So you’re craving something warm, cozy, and ridiculously easy to make, but your brain is already on vacation mode? Welcome to the club, friend. We’ve all been there. You want comfort food, but the idea of spending hours slaving over a hot stove sounds… well, exhausting. Good news! We’re about to dive into the glorious world of easy ground beef goulash, the kind that whispers sweet nothings like “minimal effort, maximum flavor” right into your soul.
Why This Recipe is Awesome
Let’s be real, this isn’t your great-aunt Helga’s intensely authentic, multi-day Hungarian goulash (bless her heart, that’s a whole other level). This, my friend, is the Americanized, “I need dinner on the table ASAP” version, and it’s spectacular in its own right.
Why is it awesome, you ask? Because it’s basically a hug in a bowl, but instead of awkward squeezes, it’s rich, savory goodness. It’s also **idiot-proof**. Seriously, if you can brown ground beef, you’re 90% of the way to culinary stardom. Plus, it’s a one-pot wonder (fewer dishes, rejoice!) and the leftovers? Oh, the glorious leftovers! They might even be better the next day, which, IMO, makes it the perfect weeknight warrior meal. You’re welcome.
Ingredients You’ll Need
Gather ’round, culinary cadets! Here’s your arsenal for goulash glory. Nothing too fancy, I promise.
- 1 lb Ground Beef: The star of our show, obviously. Go for lean if you want to be healthy, or don’t – I won’t judge your fat content.
- 1 Medium Onion: Chopped. Yes, tears might happen. It’s character building, and it adds flavor.
- 2-3 Cloves Garlic: Minced. Fresh, please! The jarred stuff is okay in a pinch, but your taste buds deserve better.
- 1 (14.5 oz) Can Diced Tomatoes: Undrained! Don’t be a hero and drain them, we need that juice for all the good stuff.
- 1 (15 oz) Can Tomato Sauce: For that extra tomato-y goodness. Because more tomatoes = more happy.
- 2 cups Beef Broth: Low sodium, unless you’re trying to achieve maximum saltiness. Your call.
- 1-2 tbsp Worcestershire Sauce: Don’t ask me to pronounce it, just splash it in there. It’s a secret weapon for depth of flavor.
- 1 tbsp Paprika: Regular or smoked, depending on your vibe. Smoked adds a lovely smoky touch.
- 1 tsp Italian Seasoning: Your all-in-one herb solution. Lazy but effective, just like me on a Sunday.
- 1 tsp Salt: Or to taste. You’re an adult, you know how to season.
- ½ tsp Black Pepper: Freshly ground is always superior, just sayin’.
- 2 cups Elbow Macaroni: Or whatever small pasta you have lurking in your pantry. Pennies, ditalini, alphabet soup pasta… live a little!
- Optional: Shredded cheddar cheese or sour cream for serving. Because why not? Treat yo’self.
Step-by-Step Instructions
Alright, let’s get cooking! This is where the magic happens, with minimal fuss.
- Brown the Beef & Onion: Grab a large pot or Dutch oven and set it over medium-high heat. Toss in your ground beef and chopped onion. Break up the beef with a spoon and cook until it’s nicely browned and the onion is softened, about 5-7 minutes. Once cooked, **drain any excess grease**. Nobody wants a greasy goulash!
- Garlic Time: Add your minced garlic to the pot and cook for just about 1 minute more, stirring constantly, until it’s fragrant. Don’t let it burn, or things will get bitter.
- Sauce It Up: Pour in the undrained diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir in the paprika, Italian seasoning, salt, and pepper. Give it a good stir to combine everything beautifully. Bring the mixture to a gentle simmer.
- Pasta Plunge: Now for the fun part! Add your elbow macaroni to the simmering mixture. Stir it well to make sure all the pasta is submerged in the liquid.
- Simmer & Stir: Cover the pot, reduce the heat to low, and let it simmer for about 15-20 minutes, or until the macaroni is tender. Make sure to **stir occasionally** to prevent the pasta from sticking to the bottom of the pot. No one wants burnt pasta!
- Serve It Up: Once the pasta is cooked and most of the liquid has been absorbed, give it one final stir. Ladle your delicious goulash into bowls. If you’re feeling extra fancy (or just extra hungry), top with a dollop of sour cream or a sprinkle of shredded cheddar cheese. Dig in!
Common Mistakes to Avoid
Even though this recipe is pretty foolproof, there are a few little slip-ups that can dampen your goulash glory. Don’t be that person!
- Not Draining the Beef: Unless you’re aiming for a greasy slick on top of your meal, give that fat the boot after browning. It makes a difference!
- Overcooking the Pasta: Mushy pasta is a culinary crime, my friend. Keep an eye on it during the simmering step. Taste a piece to check for doneness. Al dente or just tender is the goal.
- Forgetting the Worcestershire Sauce: It’s a flavor powerhouse! That little splash adds a depth of savory goodness you’ll miss if you skip it. Trust me on this one.
- Skimping on Seasonings: Don’t just throw things in and hope for the best. **Taste as you go!** Adjust the salt and pepper if needed. Your palate is your best guide here.
- Not Stirring While Simmering: Pasta loves to stick to the bottom of the pot. A quick stir every few minutes prevents a burnt, sad mess.
Alternatives & Substitutions
Feeling a little adventurous, or just missing an ingredient? No stress! This recipe is super forgiving.
- Ground Meat: Not a beef fan? Ground turkey or even ground chicken works wonderfully here. You might need to add a little extra oil if using very lean poultry.
- Pasta Shapes: No elbow macaroni? Any small pasta will do! Ditalini, small shells, penne (cut into smaller pieces), or even rotini can step in. Just adjust cooking time as needed.
- Veggies: Want to sneak in some extra goodness? Go for it! Chopped bell peppers, carrots, or even mushrooms would be amazing. Add them with the onion and let them soften.
- Spice It Up: If you like a little kick, a pinch of red pepper flakes added with the other seasonings will do the trick.
- No Italian Seasoning? No problem! Mix equal parts dried oregano, basil, and a tiny bit of thyme. Voila!
FAQ (Frequently Asked Questions)
Got questions? I’ve got (casual and humorous) answers!
Q: Can I make this ahead of time?
A: Absolutely! This goulash is one of those magical dishes that often tastes even better the next day. The flavors really meld and deepen. Just reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.
Q: How do I store leftovers?
A: Pop any leftovers into an airtight container and stash them in the fridge for up to 3-4 days. It also freezes quite well! Just thaw overnight in the fridge and reheat.
Q: What if I don’t have beef broth? Can I use water?
A: You *can* use water, but beef broth adds a significant amount of flavor and richness. If you’re out of broth, dissolving a beef bouillon cube or two in hot water is a decent substitute. Just be mindful of the added salt.
Q: My goulash is too thick/thin. What do I do?
A: If it’s too thick, stir in a splash more beef broth or water until it reaches your desired consistency. If it’s too thin, remove the lid and let it simmer for a bit longer, allowing some of the liquid to evaporate. Easy peasy!
Q: Is this *real* Hungarian goulash?
A: Nah, friend, this is American goulash. The quick, easy, “I’m hungry now” version. Real Hungarian goulash often involves stewing beef, lots of paprika, and probably more patience than most of us have on a Tuesday night. This is delicious in its own right, so let’s just enjoy it!
Final Thoughts
See? I told you it was easy. You just whipped up a hearty, delicious meal without breaking a sweat (or a bank). This easy ground beef goulash is the ultimate comfort food, perfect for a chilly evening, a lazy weekend, or any time you need a big, warm hug in a bowl.
Now go ahead, pat yourself on the back. You’ve conquered dinner with style and minimal effort. Or better yet, go grab another bowl and enjoy your masterpiece. You earned it!
