Goulash Recipe With Cream of Mushroom Soup: One-Pot Hearty Meal With Rich Depth

This one-pot goulash transforms simple ingredients into a rich, deeply satisfying meal that feels like comfort in a bowl. The addition of cream of mushroom soup adds a velvety texture and savory depth that elevates the dish beyond traditional recipes.

I developed this version to maximize flavor while minimizing effort, using pantry staples and a straightforward method. The soup base creates a creamy sauce that clings to the pasta and ground beef, with a richness that develops as it simmers.

What you get is a hearty, one-pot meal with layers of flavor—tender pasta, seasoned beef, and a luscious sauce that’s perfect for busy weeknights. The entire dish comes together in one pot, making cleanup just as easy as the cooking.

Serve it steaming hot, with extra black pepper for a little bite. Here’s how to make it.

Ingredients for Goulash Recipe with Cream of Mushroom Soup

Pantry staples and a can of soup create this one-pot hearty meal with rich depth.

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The ground beef is the foundation here. 80/20 lean-to-fat ratio gives the best flavor and texture—leaner blends can dry out. Most supermarkets carry it pre-packaged, but Costco or Sam’s Club offer better value for larger quantities. For the pasta, elbow macaroni is classic, but any short shape (penne, rotini) works just as well. Look for De Cecco or Barilla for consistent cooking results.

No cream of mushroom soup? Cream of chicken works too (though not vegetarian). Fresh mushrooms plus heavy cream can mimic it, but that defeats the pantry-staple purpose. Dried herbs can be swapped at one-third the amount of fresh. The Worcestershire adds depth, but soy sauce in a pinch brings similar umami. For gluten-free, use a GF pasta and verify the soup label.

This tastes even better the next day once flavors meld. Keeps in the fridge for 4-5 days or freezes for 3 months. Reheat on the stove with a splash of broth to loosen the sauce. Leftovers make great lunches—portion before storing for easy grab-and-go meals.

Step-by-Step Instructions for Goulash With Cream of Mushroom Soup

Everything comes together in one pot for a deeply flavorful, comforting meal.

Step 1: Brown the Ground Beef and Aromatics

Heat a large pot or Dutch oven over medium-high heat. Add the 1 lb Ground Beef and cook, breaking it apart with a wooden spoon, for 5-7 minutes until browned and crumbly. Drain excess fat, leaving about 1 tablespoon in the pot.

Add the finely diced 1 whole Yellow Onion and cook for 3-4 minutes until soft and translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. This builds the flavor foundation for your dish.

Step 2: Build the Sauce Base

Stir in the 2 tbsp Tomato Paste, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 1 minute to toast the spices, which deepens their flavor.

Pour in the 1 can Diced Tomatoes (with juices), 1 can Cream of Mushroom Soup, 2 cups Beef Broth, 1 tbsp Worcestershire Sauce, and 1 whole Bay Leaf. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.

Step 3: Simmer and Cook the Pasta

Add the 2 cups Elbow Macaroni to the pot, ensuring it is fully submerged in the liquid. Stir occasionally to prevent sticking. Cook for 10-12 minutes over medium heat, until the pasta is al dente and the sauce has thickened slightly.

The sauce should coat the pasta evenly, and the macaroni should be tender with a slight bite. If the mixture becomes too thick before the pasta is done, add a splash of water or broth to loosen it.

Step 4: Adjust and Serve

Remove the 1 whole Bay Leaf and discard. Taste and adjust seasoning if needed, though the flavors should be well balanced from the earlier steps. The sauce will continue to thicken as it cools slightly.

Let the goulash rest for 5 minutes off the heat to allow the flavors to meld together. Serve hot in bowls, with extra black pepper if desired. The pasta should be perfectly tender, and the sauce rich and hearty.

Regional Styles of This Dish

American Midwest Style

This version leans into the creamy richness that Midwestern comfort food is known for. I add an extra ½ cup shredded cheddar cheese at the end for a gooey texture that’s pure nostalgia. The addition of 1 tsp smoked paprika gives it a subtle depth that feels cozy on cold nights. 💛

Southern Comfort Twist

In the South, we love a little heat and sweetness. I stir in 1 tbsp brown sugar and ½ tsp cayenne pepper with the spices for a balanced kick. A splash of hot sauce at the table lets everyone adjust the heat to their liking.

Texas Bold Flavors

Everything’s bigger in Texas, including the flavors. I boost the beef to 1½ lbs and add 1 diced bell pepper with the onion for extra texture. A dash of chili powder and cumin gives it that Lone Star State flair.

Pennsylvania Dutch

This Amish-inspired version uses egg noodles instead of macaroni for a softer bite. I also add 1 cup frozen peas at the end for a pop of color and sweetness. It’s a hearty, filling meal perfect for serving after church on Sundays.

California Lightened Up

For a West Coast twist, I swap the beef for ground turkey and use low-fat cream of mushroom soup. Adding 1 cup chopped spinach at the end boosts the nutrition without sacrificing flavor. It’s comfort food with a lighter touch.

New England Classic

This version stays true to traditional American goulash but with a regional nod. I use sharp cheddar and add 1 tsp dried thyme for an earthy note. It’s the kind of dish that warms you up after a day of raking leaves in the fall. ❤️

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