From Hungary with love comes goulash—a one-pot meal chock-full of comfort-food goodies like beef, pasta, and tomato sauce simmered together in spices.
As a kid, I grew up in a blended family, with a total of six children living in one household—very much like The Brady Bunch. Both of our parents worked full-time, so we were expected to help with the household duties. Getting dinner started or cooking it completely usually landed on my list of tasks. And when you’re cooking for such a big group, you learn pretty quickly that one-pot meals, like this goulash recipe, are your best friend.
Indeed, goulash was a dish that I made probably once a week, since it was easy to make, easy to clean up, and I could count on everyone loving it. After all, what’s not to love? It’s hearty, cozy, and delicious. A cross between a thick stew and a pasta dish, this goulash recipe features ground beef and macaroni simmered together in a luscious tomato sauce. Beef stock, coriander, and Worcestershire sauce give it a savory boost, while cheddar cheese is stirred in at the end to add a creamy element.
I learned how to make this dish as a kid, so I can say with certainty that it’s pretty foolproof. Plus, it comes together in just over 30 minutes, so it’s the perfect kind of recipe to have on hand when you need to get dinner on the table quickly. In fact, I’ve carried this recipe with me through adulthood, and now make it for my own kids. And just as soon as they’re old enough to handle cooking it on their own, I’ll definitely be promoting them from sous chefs to head chefs.
What’s in a traditional Hungarian goulash?
Though this recipe is an Americanized version of the dish, goulash originally hails from Hungary, with origins that date back as far as the 10th century. The name is derived from the Hungarian word gulyás, which means “herdsman” or “cowboy,” as it was a dish popularly eaten by cattle herders. Traditionally, it contains stew meat (instead of ground beef), onions, carrots, potatoes, and bell peppers simmered in a broth that’s seasoned with paprika and caraway seeds. Though you’ll find some Hungarian goulash recipes call for the addition of fresh tomato or a small amount of tomato paste, tomato is not a main ingredient like it is in the American version, nor is cheddar cheese.
How do I store leftovers?
Do a little dance if you have leftovers, as like most soups and stews, this goulash will taste even better the next day. Simply transfer it to an airtight container and store it in the fridge for up to 4 days. You can also store it in the freezer for up to 3 months, if you’re looking for a longer storage option. Thaw it overnight in the fridge before reheating. When you’re ready to serve, add a splash of broth and warm it up in the microwave or over medium-low heat on the stovetop.
Serving suggestions
This goulash recipe is hearty enough to stand alone, but this Jalapeño Skillet Cornbread would be a tasty option if you’re looking for something to dip into the goulash. A salad like this Perfect Beet Salad or Cucumber-Tomato Salad would also be a refreshing accompaniment to this dish. And if you’re looking to add a few veggie sides to round out the meal, I recommend serving either Delicious Boiled Carrots or The Best Roasted Asparagus.
Goulash Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion finely diced
- 2 pounds ground beef
- 2 cloves garlic crushed
- 1 (14-ounce) can crushed tomato
- 1 (14-ounce) can tomato purée
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground coriander
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound macaroni
- 2 cups beef stock
- 1 1/2 cups cheddar cheese shredded
Instructions
- In a large pot drizzle in the olive oil. Add the onions and ground beef, followed by the garlic, and cook over medium-high heat for 5–8 minutes, until the beef is browned.
- Add the crushed tomatoes, tomato purée, Worcestershire sauce, coriander, basil, salt, and pepper. Stir well; then cook for another 5 minutes.
- Add the uncooked pasta and the beef stock. Stir well; then cover and bring to a boil. Reduce to low heat, and let simmer for 15 minutes.
- Remove the pot from the heat. Sprinkle in 1 cup of the cheese and stir. Top with the rest of the cheese and serve hot.
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