When you need a hearty, comforting dinner that comes together quickly and feeds a hungry crowd, this classic homestyle goulash is always a winning choice.
Packed with savory ground beef, tender elbow macaroni, and a rich tomato-based sauce seasoned with Italian herbs, this cozy one-pot meal is the kind of recipe that instantly brings back memories of family dinners around the table.
This easy stovetop goulash recipe is perfect for busy weeknights because it requires minimal prep and simple pantry staples.
The pasta cooks right in the sauce, soaking up all of the rich flavors while creating a thick, satisfying dish that tastes like it simmered for hours.
It’s filling, budget-friendly, and even better the next day for leftovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 pounds lean ground beef
- 3 cloves garlic, chopped
- 3 cups water
- 2 (15-ounce) cans tomato sauce
- 2 (14.5-ounce) cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried Italian seasoning
- 1 tablespoon seasoned salt, or to taste
- 3 bay leaves
- 2 cups uncooked elbow macaroni
Directions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the chopped onion and cook for about 3 minutes, stirring frequently, until softened and fragrant.
- Add the ground beef and cook until browned, breaking the meat apart with a spoon as it cooks, about 5 minutes.
- Stir in the chopped garlic and cook for an additional 2 to 3 minutes until aromatic.
- Pour in the water, tomato sauce, and diced tomatoes. Stir in the soy sauce, Italian seasoning, seasoned salt, and bay leaves.
- Bring the mixture to a gentle simmer. Cover the pot and cook for 5 minutes, stirring once halfway through.
- Add the uncooked elbow macaroni and stir well to combine.
- Cover and simmer over medium heat for 11 to 13 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Remove the bay leaves before serving. Spoon into bowls and enjoy warm.
Chefs Notes
- For extra richness, stir in a handful of shredded cheddar cheese just before serving.
- This recipe can easily be made in a slow cooker by browning the beef and onions first, then transferring everything except the pasta to the slow cooker. Add the pasta during the last 30 minutes of cooking.
- If you prefer a slightly thinner sauce, add an extra 1/2 cup of water or beef broth while the pasta cooks.
- Leftovers store beautifully in the refrigerator for up to 4 days and reheat well for easy lunches.
- Serve with garlic bread or a simple side salad for a complete comfort-food dinner.