Ground Beef Goulash

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.

Course dinner, Main, Main Course, Main dish

Cuisine American

Diet Low Lactose

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings servings

Calories 405kcal

Author Jessy Freimann

Equipment

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.

Nutrition