Hearty and Easy Ground Beef Goulash Recipe for Cozy Weeknights

There’s something about ground beef goulash that takes me back to those slow, comforting afternoons on the porch of our old farmhouse in the Blue Ridge Mountains. It’s not just a meal; it’s a warm hug in a bowl, a reminder of Mama Lu’s kitchen where flavors mingled with stories and laughter. Ground beef goulash was often what we’d turn to after a long day of tending the garden or shelling peas, its rich, tomatoey sauce and tender noodles filling the air with a promise of home. I’ve carried that love west to Portland, and today, I’m excited to share a recipe that honors those roots while being perfectly suited for any modern kitchen.

Why You’ll Love This Ground Beef Goulash

Ground beef goulash is one of those humble dishes that feels like a family secret, passed down without fanfare but savored deeply. It’s hearty enough to satisfy a crowd but simple enough for weeknight dinners—something Mama Lu would have approved of, since she believed good food didn’t need to be complicated to be unforgettable. This recipe uses familiar ingredients, coming together quickly without sacrificing depth of flavor.

What makes it truly special for me is how it bridges generations. Growing up, the smell of simmering tomatoes and paprika would gather us around the kitchen table, stories unfolding between bites. Here in my Portland kitchen, this dish still feels like a conversation, a way to share love and comfort with friends who might be far from their own family tables. Plus, it’s easy to tweak depending on what’s in the pantry, just like Mama Lu taught me — a pinch of this, a dash of that, all by heart.

Ingredients You’ll Need for This Ground Beef Goulash

• 1 pound ground beef (grass-fed if you can find it for richer flavor)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced (optional but adds a nice touch of sweetness)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1 cup beef broth (or substitute with vegetable broth for lighter taste)
• 1 tablespoon sweet paprika (a nod to the classic Hungarian roots)
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
• Salt and freshly ground black pepper, to taste
• 2 cups uncooked elbow macaroni or small pasta shapes
• 2 tablespoons olive oil or bacon drippings (for authentic flavor)
• Fresh parsley, chopped, for garnish

If you don’t have elbow macaroni on hand, small shells or even broken spaghetti work nicely. And if you want to add a little extra heartiness, a handful of frozen peas stirred in near the end nods to those garden-fresh veggies Mama Lu loved to sneak into our meals.

Nutrition Facts

• Calories: Approximately 370 per serving (serves 6)
• Protein: 22g
• Fat: 14g (mostly from the ground beef and olive oil)
• Carbohydrates: 35g
• Fiber: 4g
• Sugar: 6g (mostly from the tomatoes and onions)
• Sodium: 550mg (can be reduced by using low-sodium broth and canned tomatoes)

This balanced mix of protein, carbs, and fats makes ground beef goulash a satisfying meal that keeps you going, whether you’re coming in from a day’s work on the farm or winding down after a busy city day. And with the fiber from tomatoes and optional veggies, it’s nourishing in more ways than one.

Print

Steps to Create Your Ground Beef Goulash

1. Heat the olive oil or bacon drippings in a large skillet over medium heat. Once shimmering, add the chopped onion and bell pepper. Sauté until softened and fragrant, about 5 minutes. I always remember Mama Lu telling me to keep an eye on the onions—they should be translucent but never browned, just like a soft whisper in the pan.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. Garlic is one of those flavors that builds a foundation, and you want it just right.
3. Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon, cooking until no longer pink, about 7-8 minutes. Drain excess fat if desired, but I usually leave a little for richness—it reminds me of the warmth of that farmhouse kitchen.
4. Sprinkle in the paprika, oregano, and red pepper flakes. Stir well to coat the beef and veggies in these spices. This step is where the magic happens—the paprika’s sweet earthiness turns the dish from simple to soulful.
5. Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir everything together, scraping the bottom of the pan to lift up any browned bits. Bring the mixture to a gentle simmer.
6. Add the uncooked elbow macaroni, stir well, and cover the skillet. Reduce heat to low and let it cook for about 15 minutes, or until the pasta is tender and the sauce has thickened slightly. I usually peek in around the 12-minute mark, stirring gently to prevent sticking—just like Mama Lu’s advice about watching the pot without hovering.
7. Season with salt and freshly ground black pepper to taste. If the goulash feels too thick, add a splash more broth or water to loosen it.
8. Once the pasta is cooked through and the flavors have melded beautifully, remove from heat. Sprinkle with freshly chopped parsley before serving for a burst of color and brightness.

This dish is best enjoyed hot and fresh, but it also holds up beautifully if you make it ahead of time — a true testament to its homey, stick-to-your-ribs character. Learn more: Easy One Pot Chicken Thighs Pasta Recipe for Busy Weeknights

Tips for Making the Best Ground Beef Goulash

Growing up, Mama Lu was never one to fuss over exact measurements, and that makes this recipe perfect for improvising. Here are a few of the little lessons I’ve carried from her kitchen into mine:

• Don’t rush the sauté: Let the onions and peppers soften slowly to bring out their natural sweetness. It’s like coaxing out the stories from an old family album—slow and steady wins the flavor race.
• Use good-quality paprika: Fresh paprika makes all the difference. I keep a small jar of Hungarian sweet paprika on hand because its aroma is unlike any other.
• Adjust pasta timing: Depending on your pasta shape, cooking times will vary. Keep tasting the noodles starting at 12 minutes to make sure they’re perfectly tender but not mushy.
• Layer your seasoning: Season gradually as you cook, tasting often. Remember, salt is a flavor enhancer—not just a seasoning.
• Add a splash of vinegar or a squeeze of lemon juice: If your goulash tastes a bit flat at the end, a little acid brightens everything up—it’s a trick Mama Lu swore by, especially in tomato-based dishes.

Serving Suggestions and Pairings

In the Blue Ridge Mountains, a bowl of ground beef goulash was often paired with a side of warm cornbread slathered in butter—Mama Lu’s skillet cornbread was legendary for soaking up every last drop of that sauce. If you want to bring a little of that tradition to your table, I highly recommend this pairing.

Other lovely options include:

• A simple green salad dressed with vinegar and oil to cut through the richness
• Steamed green beans or sautéed collard greens for a bit of crunch and color
• A crisp cucumber and tomato salad for freshness, especially in warmer months
• A glass of robust red wine or a cold beer, if you’re so inclined—something to match the hearty, comforting nature of the dish

When I serve this to friends in Portland, I like to add a dollop of sour cream on top—an homage to the Eastern European roots of goulash and a creamy counterpoint to the spiced beef.

Storage and Reheating Tips

Ground beef goulash is one of those dishes that tastes even better the next day, once the flavors have had time to marry. Here’s how to keep it at its best:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm gently in a skillet over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened too much.
• You can also reheat individual portions in the microwave, covered loosely, stirring halfway through.
• For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

I’ve often made a big batch to freeze in smaller portions, knowing that a quick thaw and reheat will bring back that same sense of home and comfort when life gets busy.

Frequently Asked Questions

What are the main ingredients for ground beef goulash?

The main ingredients for ground beef goulash include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make ground beef goulash?

The total time to make ground beef goulash includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make ground beef goulash ahead of time?

Yes, ground beef goulash can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with ground beef goulash?

ground beef goulash pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is ground beef goulash suitable for special diets?

Depending on the ingredients used, ground beef goulash may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Ground beef goulash is more than just a recipe—it’s a thread in the fabric of family traditions and memories. It’s about the way food can heal, bring people together, and tell stories without words. From the farmhouse in the Blue Ridge Mountains where Mama Lu’s hands crafted meals with love, to my kitchen in Portland where I keep those stories alive, this dish remains a symbol of connection and comfort.

“Recipes weren’t written,” Mama Lu would say with a smile. “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

I hope this recipe brings you that same warmth and joy, whether you’re cooking for your family, friends, or just yourself. Let your kitchen fill with the smell of paprika and tomatoes, and let the simple act of making ground beef goulash remind you that home isn’t just a place—it’s a feeling, served up in a bowl.