I love how easy this goulash is to throw together. Everything cooks in one pot, so cleanup is minimal. The beef and veggies simmer together in a flavorful tomato sauce, and the pasta cooks right in the same pot, soaking up all that savory flavor. It’s warm, satisfying, and always a crowd-pleaser. Plus, I can customize it with what I have on hand—extra veggies, different broth, or even different types of pasta.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
lean ground beef
chopped onion
chopped bell pepper
minced garlic
seasoned salt (like Lawry’s)
Italian seasoning
Worcestershire sauce
petite diced tomatoes
frozen corn
beef or chicken broth
tomato sauce
dry elbow noodles
salt and pepper
bay leaf (optional)
shredded cheddar cheese (optional)
fresh basil or parsley (optional)
Directions
I start by cooking the ground beef, onion, and bell pepper in a large pot over medium heat for about 3–5 minutes, until browned. If there’s any excess grease, I drain it.
I stir in the garlic, Italian seasoning, seasoned salt, and Worcestershire sauce, and let it cook for another minute or two.
Next, I add the diced tomatoes, tomato sauce, frozen corn, and broth. I season with a bit of salt and pepper, and toss in a bay leaf if I’m using one.
I bring everything to a light simmer and then stir in the elbow noodles. I cover the pot and let it cook for about 10 minutes, stirring once or twice to keep the pasta from sticking.
Once the noodles are tender, I taste and adjust the seasoning if needed.
If I’m adding cheese, I sprinkle it on top and cover the pot for a minute to let it melt. I finish with a sprinkle of fresh basil or parsley before serving hot.
Servings and timing
This recipe makes about 8 servings, perfect for feeding a family or saving for later. The total time is just 30 minutes: 10 minutes to prep and 20 minutes to cook.
Variations
I sometimes throw in extra veggies like mushrooms or celery when cooking the onions.
For a spicier kick, I add a pinch of red pepper flakes or a splash of hot sauce.
If I don’t have elbow noodles, I’ll use small shells or rotini instead.
I’ve also tried using ground turkey or Italian sausage in place of the ground beef.
For a cheesy twist, I mix shredded cheddar directly into the pasta before serving.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, I microwave individual portions or warm them on the stove with a splash of broth to loosen the sauce. For freezing, I transfer the cooled goulash to an 8×8-inch metal tin, wrap it tightly in foil, and freeze. When I’m ready to eat it, I thaw it in the fridge overnight and bake at 350°F for 30–45 minutes. I usually top it with cheese before baking for a gooey finish.
FAQs
Can I make this goulash ahead of time?
Yes, I often make it in advance. It reheats beautifully and the flavors get even better after sitting.
What kind of pasta works best?
I use elbow noodles because they cook quickly and soak up the sauce, but I’ve used rotini, shells, or penne with great results too.
Can I make this goulash vegetarian?
Absolutely. I’ve swapped the ground beef with lentils or a plant-based meat alternative and used vegetable broth instead of beef or chicken broth.
Why are my noodles mushy?
That can happen if I let them cook too long or forget to stir. I try to keep an eye on them and stir halfway through to prevent sticking.
Can I double the recipe?
Yes, and I’ve done it many times. I just make sure to use a large enough pot and adjust the cooking time slightly as needed.
Conclusion
This easy goulash recipe is everything I want in a quick, comforting meal—hearty beef, tender pasta, and a rich, tomatoey sauce, all made in one pot. It’s the kind of dish that makes life a little easier and a lot tastier. Whether I’m feeding a crowd or meal prepping for the week, this recipe never lets me down.
A hearty one-pot dinner made with ground beef, pasta, and tomato sauce—this easy goulash is the ultimate comfort food classic for busy nights.
Ingredients
1 pound lean ground beef
½ cup chopped onion
1 bell pepper, chopped
2 teaspoons minced garlic
1 ½ teaspoons seasoned salt (such as Lawry’s)
2 teaspoons Italian seasoning (plus more to taste)
2 Tablespoons Worcestershire sauce (plus more to taste)
1 (15 oz) can petite diced tomatoes
1 cup frozen corn
1 (15 oz) can beef or chicken broth (add 1 extra cup if desired)
1 (15 oz) can tomato sauce
1 ½ cups dry elbow noodles
Salt (to taste)
Ground black pepper (to taste)
1 bay leaf (optional)
For Serving (Optional):
Shredded cheddar cheese
Fresh basil or parsley
Instructions
In a large pot over medium heat, cook ground beef, onion, and bell pepper for 3–5 minutes until browned. Drain excess grease if needed.
Stir in garlic, Italian seasoning, seasoned salt, and Worcestershire sauce. Cook for 1–2 more minutes.
Add diced tomatoes, tomato sauce, corn, broth, salt, pepper, and bay leaf (if using). Bring to a light simmer.
Stir in elbow noodles. Cover and cook for about 10 minutes, stirring halfway, until noodles are tender.
Taste and adjust seasoning if needed.
Optionally, top with shredded cheddar and cover for 1 minute to melt. Garnish with fresh basil or parsley.
Serve hot and enjoy!
Notes
Add-ins: Add chopped celery or mushrooms with the onions for extra veggies.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer Instructions: Freeze in an 8×8-inch metal tin, covered in foil. Thaw overnight in the fridge and bake at 350°F for 30–45 minutes. Top with cheese before baking if desired.
