Easy GB’s Go-Go Goulash is a hearty American-style one-pot dinner made with ground beef, onion, tomatoes, tomato sauce, elbow macaroni, and everyday dried seasonings. It takes about 10 minutes to prepare and 25–30 minutes to cook, making this flavorful meal ready in approximately 35–40 minutes for 4–6 servings.
Every spoonful brings together tender pasta, savory beef, sweet onion, garlic, and a rich tomato broth seasoned with Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. This is cozy, budget-friendly comfort food with minimal cleanup and a wonderfully satisfying texture straight from the pot.
Jump to RecipeWhy You’ll Love This Recipe
GB’s Go-Go Goulash earns its place in the best weeknight dinner rotation because it is filling, forgiving, and made in one pot. The ground beef provides savory richness, while tomatoes and tomato sauce create a bright, comforting base that clings to every elbow of macaroni.
This recipe also keeps the ingredient list refreshingly practical. You do not need specialty spices, complicated techniques, or a separate pot for the pasta, and the short cooking time makes it especially helpful on busy evenings.
- One-pot convenience: The beef, sauce, and macaroni cook together in the same Dutch oven or deep skillet.
- Family-friendly flavor: The seasoning is savory and balanced without relying on hot peppers.
- Generous yield: The recipe makes about 4–6 servings.
- Comforting texture: Tender pasta absorbs the tomato-rich broth as the goulash rests.
Ingredients You’ll Need
The foundation is one pound of ground beef, preferably 80–90% lean. This range gives the dish plenty of beefy flavor while limiting the amount of excess fat that may need to be drained after browning.
Use one medium yellow onion, chopped to about one cup, along with two minced garlic cloves. The onion softens alongside the beef, and the garlic only needs about 30 seconds in the hot pot to release its aroma without becoming bitter.
For the sauce, add one undrained 14.5–15-ounce can of diced tomatoes and one 8-ounce can of tomato sauce. The tomato liquid is important because it helps cook the two cups of uncooked elbow macaroni directly in the pot.
Two cups of water or beef broth provide the cooking liquid. Beef broth gives the goulash a deeper savory note, while water keeps the flavor clean and lets the tomatoes, Worcestershire sauce, and seasonings stand out.
The seasoning blend is simple but effective: one tablespoon Worcestershire sauce, one teaspoon Italian seasoning, one teaspoon paprika, one teaspoon salt, and one-half teaspoon black pepper. Measure the seasonings before you begin so they can be added quickly once the beef is ready.
How to Make It Step-by-Step
Step 1: Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and chopped yellow onion, then use a sturdy spoon to break the meat into small pieces as it cooks for 6–8 minutes, until no pink remains.
Step 2: Carefully drain excess fat if the beef has released more than you want in the finished dish. Add the minced garlic and stir for about 30 seconds, just until it smells fragrant and blends into the beef and onion mixture.
Step 3: Pour in the undrained diced tomatoes and tomato sauce. Add the water or beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper, then stir thoroughly to combine the meat, tomatoes, liquid, and seasonings.
Step 4: Bring the mixture to a boil over medium-high heat. Once it is bubbling, stir in the uncooked elbow macaroni and spread it through the sauce so the pasta is surrounded by liquid rather than sitting in one dense layer.
Step 5: Reduce the heat to medium-low and cover the pot. Simmer for about 12–15 minutes, stirring several times so the macaroni does not settle on the bottom or cook unevenly; if the mixture becomes too thick before the pasta is done, add a small amount of water.
Step 6: Check the macaroni for tenderness and remove the pot from the heat as soon as it is cooked. Cover and let the goulash stand for 5 minutes, allowing the pasta to absorb more of the savory tomato sauce without continuing to cook over direct heat.
Pro Tips for the Best Goulash
Choose a wide Dutch oven or deep skillet with enough room for the pasta to move through the sauce. A crowded, narrow pan can make stirring difficult and may leave macaroni on the bottom while the upper layer cooks more slowly.
Break the ground beef into small, bite-sized pieces during browning. Smaller pieces distribute throughout the pasta, giving each serving a balanced bite of beef, tomato, and macaroni instead of leaving large chunks concentrated in one area.
Do not skip the stirring during the covered simmer. Elbow macaroni contains starch that can settle, and a few gentle stirs help prevent sticking while spreading the liquid evenly around the pasta.
Watch the texture near the end of cooking. Goulash should be saucy when it comes off the heat because the macaroni continues to absorb liquid during the five-minute rest; cooking until the pot looks dry can result in overly firm, clumped pasta.
If you prefer a richer finish, stir in a little shredded cheddar after the resting period. Cheese is an optional variation rather than a core ingredient, so the goulash remains delicious and complete without it.
Serving Suggestions
Serve GB’s Go-Go Goulash hot in shallow bowls so the sauce, beef, diced tomatoes, and macaroni are easy to scoop together. A final sprinkle of black pepper can add a simple finishing touch without changing the recipe’s classic character.
For a fresh contrast, pair each bowl with a crisp green salad or a simple side of steamed vegetables. Crusty bread is also useful for catching any tomato sauce left at the bottom of the bowl.
Because this is a satisfying one-pot meal, keep side dishes uncomplicated. The goulash already contains protein, pasta, and a tomato-based sauce, so a small fresh side is usually all that is needed for a balanced dinner table.
Storage & Reheating
Let leftovers cool promptly, then transfer them to a covered container and refrigerate them. The macaroni will continue to absorb sauce as it sits, so the leftovers may be thicker the next day than they were when freshly cooked.
Reheat portions gently in a saucepan or microwave-safe bowl, stirring as they warm. If the goulash has become especially thick, add a small amount of water and stir until the sauce loosens to your preferred consistency.
For the best texture, warm only the amount you plan to eat. Repeated heating can soften the macaroni further, while gentle reheating helps preserve the tender pasta and savory tomato sauce.
Easy GB's Go-Go Goulash
Ingredients
Method
- Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and chopped onion, breaking the beef into small pieces, and cook for 6–8 minutes until no pink remains.
- Drain excess fat if necessary, then add the minced garlic. Cook for about 30 seconds, stirring constantly, just until the garlic becomes fragrant.
- Stir in the undrained diced tomatoes, tomato sauce, water or beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Mix well so the seasonings are evenly distributed.
- Bring the saucy beef mixture to a boil, then stir in the uncooked elbow macaroni. Make sure the pasta is mostly submerged so it can cook evenly in the tomato broth.
- Reduce the heat to medium-low, cover the pot, and simmer for 12–15 minutes. Stir several times while the macaroni cooks, and add a small amount of water if the mixture becomes too thick before the pasta is tender.
- Remove the goulash from the heat and let it stand, covered, for 5 minutes. The pasta will continue absorbing the sauce during this rest, so serve as soon as it reaches a tender, saucy consistency.
25-30 mins
35-40 mins
4-6 servings
Not calculated