Hearty One-Pot Ground Beef Goulash: The Perfect Weeknight Comfort Food

There are some meals that just feel like a warm hug in a bowl, and for the longest time, I thought I knew exactly what goulash was. I’d had it at potlucks and family gatherings, a simple, hearty mix of ground beef, tomato sauce, and macaroni. It was good, satisfying in that familiar weeknight dinner sort of way. But one chilly evening, my husband and I stopped at a little roadside diner on our way back from a weekend trip, and I ordered their goulash special. One bite, and I knew my version was missing something big.

The diner’s version had this incredible, underlying smoky flavor and a richness that went beyond just tomato sauce. It clung to the pasta in the most wonderful way. I spent the rest of the car ride home thinking about it. I knew I had to recreate that magic in my own kitchen, but with my own little twist. After a few tries, I landed on the perfect combination that makes this Ground Beef Goulash recipe a true standout. The secret isn’t one thing, but a trio of flavor-packed heroes.

My version uses fire-roasted tomatoes for that deep, smoky base, a duo of both sweet and smoked paprika for complexity, and a generous amount of sharp cheddar cheese stirred in at the very end. It melts into the sauce, creating a creamy, velvety texture that transforms this humble dish into something truly special. This isn’t just your momma’s goulash; it’s a goulash that will make everyone at the table ask for seconds, I promise.

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Why This Ground Beef Goulash Recipe Works

American goulash has been a staple in kitchens for generations, and for good reason. It’s the ultimate one-pot wonder, a comforting, budget-friendly meal that can feed a crowd and please even the pickiest eaters. Its roots are a distant cousin to the traditional Hungarian Goulash, which is a slow-cooked stew of meat and vegetables, heavy on the paprika. The American version evolved into this wonderful, simpler dish combining ground beef, tomato sauce, and pasta, all cooked together in the same pot for maximum flavor and minimal cleanup.

What makes this specific Ground Beef Goulash recipe work so well is how we build layers of flavor from the very beginning. Many recipes just use standard canned tomatoes and a single type of paprika, which can sometimes taste a little one-note or overly acidic. My recipe tackles that head-on by introducing a few key ingredients that create a much deeper, more complex sauce.

The first star is the fire-roasted tomatoes. They bring a subtle smokiness and a hint of char that you just can’t get from regular canned tomatoes. It instantly elevates the sauce from basic to brilliant. We then double down on the flavor with two kinds of paprika. The sweet paprika provides the classic warm, earthy color and taste, while the smoked paprika echoes the smokiness of the tomatoes and adds an incredible savory depth. Finally, stirring the sharp cheddar cheese directly into the pot at the end is a game changer. Instead of just a topping, the cheese melts into the sauce, making the entire dish luxuriously creamy and rich. It’s comfort food, perfected.

Ingredients for Ground Beef Goulash

The magic of this dish comes from using simple, accessible ingredients and letting a few special ones shine. You don’t need a long, complicated shopping list to create a meal that tastes like it simmered all day. Quality matters, though, so I always recommend grabbing the best you can find, especially for our key flavor-makers.

The foundation of any good goulash is the meat and aromatics. I prefer an 85/15 ground beef because it has enough fat to provide rich flavor but isn’t overly greasy. A large yellow onion and fresh garlic create the sweet, savory base that everything else is built upon. But the real secret to my Ground Beef Goulash lies in the tomatoes and spices. Using crushed fire-roasted tomatoes is non-negotiable for me. They lend a deep, smoky flavor that completely transforms the dish. Paired with a combination of smoked and sweet paprika, you get a beautiful, complex warmth that makes this recipe unforgettable.

And for that final touch of creamy perfection? A good quality sharp cheddar cheese, shredded right from the block. Pre-shredded cheese often has anti-caking agents that can prevent it from melting smoothly, so taking a minute to shred it yourself makes all the difference.

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 ½ pounds ground beef (85/15)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 tablespoon Worcestershire sauce
• 1 (28-ounce) can crushed fire-roasted tomatoes
• 1 (15-ounce) can tomato sauce
• 3 cups beef broth
• 2 cups elbow macaroni, uncooked
• 1 ½ cups shredded sharp cheddar cheese
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions For Making Ground Beef Goulash

One of the best things about this recipe is that it all comes together in one pot. I love using my heavy-bottomed Dutch oven for this, as it holds heat beautifully and cooks everything evenly, which is important when you’re simmering a sauce and cooking pasta in the same pot. Just follow these steps, and you’ll have a perfect pot of comfort every time.

Step 1: Sauté the Aromatics

First things first, we need to build our flavor base. Heat your olive oil in the Dutch oven over medium-high heat. Once it shimmers, add the chopped yellow onion. Let it cook, stirring occasionally, until it’s soft and translucent, which usually takes about 5 to 7 minutes. Don’t rush this step. Allowing the onions to soften properly releases their natural sweetness. Then, add your minced garlic and cook for just one more minute until you can smell that wonderful aroma. Be careful not to let the garlic burn, or it will turn bitter.

Step 2: Brown the Beef and Spices

Add the ground beef to the pot with the onions and garlic. Now is the time to season it. Sprinkle the salt, black pepper, smoked paprika, and sweet paprika all over the meat. Using a wooden spoon or a spatula, break the beef apart as it cooks. Continue cooking until it’s completely browned. Adding the spices while the meat is browning helps them “bloom” in the heat, deepening their flavor. Once it’s cooked through, carefully drain off any excess grease from the pot.

Step 3: Simmer the Sauce

Now we turn this into a rich, savory sauce. Stir the Worcestershire sauce into the beef mixture, followed by the crushed fire-roasted tomatoes and the tomato sauce. Pour in the beef broth and give everything a good stir to combine. Bring the mixture up to a simmer. Once you see bubbles, reduce the heat to low, put the lid on your pot, and let it gently simmer for 20 minutes. This little simmer session is crucial, it allows all those wonderful flavors to get to know each other and meld together beautifully.

Step 4: Cook the Macaroni

After the sauce has simmered, it’s time to add the pasta. Stir in the uncooked elbow macaroni directly into the pot. Turn the heat up just enough to bring the goulash back to a gentle simmer. Once it is simmering again, reduce the heat back down to low, cover the pot, and let it cook for about 15 to 20 minutes. You’ll want to stir it every few minutes to make sure the pasta doesn’t stick to the bottom. The macaroni will cook right in that flavorful sauce, absorbing it all as it becomes perfectly tender.

Step 5: Add the Cheese

This is the final, glorious step. Check that your pasta is tender. Then, remove the entire pot from the heat. This is important because adding cheese to a boiling sauce can sometimes make it separate or get grainy. Uncover the pot and sprinkle in all of that lovely shredded sharp cheddar cheese. Stir it gently until the cheese is completely melted and the sauce has transformed into a creamy, dreamy consistency.

Step 6: Garnish and Serve

Your amazing one-pot Ground Beef Goulash is ready. Ladle it into bowls and serve it hot. A little sprinkle of fresh, chopped parsley on top adds a nice pop of color and a touch of freshness that cuts through the richness of the dish. Now, go on and enjoy that hug in a bowl.

How To Serve Ground Beef Goulash

This goulash is a hearty, all-in-one meal that truly needs nothing else to be completely satisfying. Served steaming hot in a big bowl, it’s the definition of comfort food. The combination of savory beef, rich tomato sauce, tender pasta, and creamy cheese checks all the boxes for a perfect weeknight dinner. My family usually just grabs a bowl and a spoon and is perfectly happy.

However, if you want to dress it up a bit or stretch the meal further for a bigger crowd, there are plenty of wonderful ways to serve it. A little something extra on top or a simple side dish can complement the rich flavors of the goulash beautifully. It all depends on the occasion and how hungry everyone is!

Here are a few of my favorite ways to serve this dish:

• With a Dollop of Dairy: A spoonful of sour cream or full-fat plain Greek yogurt on top adds a lovely tangy coolness that contrasts beautifully with the warm, savory goulash.
• A Side of Bread: You simply cannot go wrong with some crusty bread for dipping. A warm baguette, garlic bread, or even a few fluffy dinner rolls are perfect for sopping up every last bit of that incredible cheesy sauce.
• A Simple Green Salad: To lighten things up, serve the goulash with a crisp side salad. I like to use a mix of fresh greens, maybe some cucumber and cherry tomatoes, tossed in a simple vinaigrette. The acidity of the dressing cuts through the richness of the main dish.
• Extra Toppings: Set out a few small bowls of toppings so everyone can customize their own bowl. Some great options include extra shredded cheese, sliced green onions, or even some crispy fried onions for a bit of crunch.

No matter how you choose to serve it, this Ground Beef Goulash is sure to be a hit. It’s a humble dish that always manages to feel a little bit special.

How To Store & Reuse Ground Beef Goulash Leftovers

One of the best parts about making a big pot of Ground Beef Goulash is that the leftovers are just as delicious, if not more so. As the dish sits in the refrigerator, the flavors continue to meld and deepen, making for a fantastic lunch or an easy dinner the next day. Proper storage is key to making sure it stays fresh and tasty.

Once the goulash has cooled down to room temperature, transfer it to an airtight container. It’s important not to put a hot pot directly into the fridge, as it can raise the internal temperature and affect other foods. I like to portion it out into smaller containers for easy grab-and-go lunches throughout the week. You will notice that the pasta continues to absorb some of the liquid as it sits, so the leftovers will be a bit thicker than when you first served them. That’s perfectly normal and easy to fix when you reheat it.

Here’s how to best handle your delicious leftovers:

• Refrigerating: Store the goulash in an airtight container in the refrigerator for up to 4 days.
• Reheating on the Stovetop: This is my preferred method. Place the desired amount of leftover goulash in a small saucepan over low to medium heat. Add a splash of beef broth, water, or even a little milk to help loosen the sauce as it heats. Stir frequently until it’s warmed all the way through.
• Reheating in the Microwave: For a quicker option, place a serving in a microwave-safe bowl. Add a tablespoon or two of liquid (broth or water) and stir. Cover the bowl with a microwave-safe lid or paper towel and heat in 1-minute increments, stirring in between, until hot.
• Freezing: You can absolutely freeze this goulash. Store it in a freezer-safe, airtight container for up to 3 months. Be aware that the texture of the pasta can become a little softer after freezing and thawing. To serve, thaw it overnight in the refrigerator and reheat using one of the methods above.

Having a container of this goulash ready to go is such a lifesaver on busy weeknights when you don’t have time to cook from scratch.

Substitutions & Variations For Ground Beef Goulash

While I believe this recipe is pretty perfect as it is, I know that every cook likes to put their own spin on things, and sometimes you just have to work with what you have in the pantry. This Ground Beef Goulash recipe is wonderfully forgiving and easy to adapt. Whether you need to accommodate a dietary preference or just want to try a new flavor combination, here are some ideas to get you started.

Don’t be afraid to play around with the ingredients. Swapping the protein, adding vegetables, or changing up the cheese are all simple ways to make this dish your own. The core method of building a flavorful sauce and cooking the pasta right in the pot remains the same, providing a solid foundation for your culinary creativity. Think of this recipe as a delicious blueprint for your own one-pot masterpiece.

Here are a few substitutions and variations that work beautifully:

• Different Proteins: If you’re not a fan of ground beef, feel free to substitute it with ground turkey, ground chicken, or even ground Italian sausage for an extra layer of flavor. For a vegetarian option, a plant-based ground “meat” crumble would work well.
• Add More Veggies: This is a great recipe for sneaking in some extra vegetables. Try sautéing some chopped bell peppers (any color), mushrooms, or zucchini along with the onions. You could also stir in a cup of frozen corn or peas during the last 5 minutes of cooking.
• Pasta Swaps: While elbow macaroni is classic, almost any short-cut pasta will work here. Rotini, penne, or small shells are all excellent choices. If you need a gluten-free version, simply use your favorite gluten-free short pasta, but keep a close eye on it as cooking times can vary.
• Cheese Variations: Sharp cheddar is my favorite for its tangy flavor, but you could easily swap it for Monterey Jack, Colby, a Mexican cheese blend, or even a spicy pepper jack if you want to add a little kick.
• Kick Up the Heat: For those who like it spicy, add a pinch of red pepper flakes along with the other spices, or stir in a few dashes of your favorite hot sauce at the end.

5 FAQs About Ground Beef Goulash

Here are some straightforward answers to the most common questions I receive about this Ground Beef Goulash recipe.

What’s the difference between Hungarian Goulash and this American Ground Beef Goulash?

This is a fantastic question because the two dishes share a name but are quite different. Traditional Hungarian Goulash (Gulyás) is a rich, slow-cooked stew. It’s typically made with chunks of beef, like chuck roast, that are simmered for hours with onions, spices, and a very generous amount of authentic Hungarian paprika until the meat is fall-apart tender. It’s often served over egg noodles or with a side of crusty bread, much like a classic beef stew.

American Ground Beef Goulash, on the other hand, is a much quicker, weeknight-friendly dish that evolved as a uniquely American comfort food. It uses ground beef instead of stew meat, which cooks much faster. The most significant difference is the inclusion of pasta, usually elbow macaroni, which is cooked directly in the tomato-based sauce. It’s a true one-pot meal. So, while they both feature beef and paprika, think of Hungarian Goulash as a hearty stew and American Goulash as a savory beef and macaroni dish.

Can I make this Ground Beef Goulash in a slow cooker?

Yes, you can adapt this recipe for a slow cooker, which is great for days when you want to come home to a ready-made dinner. To do it, you’ll still want to do the initial steps on the stovetop to build flavor. In a skillet, brown the ground beef with the onions, garlic, and all the spices as directed. Drain the grease and transfer the meat mixture to your slow cooker.

Then, stir in the Worcestershire sauce, fire-roasted tomatoes, tomato sauce, and beef broth. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. About 30 minutes before you’re ready to serve, stir in the uncooked macaroni. Turn the slow cooker to high (if it wasn’t already), cover, and cook until the pasta is tender. This can take anywhere from 20 to 40 minutes, depending on your slow cooker. Once the pasta is cooked, turn off the heat and stir in the shredded cheese until melted. The timing with the pasta is the trickiest part, so just keep an eye on it.

Why is my Ground Beef Goulash mushy?

A mushy goulash is almost always the result of overcooked pasta. Since the macaroni cooks directly in the sauce, it’s absorbing liquid the entire time it’s on the heat. It’s very easy to let it go for a few minutes too long, which can turn the pasta soft and mushy. The key is to start checking for doneness a couple of minutes before the recipe’s suggested minimum cook time. You want the pasta to be just tender, or al dente, when you turn off the heat.

Remember that the pasta will continue to cook a bit from the residual heat in the pot even after you take it off the stove. Another tip is to make sure you are stirring occasionally while the pasta cooks. This not only prevents sticking but also helps you monitor the texture. If you follow the recipe and test the pasta as it cooks, you should have perfectly tender, not mushy, goulash every time.

Can I prepare any parts of this Ground Beef Goulash ahead of time?

Absolutely! A little prep work can make getting this dinner on the table even faster. The most time-consuming part is often the chopping and browning. You can chop your onion and mince your garlic a day or two in advance and store them in an airtight container in the refrigerator. You can also shred your block of cheddar cheese ahead of time.

For even more of a head start, you can complete the first few steps of the recipe. Cook the onion, garlic, and ground beef with the spices. Once the beef is browned and the grease is drained, you can let the mixture cool and store it in the fridge for up to two days. When you’re ready to make dinner, just put the cooked beef mixture in your Dutch oven, add the liquids, and proceed with the recipe from the simmering step. It’s a great way to cut down on active cooking time during a busy weeknight.

Is it necessary to use fire-roasted tomatoes in this Ground Beef Goulash recipe?

While I highly recommend using fire-roasted tomatoes for the unique smoky depth they provide, the recipe will still be delicious without them. If you can’t find them or only have regular crushed tomatoes on hand, you can certainly use them as a direct substitute. The goulash will have a brighter, more traditional tomato flavor, which is still wonderful and comforting.

If you use regular crushed tomatoes but still want a hint of that smoky flavor, you are already one step ahead by using smoked paprika. You could even slightly increase the amount of smoked paprika, maybe to 1 ¼ teaspoons, to help compensate. The goal of my recipe is to build layers of flavor, and the fire-roasted tomatoes are a big part of that. But at the end of the day, a pot of homemade goulash is all about comfort, so use what you have and enjoy the delicious result.

Try These Recipes Next

If you loved the comforting, savory flavors of this Ground Beef Goulash, I have a few other recipes I think you’ll really enjoy.

• Easy Hungarian Goulash Recipe: Try the traditional, slow-simmered stew that inspired it all. This version features tender chunks of beef in a rich, paprika-spiced sauce.
• The Perfect Ground Beef Casserole: Another fantastic and family-friendly way to use ground beef. This cheesy, baked casserole is pure comfort food.
• Easy Ground Beef Recipes: Looking for more simple and delicious dinner ideas? This roundup has plenty of inspiration for your next weeknight meal.

I hope you find a new favorite among these delicious and easy-to-make dishes!