This is the BEST One Pot Homemade Goulash you’ll ever have! A beautiful blend of American and Hungarian Goulash with a warm rich paprika sauce simmered for an hour. It’s loaded with pasta and tangy white cheddar cheese. This Goulash Recipe is not only easy, it is beyond scrumptious!
It’s the “ber” months!!! Hooray!! Honestly y’all Fall is my favorite! I know the summer lovers are going to “boo” and “hiss”, but I can’t help it. I L.O.V.E. Fall. The cooler weather, falling leaves, pumpkin spice and warm comfort dishes like this amazing Classic Goulash!
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Every kid knows what “Goulash” is right? WRONG!
Until I made this version of Goulash “Mr. Nest” had never…NEVER, ever had Goulash!!! How is that even possible? I thought every mother in America served their own personal version of Goulash. It’s the budget friendly, waiting for the paycheck, “go to” recipe that Mom pulls out in a pinch! Right?!!!
It almost makes me want to cry that my husband grew up with “Goulash Free” memories. Sadness! His childhood was not complete. I don’t want another child to suffer the same fate… leading to hours and hours of counseling! So, I’m happy to share this amazing One Pot Goulash with y’all! Let’s get cooking and make some memories!!
How To Make the BEST One Pot Goulash Recipe
I know I used capital letters to describe this Goulash…and for good reason! It is truly the BEST, most amazing Goulash I’ve ever had! I can’t take credit for this recipe. It comes from Chef John over at AllRecipes.com. I did some minor “tweaking”…cause y’all know I can’t help myself!
I’m really excited to share this recipe with you. It’s so good that my husband ate 4…count them with me…1, 2, 3, 4, bowls full of this mouth-watering Goulash!! I sat in shock watching him down bowl after bowl with such gusto!
To make this recipe, you’ll need a large soup or stock pot. In the pot, heat 1 Tablespoon of olive oil over medium-high heat. Add one large chopped onion and 2 pounds of ground beef. That’s right…2 pounds of ground beef. We’re not messing around with this classic. This is a hearty stick-t a-yer-ribs dish!
Cook the ground beef, breaking the meat into small pieces, until brown, about 5 minutes. Keep cooking and stirring until most of the liquid is evaporated.
Add garlic, salt, black pepper, red pepper flakes (optional…like it’s optional if you want to keep your taste buds intact! Just sayin’…) paprika, Italian seasoning, and bay leaves.
TIP: Use a mashed potato masher to break up ground beef when browning! Works great!
The Paprika in this dish is where the Hungarian side comes into play! It adds a depth of color and flavor you just have to try!
I know…I can hear y’all yelling…”This isn’t how you make American Goulash!”. You’re right. It isn’t. This isn’t the watered down version of V8 juice Goulash! This is a hearty flavor filled Goulash!!! It’s so good and so worth the little bit of extra effort so hang in there with me!
Cook and stir the meat and spices together, about 3 minutes. Pour 1 quart chicken broth*, diced tomatoes, and marinara sauce. I used Bertolli Marinara sauce and I highly recommend it. The flavor is incredible.
Rinse out the Marinara sauce jar with one cup of water…you can eyeball it! Give that jar a good swish and pour it into the pot. Give everything a good stir and add 2 Tablespoons of Soy Sauce, stir again. I know, soy sauce seems strange…but you just gotta trust the process my friends.
*Note: You can substitute the chicken broth for water if you’d like.
Reduce heat to medium and simmer to let flavors intensify, about 30 minutes. Give it a stir every now and then. Your house is going to start smelling like heaven. (Yes! There will be goulash in heaven…well at least this goulash will be there!)
Increase heat to medium-high and bring soup to a simmer. Add 2 cups of elbow macaroni, I use Bertolli macaroni for the shape. I’m a fan of the “ridges”, they just seems to hold the flavors of the sauce better. (That’s my story so I’m sticking to it!) simmer, stirring occasionally, until just barely tender, about 12 – 13 minutes. Check for doneness after 10 minutes.
Remove goulash from the heat and discard the bay leaves. Stir in the freshly chopped parsley…and…this is REALLY important…
the 1 1/2 cups white cheddar cheese. I want to be really, really clear here…you can add regular cheddar cheese…but the depth of flavor that this dish gets from the aged white tangy cheddar cheese can’t be beat. It takes this classic goulash to a completely different level. I kid you not!
I know white cheddar cheese is a bit pricey…but it has a unique flavor…a tang that is classic to a sharper cheddar cheese with subtle fruity nutty hints. It’s amazing…I know I keep saying that…but it is!
Stir the cheese into the goulash and cover. Let it rest for about 5 – 10 minutes. Let all those amazing flavors just get to know each other a little better! (Psssst! Your doorbell is now ringing because the neighbors can smell this dish!!)
Taste and season if needed. I think it’s perfect as is…except…
You need a little more of that tasty white cheddar cheese on top before serving. I also like to sprinkle a little extra chopped Italian Parsley on top! Just to add a dash of color. Doesn’t that look yummy.
You can add a can of beans to turn this goulash into a type of Pasta Fazool like our friends at Olive Garden…but honestly I don’t think it needs it.
This Easy ground beef Goulash is the perfect balance of an American Goulash and a Hungarian Goulash. It is also the perfect balance between a soup and a heartier thicker pasta dish. I know that may not make sense…but it is.
This is a great recipe and one that I hope you’ll make for your family soon!
It stores well, reheats beautifully, and could be frozen for later. It’s also a wonderful “pantry” dish. I found most of the items for this Goulash in my pantry with the exceptions of the cheese, ground beef, and fresh parsley. You can even substitute dried onion flakes for the fresh onion. So this is a recipe to print and hang on to! It’s sure to be a new family favorite and remember…we’re creating memories! (For all the goulash deprived children…big and little!)
If you enjoyed this recipe you may also enjoy these other delicious pasta recipes…
- Easy Skillet Spinach Stuff Shells with Meatballs
- Creamy Tuscan Salmon with Lobster Ravioli
- Chicken Zucchini Pasta Casserole
- Spaghetti with Ground Beef Meat Sauce
- Meat Lovers Baked Spaghetti
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Thanks for stopping by today and visiting with me! Come back soon!
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 pounds ground beef
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 pinch of red pepper flakes
- 2 tablespoons paprika
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 quart chicken broth (can substitute water)
- 1 (15 ounce) can diced tomatoes
- 1 (24 ounce) jar marinara sauce
- 1 cup water
- 2 tablespoons soy sauce
- 2 cups elbow macaroni
- 1/4 cup chopped Italian parsley
- 2 1/2 cups shredded White Cheddar Cheese (Reserve 1 cup for garnish)
- Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, red pepper flakes (optional), paprika, Italian seasoning, and bay leaves.
- Cook and stir until flavors come together, about 3 minutes. Pour in Chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup of water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
- Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
- Remove goulash from heat. Discard bay leaves; stir in parsley and 1 1/2 cups of Cheddar cheese. Cover and let rest for 5-10 minutes. Taste and season as desired.
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Serving Size:1 cup
Amount Per Serving: Calories: 376Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 94mgSodium: 1111mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 29g