This cozy ground beef goulash is a no-fuss dinner that always hits the spot. It’s hearty, made with simple pantry staples, and great for busy weeknights.
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Why You’ll Love This Goulash With Ground Beef
When I think of goulash, this is the version that comes to mind. The old-fashioned kind a lot of us grew up with… ground beef, elbow macaroni, a tomato-based sauce, and whatever vegetables happened to be in the fridge at the time. Every family had their own take on it. Some used more pasta, some added different veggies, some kept it extra saucy.
This is not a traditional Hungarian goulash. I love that, but this isn't that. No matter the variation, it was always comforting and always filling. It’s the kind of meal that shows up on the table on busy nights and somehow still feels special. This is humble, cozy food at its best. The kind of recipe that makes great leftovers and keeps everyone coming back for just one more bowl. Here’s why I love this goulash with hamburger meat:
- Made with basic ingredients
- Feeds the whole family
- Easy to customize
- Tastes even better the next day
Ingredient Information And Substitutions
- Ground beef- I like using 80/20 for flavor, but leaner beef works too. Ground turkey can be swapped in if needed.
- Potatoes- Russet or Yukon Gold both hold up well. Sweet potatoes would add a slightly different twist.
- Onion- Yellow or white onion works best, but shallots can be used as a substitute.
- Frozen corn- Canned corn is fine if that’s what you have. Just drain it well!
- Green beans- Frozen or fresh are ideal. Canned can be used, but will be much softer.
- Tomato sauce- Crushed tomatoes can work if you prefer a chunkier texture.
- Elbow macaroni- Any other small pasta shape will do, like shells or ditalini.
- Worcestershire sauce- Adds depth and balance. Soy sauce can be used as a backup.
- Seasonings- Feel free to adjust salt, pepper, and herbs to taste.
How To Make This Ground Beef Goulash Recipe
Step 1- Brown the onions and potatoes and add the beef.
Add the potatoes and onions to a large pan over medium-high heat and sauté for 5 minutes to soften the onion.
Add the ground beef and cook breaking up until fully cooked, then drain off any excess grease.
Step 2- Add the veggies and sauce.
Add the green beans, corn, tomato sauce, seasonings, Worcestershire sauce and broth to the pot, stirring everything together well.
Lower the heat and let the mixture simmer gently for about 45 minutes, stirring occasionally so nothing sticks.
Step 3- Stir in the pasta.
Stir in the uncooked pasta and continue cooking for another 10-12 minutes or until the noodles are tender. If the mixture starts to look dry, add a splash of water or broth.
Step 5- Serve and enjoy.
Once the pasta is cooked through and everything is saucy and well combined, serve hot.
Frequently Asked Questions
Yes, this is a great make-ahead meal. You can cook it fully, let it cool, and store it in the fridge until ready to reheat.
Not at all. It’s mild and family-friendly, but you can add heat if you like.
Nope. The pasta cooks right in the pot, which helps it soak up flavor and keeps cleanup simple.
Tips For Making This Hamburger Goulash Recipe
- This makes really great leftovers and can easily be made ahead. We love it as a simple Sunday dinner, then enjoy the leftovers for lunch over the next few days.
- If it starts to look dry while cooking, add a splash of water or chicken broth. You want it saucy, not soupy.
- Feel free to swap in different vegetables or adjust ingredients based on what you have on hand.
- Don’t rush the simmer. Letting it cook slowly helps the flavors meld together.
- Taste before serving. A little extra salt at the end can make a big difference.
- Ingredients to prep ahead- Dice the onion in advance to save time.
- Leftovers and storage- Keep leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Thaw overnight and reheat gently on the stove or in the microwave.
What To Serve With This American Goulash
This dish is hearty enough to stand on its own, but simple sides make it feel like a complete meal. Something fresh or crunchy pairs especially well with the rich, saucy base. My favorite pairings include:
Other Beef Recipes To Try
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Ground Beef Goulash
Ingredients
- 1 ½ cups potatoes, peeled and diced (about 4 medium)
- ¼ cup onions, chopped
- 1 pound ground beef, (I prefer 80/20)
- 1 ½ cups frozen corn
- 15 ounces green beans frozen or fresh
- 16 ounces tomato sauce
- ¼ cup chicken broth (possibly a bit more- only use it if seems too dry)
- 2 teaspoons Worcestershire sauce
- ½ cup water (swish this through the sauce can to get any remaining sauce out before adding)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic salt
- ½ teaspoon dried basil
- 1 cup elbow macaroni
Instructions
- In a large pan, cook onions and potatoes over medium-high heat for 5 minutes, stirring periodically.
- Add ground beef and cook until browned, breaking up as you go. Drain if needed and return to the heat.
- Add corn, green beans, tomato sauce, broth, Worcestershire sauce, Kosher salt, pepper, garlic salt, dried basil and mix well to combine. Bring to a boil.
- Reduce the heat to medium low and simmer for 45 minutes, stirring periodically.
- Add pasta and broth, cover and cook for another 10-12 minutes, stirring periodically. If it seems dry add more chicken broth.
- Once pasta is tender serve immediately.
Video
Notes
- This makes really great leftovers and can easily be made ahead. We love it as a simple Sunday dinner, then enjoy the leftovers for lunch over the next few days.
- If it starts to look dry while cooking, add a splash of water or chicken broth. You want it saucy, not soupy.
- Feel free to swap in different vegetables or adjust ingredients based on what you have on hand.
- Don’t rush the simmer. Letting it cook slowly helps the flavors meld together.
- Taste before serving. A little extra salt at the end can make a big difference.
- Ingredients to prep ahead- Dice the onion in advance to save time.
- Leftovers and storage- Keep leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Thaw overnight and reheat gently on the stove or in the microwave.
Carolyn says
Carolyn says
Carolyn Heaston says