Dinner doesn’t need to be complicated to be satisfying. This hamburger goulash brings together simple ingredients in one pot for a meal that feels both nostalgic and modern. Using ground beef instead of traditional stew meat makes this version accessible for weeknight cooking while maintaining the rich, comforting flavors you expect from goulash.
Why This Recipe Works
- The combination of ground beef and sweet paprika creates a foundation of deep, savory flavor without requiring lengthy marinating or special cuts of meat
- Cooking everything in a single Dutch oven or heavy pot means fewer dishes to wash and allows the flavors to develop together as they simmer
- Using elbow macaroni instead of traditional egg noodles provides better sauce absorption and creates a more cohesive final dish
- The addition of tomato sauce and diced tomatoes balances the richness of the beef with bright acidity that cuts through the fat
- Simmering for exactly 15 minutes after adding the pasta ensures the macaroni cooks through without becoming mushy or overcooked
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced into 1/4-inch pieces
- 1 pound ground beef (80/20 blend recommended)
- 2 tablespoons sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups beef broth
- 1 cup elbow macaroni, uncooked
- 1/2 cup sour cream for serving
- 2 tablespoons chopped fresh parsley for garnish
Equipment Needed
- Large Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and chef’s knife
- Can opener
Instructions
Prepare the Aromatics and Brown the Beef
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes. Add the diced yellow onion and cook, stirring occasionally, until the pieces become translucent and the edges start to brown slightly, approximately 5-7 minutes. Add the ground beef, breaking it up with your wooden spoon into small crumbles as it cooks. Continue cooking until the beef is fully browned and no pink remains, about 8-10 minutes. Use a spoon to drain off any excess fat if necessary, leaving about 1 tablespoon in the pot for flavor. Tip: For deeper flavor, let the beef develop a light crust on the bottom of the pot before stirring—this creates fond that will enhance your sauce.
Add Spices and Build the Sauce Base
Incorporate the Pasta and SimmerRest and Thicken the GoulashFinish and ServeTips and Tricks
For optimal flavor development, consider browning the ground beef in batches if your pot is crowded—overcrowding steams the meat rather than searing it, resulting in less complex flavor. If you have extra time, let the spice-toasted beef and onion mixture sit for 5 minutes before adding liquids—this rest period allows the spices to penetrate the meat more deeply. When selecting paprika, look for Hungarian sweet paprika specifically, as it has a richer, more complex flavor than standard supermarket varieties. If you prefer a thicker goulash, reduce the beef broth by 1/4 cup—conversely, for a saucier version, increase it by the same amount. Leftovers store well in an airtight container for up to 4 days, though the pasta will continue to absorb liquid, so you may need to add a splash of broth when reheating. For freezing, omit the sour cream until serving time, as dairy can separate when frozen and thawed. If you don’t have elbow macaroni, small shell pasta works equally well, though cooking time may vary by 1-2 minutes. To enhance the beef flavor, use beef stock instead of broth—the higher collagen content creates a richer mouthfeel. For a smoother sauce, you can blend the diced tomatoes before adding them, though this will change the textural contrast. If your goulash seems too acidic from the tomatoes, a pinch of sugar (about 1/4 teaspoon) can balance the flavors without making it sweet.
Recipe Variations
- For a vegetable-packed version, add 1 cup each of diced carrots and celery when cooking the onions—sauté until slightly softened before adding the beef. You can also include 1 cup of frozen peas or corn during the last 5 minutes of cooking for added color and nutrition.
- Transform this into a spicy goulash by incorporating 1-2 chopped jalapeños (seeds removed for milder heat) with the onions, and add 1 teaspoon of smoked paprika along with the sweet paprika. For additional heat, include 1/4 teaspoon of cayenne pepper or crushed red pepper flakes.
- Create a creamy mushroom goulash by sautéing 8 ounces of sliced cremini mushrooms with the onions until golden brown. Substitute 1 cup of the beef broth with 1 cup of heavy cream added during the final 2 minutes of cooking, stirring constantly to prevent curdling.
- For a cheesier version, stir in 1 cup of shredded cheddar or Monterey Jack cheese along with the sour cream at the end. You can also top individual servings with additional cheese and broil for 2-3 minutes until bubbly and lightly browned.
- Make it gluten-free by using your favorite gluten-free elbow pasta and ensuring your beef broth is certified gluten-free. The cooking time may need adjustment depending on the pasta brand—check package instructions and taste test at 12 minutes.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can substitute other small pasta shapes like small shells, ditalini, or rotini. The key is maintaining similar cooking times—check your pasta’s package instructions and adjust simmering time accordingly. Larger shapes like penne or rigatoni may require additional liquid and longer cooking. Avoid egg noodles as they become too soft in this cooking method. Always ensure there’s enough liquid to cover the pasta completely before simmering, and taste test for doneness rather than relying solely on time.
How can I make this recipe in a slow cooker?
Brown the beef and onions in a skillet first, then transfer to a slow cooker with all ingredients except the pasta and sour cream. Cook on low for 6-7 hours or high for 3-4 hours. Add the elbow macaroni during the last 30 minutes of cooking on high, ensuring there’s enough liquid. Stir in sour cream just before serving. The slow cooker method produces a different texture—softer meat and more integrated flavors—but requires monitoring the pasta addition carefully to prevent mushiness.
What’s the difference between Hungarian goulash and this version?
Traditional Hungarian goulash uses cubed beef chuck or stew meat simmered for hours until tender, often includes caraway seeds, and typically contains potatoes instead of pasta. This Americanized version uses ground beef for quicker cooking, incorporates tomato products more prominently, and features pasta as the starch. Both share the paprika foundation, but the textures and cooking methods differ significantly. This hamburger version prioritizes weeknight convenience while maintaining the spirit of the original dish.
Can I prepare this goulash ahead of time?
You can prepare the meat sauce base up to 2 days ahead—cook through the sauce building step, then refrigerate. When ready to serve, reheat the sauce to a simmer, add the pasta, and proceed with the 15-minute cooking time. The pasta must be cooked fresh each time as it becomes mushy when stored in the sauce. For best results, undercook the pasta slightly if planning leftovers, as it will continue to absorb liquid upon standing and reheating.
Is there a way to make this recipe leaner?
Use 93% lean ground beef or ground turkey to reduce fat content. You can also reduce the sour cream to 1/4 cup or substitute Greek yogurt for a protein boost. Increase the vegetable content by adding diced bell peppers or zucchini during the onion cooking stage. Using low-sodium beef broth and no-salt-added tomato products helps control sodium levels. The flavor profile will be slightly different with leaner meats, so consider adding 1 teaspoon of Worcestershire sauce for depth.
Summary
This hamburger goulash combines ground beef, paprika, tomatoes, and pasta in one pot for a comforting meal. Simple ingredients create complex flavors through proper technique. The recipe adapts easily to preferences and delivers consistent results with minimal cleanup.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
