Goulash prepared in the traditional American recipe cooked on the stove top is a flavorful, filling and easy dish that you can prepare for dinner in under 3o minutes. Don’t let the simple ingredients in goulash and preparation fool you – it is comfort food at its best! Check out our Types of Pasta page to learn about 52 types of comforting pasta!
Like our goulash recipe – be sure to try Chicken Spaghetti with Rotel for a delightful twist on traditional spaghetti. We also recommend Chicken Tetrazzini for a savory pasta dish without cream of mushroom or cream of chicken soup.
Goulash History
Goulash finds its roots in medieval Hungary, where herdsmen cooked slowly simmered stews of meat over open fires. The word “goulash” itself is derived from the Hungarian term “gulyás,” which refers to herdsmen or cowboys. Over time, goulash spread throughout the Austro-Hungarian Empire and beyond, adapting to local tastes and ingredients.
Originally a simple dish of meat (typically beef or pork), onions, and paprika, goulash has evolved into numerous variations, each with its own unique twist and cultural significance.
Goulash: Different Versions of Goulash
- Hungarian Goulash (Gulyás): Traditional Hungarian goulash features tender beef, onions, potatoes, and plenty of paprika, resulting in a rich, savory stew often served with bread or dumplings.
- Goulash Soup (Gulyásleves): A thinner version of Hungarian goulash, this soup includes chunks of beef, potatoes, carrots, and green peppers, seasoned with paprika and other spices.
- Viennese Goulash (Wiener Saftgulasch): This variation from Vienna is characterized by a thicker sauce made from onions, beef, and paprika, often served with bread dumplings or noodles for this goulash.
- American Goulash: A comfort food staple in the United States, American goulash typically combines ground beef, tomatoes, macaroni pasta, and various seasonings.
- Transylvanian Goulash (Székely Gulyás): Hailing from the Transylvanian region of Romania, this goulash version often includes sauerkraut, pork, and sour cream, creating a tangy and hearty stew.
Goulash: Different Types of Pasta in Goulash
The types of pasta in goulash can vary based on regional preferences and personal taste. Here are some popular options:
- Egg Noodles: Commonly used in Hungarian goulash, egg noodles (nokedli or csipetke) absorb the flavors of the stew and provide a comforting texture.
- Spätzle: This German egg noodle is often found in variations of goulash, particularly in southern Germany and Austria, where it pairs well with the rich sauce.
- Macaroni: In American goulash, elbow macaroni is a popular choice for its small size and ability to hold the sauce, creating a hearty and satisfying dish.
- Dumplings: While not technically pasta, bread dumplings (known as knödel or nokedli) are also served alongside goulash in many Central European countries, soaking up the flavorful sauce.
Goulash: Ingredients
Ground Beef – For this goulash recipe you can use ground beef, ground chuck or ground round. Other options for the meat include ground chicken or ground turkey. Prepare those meats the same as using ground beef except there will not be any grease to drain.
Onion – Yellow onions provide a gentle flavor to the goulash dish.
Bell Peppers – Gives a flavor boost that combines well with the beef, onions and tomatoes. Not a fan of bell peppers – you can omit them.
Tomatoes – Use canned diced tomatoes for ease of preparation. Have lots of tomatoes from the summer garden? Wash and dice them for a boost of fresh vegetables in your goulash.
Elbow Macaroni – Easy to prepare pasta for this traditional American Goulash dish. Other pasta types include penne pasta, rotini or bow ties. The elbow macaroni is a good choice for absorbing the tomato juices and flavors.
Types of Pasta – You can choose regular pasta, protein rich pasta or even wheat pasta for use in goulash recipes. Prepare according to recipe instructions with no adjustments needed for the different types of pasta.
Goulash: What to Serve With This Pasta Dish
Many side dishes go great with Goulash. Try our recipes for collard greens, or corn casserole to add flavorful veggies.
For bread, pair goulash with Frozen Texas Toast in Air Fryer or bakery fresh rolls.
For a grand finale dessert try our Key Lime Cake recipe. It is a wonderful rich cake topped with cream cheese icing and is so easy to make!
Goulash: Storage
Refrigerate cooled leftovers in a storage container or plastic bag for up to 3 days.
Freeze cooled leftovers in a freezer safe container or freezer bag for up to 3 months. Thaw before reheating.
Heat leftovers until hot in the microwave.
Curious about how long food will last in the refrigerator? Check out our post How Long Is Food Good For in the Fridge? Store food safely with confidence!
Goulash Nutrition
I have estimated the nutrition values in the recipe card. If you are interested in more details you can visit sites like Nutrition Value for nutrition information on carbohydrates, vitamins, minerals, fat content and more in their article Beef Goulash Nutritional Value.
Want to know how many calories are in different foods? Check out our Food Calories List.
Guides
52 Types of Pasta {Beyond Spaghetti}
How Long Is Food Good For in the Fridge
How to Cook Using Your Instant Pot
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Goulash
Ingredients
- 1 lb Ground Beef (Can also use ground chicken or ground turkey.)
- ¾ cup Elbow Macaroni
- 16 oz. Canned Diced Tomatoes
- 1 large Onion
- ⅓ cup Fresh Diced Bell Pepper
- 1 tsp Salt (optional )
- ¼ tsp Black Pepper
- ¼ tsp Paprika
- ⅛ tsp Cinnamon (optional)
- 1 cup Shredded Cheddar Cheese (Sharp or Extra Sharp)
Instructions
- Cook elbow macaroni 2 minutes less than package directions in a pot of water on the stovetop. It will boil for about 5 minutes.
- Drain and set aside.
- Brown ground beef, diced onions, and diced bell pepper in a skillet until meat is cooked thoroughly and no pink in meat. It will take about 10 minutes. Salt if desired.
- Drain off grease by using a slotted spoon to hold the meat in the pan from falling out and tilting the pan into a container to dispose. You can drain it in the sink if you have a garbage disposal. Wipe any grease from bottom of skillet being careful to not touch and get burned.
- Return skillet to stovetop and add undrained diced tomatoes to meat mixture. Stir.
- Add seasonings as desired: paprika, black pepper and cinnamon (optional). Stir and simmer 3 minutes.
- Add drained elbow macaroni to meat mixture and stir.
- Heat until goulash is bubbly and macaroni absorbs some of the tomato juices for about 5 minutes.
- Remove from stovetop and serve immediately. Top with shredded cheese if desired.
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