The Best Homemade Goulash

The Best Homemade Goulash

The best homemade goulash starts with tender chunks of beef, browned to perfection in a large pot. Next, sauté onions and garlic until golden and fragrant. Add in diced tomatoes, tomato paste, and a splash of beef broth for richness.


• 1 large onion diced

• 2 cloves garlic

• 1 lb ground beef

• 6 oz tomato paste

• 1 tsp salt

• 1 ½ tsp paprika

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp black pepper

• 1 15-oz can tomato sauce

• 1 28-oz can diced tomatoes

• 2 cups beef stock

• 2 cups tomato juice

• 1 lb macaroni

• 6 oz shredded cheddar cheese


Preheat the oven to 375°F.

In a large oven-safe 12-inch skillet, heat 1 tbsp of neutral oil over medium heat. Add the diced onion, garlic, and ground beef.

Break the beef into small bite-size pieces and cook until the beef is browned and the onion has softened, 8-10 minutes.

Once the beef is cooked, add the tomato paste. Stir and cook the tomato paste until it is worked into the beef and is darker in color, 6-8 minutes.

Add the salt, black pepper, dried basil, dried oregano, and paprika. Stir the spices and herbs in and add the tomato juice, tomato sauce, beef stock, and diced tomatoes with their liquid.

Pour in the dried macaroni and stir to combine.

Bring to a boil, cover, and reduce to a simmer. Simmer until the pasta is cooked, 20-30 minutes.

Simmering instead of boiling in water will take the pasta longer to cook than the box instructions indicate.

While cooking, stir every few minutes to encourage the pasta to cook evenly.

Once the pasta is cooked, remove it from the heat. Sprinkle the top with the shredded cheese and place in the oven.

Bake the dish until the cheese is melted and bubbling, 10-12 minutes. Once baked, remove from the oven and serve.


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