Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (about 3 cups) elbow macaroni, uncooked
- 1 1/2 lb ground beef (85–90% lean)
- 2 tbsp olive oil (optional, if beef is very lean)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced (optional but classic)
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 1/2 cups beef broth (or water)
- 1 tbsp Worcestershire sauce
- 2 tsp sweet paprika
- 1/2 tsp smoked paprika (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 1/2 tsp kosher salt, plus more for pasta water
- 1 tsp freshly ground black pepper
- 1/2 tsp sugar
- 1 bay leaf
- 1 cup shredded sharp cheddar cheese (optional, for serving)
- 2 tbsp chopped fresh parsley (for garnish, optional)
Do This
- 1. Bring a large pot of salted water to a boil. Cook elbow macaroni to al dente according to package directions, then drain and set aside.
- 2. In a large, wide pot or Dutch oven over medium-high heat, brown ground beef in olive oil (if using), breaking it up. Drain excess fat if needed.
- 3. Add onion and bell pepper; sauté until softened, 5–7 minutes. Stir in garlic and cook 30–60 seconds until fragrant.
- 4. Stir in tomato paste and cook 1–2 minutes. Add crushed tomatoes, tomato sauce, beef broth, Worcestershire, paprika, herbs, sugar, bay leaf, salt, and pepper.
- 5. Bring to a simmer, then reduce heat to low. Cover partially and simmer 15–20 minutes, stirring occasionally, until thickened and flavorful.
- 6. Remove bay leaf. Stir in cooked macaroni and heat through 2–3 minutes. Adjust seasoning. Serve hot, topped with cheddar and parsley if desired.
Why You’ll Love This Recipe
- Classic American comfort food: tender elbow macaroni in a rich, tomato-paprika beef sauce that tastes like a hug in a bowl.
- Budget-friendly pantry ingredients that feed a crowd and stretch ground beef into a hearty, satisfying meal.
- Family-friendly flavor: mild spices, cozy tomato sauce, and the option to add melty cheese on top.
- Great for leftovers: reheats beautifully for lunches and busy weeknights.
Grocery List
- Produce: 1 large yellow onion, 4 cloves garlic, 1 green bell pepper (optional), fresh parsley (optional)
- Dairy: Sharp cheddar cheese (for topping, optional)
- Pantry: Elbow macaroni, ground beef, olive oil, tomato paste, canned crushed tomatoes, canned tomato sauce, beef broth or bouillon, Worcestershire sauce, sweet paprika, smoked paprika, dried oregano, dried basil, sugar, bay leaf, kosher salt, black pepper
Full Ingredients
Pasta
- 12 oz (about 3 cups) elbow macaroni, uncooked
- 1 tbsp kosher salt (for the pasta water)
Beef and Sauce
- 1 1/2 lb ground beef (85–90% lean)
- 2 tbsp olive oil (optional; use if your beef is very lean or your pan is not nonstick)
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 1 green bell pepper, diced (about 1 cup; optional but traditional in American goulash)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 1/2 cups beef broth (or water plus 1 tsp beef bouillon paste or cube)
- 1 tbsp Worcestershire sauce
- 2 tsp sweet paprika
- 1/2 tsp smoked paprika (optional, for a subtle smoky note)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sugar (balances the tomato acidity)
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper, plus more to taste
- 1 bay leaf
For Serving (Optional but Delicious)
- 1 cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley
Step-by-Step Instructions
Step 1: Boil the Elbow Macaroni
Fill a large pot with water (about 4–5 quarts) and bring it to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the water; this seasons the pasta from the inside out.
Add the 12 oz of elbow macaroni and stir right away to keep it from sticking. Cook according to the package directions until just al dente (tender but still slightly firm in the center). This usually takes 7–9 minutes, depending on the brand.
When the pasta is done, drain it in a colander. Do not rinse; you want the starch to help the sauce cling. Set the cooked macaroni aside while you prepare the beef and sauce.
Step 2: Brown the Ground Beef
While the pasta cooks, place a large, wide pot or Dutch oven over medium-high heat. If your ground beef is quite lean or you are using a stainless-steel pot, add 2 tablespoons of olive oil. If it is fatty and you are using a nonstick or enameled pot, you can skip the oil.
Add the 1 1/2 lb of ground beef to the hot pan. Let it sit undisturbed for 1–2 minutes to develop some browning, then use a wooden spoon or spatula to break it up into small crumbles. Cook for 6–8 minutes, stirring occasionally, until the beef is no longer pink and has some golden-brown bits for flavor.
If there is more than a thin coating of fat in the pan, carefully spoon off and discard the excess, leaving about 1–2 tablespoons behind. This keeps the dish rich but not greasy.
Step 3: Soften the Onions, Peppers, and Garlic
Reduce the heat to medium. Add the diced onion and diced green bell pepper to the browned beef. Stir to combine and cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and the onions are turning translucent.
Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to let the garlic brown too much, or it can become bitter.
Step 4: Build the Tomato-Paprika Sauce
Push the beef and vegetables slightly to the sides of the pot and add the 2 tablespoons of tomato paste to the center. Cook the tomato paste, stirring it in the center of the pan for 1–2 minutes. This step caramelizes the tomato paste slightly and deepens the flavor.
Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot.
Add the Worcestershire sauce, sweet paprika, smoked paprika (if using), dried oregano, dried basil, sugar, bay leaf, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Stir until everything is fully combined.
Step 5: Simmer Until Rich and Flavorful
Bring the sauce to a gentle boil over medium-high heat, then reduce the heat to low and maintain a steady simmer. Partially cover the pot with a lid (leave it slightly ajar) and let the sauce simmer for 15–20 minutes, stirring every few minutes to prevent sticking.
The sauce will thicken slightly, and the flavors will meld together. Taste and adjust seasoning, adding more salt or pepper if needed. If the sauce seems too thick, you can splash in a bit more broth or water; if it seems too thin, let it simmer uncovered for a few extra minutes.
Step 6: Combine the Sauce and Macaroni
Remove the bay leaf from the sauce and discard it. Add the cooked, drained elbow macaroni to the pot of simmering sauce.
Stir gently until all of the pasta is well-coated in the tomato-paprika beef sauce. Let the goulash cook together over low heat for 2–3 minutes to warm the pasta through and allow it to absorb some of the sauce.
If the mixture looks a bit dry, add a splash of broth or water; the pasta will continue to soak up moisture as it sits. Taste one more time and adjust seasoning.
Step 7: Serve with Toppings
Once the goulash is hot and well combined, turn off the heat. Spoon generous portions into bowls.
Top each serving with a small handful of shredded sharp cheddar cheese, if using, so it melts into the hot pasta and sauce. Sprinkle with chopped fresh parsley for a pop of color and freshness.
Serve immediately while hot and saucy, with extra black pepper on the table if desired.
Pro Tips
- Do not overcook the pasta: Cook the macaroni just to al dente. It will soften slightly more when mixed with the hot sauce, and you want it to stay pleasantly chewy.
- Brown the beef well: Let the beef develop some browned bits before stirring. Those caramelized pieces add a lot of flavor to the finished dish.
- Adjust thickness at the end: If the goulash is too thick, add a splash of broth or water. If it is too thin, let it simmer uncovered for a few minutes until it reduces.
- Season in layers: Salt the pasta water, season the beef as it cooks, and then taste and adjust the sauce at the very end for the best depth of flavor.
- Let it rest a few minutes: If you have time, let the finished goulash sit off the heat for 5 minutes before serving. The sauce will cling to the pasta even better.
Variations
- One-Pot Method: Skip boiling the pasta separately. After building the sauce, add 3 additional cups of broth or water and stir in the uncooked 12 oz elbow macaroni. Simmer gently, stirring often, for 12–15 minutes until the pasta is tender and most of the liquid is absorbed.
- Cheesy Baked Goulash: Transfer the combined pasta and sauce to a lightly greased baking dish. Top with 2 cups shredded cheddar or a cheddar–mozzarella blend. Bake at 375°F (190°C) for 15–20 minutes, until bubbly and browned on top.
- Lighter Turkey Version: Use ground turkey instead of beef and chicken broth instead of beef broth. Add 1 extra tablespoon of olive oil for richness and a pinch more paprika for depth.
Storage & Make-Ahead
Allow the beef goulash to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of water or broth to loosen the sauce as the pasta will have absorbed some liquid.
For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. For the best texture when making ahead, cook the pasta just to firm al dente so it holds up well to reheating.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without cheese topping): about 520 calories; 27 g protein; 20 g fat; 56 g carbohydrates; 4 g fiber; 9 g sugar; 930 mg sodium. Adding cheese will increase the calories, fat, and protein slightly. Values will vary based on specific ingredients and brands used.
