This 20-Minute Go-Go Goulash is a quick American-style skillet dinner made with lean ground beef, onion, garlic, tomatoes, tomato sauce, and tender elbow macaroni. It takes approximately 5 minutes to prep and 15 minutes to cook, making a hearty meal for about 4 servings when you need dinner on the table fast.
Every bite is savory, saucy, and comforting, with lightly seasoned beef and tomatoes clinging to soft pasta. The entire meal cooks in one skillet, so you get a satisfying family dinner with very little cleanup and no separate pot of pasta to wash.
Jump to RecipeWhy You’ll Love This Recipe
Go-Go Goulash is the kind of dinner that earns a permanent place in a busy-weeknight rotation. It uses familiar pantry ingredients, cooks in one large skillet, and delivers the cozy flavor of a slow-simmered pasta dish without a long wait.
The ground beef brings savory richness, while the onion and garlic create a flavorful base. Diced tomatoes add bright texture, tomato sauce makes the dish pleasantly saucy, and Italian seasoning ties everything together with herbs.
Because the macaroni cooks right in the tomato mixture, it absorbs flavor as it softens. The result is a thick, satisfying skillet meal that feels complete on its own, although a simple side salad or warm bread is always welcome.
If you enjoy easy beef recipes with a short ingredient list, you may also like these simple three-ingredient meatballs for another family-friendly dinner idea.
Ingredients You’ll Need
This recipe keeps the shopping list refreshingly straightforward. Measure the ingredients before you begin because the cooking moves quickly once the beef is browned.
- Lean ground beef: One pound provides the hearty foundation for approximately 4 servings.
- Onion and garlic: One chopped medium onion and one minced garlic clove create a savory aromatic base.
- Diced tomatoes: Use one 14 to 15-ounce can and keep the liquid, since it helps form the cooking sauce.
- Tomato sauce: An 8-ounce can adds smooth tomato flavor and helps coat the macaroni.
- Water: One cup gives the uncooked pasta enough liquid to simmer and become tender.
- Seasonings: Italian seasoning, salt, and black pepper provide a balanced, uncomplicated flavor.
- Elbow macaroni: One cup of uncooked pasta cooks directly in the skillet.
Lean beef is especially useful here because it keeps the finished skillet from becoming overly greasy. If your beef releases a noticeable amount of fat, drain it after browning and before adding the tomatoes.
How to Make It Step-by-Step
Step 1: Place a large skillet over medium-high heat and add the ground beef and chopped onion. Break the beef into crumbles with a spoon or spatula and cook for about 5 to 7 minutes, stirring often, until it is no longer pink and the onion begins to soften.
Step 2: Carefully drain excess fat if needed, keeping the browned beef and onion in the skillet. Add the minced garlic and stir for about 30 seconds, which is long enough to release its aroma while protecting it from scorching.
Step 3: Pour in the undrained diced tomatoes, tomato sauce, and one cup of water. Add the Italian seasoning, salt, and black pepper, then stir thoroughly so the seasonings are distributed throughout the tomato mixture.
Step 4: Bring the mixture to a boil. The bubbling sauce helps prepare the skillet for the macaroni and ensures the pasta starts cooking as soon as it is added.
Step 5: Stir in the uncooked elbow macaroni and reduce the heat. Cover the skillet and simmer for about 10 to 12 minutes, stirring every few minutes to keep the pasta from settling and sticking to the bottom.
Step 6: Test a piece of macaroni for tenderness near the end of the cooking time. When the pasta is ready, remove the skillet from the heat and let the goulash stand for a few minutes so the sauce thickens and clings to the noodles.
Pro Tips for the Best Goulash
A large skillet gives the beef, sauce, and pasta enough room to cook evenly. It also makes stirring easier, which matters because macaroni can settle on the bottom as it simmers.
For extra flavor, allow the beef and onion to lightly brown rather than stirring constantly from the first second. Browning creates savory bits in the skillet that blend into the tomato sauce when the liquid is added.
Keep the skillet covered during most of the pasta-cooking time so the macaroni cooks properly. Stir every few minutes, and add a small splash of water if the sauce becomes too thick before the pasta is tender.
Letting the finished goulash rest is a small but important step. The sauce continues to settle around the macaroni, giving the dish a thicker texture instead of a loose, watery finish.
If you are planning a dinner with several easy comfort-food options, this crispy Parmesan chicken with creamy pasta is another satisfying recipe to keep nearby.
What to Serve with Go-Go Goulash
This skillet goulash is filling enough to serve by itself, but a crisp green salad adds freshness and contrast. Garlic bread, dinner rolls, or toasted slices of crusty bread are also useful for scooping up the tomato sauce.
For a simple vegetable side, choose steamed green beans, broccoli, or roasted vegetables. Keep the sides lightly seasoned so they complement the rich beef and tomato flavors rather than competing with them.
A sprinkle of chopped fresh parsley can add a pop of color at the table, though it is optional. The recipe is complete without extra toppings, so serve it straight from the skillet for the easiest presentation.
When planning a relaxed weekend brunch before a busy day of cooking, try our easy egg-in-a-biscuit recipe for a separate quick meal idea.
Storage and Reheating
Allow leftovers to cool, then transfer them to a covered container and refrigerate them. The macaroni will continue absorbing sauce as it sits, so the goulash may be thicker the next day.
Reheat individual portions gently in the microwave, stirring halfway through. You can also warm the goulash in a skillet over low heat, adding a small splash of water if the sauce needs loosening.
For the best texture, reheat only the amount you plan to eat. Stirring while warming helps distribute the sauce and prevents the pasta from drying around the edges.
If you are preparing a comforting menu that includes dessert, our moist yogurt pumpkin bread makes a cozy sweet finish. For a breakfast treat the next morning, consider these banana buttermilk pancakes.
20-Minute Go-Go Goulash
Ingredients
Method
- Heat a large skillet over medium-high heat. Add the lean ground beef and chopped onion, breaking the beef into small crumbles as it cooks until the meat is no longer pink, about 5 to 7 minutes; drain excess fat if needed.
- Add the minced garlic to the browned beef and onion. Stir constantly and cook for about 30 seconds, just until the garlic smells fragrant without allowing it to burn.
- Stir in the undrained diced tomatoes, tomato sauce, water, Italian seasoning, salt, and black pepper. Scrape the bottom of the skillet to loosen any flavorful browned bits.
- Bring the tomato mixture to a boil over medium-high heat. Stir occasionally so the sauce heats evenly before adding the pasta.
- Stir in the uncooked elbow macaroni, then reduce the heat to a gentle simmer and cover the skillet. Cook for about 10 to 12 minutes, stirring every few minutes so the macaroni does not stick to the bottom.
- Check that the pasta is tender and remove the skillet from the heat. Let the goulash stand for a few minutes so the sauce can thicken before serving.
Notes
Final Thoughts
This 20-Minute Go-Go Goulash proves that a hearty homemade dinner does not require a long ingredient list or hours at the stove. With one skillet, a pound of lean ground beef, pantry tomatoes, and a cup of macaroni, you can create a warm, saucy meal for about 4 people in approximately 20 minutes.
Remember the three details that make the recipe work: brown the beef and onion well, stir the macaroni while it simmers, and give the finished goulash a few minutes to rest. Serve it with a simple salad or bread, and enjoy an easy American-style comfort-food classic that is practical enough for weeknights and delicious enough to request again.