The Best Goulash

This Best Goulash is an Americanized one-pot comfort meal that combines seasoned ground beef, tender elbow macaroni, and a flavorful tomato-based sauce with Southwestern flair from green chiles, cumin, and fresh cilantro. Unlike traditional Hungarian goulash with its paprika-heavy profile, this version delivers a heartier, pasta-forward dish that’s closer to American chop suey or beef macaroni, making it perfect for weeknight dinners when you need something fast, filling, and family-friendly. The result is a satisfying, budget-conscious meal that comes together in just 40 minutes using simple pantry staples and minimal cleanup, while the combination of tomatoes, corn, and spices creates layers of flavor that keep this from being just another basic pasta and meat dish.

Why You’ll Love This Recipe

Lightning-Fast Weeknight Solution – Ready in just 40 minutes from start to finish, this recipe provides a complete meal faster than ordering takeout while being significantly more economical and nutritious.
One-Pot Simplicity – After cooking the pasta separately, everything comes together in a single skillet, minimizing dishes and cleanup on busy evenings when you want dinner without the fuss.
Budget-Friendly Stretching – Uses affordable ground beef, pasta, and canned goods to feed 4 people generously for minimal cost, making it ideal for families watching grocery budgets.
Kid-Approved Comfort – The familiar combination of pasta, beef, and mild tomato sauce appeals to children and picky eaters without adventurous ingredients that might face resistance.
Meal Prep Champion – Reheats beautifully and actually improves after a day as flavors meld, making it perfect for batch cooking and portioning for quick lunches or dinners throughout the week.
Customizable Foundation – The base recipe welcomes endless variations with different vegetables, seasonings, or spice levels, allowing you to adapt it to your family’s preferences or what’s available in your pantry.

Ingredients You’ll Need

For the Pasta Base:

1 cup uncooked elbow macaroni (about 4 ounces) – Provides the hearty starch foundation that makes this a complete meal; the small shape holds sauce well and is easy to eat

For the Meat and Aromatics:

1 pound ground beef (80/20 blend recommended) – Delivers the protein foundation with enough fat content for flavor and moisture
1 yellow onion, chopped – Adds aromatic sweetness and savory depth that enhances the beef and tomato base

For the Tomato Sauce:

28 ounces canned diced tomatoes, undrained (one large can) – Provides the primary tomato base with texture and acidity that balances the rich beef
8 ounces tomato sauce (one small can) – Adds smooth tomato flavor and helps create the right sauce consistency

For Southwestern Flavor:

½ teaspoon ground cumin – Contributes warm, earthy notes that add depth beyond basic tomato and beef
4 ounce can diced green chiles – Provides mild heat and tangy pepper flavor that gives this goulash its distinctive character
⅔ cup frozen corn – Adds natural sweetness and textural variety that brightens the dish
½ cup fresh cilantro, chopped – Brings fresh, herbaceous brightness that elevates the flavors just before serving

For Seasoning:

Salt and black pepper, to taste – Essential seasoning that brings all flavors together and prevents blandness

Step-by-Step Instructions

Cook the Macaroni Bring a large pot of salted water to a rolling boil and add the elbow macaroni, cooking according to package directions (typically 7-9 minutes) until al dente—tender but still slightly firm to the bite. Drain the pasta in a colander and set aside; do not rinse, as the residual starch helps the sauce cling better.

Brown the Beef and Onion While the pasta cooks, heat a large, deep skillet or Dutch oven over medium-high heat and add the ground beef and chopped onion. Break the meat into small crumbles with a wooden spoon or spatula and cook for 7-9 minutes, stirring occasionally, until the beef is completely browned with no pink remaining and the onion has softened and become translucent.

Drain Excess Fat Carefully drain the excess grease from the skillet by tilting it over a heat-safe container or using a spoon to remove the rendered fat. This step prevents the goulash from becoming greasy and allows the tomato sauce to maintain proper consistency without oil separation.

Add Tomatoes and Sauce Reduce the heat to medium and add the undrained canned diced tomatoes, tomato sauce, frozen corn (no need to thaw), diced green chiles with their liquid, and ground cumin to the beef and onion mixture. Season generously with salt and black pepper—about ½ teaspoon of each to start, adjusting later to taste.

Bring to Boil and Simmer Stir all ingredients together thoroughly, increase heat to bring the mixture to a boil, then immediately reduce heat to low and let it simmer uncovered for 10 minutes. This simmering time allows flavors to meld together, the corn to heat through, and the sauce to thicken slightly while reducing excess liquid.

Combine with Pasta Add the cooked and drained elbow macaroni to the skillet with the beef and tomato mixture, stirring gently to combine everything evenly. The pasta will absorb some of the sauce as it sits, creating a cohesive dish where every bite includes pasta, meat, and flavorful sauce.

Add Fresh Cilantro Remove the skillet from heat and stir in the freshly chopped cilantro, distributing it throughout the goulash. Adding cilantro at the end preserves its bright, fresh flavor and vibrant green color rather than cooking it until wilted and dull.

Taste and Adjust Taste the goulash and adjust seasoning as needed, adding more salt, pepper, or cumin if desired. The flavors should be balanced with savory beef, tangy tomato, subtle spice from cumin, and brightness from cilantro.

Serve Hot Serve the goulash immediately while hot, ladling generous portions into bowls or onto plates. The dish should be saucy but not soupy, with pasta that’s coated in flavorful tomato sauce and studded with beef, corn, and vegetables throughout.

Recipe Notes & Tips

Pasta Cooking Timing – Start the pasta water first since it takes time to boil, then begin browning the beef; this allows both components to finish around the same time for efficient meal preparation.
Ground Beef Fat Content – Use 80/20 ground beef for best flavor and moisture; leaner beef (90/10 or 93/7) can become dry and lack richness even after draining excess fat.
Undrained Tomatoes – The juice from the canned tomatoes is essential for creating proper sauce consistency; draining them will result in a thick, pasty mixture without enough liquid.
Corn Convenience – Frozen corn works perfectly without thawing and maintains better texture than canned corn, which can become mushy; fresh corn cut from the cob works beautifully if available.
Cilantro Alternative – If you’re among those who find cilantro tastes like soap due to genetics, substitute fresh parsley or simply omit it entirely without significantly affecting the overall dish.
Spice Level Adjustment – For more heat, use hot diced green chiles or add ¼ teaspoon cayenne pepper; for milder flavor, reduce or omit the green chiles entirely.

Nutritional Information

Prep Time: 10 minutes
Cook Time: 30 minutes (including pasta cooking and simmering)
Total Time: 40 minutes
Servings: 4 generous portions
Calories: Approximately 450-520 per serving (varies based on beef fat content and exact measurements)

Perfect Pairings

Serve with garlic bread, cornbread, or warm flour tortillas to soak up the flavorful tomato sauce and add satisfying carbohydrates.
Pair with a simple green salad dressed with lime vinaigrette to add freshness and vegetables that balance the hearty, rich goulash.
Complement with sliced avocado, sour cream, or shredded cheese on top for guests who enjoy richer, creamier elements with their meal.
Accompany with tortilla chips or corn chips on the side for textural contrast and a fun, Southwestern-inspired presentation.

Ideal Occasions

Perfect for busy weeknight dinners when you need something fast, filling, and requires minimal cleanup after a long day at work or managing family schedules.
Excellent choice for feeding hungry teenagers or large families economically, as the recipe doubles or triples easily and uses inexpensive, filling ingredients.
Ideal for meal prep Sundays when you want to prepare multiple portions for reheating throughout the week for quick lunches or dinners.
Great option for casual gatherings or potlucks where you need a crowd-pleasing dish that travels well, stays hot, and appeals to diverse tastes without being too adventurous.

Storage & Serving Tips

Store leftover goulash in an airtight container in the refrigerator for up to 4 days; the flavors actually improve after a day as seasonings meld together.
Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, or reheat larger quantities in a covered pot on the stovetop over medium-low heat, adding a splash of water if needed.
Freeze cooled goulash in portion-sized containers or freezer bags for up to 3 months; thaw overnight in refrigerator before reheating thoroughly on the stovetop or in the microwave.
When reheating, the pasta may have absorbed sauce and the mixture may seem dry; simply stir in a few tablespoons of water, broth, or tomato sauce to restore the proper consistency.

Creative Variations to Try

Italian-Style Version – Omit cumin, corn, and cilantro; add Italian seasoning, bell peppers, and finish with Parmesan cheese for a more traditional American goulash flavor profile.
Chili Mac Hybrid – Add kidney beans, increase cumin to 1 tablespoon, add chili powder, and top with shredded cheddar for a chili-goulash combination.
Tex-Mex Style – Use taco seasoning instead of cumin, add black beans, top with cheese, sour cream, and jalapeños for a more pronounced Mexican-inspired flavor.
Vegetable-Loaded – Add diced bell peppers, zucchini, or mushrooms along with the onions for extra nutrition and vegetable servings without significantly changing the character.

Troubleshooting Common Issues

Too watery and soupy – Used drained tomatoes or didn’t simmer long enough; ensure tomatoes are undrained and simmer uncovered for full 10 minutes to reduce and thicken.
Dry and thick texture – Not enough liquid or overcooked; use undrained tomatoes and avoid overcooking, which causes pasta to absorb too much sauce; add water or broth to restore consistency.
Bland flavor – Under-seasoned; be generous with salt and pepper, and don’t skimp on cumin or green chiles, which provide the distinctive flavor that elevates this beyond plain pasta and meat.
Mushy pasta – Overcooked the macaroni initially or reheated too aggressively; cook pasta just to al dente and reheat gently to prevent further softening.

Why This Recipe Works

This American-style goulash succeeds by combining simple, complementary ingredients that create a cohesive, flavorful meal through proper layering of flavors and textures. Browning the ground beef with onions develops deep savory notes through the Maillard reaction, while draining the fat prevents greasiness that would otherwise separate from the tomato sauce. The combination of diced tomatoes and tomato sauce provides both texture and smooth coating consistency—diced tomatoes alone would be too chunky while sauce alone would be too uniform. The cumin adds warming, earthy depth that prevents the dish from tasting one-dimensional, while the green chiles contribute mild heat and tangy pepper flavor without overwhelming spiciness. Frozen corn adds pops of natural sweetness that balance the acidity of tomatoes, and the fresh cilantro stirred in at the end provides bright, herbaceous notes that lift all the flavors. The pasta absorbs the flavorful sauce as it sits, creating a unified dish rather than pasta sitting in separate sauce. At approximately 450-520 calories per serving, this is a moderate, balanced meal that provides substantial protein from beef, carbohydrates from pasta, and vegetables from tomatoes and corn, making it reasonably nutritious for a comfort food dish—though portion control remains important given the calorie density from ground beef and pasta.

Final Thoughts

This Best Goulash represents practical, no-frills American home cooking at its finest—fast, affordable, and satisfying without pretension or complicated techniques. While purists might argue this isn’t authentic Hungarian goulash (which is correct—it’s not), dismissing this recipe on those grounds misses the point entirely; this is an American comfort food classic that deserves appreciation on its own merits. The Southwestern touches of cumin, green chiles, and cilantro elevate it beyond the most basic versions while remaining accessible to mainstream palates, creating a bridge between traditional meat-and-pasta dishes and more adventurous flavors. For those seeking healthier modifications, you could use ground turkey, whole wheat pasta, and increase the vegetable content significantly, though these changes will alter the comforting, familiar character that makes this recipe so appealing to families. Whether you’re feeding hungry kids after sports practice, looking for reliable meal prep recipes, or simply craving the kind of one-pot comfort that warms you from the inside out, this versatile goulash delivers consistent results, stretches your grocery budget, and proves that sometimes the simplest recipes—properly seasoned and thoughtfully executed—become the ones we return to again and again.