Old-Fashioned Beef Goulash: The Cozy One-Pan Dinner Everyone Goes Back For Seconds
There are some meals that just feel like a warm hug at the end of a long day, and this old-fashioned beef goulash is exactly that. Loaded with tender elbow macaroni, savory ground beef, diced tomatoes, and sweet bell peppers all simmered together in a rich, seasoned tomato sauce, this dish is the definition of hearty comfort food. It’s the kind of recipe that takes you straight back to grandma’s kitchen — simple, satisfying, and absolutely delicious.
The best part? You don’t need to spend all evening standing over the stove. This goulash comes together in one pot, making cleanup a breeze and weeknight dinners a whole lot easier. Whether you’re feeding a hungry family or meal prepping for the week, this recipe delivers big flavor with minimal fuss. Trust us — you’ll be going back for that second bowl before you even sit down properly.
Ingredients
- 1 1/2 pounds ground beef (80/20 blend works great)
- 2 cups elbow macaroni, uncooked
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Method
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced onion and bell peppers and sauté for about 4 to 5 minutes until softened and slightly golden around the edges.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn. You want that beautiful fragrant aroma to bloom in the pan.
- Add the ground beef to the pot. Break it up with a wooden spoon as it cooks, browning it all the way through. Drain any excess fat if needed, but leaving a little behind adds flavor to the sauce.
- Stir in the Worcestershire sauce, Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix everything well so the beef is nicely coated in all those spices.
- Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir everything together until fully combined. Bring the mixture to a gentle boil.
- Once it’s bubbling, add the uncooked elbow macaroni directly into the pot. Stir well, then reduce the heat to medium-low. Cover with a lid and let everything cook together for about 18 to 20 minutes, stirring occasionally, until the pasta is tender and has absorbed all that gorgeous tomato-beef sauce.
- Taste and adjust seasoning as needed. If the sauce looks too thick, splash in a little extra broth or water to loosen it up to your liking.
- Remove from the heat and let it rest for 5 minutes — this helps the sauce thicken up beautifully. Garnish generously with freshly chopped parsley and serve hot.
Tips for the Best Goulash Every Time
For an extra layer of richness, stir in a small handful of shredded cheddar or mozzarella cheese right before serving. It melts into the sauce and makes everything even more indulgent. You can also swap ground beef for ground turkey if you prefer a lighter version — it works just as well with all the bold seasonings holding everything together.
Leftovers store beautifully in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or broth to bring it back to life, as the pasta will continue to soak up the sauce as it sits. This dish also freezes well, making it a fantastic make-ahead meal for busy weeks ahead.
Why This Recipe Works So Well
Cooking the macaroni directly in the sauce rather than boiling it separately is the secret weapon here. As the pasta cooks, it releases starch into the sauce, naturally thickening it and allowing every single piece of macaroni to soak up that deep, savory tomato and beef flavor. The result is a dish that tastes like it simmered for hours, even though it’s on the table in under 45 minutes. Old-school comfort food at its absolute finest.
