Goulash

By Lidey Heuck

Updated March 12, 2025

Goulash
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(2,397)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons olive oil
  • 1green or red bell pepper, cut into ½-inch pieces
  • 1large yellow onion, chopped
  • 2tablespoons minced garlic (about 5 cloves)
  • 2teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
  • 1½teaspoons sweet paprika
  • 1½teaspoons dried oregano
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • Black pepper
  • 1pound ground beef (at least 85-percent lean)
  • 1tablespoon tomato paste
  • 3cups low-sodium beef broth, plus more as needed
  • 1(14-ounce) can crushed tomatoes
  • 1(14-ounce) can diced tomatoes
  • 2tablespoons Worcestershire sauce 
  • 1¼cups uncooked macaroni 
  • 1cup (4 ounces) shredded sharp Cheddar 
  • Chopped fresh parsley, for serving 
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

470 calories; 27 grams fat; 10 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 25 grams protein; 953 milligrams sodium

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.

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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.)

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Ratings

5 out of 5
2,397 user ratings
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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!

Robert Mann

Since I’m trying stay away from beef, does anyone know if I can substitute ground turkey and chicken stock? Or would it require different spices?

Patty

It’s not lost on me that during these tough economic times for so many The New York Times has been publishing recipes that stretch people’s budgets, fill tummies, and are delicious to boot. Making it this evening with some rosemary bread with olive oil on the side. A comfort food night, for sure!

Ash G

As an Alabamian I was shocked to see the use of bell peppers rather than okra! I’m not sure whether that’s unique to my family or not. My grandparents ran a farm and those ingredients may well just have been from her summer garden. All of that aside, I recommend adding in or subbing in okra for bell pepper if you get the chance. The fresher the better.

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