Goulash
Updated March 12, 2025
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1green or red bell pepper, cut into ½-inch pieces
- 1large yellow onion, chopped
- 2tablespoons minced garlic (about 5 cloves)
- 2teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
- 1½teaspoons sweet paprika
- 1½teaspoons dried oregano
- 1teaspoon kosher salt (such as Diamond Crystal)
- Black pepper
- 1pound ground beef (at least 85-percent lean)
- 1tablespoon tomato paste
- 3cups low-sodium beef broth, plus more as needed
- 1(14-ounce) can crushed tomatoes
- 1(14-ounce) can diced tomatoes
- 2tablespoons Worcestershire sauce
- 1¼cups uncooked macaroni
- 1cup (4 ounces) shredded sharp Cheddar
- Chopped fresh parsley, for serving
Nutritional analysis per serving (6 servings)
470 calories; 27 grams fat; 10 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 25 grams protein; 953 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the garlic, thyme, paprika, oregano, salt and pepper and cook for 30 seconds, until the garlic is fragrant.
- Step 2
Add the ground beef and cook, stirring often and breaking up the meat with a spoon, until no longer pink, 3 to 5 minutes. Add the tomato paste and cook for 1 minute.
- Step 3
Pour in the broth, crushed and diced tomatoes and Worcestershire sauce; bring to a boil. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 minutes.
- Step 4
Remove from the heat and stir in the Cheddar. Taste for seasonings and add salt and pepper, if needed. Serve in bowls, topped with fresh parsley. (The goulash will continue to thicken as it sits. If desired, add a splash of beef broth when reheating.)
Private Notes
Comments
I'm a fan of Hungarian food but this is more like what we call chili mac or macaroni and beef in the states. I like that the spices skew more Hungarian. I made this recipe more or less according to instructions and it's good - a nice easy to make filling dish full of flavor. it would be great for a house full of teenagers. I might make it again next winter when I have a house full of tired skiers -I am sure nobody will complain. That said, this is not Hungarian goulash or even close.
My mom used to make something like this as well. A recipe out of the Depression. Her goulash was more like unspiced chili, ground beef, kidney beans, onions, Campbell’s tomato soup, and Worcestershire sauce. Worked for us when we were kids. Let’s just say it was quite eye opening the first time I had Hungarian goulash. You can insist this is not goulash, but if you grew up in Illinois in the 60’s and 70’s it was. Go argue with all the farmers wives across the plains.
My family is from Rhode Island and my grandmother made. However, we called it American Chop Suey!
Nothing like Goulash. Weak and unexciting. Lacks the depth of flavor and the warmth of a half decent goulash. Also, there's way to much mac in this. Sometimes needs must, but it's not what you want from a recipe for a decent dish.
puppie96 I have to have tomatoes on top of Mac & Cheese. This might be a PA Dutch thing. This recipe indulges that with meat in it to boot! I’ve made it several times exactly as written and love it.
My Iowan mother in law made something like this and, yes, it’s called goulash. Forty years later, my husband still craves it which is what brought me to page. Except, no cheddar.