1. Cook the Beef:
In a large skillet over medium heat, brown the ground beef with diced onion and minced garlic until fully cooked. Drain excess fat.
2. Add Tomatoes and Seasoning:
Add tomato sauce, diced tomatoes, paprika, oregano, basil, salt, and pepper. Stir to combine and bring to a simmer.
3. Cook the Pasta:
Add uncooked pasta directly to the skillet, stir well, and cover with a lid. Simmer over low heat, stirring occasionally, until the pasta is tender and the sauce has thickened, about 15–20 minutes. Add a little water or broth if needed to prevent sticking.
4. Serve:
Top with shredded cheddar cheese if desired, garnish with fresh parsley, and serve warm.
Serving and Storage:
Serve hot as a main dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This goulash also freezes well for up to 2 months.
Tips:
- For a richer flavor, add a splash of Worcestershire sauce or a teaspoon of smoked paprika.
- You can substitute ground turkey or chicken for a lighter version.
- Leftover goulash makes great sandwiches or casserole fillings.
- Add vegetables like bell peppers, mushrooms, or peas to increase nutrition and flavor.
Conclusion:
This classic beef goulash is simple, hearty, and packed with flavor — a true comfort food. Perfect for busy weeknights or nostalgic family meals, it’s a recipe you’ll want to make again and again.
FAQ:
Can I use a different type of pasta?
Yes, elbow macaroni is traditional, but penne, rotini, or shell pasta works perfectly.
Can I make this ahead of time?
Yes, cook it fully, let it cool, and refrigerate for up to 24 hours. Reheat before serving.
Can I freeze goulash?
Yes, store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove.
Can I make it spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the sauce when simmering.