Easy Goulash Recipe

This easy homemade goulash is made in one pot (including the noodles) in just 30 minutes. It’s a classic, family-favorite dish packed with tons of flavor!

The best thing about this recipe is that it’s an easy 30-minute meal made in just one pot. I love that you don’t have to cook the noodles in a separate pan. Can’t beat that! Perfect for those busy week nights. I think I need a one pot meal every night of my life. Another favorite is my one pot burrito bowls…you’ll have to give that recipe a try as well!

Goulash is one of those comfort food recipes that the whole family will love. This recipe tastes just like the one my mom made for me when I was a child, but packed with more flavor! I always loved when my mom made goulash growing up. She called it something else, which I can’t remember now (maybe just hamburger and noodles… who knows), but I think it’s more universally known as goulash. :)

What is goulash?

There are two types: Hungarian goulash and American goulash. Goulash originated in Hungary and was traditionally a hearty stew that consisted of cubes of meat, vegetables and spices (usually including paprika). The Hungarian version is definitely still loved by many, however the Americanized version has become popular too.

American goulash has more of a tomato base and typically includes ground beef and macaroni as well. My version of this recipe is considered an American goulash. I also added sweet corn to mine, which you may not see in many of the American versions. I love the flavor it adds! If you’d like to try the original Hungarian version, check out this recipe.

How to make goulash

Scroll down for the printable goulash recipe and video tutorial.

1. SAUTE. Cook beef, onion and peppers in large pot or dutch oven until brown (about 3-5 minutes). Drain the grease, then add in garlic, Italian seasoning, seasoned salt and Worcestershire sauce. Cook for 1-2 more minutes.
2. SIMMER. Stir in diced tomatoes, corn, broth and tomato sauce and bring to light simmer. Then add in noodles, stir and cover with lid. Cook for 10-12 minutes, or until noodles are tender.
3. TOP. Salt and pepper to taste. If desired, sprinkle with cheese and cover for about 1 minute, until cheese has melted. Then top with fresh basil.

TIP: Stir goulash every couple of minutes so that the noodles don’t stick!

Crockpot version

You can easily make this recipe in the slow cooker if you prefer. I recommend cooking the ground beef ahead of time, then add all the ingredients to your crockpot and stir. Cook on high for 1 hour, until noodles are tender. Remove lid and sprinkle on cheese. Cover with lid for about 1 minute, until cheese has melted. Then add fresh basil if desired and serve!

Storing + freezing

• To store: Place any leftovers in an airtight container and store in the fridge for about 3 to 4 days. To reheat, simply microwave or heat on stove until warmed throughout.
• To freeze: Place in an 8×8″ metal tin and wrap with foil. Then place tin inside a ziptop bag and add a freezer label with the date. When ready to eat, place in the refrigerator to thaw overnight and then cook at 350°F for 30-45 minutes, or until hot. You could also top with more cheese before baking.

More easy one-pot meals:

• Cheesy enchilada pasta
• Chicken caprese pasta
• Chive and bacon mac and cheese
• Chicken and rice

Easy Goulash Recipe

Course: Main Course

Cuisine: American

Keyword: goulash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Calories: 297

Author: Jamielyn Nye

This easy homemade goulash is made in one pot (including the noodles) in just 30 minutes. It's a classic, family-favorite dish packed with tons of flavor!

Print Recipe Rate this Recipe

Ingredients

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped red or orange bell pepper
• 2 teaspoons minced garlic
• 2 teaspoons seasoned salt , such as Lawry’s
• 1 1/2 teaspoons  Italian seasoning
• 1 1/2 Tablespoon Worcestershire sauce
• 15 ounce can diced tomatoes
• 15 ounce can sweet corn
• 15 ounce can beef or chicken broth
• 15 ounce can tomato sauce
• 2 cups dry elbow noodles
• Kosher salt and pepper , to taste

Optional: shredded cheddar cheese and fresh basil, for serving

Instructions

• In a large pot, add beef, onion and peppers. Cook over medium heat for 3 to 5 minutes, or until brown. Drain any grease if needed. Stir in the garlic, Italian seasoning, seasoned salt and Worcestershire sauce. Allow to cook for an additional 1 to 2 minutes.
• Stir in diced tomatoes, tomato sauce, sweet corn and chicken broth. Bring to a light simmer and then add in noodles. Stir, and then cover with a lid. Allow to cook for 10-12 minutes, or until the noodles are tender. Stir every few minutes to prevent the noodles from sticking.
• Taste and add salt and pepper. Sprinkle cheese over top if desired and cover with the lid for one minute, or until the cheese has melted. 
• Add fresh basil if desired. Serve while hot!

Video

Notes

Freezer instructions: Place any leftovers in a 8×8″ metal tin and wrap with foil. Then place inside a ziptop bag and label with the date. When ready to eat, place in the refrigerator to thaw overnight and then cook at 350°F for 30-45 minutes, or until hot. You could also top with more cheese before baking.

Nutrition

Calories: 297kcal | Carbohydrates: 45g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 1206mg | Potassium: 766mg | Fiber: 4g | Sugar: 8g | Vitamin A: 740IU | Vitamin C: 24.8mg | Calcium: 62mg | Iron: 3.7mg

PIN THIS RECIPE

ENJOY! :)