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Easy goulash recipe for a hearty dinner

Name: Easy goulash recipe for a hearty dinner
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Hungarian
Ingredients: 1 lb ground beef (or turkey for a lighter version); 1 large onion, chopped; 2 cloves garlic, minced; 1 green bell pepper, diced; 2 tbsp olive oil; 2 tbsp sweet paprika; 1 tsp caraway seeds (optional); 1 can (14 oz) diced tomatoes; 1 cup beef broth (or water in a pinch); 2 cups elbow macaroni (or any small pasta); Salt and pepper to taste; 1 tbsp Worcestershire sauce

The first time I made goulash, I was convinced I’d ruined it. I was in college, trying to impress my roommates with a “homemade” meal, and I accidentally dumped way too much paprika into the pot. It turned the whole thing bright red and smoky—way stronger than I’d planned. But you know what? They loved it. Now, years later, this easy goulash recipe is my go-to for cozy nights, lazy Sundays, and feeding a crowd without stressing. It’s forgiving, filling, and tastes even better the next day.

Recipe Card

Recipe Title	Easy goulash recipe for a hearty dinner
Servings	6
Prep Time	15 minutes
Cooking Time	45 minutes
Calories	420 per serving

Ingredients

1 lb ground beef (or turkey for a lighter version)
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, diced
2 tbsp olive oil
2 tbsp sweet paprika (trust me, don’t skip this)
1 tsp caraway seeds (optional but so good)
1 can (14 oz) diced tomatoes
1 cup beef broth (or water in a pinch)
2 cups elbow macaroni (or any small pasta)
Salt and pepper to taste
1 tbsp Worcestershire sauce (my secret weapon)

The first time I made this, I used hot paprika instead of sweet because the labels looked similar. Big mistake—it was like eating fire. And don’t even get me started on the time I forgot the Worcestershire sauce. The dish tasted flat, like something was missing. Now I keep an extra bottle in the pantry just in case.

Directions

Heat olive oil in a large pot over medium heat. Add onions and bell pepper, cook until soft (about 5 minutes).
Add garlic and cook for another minute—don’t let it burn!
Push veggies to the side, add ground beef, and brown it, breaking it up as it cooks.
Sprinkle in paprika, caraway seeds, salt, and pepper. Stir well to coat everything.
Pour in diced tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer.
Add uncooked pasta, stir, and reduce heat to low. Cover and let it cook for 20–25 minutes, stirring occasionally.
Taste and adjust seasoning. If it’s too thick, add a splash of water or broth.
Serve hot, preferably with a slice of crusty bread to soak up the sauce.

One time, I got distracted and let the garlic burn while chopping the onions. The whole batch tasted bitter, and I had to start over. Lesson learned: prep everything first! Also, if you’re impatient like me, don’t skip the simmering time. The flavors need that time to meld, or it’ll taste like spaghetti sauce with an identity crisis.

This goulash is my ultimate comfort food. It’s the dish I make when I’m too tired to think but still want something hearty. The leftovers? Even better. I’ve eaten it cold straight from the fridge at 2 a.m. more times than I’d like to admit. And if you’re feeding picky kids, this is a winner—just call it “Hungarian hamburger helper” and watch them devour it.

Next time, I might try adding mushrooms or a splash of red wine for extra depth. But honestly, it’s perfect as is—simple, satisfying, and impossible to mess up completely. Even my paprika disaster turned out edible!

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	45g	18g	25g

I was surprised how balanced this is—it’s got protein, carbs, and veggies all in one pot. For a lighter version, I’ve used ground turkey and whole wheat pasta, and it still hits the spot. If you’re gluten-free, swap the pasta for a GF variety, but maybe add a little extra broth since they tend to absorb more liquid.

Ingredient Swaps

Ingredient	Substitution
Ground beef	Ground turkey, chicken, or plant-based crumbles
Elbow macaroni	Any small pasta or even rice (adjust cooking time)
Beef broth	Vegetable broth or water + 1 tsp soy sauce
Green bell pepper	Red or yellow pepper, or omit if you hate peppers

I once used quinoa instead of pasta because I was trying to be “healthy.” Bad idea. It turned into mush. Stick with pasta or rice if you’re swapping. Ground turkey works great, but if you use plant-based crumbles, add a little extra oil—they can dry out. And if you hate bell peppers (like my sister), just leave ’em out. The dish will survive.

Tips

Toast the paprika for 30 seconds with the meat—it wakes up the flavor.
Don’t skip the Worcestershire sauce. It’s the magic touch.
Let it sit for 5 minutes off heat before serving—it thickens up perfectly.
Double the recipe if you want leftovers (you do).
Freezes great for up to 3 months—just thaw and reheat with a splash of water.

I learned the hard way that dumping frozen goulash straight into a pot without thawing first leads to a burnt bottom and icy middle. Now I thaw it overnight in the fridge or microwave it on low first. And if you’re like me and forget to buy Worcestershire sauce, a dash of soy sauce + a pinch of sugar is a decent band-aid fix.

FAQ

Can I make this in a slow cooker?
Yep! Brown the meat and veggies first, then dump everything in the slow cooker on low for 4–5 hours. But if you add the pasta at the start, it’ll turn to glue. Add it in the last 30 minutes instead.

Why does my goulash taste bland?
You probably underseasoned. Paprika loses its oomph over time—if yours is older than a year, buy fresh. And taste before serving! I’ve saved many batches with an extra pinch of salt or splash of Worcestershire.

Can I add cheese?
Oh heck yes. Stir in some cheddar at the end, or top with parmesan. My dad once added a whole handful of feta, and it was weird but weirdly good.

That’s everything I know about making easy goulash! Give it a shot, and don’t stress if it’s not perfect—mine wasn’t either the first time (or the fifth). Just grab a spoon and dig in.