Easy Goulash Recipe

This easy goulash recipe is the ultimate comfort food dinner that's quick to make with macaroni noodles, ground beef, tomatoes, and melty cheese all simmered in one pot and on the table in less than 30 minutes.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 433kcal

Author Sherri Hagymas

Ingredients

1 pound ground beef I use 90% lean
1 yellow onion chopped
3 cloves garlic minced
1 tablespoon Italian seasoning
1 tablespoon soy sauce
2 teaspoons paprika
Salt and pepper
14.5 ounces diced tomatoes with juice
14.5 ounces tomato sauce
1 cup beef broth
1 ¼ cup elbow macaroni noodles uncooked
1 cup cheddar cheese freshly shredded
2 tablespoons parmesan cheese

Instructions

In a dutch oven or large pot, add the diced onion and ground beef and cook over medium-high heat breaking into pieces until cooked all the way through.
1 pound ground beef, 1 yellow onion
Add in the minced garlic, Italian seasoning,, soy sauce, paprika, salt and pepper and stir to combine well.
3 cloves garlic, 1 tablespoon Italian seasoning, 1 tablespoon soy sauce, 2 teaspoons paprika, Salt and pepper
Add in the diced tomatoes and the broth and stir together.
1 cup beef broth, 14.5 ounces diced tomatoes, 14.5 ounces tomato sauce
Bring to a boil. Then cover and reduce the heat to simmer and cook for about 10 minutes.
Add in the dry pasta and cook for 7-8 minutes, stirring occasionally until pasta is cooked to your desired consistency.
1 ¼ cup elbow macaroni noodles
Remove from the heat and then stir in the cheese.
2 tablespoons parmesan cheese, 1 cup cheddar cheese

Notes

Use ground turkey, ground chicken or vegan crumbles

Use a jarred marinara sauce or homemade marinara in place of the diced tomatoes, garlic and spices for quicker prep.

Use water, chicken broth or vegetable broth instead of beef broth.

Substitute one teaspoon of dried oregano and one teaspoon dried basil if you don't have Italian seasoning.

Use another kind of pasta like penne, fusilli, rigatoni or shells.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition