This one-pot wonder brings comfort food to a new level with a simple twist. The tomato soup base creates a rich, hearty foundation that’s both familiar and unexpectedly delicious.
I developed this recipe after experimenting with pantry staples on a cold Portland evening. The combination of ground beef, pasta, and tomato soup transforms into something far greater than the sum of its parts.
The result is a thick, savory sauce that clings to every noodle, with tender beef and vegetables throughout. It’s the kind of dish that fills your kitchen with warmth and your belly with satisfaction.
Perfect for busy weeknights when you want comfort without the fuss. Here’s how to make it happen.
Ingredients for Goulash Recipe Using Tomato Soup
Pantry staples plus a few fresh additions make this one-pot comfort dish shine bright.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 80/20 lean-to-fat ratio preferred |
| Elbow Macaroni 🍝 | 2 cups | Uncooked, or any short pasta |
| Tomato Soup 🍅 | 2 cans | 10.5 oz cans each, condensed |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Red Bell Pepper 🌶️ | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Worcestershire Sauce 💧 | 1 tbsp | Adds umami richness |
| Dried Oregano 🍃 | 1 tsp | Mediterranean variety preferred |
| Dried Basil 🌿 | 1 tsp | Crushed for best release |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Beef Broth 🍲 | 1 cup | Low-sodium for control |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
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The ground beef is the backbone here. 80/20 blend gives you that perfect balance of flavor and juiciness without being greasy. Fred Meyer or Safeway usually have good prices, and I grab it in bulk when it’s on sale. The tomato soup? Campbell’s is classic, but any brand works—just make sure it’s the condensed kind (not ready-to-serve).
No tomato soup? Crushed tomatoes plus a splash of cream gets you close. Swap macaroni for any short pasta—penne or rotini hold up well. Fresh out of oregano? Dried thyme at the same amount works in a pinch. The bell pepper can be green if that’s what you’ve got (or skip it entirely if you’re in a rush).
Leftovers taste even better the next day. Stores in the fridge for 4-5 days, freezes for 3 months. I make a double batch and freeze half—perfect for those nights when cooking feels impossible (worth the extra minute).
Why You’ll Love This Recipe
- One Pot Meal: I love that everything—ground beef, macaroni, and veggies—cooks together in one pot. No extra bowls, no fuss.
- Rich Tomato Depth: The tomato soup base gives it this cozy, slightly sweet richness that pairs perfectly with the beef and peppers.
- Weeknight Hero: Honestly, it’s my go-to for busy evenings when I need something hearty on the table fast.
- Stretches Far: One batch feeds my family for two nights, and the leftovers taste even better the next day.
Step-by-Step Instructions for Goulash Using Tomato Soup
This one-pot wonder comes together quickly with simple steps and big, comforting flavors.
Step 1: Brown the Ground Beef
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1 lb Ground Beef and break it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the beef is fully browned and no pink remains.
As it cooks, the fat will render out—this adds rich flavor to your dish. I like to press down on the beef with the spoon to ensure all the pieces make contact with the hot surface. Drain off excess fat if you prefer, but I usually leave about 1 tablespoon for extra richness.
Season with the 1 tsp Salt and 0.5 tsp Black Pepper once the beef is browned. This layers in the flavor from the start.
Step 2: Sauté the Aromatics
Add the diced 1 whole Yellow Onion and 1 whole Red Bell Pepper to the pot with the beef. Cook for 4-5 minutes, stirring often, until the onion softens and becomes translucent and the bell pepper starts to soften.
Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. Be careful not to let the garlic burn—it can turn bitter quickly. The aroma at this stage is incredible and signals you’re on the right track.
Add the 1 tbsp Worcestershire Sauce, 1 tsp Dried Oregano, and 1 tsp Dried Basil. Stir well to coat the beef and vegetables evenly. These spices and the Worcestershire sauce deepen the savory profile of your dish.
Step 3: Simmer with Liquids and Pasta
Pour in the 2 cans Tomato Soup and 1 cup Beef Broth, stirring to combine everything. Add the 1 whole Bay Leaf for subtle depth. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
Once simmering, stir in the 2 cups Elbow Macaroni. Cover the pot and let it cook for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be tender and the sauce thickened slightly, coating the macaroni and beef beautifully.
Keep an eye on the liquid level—if it seems too thick before the pasta is done, add a splash of water or broth. The sauce should be hearty but not dry.
Step 4: Finish and Serve
Once the pasta is cooked to your liking, remove the pot from heat. Locate and discard the Bay Leaf—this ensures no one gets a surprise bite of it later.
Let the goulash sit for 2-3 minutes to allow the flavors to meld together. The pasta will soak up some of the sauce, making every bite rich and satisfying. Taste and adjust seasoning if needed, though the soup and beef broth usually provide plenty of flavor.
Serve hot in bowls, garnished with extra black pepper or fresh herbs if you like. This dish tastes even better the next day, as the flavors continue to develop overnight.
Pro Tips For Making Goulash Recipe Using Tomato Soup
- Brown the Beef Well: I learned this the hard way—don’t rush browning the ground beef. Cook it until deeply browned, not just gray, to build that rich, meaty flavor that tomato soup alone can’t deliver.
- Dice Veggies Small: Cut the yellow onion and red bell pepper into tiny, even pieces—about ¼-inch. This ensures they soften quickly and blend seamlessly into the goulash instead of standing out as chunky bits.
- Skip Pre-Boiling Macaroni: Resist the urge to cook the elbow macaroni separately. Adding it dry to the simmering goulash lets it soak up the tomato soup and beef juices, making every bite more flavorful.
- Thin with Water: Tomato soup can make the goulash too thick as it cooks. Stir in about ½ cup water (or broth) at a time until it reaches a stew-like consistency—this prevents a dry, pasty finish.
Troubleshooting goulash recipe using tomato soup
Sauce Too Thin
If your goulash seems watery, let it simmer uncovered for 5-10 minutes to reduce. I often mash a few pasta pieces against the pot to release starch. 1 tbsp cornstarch mixed with water also works as a thickener in a pinch. 💡
Pasta Overcooked
When pasta turns mushy, it’s usually from too much liquid or over-simmering. Next time, reduce broth to ¾ cup or cook pasta separately. For this batch, serve immediately before it softens further.
Bland Flavor
Tomato soup can vary in saltiness. Taste and add ½ tsp salt or 1 tsp sugar to balance. A splash of apple cider vinegar brightens flavors. I keep these fixes ready when testing new brands.
Greasy Texture
Excess fat from 80/20 beef can pool on top. Skim with a spoon or blot with a paper towel. For next time, drain more fat after browning. A leaner 90/10 blend works but may lack richness.
Burnt Bottom
This happens when heat is too high or stirring is infrequent. Use medium-low heat and stir every 3-4 minutes. A heavy Dutch oven distributes heat more evenly than thin pots.
Bay Leaf Woes
Forgot to remove it? No problem—just fish it out before serving. For easier removal, tie it in cheesecloth or use a tea infuser. I’ve learned to set a timer when adding whole spices. ⏰
Nutrition Facts
Frequently Asked Questions
Can I use a different type of pasta?
Any short pasta like penne, rotini, or shells works well. Just keep the amount at 2 cups and adjust cooking time by 1-2 minutes if needed.
Why does the recipe call for condensed tomato soup?
Condensed soup provides a thicker, richer base compared to ready-to-serve. It also concentrates the tomato flavor, giving your goulash that hearty, savory depth without watering it down.
Can I make this in a slow cooker?
Yes! Brown the beef first, then add everything to the slow cooker. Cook on low for 3-4 hours or high for 2. Stir in pasta during the last 30 minutes.
How do I adjust the thickness of the sauce?
For thicker sauce, simmer uncovered for 5-10 minutes or add 1 tbsp cornstarch mixed with water. If too thick, stir in ¼ cup broth at a time.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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