Can I use a different type of pasta in this recipe?

Absolutely! While elbow macaroni is traditional for goulash, any short pasta like rotini, shells, or penne works great. You may need to adjust cooking time slightly depending on the shape and size of pasta you choose. Just cook until the pasta is tender but still has a bit of bite to it.

How do I make this goulash less soupy or more soupy?

The consistency is easily adjustable. For a thicker goulash, use less broth initially (start with 3 cups) or let it simmer uncovered for a few extra minutes at the end. For a soupier version, add an extra cup of broth or reduce the amount of pasta to 12 ounces. Remember that the pasta will continue to absorb liquid as it sits.

Can I make this recipe ahead of time for a party?

Yes, but I recommend slightly undercooking the pasta and keeping some extra broth on hand. Make the goulash up to a day ahead, refrigerate, and when reheating, add a splash of broth as needed to loosen the sauce since the pasta will have absorbed more liquid during storage. Reheat gently on the stovetop, and add the cheese just before serving.

Is there a way to make this recipe vegetarian?

Definitely! Replace the ground beef with plant-based meat substitute, or use a combination of chopped mushrooms and extra beans for texture. Swap the beef broth for vegetable broth. The Worcestershire sauce typically contains anchovies, so look for a vegetarian version or substitute with a splash of soy sauce mixed with a touch of vinegar and brown sugar.

Hearty Beef Goulash Recipe

Description

A hearty and delicious beef goulash recipe that’s easy to prepare and perfect for family dinners. Packed with flavors from ground beef, spices, pasta, and cheese, this one-pot recipe is comforting and satisfying.

Ingredients

Units Scale

Meat and Vegetables

- 2 lbs ground beef, or ground turkey
- 1 large yellow onion, diced
- 2 cloves garlic, minced

Canned Goods

- 2 (15 oz) cans diced tomatoes, do not drain
- 2 (15 oz) cans tomato sauce
- 1 (15 oz) can red kidney beans, rinsed and drained, optional

Seasonings and Spices

- 1 1/2 tablespoons Italian seasoning
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon black pepper

Liquid

- 4 cups beef broth, or can use half water and half broth

Pasta and Garnish

16 oz large elbow noodles, can use up to 24 oz pasta
2 cups shredded cheddar cheese
Fresh parsley, optional garnish

Cook Mode Prevent your screen from going dark

Instructions

Brown the meat: In a large pot over medium-high heat, thoroughly brown the ground beef, breaking it apart into crumbles as it cooks. If your ground beef creates a lot of excess grease, you may want to drain it before continuing.
Cook the onion and garlic: Once the beef is browned, add the chopped onion and garlic. Cook, stirring occasionally, until tender, about 5 minutes.
Add the canned goods and seasoning: Add tomato sauce, diced tomatoes, and red kidney beans. Stir in Italian seasoning, Worcestershire sauce, garlic salt, and pepper. Pour in beef broth and bring the mixture to a simmer. Allow it to simmer for 15 minutes, stirring occasionally.
Cook the noodles: Add noodles to the pot and continue to simmer for an additional 8 to 10 minutes, until the pasta is al dente. Stir periodically and take care not to overcook the noodles, as they will absorb some broth and continue cooking even after being removed from heat.
Incorporate the cheese: Remove the pot from heat and stir in shredded cheddar cheese until melted and well combined. Serve immediately with fresh parsley sprinkled on top, if desired.

Notes

Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Reheat: Warm leftovers on the stovetop over medium heat, or in the microwave in 30-second intervals, adding a splash of water or broth to loosen up the sauce if needed.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 950mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 48g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg