Mom’s Goulash Recipe
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Add as Google Trusted SourceThis easy goulash recipe is a remake of my mom’s version that I grew up eating, with ground beef, elbow macaroni and veggies. It’s a comforting, family-friendly dinner that’s easy to make and has 26 grams of protein and 7 grams of fiber per serving.
Goulash was one of the dinners I grew up eating, and I wanted to recreate my mom’s version for my own family. When I asked my sister for Mom’s goulash recipe, she sent back a quick list of ingredients with one very important detail: “And of course she always added a little sugar.” No exact measurements and no cooking times. Such a classic mom recipe!
I used her text as my starting point to recreate that familiar combination of beef, macaroni, tomatoes and veggies. The result is an easy, comforting dinner that my kids are now obsessed with, too. Getting to share a meal I grew up loving with them makes this recipe extra special. For another childhood favorite I’ve recreated, try my homemade hamburger helper!
Table of Contents
Why I Love This Recipe
- Easy enough for a weeknight: Cook the pasta while you make the beef and vegetable mixture, then stir everything together. There’s no baking or complicated prep.
- Protein and fiber in every bowl: Each serving has 26 grams of protein and 7 grams of fiber, making it a satisfying addition to your high-protein dinner rotation.
- My kids are obsessed: It’s always a win when a dinner I’m excited about is one my kiddos love, too.
- Pantry and freezer friendly: This simple goulash recipe uses canned tomatoes and your choice of canned or frozen vegetables, so it’s easy to keep the ingredients on hand.
What Is Goulash?
There are two different dishes you’ll often see called goulash. Traditional Hungarian goulash is a soup or stew made with pieces of beef, onions and paprika, sometimes with potatoes or other vegetables.
American goulash is a tomato-based dish made with ground beef and pasta, usually elbow macaroni. You might also know it as American chop suey.
This American goulash recipe is inspired by the version my mom made, with corn, green beans and peas alongside the beef and pasta. Every family seems to have its own take, and those vegetables are a big part of what makes this one familiar to me.
Ingredients Needed
You don’t need anything fancy to make this goulash. Here’s what to grab, with the full measurements in the recipe card below.
- elbow macaroni: the classic pasta shape for goulash. Use regular macaroni or gluten-free if needed. I used Jovial Whole Grain Brown Rice Elbows Pasta, which worked perfectly.
- yellow onion and garlic: these give the beef and tomato mixture a savory base. Dice the onion so it softens evenly.
- lean ground beef: use 90/10 or 93/7 ground beef for a hearty dish without too much excess grease. Ground turkey also works if that’s what you have on hand.
- diced tomatoes: use a 28-ounce can and keep the juices! They provide the liquid for simmering the beef and vegetables.
- corn: use drained canned corn or frozen corn. It adds little pops of sweetness throughout the dish.
- green beans: canned or frozen both work. Drain canned beans, and chop frozen green beans into bite-size pieces.
- peas: another veggie from my mom’s version. Use drained canned peas or frozen peas.
- sugar: a little sugar was part of my mom’s original recipe and helps balance the tomatoes’ tartness. Regular sugar or coconut sugar works.
How to Make Goulash
Step 1: Bring a pot of salted water to a boil and cook the pasta according to the package directions, checking it a minute or two early.
Step 2: Drain pasta while it’s still slightly firm and set aside.
Step 3: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
Step 4: Add the ground beef and ½ teaspoon salt. Cook for about 5–7 minutes, breaking the beef into small pieces as it browns. Drain excess fat if needed.
Step 5: Stir in the diced tomatoes with their juices, corn, green beans and peas. Add the sugar, remaining salt and pepper. Bring to a simmer and cook for 8–10 minutes so the flavors come together.
Step 6: Stir in the cooked macaroni and heat for about 2 minutes, until everything is warm. Taste and adjust the salt, pepper or sugar as needed, then serve.
Tips for the Best Goulash Recipe
- Keep the pasta slightly firm: The pasta finishes heating in the tomato mixture, so drain it before it’s fully soft. This is especially helpful with gluten-free macaroni, which can become mushy when overcooked.
- Drain the vegetables, but keep the tomato juices: Canned corn, green beans and peas should be drained. The diced tomatoes go into the pot with their juices.
- Start with less sugar: Add 1 teaspoon, then taste before adding more. The sweetness of the corn and tomatoes can vary.
- Adjust the seasoning at the end: Canned ingredients vary in saltiness. Taste after stirring in the pasta before adding more salt.
How to Store and Reheat
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Warm individual servings in the microwave or reheat in a saucepan over medium-low heat, stirring occasionally. Add a splash of water if needed, since the pasta can absorb liquid as it sits.
- Freezing: Freeze in individual portions in freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The pasta may be softer after freezing and thawing.
- Meal prep: If you’re making this specifically for later, store the cooked macaroni separately from the beef and vegetable mixture. Combine them when reheating to help keep the pasta from soaking up too much liquid.
Frequently Asked Questions
Yes! Use gluten-free elbow macaroni. I used Jovial Whole Grain Brown Rice Elbows Pasta. Cook it separately according to the package directions and check it a minute or two early, since it will heat a little longer after you stir it into the beef and vegetable mixture.
No, you can add the frozen corn, peas and chopped green beans directly to the pot. They may take a little longer to heat through, so check that the green beans are tender before stirring in the macaroni.
This recipe is written for cooking the macaroni separately. There isn’t enough liquid in the beef and vegetable mixture to cook dry pasta as written. Cooking it separately also lets you control the texture, especially when using gluten-free noodles.
More High-Protein Dinner Recipes
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Mom’s Goulash
Ingredients
- 8 oz elbow macaroni, gluten-free, if needed (I like the Jovial brand)
- 1 Tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 lb lean ground beef, 90/10 or 93/7, or ground turkey
- 1 teaspoon salt, to taste, divided
- ½ teaspoon black pepper, to taste
- 1 28 oz can diced tomatoes, undrained
- 1 15 oz can corn, drained, or 1 ½ cups frozen corn
- 1 15 oz can green beans, drained, or 1 ½ cups frozen green beans, chopped
- 1 15 oz can peas, drained, or 1 ½ cups frozen peas
- 1-2 teaspoons sugar or coconut sugar
Instructions
- Bring a pot of salted water to a boil. Cook the elbow macaroni according to package directions, checking it a minute or two early. Drain while still slightly firm, since it will finish cooking in the tomato mixture. This is especially important with gluten-free pasta, which can become mushy if overcooked. Set aside.8 oz elbow macaroni
- While the pasta cooks, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.1 Tablespoon olive oil, 1 small yellow onion, 2 cloves garlic
- Add the ground beef and ½ teaspoon salt. Cook for 5–7 minutes, breaking the beef into small pieces, until browned and cooked through. Drain any excess fat if needed.1 lb lean ground beef, 0.5 teaspoon salt
- Stir in the diced tomatoes with their juices, drained canned vegetables or frozen vegetables, 1 teaspoon sugar, the remaining ½ teaspoon salt and the pepper. Bring to a simmer and cook for 8–10 minutes, or until the vegetables are tender and heated through. Frozen vegetables may need a few extra minutes.1 28 oz can diced tomatoes, 1 15 oz can corn, 1 15 oz can green beans, 1 15 oz can peas, 1-2 teaspoons sugar or coconut sugar
- Add the cooked macaroni and stir until everything is combined and heated through, about 2 minutes. Taste and adjust the salt and pepper, adding the remaining teaspoon of sugar if desired. Serve warm.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Pasta may soften after freezing.
- Reheating: Warm in the microwave or on the stovetop, adding a splash of water if needed.
- Nutrition: Nutrition information is calculated using Jovial Whole Grain Brown Rice Elbows Pasta. Values are approximate and will vary depending on the ingredients used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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