Goulash Recipe With Ground Beef: Hearty Paprika-Infused One-Pot Meal

This one-pot wonder transforms simple ingredients into a hearty meal that satisfies every time. I’ve perfected this method to ensure deep, rich flavors without complicated steps. The key lies in browning the ground beef thoroughly and letting the paprika bloom in the pot.

What makes this dish special is its ability to come together in under an hour with minimal effort. The beef soaks up the smoky paprika and tomato sauce, creating a savory depth that tastes like it simmered all day. It’s comfort food at its most straightforward.

The result is a thick, flavorful stew that’s as satisfying on a busy weeknight as it is for a cozy weekend dinner. Every bite delivers tender beef, soft pasta, and a sauce that clings perfectly to each ingredient.

Cleanup is a breeze—just one pot to wash. This is the kind of meal that proves simple can be extraordinary.

Ingredients for Goulash Recipe with Ground Beef

One pot, a handful of ingredients, and a hearty meal that tastes like comfort in a bowl.

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The beef is the foundation—80/20 ground chuck gives you the right fat for flavor without being greasy. Costco or ButcherBox are great for bulk purchases if you’re making this often. Paprika is non-negotiable here: Hungarian sweet paprika brings authentic flavor, while smoked paprika adds that crucial depth. Look for it in the spice aisle at Whole Foods or any well-stocked grocery store.

No elbow macaroni? Any short pasta like penne or rotini works just as well. Out of fresh garlic? Garlic powder at one-third the amount gets you close. The tomato sauce can be swapped for crushed tomatoes if you prefer more texture. If you’re avoiding gluten, gluten-free pasta holds up nicely—just check the cooking time on the package.

Leftovers taste even better the next day once flavors meld. Stores in the fridge for 4-5 days or freezes for up to 3 months. I always double the batch and freeze half for those nights when cooking feels like too much.

Step-by-Step Instructions for Goulash With Ground Beef

Here’s the method. Straightforward, tested, works every time.

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 1.5 lb ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes until the beef is fully browned and no longer pink.

Once the beef is browned, stir in the finely diced yellow onion. Cook for another 3-4 minutes until the onion softens and becomes translucent. Add the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant. This builds a rich flavor base for the dish.

Step 2: Toast the Paprika and Add Liquids

Reduce the heat to medium and stir in the 2 tbsp sweet paprika and 1 tsp smoked paprika. Toast the spices for 1 minute until their aroma deepens—this step is crucial for developing the signature goulash flavor.

Immediately add the 2 cups tomato sauce, 1 can diced tomatoes (with juices), 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 whole bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine.

Step 3: Simmer and Add the Pasta

Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover and let it cook for 10 minutes to allow the flavors to meld together.

After 10 minutes, stir in the 2 cups elbow macaroni. Ensure the pasta is fully submerged in the liquid. Cover again and simmer for another 10-12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

Step 4: Adjust and Serve

Once the pasta is cooked, remove the bay leaf and discard it. Taste the goulash and adjust the seasoning if needed—you may want to add a touch more salt or black pepper to suit your preference.

Let the dish sit for 5 minutes off the heat to allow the flavors to come together fully. The sauce should be thick and hearty, coating the pasta evenly. Serve hot in bowls, and enjoy this comforting one-pot meal.

Best Sauces and Condiments for This goulash recipe with ground beef

Classic Toppings

Freshly grated Parmesan cheese adds a salty, nutty contrast that complements the rich tomato base perfectly. I use about ¼ cup per serving. A dollop of sour cream cools the warmth of the paprika beautifully. 💫

Herb Garnishes

Chopped fresh parsley brightens the dish with color and freshness. I finely chop about 2 tbsp. For a bolder herbaceous note, try fresh thyme leaves stripped from the stem—just 1 tsp adds wonderful complexity.

Heat and Spice

For those who love heat, crushed red pepper flakes add a nice kick—sprinkle ¼ tsp per serving. Hot sauce like Tabasco or Sriracha works too. The smoky heat pairs surprisingly well with the paprika.

Texture Boosters

Buttered breadcrumbs toasted with 1 tbsp butter and ¼ cup panko add a satisfying crunch. I toast them in a dry pan for 3-4 minutes until golden. This simple addition elevates the dish with minimal effort.

Fresh Accompaniments

A crisp green salad with a tangy vinaigrette cuts through the richness. I toss 4 cups mixed greens with 1 tbsp balsamic vinegar and 3 tbsp olive oil. The acidity balances the hearty flavors beautifully.

Frequently Asked Questions