From Hungary with love comes Goulash—a one-pot meal chock full of comfort-food goodies like pasta, tomato sauce, ground beef, and spices upon spices.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 12 servings
I love one-pot meals. I love assembling all the ingredients (a process called mise en place, don cha know!) and then, one by one, adding them to the mix until all that’s left is for them to simmer and grow more and more flavorful with each passing moment while I relax and let the scent filter through the house.
Today’s pot comes to us from far away and long ago (Hungary and the 15th century, to be more specific). It actually dates even further back than that but for the purposes of this recipe, we’ll stop the time machine in the 1400s. It started with paprika made from the peppers sent over from the Americas. The spice became the basis for what would become goulash.
I should note that this version we’ll be making today has been heavily altered from the dish made all those years ago and now is unofficially called “the American version”. It features ground beef, pasta, tomato sauce, and spices. The paprika of yesteryear is now optional.
What is in a Traditional Hungarian Goulash?
Many of the ingredients you’ll see below also feature in the traditional dish; however, there are some absentees. The paprika is a key missing ingredient, as well as carrots, green peppers, stew meat (used instead of ground beef), potato, and caraway seeds. They would also use sour cream instead of the cheddar cheese listed here to thicken the sauce up. In light of this amended list, it’s no shocker goulash is called “gulyás” in its native land, a word that means “cowboy”, seeing as how the Americanized version seems like something you’d serve on a ranch. Just me?
Ingredients
- 2 tbsp Olive oil
- 1 Onion, finely diced
- 2 lb. Ground Beef
- 2 cloves Garlic, crushed
- 1 (14 oz) can Crushed Tomato
- 1 (14 oz) can Tomato puree
- 1 tsp ground Coriander
- 1 tsp dried Basil
- 2 tbsp Worcestershire sauce
- 1 lb. Macaroni
- 2 cups Beef stock
- Salt and pepper
- 1 ½ cups Cheddar cheese, shredded
Instructions
- In a large pot drizzle in the olive oil. Add the onions and beef and cook over MED-HIGH heat for 5–8 minutes until the beef is browned.
- Add the crushed tomatoes, tomato puree, Worcestershire sauce, spices, and herbs. Stir well then cook for another 5 minutes.
- Add the uncooked pasta and the stock. Stir well. 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.
FAQs & Tips
Yes. In fact, like most soups, sauces, and stews, this goulash will taste better the next day. So if you have the forethought (and time), cook and then store the pot in the fridge until you’re ready to serve, then warm it up in the microwave or back on the stove.
Let the goulash cool completely then move the pot into the fridge where it will keep fresh for up to 3 days. You can also store it in an airtight container or even Ziploc bags for smaller serving sizes. Made lots? That’s not a problem. Freeze what’s left. It should last for up to 3 months. Let it thaw overnight in the fridge when it comes time to eat then set it on the stove to warm through.
You can, though the spiral macaroni (a.k.a. cavatappi) is ideal. It is bite-sized, tubular (so the sauce can get in there), and its shape helps carry other ingredients from your bowl to your mouth!
If it’s too thick, simply add more liquid. Could be water, broth, or both. If it’s too thin, let it simmer uncovered for longer in order to evaporate more water. You can also add potatoes to the recipe (a traditional goulash ingredient). The starch will thicken the broth right up. Another option is to make a roux comprising flour and butter. Make this in a separate pan then add it to the broth once it’s ready.
Nope, the pasta will cook and soften in the broth. Boiling it beforehand will only result in mushy noodles.
Serving Suggestions
Seeing as how we didn’t include any potatoes in the actual goulash, consider serving it over boiled potatoes or Make-Ahead Mashed Potatoes to get your fix. This Jalapeno Skillet Cornbread is a good option for something to dip into the goulash. The jalapenos aren’t exactly Hungarian but the heat will fit in nicely. A bed of rice or quinoa would work a treat if you’re not feeling potatoes, while a side of Boiled Carrots will round out the meal by complementing the veggies found in the goulash.
Easy Goulash Recipe
Ingredients
- 2 tbsp Olive oil
- 1 Onion finely diced
- 2 lb. Ground Beef
- 2 cloves Garlic crushed
- 1 (14 oz.) can Crushed Tomato
- 1 (14 oz.) can Tomato puree
- 1 tsp ground Coriander
- 1 tsp dried Basil
- 2 tbsp Worcestershire sauce
- 1 lb. Macaroni
- 2 cups Beef stock
- Salt and pepper
- 1 ½ cups Cheddar cheese shredded
Instructions
- In a large pot drizzle in the olive oil. Add the onions and beef and cook over MED-HIGH heat for 5–8 minutes until the beef is browned.
- Add the crushed tomatoes, tomato puree, Worcestershire sauce, spices, and herbs. Stir well then cook for another 5 minutes.
- Add the uncooked pasta and the stock. Stir well. 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.
