Classic Hungarian-American Goulash

This dish is a mix of old-world Hungarian roots and the American comfort food version. Traditional Hungarian goulash is more of a soup or stew made with beef, onions, and paprika, while the American style is thicker, tomato-based, and often made with pasta. This recipe leans toward the comforting American goulash, but I’ll show you how to add Hungarian flair too.

Ingredients

For the Goulash Base:

• 2 lbs ground beef (or use a mix of beef and pork for more flavor)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz each) diced tomatoes (with juice)
• 3 tbsp tomato paste
• 4 cups beef broth (or water + bouillon)
• 2 tbsp Worcestershire sauce
• 2 tsp paprika (Hungarian sweet paprika if you have it!)
• 1 tsp smoked paprika (optional, for depth)
• 2 tsp Italian seasoning
• 1 tsp dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups elbow macaroni (uncooked)

For Serving (optional but recommended):

• Shredded cheddar or mozzarella cheese
• Fresh parsley, chopped
• A dollop of sour cream (for Hungarian style)

Instructions

1. Brown the Meat

• In a large heavy pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain excess fat if needed.

1. Build the Flavor Base

• Add onions and garlic, cooking until fragrant and softened (about 5 minutes).
• Stir in diced bell peppers.

1. Season and Simmer

• Add paprika, smoked paprika, Italian seasoning, oregano, salt, and pepper. Stir well to coat the meat and veggies with the spices.

1. Add Tomatoes and Broth

• Mix in tomato paste, tomato sauce, and diced tomatoes with juice.
• Pour in beef broth and Worcestershire sauce.
• Drop in the bay leaf.
• Stir well and bring to a boil.

1. Simmer for Flavor

• Reduce heat to low, cover, and simmer for 20–25 minutes. This lets the flavors marry together.

1. Cook the Pasta

• Stir in the uncooked macaroni. Cover again and simmer for another 15–20 minutes, or until the pasta is tender. Stir occasionally so it doesn’t stick.

1. Final Touches

• Remove the bay leaf. Taste and adjust seasoning with more salt, pepper, or paprika.
• If too thick, add a splash more broth or water. If too thin, let simmer uncovered a few minutes to reduce.

1. Serve It Up

• Spoon into bowls and top with shredded cheese, parsley, or a little sour cream for extra creaminess.

Tips & Variations

• Hungarian Twist: Use chunks of beef stew meat instead of ground beef, cook it longer (1–2 hours until tender), and season generously with paprika. Serve with crusty bread instead of pasta.
• Veggie Boost: Add carrots, zucchini, or mushrooms when sautéing vegetables.
• Spicy Kick: Add a pinch of cayenne or diced hot peppers.
• Make Ahead: Goulash tastes even better the next day once the flavors deepen.

Benefits

• Hearty & Filling – One pot feeds a family generously.
• Budget-Friendly – Uses simple, affordable pantry staples.
• Customizable – Works with ground beef, turkey, pork, or even plant-based crumbles.
• Comfort Food Classic – Perfect for cold nights, potlucks, or when you need a warm hug in a bowl.