Beef and Macaroni Goulash
This is the one-pot wonder that feeds a crowd with almost no effort — tender elbow macaroni simmered right in a rich, beefy tomato sauce with seasoned ground beef in every bite. The pasta soaks up all that savory flavor as it cooks, so the whole skillet tastes like it simmered for hours, even though dinner is ready in about 30 minutes.
Hearty, protein-packed, and endlessly comforting — this is the kind of humble dish people go back for seconds of.
Why You'll Love This
One pot, one skillet, minimal dishes
~28g protein per serving
Budget-friendly pantry ingredients
Feeds a family and reheats beautifully for lunch
Amazing Protein Recipes
Beef and Macaroni Goulash
- Prep10 min
- Cook25 min
- Total35 min
- Servings8 servings
- large deep skillet or Dutch oven
- knife
- chopping board
- wooden spoon
- measuring cup
- measuring spoon
Ingredients
- For the beef
- For the goulash
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high. Add the onion and cook 3 minutes until softened.
- Add the ground beef, breaking it up. Cook 6–8 minutes until browned; drain excess fat.
- Stir in garlic, salt, pepper, Italian seasoning, and paprika; cook 1 minute until fragrant.
- Add crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, and bay leaf. Stir and bring to a simmer.
- Stir in the uncooked macaroni. Cover, reduce heat to medium-low, and simmer 12–15 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
- Remove the bay leaf. Rest 5 minutes — the sauce thickens as it stands.
- Garnish with fresh parsley and serve hot.
Notes & Tips
- Stir once or twice: The pasta can stick to the bottom — a quick stir midway keeps it even.
- Don't overcook the pasta: Pull it just tender; it keeps absorbing liquid as it rests.
- Taste before salting more: Canned tomatoes and broth vary in salt — season at the end.
- Rest it: Those 5 minutes off the heat are what turn it from soupy to perfect.
- Nutrition: Per serving (estimate): 420 calories, 18g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm on the stove with a splash of broth — the pasta keeps drinking up sauce overnight.
- Freezer: Freeze up to 3 months; the pasta softens slightly but the flavor holds.
- Make it stretch: Add a can of drained kidney beans for extra protein and servings.
- The Secret to One-Pot Goulash That Isn't Mushy
- The secret is the liquid ratio and the rest. Two cups of broth for two cups of dry macaroni is the sweet spot — enough to cook the pasta through without drowning it — and those 5 minutes off the heat let the starches thicken the sauce into something that clings to every elbow. Rush it and it's soup; wait and it's perfect.
Variations & serving ideas
- Low-carb version: Swap macaroni for cauliflower florets — simmer 8–10 minutes instead.
- Spicier: Add diced jalapeño with the onion or a pinch of cayenne.
- Cheesy goulash: Stir in 1 cup shredded cheddar at the end until melty.
- Turkey version: Ground turkey works 1:1 — add an extra tablespoon of olive oil since it's leaner.
Nutrition Facts
Per serving · makes 8 servings
| Nutrient | Amount per serving |
|---|---|
| Total carbohydrate | 32 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Beef and Macaroni Goulash?
About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Beef and Macaroni Goulash?
The key ingredients include lean ground beef, onion, garlic, tomatoes, italian seasoning and paprika. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze up to 3 months; the pasta softens slightly but the flavor holds.
How many servings does this recipe make?
It makes 8 servings.
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