Goulash

By Lidey Heuck

Updated March 11, 2025

  • An orange Dutch oven holds a potful of red goulash with a wooden spoon stuck in for stirring.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(2,872)
Comments
Read comments

Hungarian goulash, a stew of paprika-spiced braised meat and vegetables, likely arrived in the United States with a wave of immigrants in the late 1800s. The dish began a game of telephone, slowly evolving into something new entirely. While American-style goulash may not bear much resemblance to its Hungarian namesake, the hearty one-pot dish has endured as an easy and comforting family weeknight dinner. Made with ground beef, bell peppers, diced tomatoes and macaroni, it falls somewhere between a beef chili and a meaty pasta. A sprinkle of Cheddar, stirred in just before serving, thickens the sauce and adds richness. Serve the goulash on its own or with a green vegetable and cornbread on the side.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 2 tablespoons olive oil

  • 1 green or red bell pepper, cut into ½-inch pieces

  • 1 large yellow onion, chopped

  • 2 tablespoons minced garlic (about 5 cloves)

  • 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

  • 1 ½ teaspoons sweet paprika

  • 1 ½ teaspoons dried oregano

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • Black pepper

  • 1 pound ground beef (at least 85-percent lean)

  • 1 tablespoon tomato paste

  • 3 cups low-sodium beef broth, plus more as needed

  • 1 (14-ounce) can crushed tomatoes

  • 1 (14-ounce) can diced tomatoes

  • 2 tablespoons Worcestershire sauce 

  • 1 ¼ cups uncooked macaroni 

  • 1 cup (4 ounces) shredded sharp Cheddar 

  • Chopped fresh parsley, for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

33 grams carbs; 72 milligrams cholesterol; 471 calories; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 27 grams fat; 1 gram trans fat; 5 grams fiber; 954 milligrams sodium; 26 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the garlic, thyme, paprika, oregano, salt and pepper and cook for 30 seconds, until the garlic is fragrant.

  2. Step 2

    Add the ground beef and cook, stirring often and breaking up the meat with a spoon, until no longer pink, 3 to 5 minutes. Add the tomato paste and cook for 1 minute.

  3. Step 3

    Pour in the broth, crushed and diced tomatoes and Worcestershire sauce; bring to a boil. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 minutes.

  4. Step 4

    Remove from the heat and stir in the Cheddar. Taste for seasonings and add salt and pepper, if needed. Serve in bowls, topped with fresh parsley. (The goulash will continue to thicken as it sits. If desired, add a splash of beef broth when reheating.)

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,872 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Dave in Montana

I'm a fan of Hungarian food but this is more like what we call chili mac or macaroni and beef in the states. I like that the spices skew more Hungarian. I made this recipe more or less according to instructions and it's good - a nice easy to make filling dish full of flavor. it would be great for a house full of teenagers. I might make it again next winter when I have a house full of tired skiers -I am sure nobody will complain. That said, this is not Hungarian goulash or even close.

Nels T

My mom used to make something like this as well. A recipe out of the Depression. Her goulash was more like unspiced chili, ground beef, kidney beans, onions, Campbell’s tomato soup, and Worcestershire sauce. Worked for us when we were kids. Let’s just say it was quite eye opening the first time I had Hungarian goulash. You can insist this is not goulash, but if you grew up in Illinois in the 60’s and 70’s it was. Go argue with all the farmers wives across the plains.

charlie lawrence

My family is from Rhode Island and my grandmother made. However, we called it American Chop Suey!

Ellen

I grew up eating “goulash” although my Mom would typically use leftovers like a Sunday roast beef ground in the meat grinder, leftover spaghetti sauce, an onion, maybe green beans and macaroni. She definitely didn’t require 18 ingredients. That’s the opposite of 60’s cuisine. I loved it as a child but I can’t say I miss it.

Lisa in Colorado

Growing up in our household in Colorado this was called Trainwreck and we made it weekly. My mother got the recipe out of a 1973 cookbook of low-cost meals for college students called The Campus Survival Cookbook. The other name the cookbook lists for this dish is Dogfood. As others have noted, it makes a great apres-ski meal.

Brian T

My mother used to make this for our family when I was a kid in Middletown, RI. We all knew it as American Chop Suey. Some times she put chouriço in it. Yum.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.