Why You’ll Love This Recipe
This goulash is the perfect balance of comfort and nutrition. It’s quick to make, uses pantry staples, and is loaded with vegetables for extra texture, flavor, and nutrition. It’s ideal for meal prepping, reheats beautifully, and can be customized to your liking with endless variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef
onion
garlic
bell peppers (any color)
carrots
zucchini
diced tomatoes
tomato sauce
beef broth or water
elbow macaroni
Italian seasoning
paprika
salt
black pepper
olive oil
optional: shredded cheese and chopped parsley for garnish
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and garlic; sauté for 2–3 minutes until fragrant.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in chopped bell peppers, carrots, and zucchini. Cook for 5–6 minutes until vegetables begin to soften.
- Add diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Stir to combine and bring to a simmer.
- Stir in elbow macaroni and reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and the sauce has thickened.
- Taste and adjust seasoning if needed.
- Serve hot, optionally topped with shredded cheese and chopped parsley.
Servings and timing
Serves: 6
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Variations
- Turkey or chicken version: Use ground turkey or chicken instead of beef.
- Extra veggies: Add corn, spinach, mushrooms, or green beans.
- Cheesy goulash: Stir in shredded cheddar or mozzarella cheese before serving.
- Low-carb: Use cauliflower rice instead of pasta for a lighter version.
- Spicy kick: Add red pepper flakes or diced jalapeños for heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a pot over medium heat or microwave until heated through. Add a splash of broth or water if the pasta has absorbed too much liquid.
Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
FAQs
Can I use a different type of pasta?
Yes, penne, rotini, or shells also work well. Adjust cooking time as needed.
Can I make this dish vegetarian?
Absolutely. Skip the meat and add more beans or extra vegetables for protein and texture.
How do I prevent the pasta from getting mushy?
Don’t overcook it. Stir occasionally and check for doneness around the 10-minute mark.
Is this the same as Hungarian goulash?
No, this is an American-style goulash. Hungarian goulash is typically a stew made with chunks of beef and paprika-based broth.
Can I cook the pasta separately?
Yes, especially if you plan to freeze the dish. Add the cooked pasta just before serving.
What’s the best broth to use?
Beef broth adds depth, but chicken or vegetable broth also works well.
Can I add beans to this goulash?
Yes, kidney beans or black beans are great additions for extra protein and fiber.
How do I make it gluten-free?
Use gluten-free pasta and ensure all canned goods and seasonings are certified gluten-free.
Can I make it in a slow cooker?
Yes. Brown the meat first, then add all ingredients except pasta to the slow cooker. Cook on low for 6 hours, stir in cooked pasta before serving.
What sides go well with goulash?
Serve with a green salad, garlic bread, or steamed vegetables for a complete meal.
Conclusion
Hearty Goulash with Vegetables is a wholesome, comforting, and easy one-pot meal that’s perfect for any night of the week. With a rich tomato base, plenty of vegetables, and tender pasta, it’s a dish that satisfies the whole family. Simple, nutritious, and delicious—you’ll want to make it again and again.
PrintHearty Goulash with Vegetables
A hearty one-pot goulash made with ground beef, elbow macaroni, and a medley of vegetables in a savory tomato-based sauce. This family-friendly meal is comforting, nutritious, and perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 bell peppers (any color), diced
- 2 carrots, diced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 3 cups beef broth or water
- 2 cups elbow macaroni
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Optional: 1 cup shredded cheese
- Optional: fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic; sauté 2–3 minutes until fragrant.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in bell peppers, carrots, and zucchini. Cook 5–6 minutes until vegetables begin to soften.
- Add diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Stir and bring to a simmer.
- Stir in elbow macaroni, reduce heat to medium-low, cover, and cook 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Taste and adjust seasoning. Add more broth if needed.
- Serve hot, topped with shredded cheese and parsley if desired.
Notes
- Don’t overcook the pasta—check around the 10-minute mark.
- For freezing, cook pasta separately and add when reheating.
- Use ground turkey or chicken for a lighter version.
- Kidney beans or black beans make great protein additions.
- Beef broth gives the richest flavor, but chicken or vegetable broth also works.
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 390
- Sugar: 8g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 55mg
