Macaroni beef goulash is a comforting American style dinner of browned ground beef, tender elbow macaroni, and stewed tomatoes, simmered with chili powder, garlic salt, and a dash of hot sauce until the pasta soaks up the savory red sauce.
It needs one large pot, ordinary pantry ingredients, and about forty minutes, so it fits a busy weeknight. The recipe feeds six, reheats beautifully, and tastes even better the next day after the flavors have settled together.
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Why This Macaroni Beef Goulash Recipe Works
Stewed tomatoes bring built in seasoning. They arrive soft and lightly spiced, so the sauce tastes slow cooked even though it simmers for only fifteen minutes.
Browning the beef with onion builds flavor. The caramelized bits in the pot dissolve into the tomatoes and give the sauce a deep, meaty base.
Measured seasoning keeps it balanced. A teaspoon of chili powder and a small dash of hot sauce add warmth without overpowering the sweet tomatoes and the mild pasta.
Ingredients for Macaroni Beef Goulash
- You need eight ounces of elbow macaroni, twenty four ounces of ground beef, one diced onion, and two cans of stewed tomatoes, each fourteen and a half ounces.
- You also need one teaspoon of garlic salt, half a teaspoon of black pepper, one teaspoon of chili powder, half a teaspoon of hot sauce, two tablespoons of ketchup, and half a cup of tomato juice.
Elbow macaroni: Cook it until just tender, because it will soften more when it simmers in the sauce.
Ground beef: Eighty percent lean beef gives flavor, and you can drain extra fat after browning.
Stewed tomatoes: Break up the large pieces with a spoon so the sauce has an even texture.
Ketchup: It adds a touch of sweetness and tang that balances the acid in the tomatoes.
Tomato juice: Stir in as much as you need to loosen the sauce, since the pasta absorbs liquid as it sits.
How to Make Macaroni Beef Goulash
1. Boil the pasta. Cook the macaroni in salted boiling water until just tender, then drain it well.
2. Brown the beef. Cook the beef and diced onion in a large pot over medium high heat for eight minutes until no pink remains, then drain extra fat.
3. Season. Stir in the garlic salt, pepper, chili powder, and hot sauce and cook for one minute.
4. Add the tomatoes. Pour in the stewed tomatoes, ketchup, and tomato juice, bring to a simmer, and cook uncovered for fifteen minutes.
5. Combine. Fold in the cooked macaroni and simmer for five more minutes, adding juice if the goulash looks dry.
6. Serve. Check that the beef reaches 160 F, then ladle the goulash into bowls.
How to Serve Macaroni Beef Goulash
Serve the goulash hot with a side that adds crunch or something to dunk. Mozzarella cheesy garlic bread and homemade crusty bread loaves soak up the sauce, Italian house salad adds freshness, and crispy fried cornbread suits a casual supper.
How to Store and Reheat Macaroni Beef Goulash
Cool the goulash and refrigerate it within two hours in an airtight container for up to four days. Reheat it on the stove with a splash of tomato juice or water, because the macaroni keeps absorbing sauce. Freeze portions for up to three months and thaw them overnight in the refrigerator.
Tips and Variations for Macaroni Beef Goulash
Flag the allergens. This dish contains wheat from the pasta, and the hot sauce and ketchup may contain other additives, so label it for guests with allergies.
Cook to temperature. Ground beef is safe when it reaches 160 F, and leftovers should be reheated to 165 F.
Salt carefully. Garlic salt and canned tomatoes both add sodium, so taste before adding any more.
Do not overcook the pasta. Stop boiling a minute early, because the macaroni finishes cooking in the sauce.
Drain the fat. Spoon off extra fat after browning for a lighter, less greasy sauce.
Add cheese. A handful of shredded cheddar stirred in at the end turns the goulash into a cheesy bake.
Add vegetables. Diced bell pepper cooked with the onion adds color and sweetness.
Check trusted guidance. Read the FDA safe food handling guidance for safe cooking temperatures for ground beef.
Frequently Asked Questions About Macaroni Beef Goulash
Is macaroni beef goulash the same as Hungarian goulash?
No. Hungarian goulash is a paprika stew, while this version is a tomato based American pasta dish.
How do I keep macaroni beef goulash from drying out?
Add tomato juice or water when you reheat it, because the macaroni keeps absorbing sauce.
Can I freeze macaroni beef goulash?
Yes. Freeze it in airtight containers for up to three months and thaw it overnight in the refrigerator.
Can I make it spicier?
Yes. Add more hot sauce, a pinch of cayenne, or diced jalapeno with the onion.
Can I use another pasta?
Yes. Small shells or rotini work in place of elbow macaroni, so follow the package time.
Macaroni Beef Goulash
Equipment
- Large pot
- Wooden spoon
- Colander
- Instant read thermometer
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 24 oz ground beef
- 1 medium onion diced
- 1 tsp garlic salt
- ½ tsp black pepper
- 1 tsp chili powder
- ½ tsp hot sauce
- 29 oz stewed tomatoes two 14.5 ounce cans
- 2 tbsp ketchup
- ½ cup tomato juice plus more as needed
Instructions
Cooking
- Pasta. Boil the macaroni until just tender and drain.
- Brown. Brown the beef and onion and drain extra fat.
- Season. Stir in the garlic salt, pepper, chili powder, and hot sauce.
- Simmer. Add the tomatoes, ketchup, and juice and simmer fifteen minutes.
- Combine. Fold in the macaroni and simmer five minutes more.
