American-style ground beef goulash is a one-pot pasta dish: elbow macaroni cooked with browned ground beef, mushrooms, onions, ketchup, beef stock, and a splash of red wine, all finished with cheese. It is not related to Hungarian gulyás beyond the name. Make it because it comes together in about 30 minutes, uses pantry staples, and feeds a crowd without much effort.
The technique that matters
The single step that separates a good batch from a greasy, bland one is draining the fat after browning the beef — but not all of it. Leave a thin film in the pan before you add the onions and mushrooms. That residual fat carries flavor and helps the vegetables soften without steaming. The second thing worth getting right is cooking the pasta in the sauce rather than boiling it separately. The starch the pasta releases as it cooks thickens the sauce naturally and helps it cling to every piece of macaroni. For this to work, the liquid level needs to be right when the pasta goes in — too little and the pasta scorches on the bottom before it’s cooked through, too much and the sauce stays watery. Check the liquid at the halfway point and adjust.
If something goes sideways
- Sauce is watery at the end: Remove the lid and let it simmer uncovered for 3–5 minutes. The pasta will continue absorbing liquid as it sits, so pull it off the heat while it still looks slightly saucier than you want.
- Pasta is cooked but sauce is too thick: Stir in a splash of beef stock or hot water, a few tablespoons at a time. Do this off the heat so you don’t overcook the macaroni.
- Beef is cooking in liquid instead of browning: The pan is overcrowded or the heat is too low. Break the meat into a single layer and don’t touch it for 2–3 minutes. If the pan is small, brown the beef in two batches.
- Dish tastes flat despite following the recipe: The ketchup and stock vary a lot by brand. Taste before serving and add a small pinch of salt, a few drops of Worcestershire sauce, or a little more ketchup — whichever direction it needs.
- Mushrooms turned rubbery and wet: They were added before the beef fat was hot enough, or the pan was too crowded. Cook mushrooms in a hot, dry or lightly oiled pan separately, then stir them in with the sauce.
About the ingredients
The red wine adds depth and a slight acidity that balances the ketchup — a dry red like a basic Cabernet or Merlot works fine. Skip the garnish of fresh herbs if you have none on hand; it makes no real difference to the finished dish. If you don’t keep wine in the house, substitute an equal amount of extra beef stock plus a teaspoon of red wine vinegar. For the cheese, a sharp cheddar melts cleanly into the sauce and adds protein; pre-shredded bags work but contain anti-caking agents that can make the sauce slightly grainy — block cheese grated fresh melts better. Ground beef at 80/20 fat content gives the most flavor here; leaner blends can make the dish taste dry once the pasta absorbs the sauce.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge for up to 4 days. The pasta continues to absorb sauce as it sits, so add a few tablespoons of beef stock or water when reheating — on the stovetop over medium-low heat is best, stirring occasionally. Microwave reheating works but tends to dry out the edges; cover the bowl with a damp paper towel and heat in 60-second intervals. This dish freezes well for up to 3 months. Freeze in single-serving portions so you can pull out exactly what you need. Thaw overnight in the fridge before reheating; do not refreeze after thawing. If you are meal-prepping ahead, slightly undercook the pasta before storing so it doesn’t turn mushy when reheated.
Recipe For Goulash With Ground Beef | Easy Ground Beef Dinner
Ingredients
1 pound ground beef (minced beef)
6 ounces macaroni - or small pasta shape of choice
1 tablespoon olive oil
1 small yellow onion - chopped, diced, or minced
½ pound mushrooms - sliced or minced
1 clove garlic - minced
1 tablespoon all purpose flour (plain flour Australia and UK)
8 ounces ketchup (tomato sauce Australia and UK)
¼ cup red wine
1 cup beef stock (beef broth or beef bouillon)
¼ teaspoon ground black pepper - freshly ground
Instructions
- Preheat the oven to 350°F.
- Meanwhile, start the water boiling to cook macaroni or another small pasta shape. Cook according to package instructions or until al dente.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Then add onions, garlic, and mushrooms. Cook for about 5 minutes until the onion is getting soft. Then, add ground beef, and brown it well.
- In a 4 cup measuring cup, mix flour, tomato sauce, red wine, beef bouillon, and black pepper.
- Remove the browned ground beef from the heat and stir in flour, tomato sauce, wine, bouillon, and pepper.
- Put half of the cooked macaroni (about 1 cup) into a 2-quart casserole and pour on 1/2 of the meat mixture. Add remaining macaroni, a thin layer of Parmesan cheese, and the remaining meat. Sprinkle with Parmesan cheese, and bake uncovered at 350°F for 30 minutes.
Notes
Nutrition
FAQ
Can I use a different pasta shape instead of elbow macaroni?
Yes — small shapes like shells, ditalini, or rotini all work well. Avoid long pasta like spaghetti or large shapes like rigatoni; they don’t distribute evenly through the sauce and make the dish harder to serve.
How do I know when the ground beef is fully cooked?
Ground beef is safe to eat at an internal temperature of 160°F (71°C). In practice, it should show no pink anywhere and any juices running from it should be clear — break up a larger piece and check the center.
Can I make this ahead and reheat it for dinner?
Yes, and it reheats well. Cook it fully, cool it quickly, and refrigerate for up to 4 days. Add a splash of stock when reheating to loosen the sauce, since the pasta keeps absorbing liquid in the fridge.
What can I serve with this to make it a complete meal?
A simple green salad or steamed broccoli alongside covers the vegetable side without extra effort. The dish already provides protein from the beef and cheese and carbohydrates from the pasta, so you don’t need much else.
Can I substitute ground turkey or chicken for the beef?
You can, but cook ground poultry to 165°F (74°C) — no pink at all. The flavor will be milder, so increase the ketchup slightly and consider adding a teaspoon of Worcestershire sauce to compensate for the lower fat content.
If you liked this one
- Hearty Beef Mushroom Stroganoff
- Beef Lombardi Casserole Recipe
- Creamy Beef Spinach Pasta
- Ultimate Cheesy Beef Bake
