This Hamburger Goulash Recipe is comfort food at it’s finest. This weeknight meal is easy to make and is a dish the whole family will love!
When I think of goulash, I simultaneously think of two very different dishes. One is traditional Hungarian goulash, with tender chunks of stewed beef with paprika and other spices. The other is the ground beef goulash my mom used to make.
You know what I’m talking about- the old fashioned goulash that all of our moms had their own variation of. Some hamburger meat. Some elbow macaroni. Tomato based in whatever sense of the word works for you. And various odds and ends from the fridge thrown in. The epitome of American goulash.
All the goulash recipes had their own unique twist but one thing was always the same. They were all super comforting and the kind of recipe the kept us all coming back for more. This is humble food at it’s finest and I could happily eat it for days. The epitome of American goulash.
Tips for making this Easy Goulash Recipe
- This produces some totally tasty leftovers and can easily be made ahead. We love to have it as an easy Sunday dinner and then enjoy the leftovers for lunch over the next couple of days.
- While the original recipe calls for canned green beans, I prefer to go with frozen or fresh because canned green beans are not my jam.
- The original recipe says that the Worcestershire sauce is optional but I always include it because I feel like it helps balance everything out.
- If you notice it’s drying out you can always add a little water or even chicken broth. The idea is to have it be a little saucy without being soupy.
- Feel free to switch up ingredients based on your liking and what’s in the kitchen.
This Hamburger Goulash Recipe is comfort food at it's finest. This weeknight meal is easy to make and is a dish the whole family will love!
- 1 pound ground beef, browned and drained (I prefer 80/20)
- 4 medium potatoes, peeled and diced
- 1/4 cup onions, chopped
- 1 1/2 cups frozen corn
- 15 ounces frozen green beans
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 8 ounce cans tomato sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic salt
- 1/2 teaspoon dried basil
- 1 cup uncooked elbow macaroni
- 1/4 cup water or chicken broth (optional- only use it if seems too dry)
In a large pan, cook ground beef over medium-high heat until browned. Drain and return to the heat.
Add all ingredients except the macaroni and water.
Reduce the heat to medium low and simmer for 1 hour, stirring periodically.
Add pasta and cook for another 10-12 minutes, stirring periodically. If it seems dry add water or chicken broth.
Once pasta is tender serve immediately.
This reheats really well is good for a few days in the refrigerator.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Try some other dinners using hamburger meat?
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