5 minutes or until everything is heated through.
- Serve hot, garnished with chopped fresh parsley
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