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Updated: Dec 8, 2023

If you look for a recipe for Goulash you will find many and none are the same. I have made it different ways, but this one is our favorite. Maybe it's because I think of it as "old timey goulash". It has very simple ingredients that you probably already have at home. It isn't too spicy but is one that you can add whatever you like. The bonus for me is that it is all made in one pot which makes clean up so much easier. This is a comfort food that takes me back many years. I hope you make it and enjoy it.


  • 1 lb. of ground beef

  • 1 onion, chopped

  • 3 cloves of minced garlic

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1 (14 oz.) can of diced tomatoes

  • 2 TBS. Worcestershire sauce

  • 1 (14 oz.) can of beef broth

  • 1 (10 oz.) can of Tomato soup

  • 1 TBS of brown sugar

  • 2 cups elbow macaroni

  • 2 bay leaves

  • 1/2 cup shredded cheddar cheese

  1. In a large pot or Dutch oven cook ground beef, onion, and garlic until done. Drain off fat.

  2. Add in salt, pepper, diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar and bay leaves. Simmer for 20 minutes with lid on.

  3. Add macaroni and simmer covered for 15-20 minutes or until pasta is tender. Stir occasionally.

  4. Remove bay leaves. Top with shredded cheese and replace lid. Let sit for 5 minutes or until cheese is melted.

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Unknown member
Mar 25

I have made this several times and it is the best recipe I have found. My family loves this. I double the recipe now! Thanks, Love your site


Is it ok to eliminate the bay leaves?


Jeanne Marie
Jeanne Marie
Aug 12, 2022

Is it supposed to have paprika in it?


Nancy Boyd Webb
Nancy Boyd Webb
Mar 11, 2021

Hi, Sue. For the Goulash recipe, do you add 2 cups of cooked or uncooked elbow macaroni? I haven't had a chance to watch the video yet.

Replying to

I assumed uncooked by the way it say add macaroni and cook 20-25 minutes until tender but hopefully she clarifies . (Step 3)


Becky Woods Smith
Becky Woods Smith
Mar 10, 2021

Sounds good.....thanks

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