Betty Crocker Goulash Recipe: Classic One-Pot Beef and Macaroni

This one-pot classic brings hearty comfort to any dinner table. Ground beef, macaroni, and tomatoes create a simple yet satisfying meal that’s ready in under an hour.

Inspired by traditional Hungarian goulash but adapted for busy kitchens, this dish combines tender pasta and rich, seasoned beef in a thick, savory sauce. It’s a foolproof way to feed a crowd with minimal effort.

The flavors deepen as it simmers, with each bite delivering a perfect balance of savory beef and soft macaroni. One pot means less cleanup and more time to enjoy the meal.

Serve with crusty bread or a simple green salad for a complete dinner. This is comfort food at its finest.

Ingredients for Betty Crocker Goulash

Simple ingredients, one pot, and a hearty meal that tastes like home.

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The ground beef is the star here. 80/20 lean-to-fat ratio gives the best flavor and keeps the dish moist. Most grocery stores carry it pre-ground, but ask the butcher to grind it fresh if you want to splurge. Walmart or Kroger have reliable options. For the tomatoes, Muir Glen or San Marzano brands are worth the upgrade—they’re sweeter and less watery.

No elbow macaroni? Any short pasta like penne or rotini works. Swap the diced tomatoes for crushed if that’s what’s in the pantry. No beef bouillon? Beef stock at a 1:1 ratio or even chicken stock in a pinch. The paprika is key for that classic goulash color—don’t skip it. Fresh garlic is ideal, but garlic powder at half the amount works too.

Leftovers taste even better the next day. Store in an airtight container for up to 4 days in the fridge, or freeze for 3 months. Reheat on the stove with a splash of water to loosen the sauce.

Step-by-Step Instructions for Classic One-Pot Beef and Macaroni

This one-pot wonder comes together with minimal effort and maximum flavor.

Step 1: Brown the Ground Beef and Aromatics

Heat the 1 tbsp Olive Oil in a large Dutch oven or heavy pot over medium-high heat. Add the 1 lb Ground Beef and cook, breaking it up with a wooden spoon, until it loses its pink color and starts to brown—about 5-7 minutes.

Stir in the finely diced 1 whole Yellow Onion and cook for another 3 minutes until softened and translucent. Add the minced 2 cloves Garlic Cloves and cook for 30 seconds until fragrant. The beef should be fully browned and any liquid rendered off—this builds the flavor foundation.

Step 2: Build the Flavor Base

Sprinkle the 1 tbsp Beef Bouillon Granules, 2 tsp Paprika, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Salt, and 0.5 tsp Black Pepper over the beef. Stir well to coat everything evenly in the spices.

Pour in the 1 can Canned Diced Tomatoes (with juices) and 1 can Tomato Sauce. Add the 1 whole Bay Leaf and 2 cups of hot water (to dissolve the bouillon). Stir to combine, scraping up any browned bits from the bottom. Bring the mixture to a gentle boil.

Step 3: Add the Macaroni and Simmer

Stir in the 2 cups Elbow Macaroni and ensure it’s fully submerged in the liquid. Reduce the heat to medium-low, cover the pot, and let it simmer for 12-15 minutes. Stir occasionally to prevent sticking.

The pasta is done when it’s tender and the liquid has thickened into a rich, hearty sauce. If it seems too thick, add a splash of water. If it’s too thin, let it simmer uncovered for a few more minutes. The macaroni should be al dente with just a slight bite.

Step 4: Finish and Serve

Remove the pot from the heat and discard the Bay Leaf. Taste and adjust the seasoning with additional salt or black pepper if needed. Let it sit covered for 5 minutes to allow the flavors to meld together.

Serve hot in bowls, garnished with a sprinkle of extra paprika or fresh herbs if desired. The pasta should be perfectly tender, coated in a thick, savory tomato-beef sauce that clings to every bite.

Perfect Pairings for betty crocker goulash

Side Dish Pairings

I love serving this with a simple green salad dressed in red wine vinaigrette—the acidity cuts through the richness. Toss 5 oz mixed greens with 2 tbsp olive oil and 1 tbsp vinegar for balance. 🥗

Bread Options

Garlic bread is a must for soaking up the sauce. Use a baguette from your local bakery, slash it, and spread with garlic-herb butter. Toast at 375°F for 5 minutes until golden.

Wine Pairings

A medium-bodied red like Chianti or Zinfandel complements the beef and tomatoes beautifully. For white wine lovers, try a dry Riesling—its crispness cleanses the palate. Serve at 60-65°F. 🍷

Beer Choices

An amber ale or brown ale enhances the savory notes. I reach for Newcastle Brown Ale—its caramel undertones pair perfectly. For a lighter option, a crisp pilsner works too.

Vegetable Sides

Steamed green beans or roasted Brussels sprouts add freshness. Toss 1 lb Brussels sprouts with 1 tbsp olive oil, roast at 400°F for 20 minutes until crispy.

Cheese Topping

Sprinkle with shredded Parmesan or crumbled feta before serving. The salty, tangy bite elevates each forkful. Use ¼ cup per serving for the best flavor boost.

Frequently Asked Questions