We’ve all had those nights where the fridge gives us the side-eye and the pantry echoes like a cave. That’s usually when I pull out this easy goulash recipe. It’s the kind of meal that doesn’t ask too much from you but gives back a whole lot in comfort. I mean, what’s not to love about a one-pot wonder that practically cooks itself? This goulash hits every mark for me. It’s hearty, packed with flavor, and comes together with basic ingredients most of us already have stashed away. Whether you’re chasing that perfect easy one pot meal or just want a recipe that doubles as both dinner and leftover lunch, this one’s got you. I call it my back-pocket meal recipe — you know, the kind that keeps the hangry from becoming a household emergency. It’s a homemade recipe that feels like home, especially when you need dinner on the table fast. If easy one pot dinners, easy pot pie recipes, or anything resembling a low-effort, big-reward dish speaks your language, keep reading. You’re gonna want to bookmark this one.

1) Key Takeaways
2) Easy Goulash Recipe
3) Ingredients for Goulash
4) How to Make Goulash
5) Tips for Making Goulash
6) Making Goulash Ahead of Time
7) Storing Leftover Goulash
8) Try these Main Course Recipes next!
9) Goulash Recipe
10) Nutrition

1) Key Takeaways

This is a true one-pot dinner with very little cleanup.
You can tweak ingredients based on what you have at home.
It freezes well and works for meal prep.
Kids love it and it feeds a crowd.

2) Easy Goulash Recipe

I’ve always believed that the best meals are the ones that don’t stress you out. This easy goulash recipe fits that bill like a glove. It’s the kind of meal that you throw together on a Tuesday night when energy is low and appetites are loud.

You toss everything in one pot, and boom — dinner. This is one of those super easy recipes that keeps you full and happy without any fuss. It lands somewhere between comfort food and practicality, which is where I live most nights, to be honest.

Super easy recipes like this are why I started Healthy Living Mindset (visit site). We’re not looking for perfection here — just real food that brings people to the table. With easy one pot dinners like this one, that table fills up fast.

3) Ingredients for Goulash

Olive Oil: A splash to get your onions and garlic going. It brings warmth and carries the flavor right from the start.

Onion: I like to dice it medium-small. It softens fast and melts into the sauce for sweetness and depth.

Garlic: Fresh is best, but I’ve used jarred in a pinch. Just don’t skip it — garlic gives this dish a little soul.

Ground Beef: One pound of lean ground beef is my go-to. It cooks up fast and holds all the seasoning.

Paprika: Adds a warm, smoky background. If you’ve got smoked paprika, even better.

Salt and Pepper: Don’t go shy. This is where you make the dish yours. Taste and trust your gut.

Italian Seasoning: A blend of herbs that gives this recipe a gentle kick. It works behind the scenes.

Tomato Sauce: Rich and smooth, it brings everything together. One can does the trick.

Diced Tomatoes: I use the kind with juice. It adds texture and bright acidity.

Elbow Macaroni: The classic choice. It cooks right in the pot and soaks up every drop of flavor.

Beef Broth: Liquid gold. It gives the pasta something savory to cook in and deepens the flavor.

Cheddar Cheese (optional): Toss some in at the end if you want extra richness. I say yes every time.

4) How to Make Goulash

Step 1: Heat your olive oil in a large pot over medium heat. You want it warm, not smoking.

Step 2: Add the chopped onion and let it sweat for a few minutes. Then stir in garlic and keep things moving so it doesn’t burn.

Step 3: Drop in the ground beef. Break it apart and cook until it’s no longer pink. Drain if you want, but I usually don’t — that flavor stays in the pot.

Step 4: Stir in paprika, salt, pepper, and Italian seasoning. Let the spices wake up for a minute or two.

Step 5: Pour in the tomato sauce and diced tomatoes. Stir and let it bubble a little. It’ll smell like dinner in seconds.

Step 6: Mix in the elbow macaroni and beef broth. Bring it to a boil, then reduce the heat and simmer uncovered until the pasta is just right.

Step 7: If you’re using cheese, now’s the time. Stir it in and let it melt. Serve warm and don’t be shy about seconds.

5) Tips for Making Goulash

One of my favorite tricks with super easy recipes is to trust the little details. Let your onions cook a minute longer. Taste the broth before the noodles go in. You’ll start to feel the rhythm of it after the first try.

If you’ve got kids who don’t love chunks of tomato, you can blend the sauce before adding it in. It keeps the flavor without the texture complaints.

And don’t skip the simmer. That 15 to 20 minutes makes a big difference. Letting the pasta cook directly in the sauce helps lock in those easy one pot meal flavors.

6) Making Goulash Ahead of Time

Here’s the thing: this goulash holds up. I make it ahead of time and reheat it during the week without a single complaint from the crew. That’s the mark of a solid recipe meal right there.

If you’re cooking ahead, undercook the noodles by a minute. That way, they don’t get too soft when reheated. Let the whole pot cool, then stash it in a sealed container.

I’ve also portioned it out into individual servings for lunches. Toss it in the microwave, and it tastes just as cozy on day three.

7) Storing Leftover Goulash

Leftovers don’t last long at my house, but when they do, I keep goulash in the fridge for up to five days. Just pop it into an airtight container and let it chill out.

When reheating, I add a splash of broth or water. It helps loosen the sauce and keeps everything from drying out. The flavor hangs on, no problem.

You can freeze it too. Just skip the cheese until you’re ready to eat. Thaw overnight and reheat slowly for best results.

8) Try these Main Course Recipes next!

9) Goulash Recipe