Classic Goulash

This easy goulash recipe is quick, easy, and wonderfully satisfying.

How to Make Goulash

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Goulash Ingredients

These are the ingredients you’ll need to make this homemade goulash recipe: 

• Onion and oil: Cook a large, chopped yellow onion in olive oil. 
• Beef: Add two pounds of lean ground beef to the cooked onion. You can use ground turkey if you like. 
• Tomato products: You’ll need two cans of diced tomatoes and two cans of tomato sauce. 
• Sauces and seasonings: This easy goulash is flavored with fresh garlic, soy sauce, dried Italian herb seasoning, salt, and bay leaves. 
• Macaroni: Cook two cups of elbow macaroni in the simmering meat sauce. 

Learn more: What Is Goulash? 

How Do You Make Goulash? 

Here’s a brief overview of what you can expect when you make this top-rated goulash: 

1. Cook the onion in oil, then add the ground beef and cook until brown. Add garlic.
2. Stir in the water, tomatoes, and seasonings. Bring to a simmer.
3. Stir in uncooked noodles, cover, and simmer until pasta is tender.

How to Make Goulash In a Crock-Pot

You can easily cook this stovetop recipe in the slow cooker. Here’s how: 

1. Preheat a slow cooker on High. 
2. Make the recipe through Step 1. 
3. Place browned beef and onion mixture into the preheated slow cooker. 
4. Mix in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. 
5. Add uncooked macaroni and stir until thoroughly combined. 
6. Cook on High for 1 hour.

How to Store Goulash

Store your leftover goulash in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove. 

Can You Freeze Goulash?

While you can freeze goulash for up to two months, we don’t recommend it as cooked pasta tends to change texture during the freezing and thawing process. 

Allrecipes Community Tips and Praise

“This is easy to make and my family loves it,” according to Brandy Camren. “The flavor is really brought out by the bay leaves. I’ve made it with and without.”

“Awesome recipe,” raves Cindy McDonald. “The flavors marry together nicely. My family asked that I enter this recipe into our rotation arsenal!”

“Very good base for exploration,” says Rick Presley. “Added mushrooms and kidney beans. This is a great cold-weather comfort dish.”

Editorial contributions by Corey Williams