Easy Goulash One Pot Beef Noodles For Weeknight Dinner

Question 1

What ingredients do I need for a classic beef and macaroni goulash?

Accepted Answer

For a basic, crowd-pleasing goulash you’ll need: 1 lb ground beef, 1 medium onion (chopped), 1 green bell pepper (chopped), 2–3 cloves garlic (minced), 15 oz tomato sauce, 14.5 oz diced tomatoes, 2–3 cups beef broth, 1–2 tbsp Worcestershire sauce, 1 tsp Italian seasoning, 1–2 bay leaves, 8 oz dry macaroni, and 1–2 cups shredded cheddar. Season with salt and pepper to taste. These quantities serve about 4–6 people; scale up or down. (Tip: swap ground turkey or plant-based crumbles for a leaner or vegetarian version — see related recipes on the site.)

Question 2

How do I make goulash step by step so the pasta cooks perfectly?

Accepted Answer

Brown 1 lb ground beef with chopped onion and bell pepper 5–7 minutes, then add 2–3 minced garlic cloves for 30 seconds. Stir in tomato sauce, diced tomatoes, 2–3 cups beef broth, 1–2 tbsp Worcestershire, seasonings and bay leaves. Bring to a boil, add 8 oz dry macaroni, reduce to a simmer and cook 10–12 minutes until al dente, stirring occasionally. Remove bay leaves and stir in 1–2 cups shredded cheddar off the heat. Serve immediately. Adjust liquid if you prefer soupier or thicker goulash.

Question 3

Can I make goulash without beef or make it leaner, and what changes are needed?

Accepted Answer

Yes. For leaner meat, use 93% ground turkey or lean ground beef and brown it the same way. For vegetarian goulash, swap meat for 2 cups cooked brown lentils or a 12–14 oz package of plant-based crumbles; add extra mushrooms or a splash of soy sauce for umami. Lentils need about 20–25 minutes simmering; plant-based crumbles often require less time—add them with the tomatoes and simmer until heated. Taste for seasoning and add smoked paprika or a dash of vinegar to brighten flavors.

Question 4

What’s the best way to store, freeze, and reheat goulash without making the noodles mushy?

Accepted Answer

Refrigerate leftovers in airtight containers within two hours; keep up to 3–4 days. For freezing, remove or undercook the pasta by 2–3 minutes and store sauce and pasta separately if possible; freeze up to 3 months. To reheat refrigerated goulash, warm on the stovetop over low heat with a splash of broth, stirring until heated. For frozen portions, thaw overnight then reheat with added liquid. If using microwave, heat in short intervals, stirring and adding 1–2 tbsp liquid each round to prevent dryness and avoid mushy noodles.

Question 5

Can I cook goulash in a slow cooker and how do I prevent noodles from getting too soft?

Accepted Answer

Yes—brown the meat, onion, and pepper first, then transfer to the slow cooker with tomatoes, sauce, broth and seasonings. Cook on low 4–6 hours or high 2–3 hours. To avoid mushy pasta, either add uncooked pasta during the last 20–30 minutes on high, or cook pasta separately and stir it in just before serving. Using sturdier shapes (elbows, small shells) or undercooking pasta by a few minutes helps maintain texture. See our slow-cooker goulash recipe for exact timings and measurements.

Ingredients

Instructions

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Nutrition