Quick Ground Beef Goulash (One-Pot Classic Meal)

Quick Ground Beef Goulash is a hearty American-style goulash made of ground beef, veggies, and macaroni noodles.

 American goulash is one of those meals that make me think back to times when I visited a friend’s house as a kid. It was a meal that was always slightly different depending on the cook except for two things that were always present. Ground beef and elbow macaroni noodles. Two affordable main ingredients that many American households keep on hand.

It was no wonder that I had been served this as many times as I had been. This one-pot meal works exceptionally well for leftovers and feeds a crowd.  The ability to create large pots of comforting food that can then be enjoyed for several meals is the best thing for this time of year.

I always love having something on the stovetop for an easy meal in my large Dutch oven. Winter is prime time for big pots of soups, stews, and dishes like this Quick Ground Beef Goulash. This goulash is one of our favorite meals to make. The flavors and tastes are worthy of making it on repeat.

What is goulash?

There are a couple of different styles of goulash. Traditionally goulash is a Hungarian dish made with slow-cooked beef, vegetables, and stock resulting in a stew-like dish. It is eaten throughout central Europe. It is one of the national dishes of Hungary. However, Ground Beef Goulash is an American-style goulash made with ground beef, macaroni noodles, and a tomato-based sauce. It is an old-fashioned classic American dish. Which is exactly the sort of goulash we will be making today.

Quick Ground Beef Goulash Is…

• Quick to make (about 30 minutes) and an easy goulash recipe.
• Great for leftovers and made with simple ingredients.
• An American version of traditional goulash.
• Comfort food the whole family will love even the picky eaters.
• A one-pot meal for any night of the week.

Ingredients

Ground Beef- I use 85/15 organic grass-fed ground beef for this. If using a higher fat-content beef you may need to strain off the excess fat before adding the stock and diced tomatoes. The use of ground beef for this recipe allows for a quicker cook time and the ground beef adds richness to the dish.

Stock- for this recipe, I like to use either beef or chicken stock. Either will work fine. Beef broth will also work.

Diced Tomatoes- I use finely diced canned tomatoes for this recipe. It adds nice chunks of tomatoes as opposed to using crushed tomatoes.

Tomato Paste- brings a nice sweetness to the overall pot. For best results, don’t skip it.

Garlic- use large garlic cloves.

Bay Leaf- I use a total of 2 large for this recipe. It adds a subtle bitterness that balances out the heaviness of the overall dish.

Italian Seasoning- I use dried Italian seasoning to add flavor and depth to the dish. You can use fresh but keep in mind the ratio for is 1 to 3, as the dried herbs are much stronger. You would need 3 times the amount of fresh over the dried used in this recipe.

Bell Pepper- I use green bell peppers which add color and a bit of bitter flavor that blends well with the onion. Using red or orange bell peppers will give a slightly different flavor as they have a sweeter taste to them.

Onion- the onion plays well with the bell pepper. I use a yellow onion, diced but you can also use a white onion.

Elbow Macaroni Noodles- an absolute must for this dish, in my opinion. Elbow macaroni noodles create the perfect bite-sized pasta for this dish that helps adsorb all the wonderful flavors.

Grated Parmesan Cheese- we like to top ours with grated parmesan for a little cheesy goodness but this is completely optional.

Directions

Begin by heating a large pot over medium heat and browning the ground beef. If using a very lean ground beef you may need to add a drizzle of olive oil to the pan. Add the salt, Italian seasoning and cracked black pepper then mix it in with a wooden spoon while the beef cooks.

As the beef continues to brown, dice the onion and bell pepper. Add them to the pot and allow them to cook until the ground beef is completely cooked. If using a higher fat content beef than 85%, you might need to strain off the excess fat.

Stir in the tomato paste. Add the garlic and Worcestershire sauce to the pan. Allow the garlic to cook until fragrant about 30 seconds. Add the diced tomatoes, bay leaves, and stock to the pot.

Bring the entire pot to a light simmer then add the macaroni noodles and cook until tender. About 20 minutes.

Remove the bay leaves. Garnish with freshly grated parmesan (optional) and enjoy!

Cooking Notes

• I like to use 85/15 organic grass-fed ground beef
• To make this leaner, you can use ground turkey in place of the ground beef
• Make sure to use a large pot to make this. it makes a lot. I like to use my enameled 6 qt. cast-iron Dutch oven
• This meal comes together quickly (about 30 minutes)
• You can add extra stock if you want more of a soup like consistency.

How To Store

The best way to store leftover goulash is in an airtight container kept in the fridge. The goulash will keep for up to 3 days. The great thing about this goulash is that it is even better the next day. 

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!