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A close-up of a bowl of hearty hamburger goulash with macaroni and melted cheddar cheese.
Emily Carter

Hamburger Goulash

A hearty, budget-friendly one-pot meal featuring ground beef, macaroni, and a rich tomato sauce, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 1 green bell pepper diced
  • 1 lb ground beef lean (80/20 or 90/10)
  • 3 teaspoons garlic minced
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans petite diced tomatoes
  • 3 cups beef broth
  • 3 tablespoons Worcestershire Sauce
  • 2 teaspoons seasoned salt
  • 2 tablespoons Italian Seasoning
  • 3 bay leaves
  • 1 15 oz can kidney beans drained and rinsed
  • 2 cups macaroni noodles uncooked
  • 1 cup cheddar cheese shredded

Equipment

  • 1 Large pot or Dutch oven (5-6 quart)
  • 1 Cutting board
  • 1 knife
  • 1 colander for draining beans
  • 1 wooden spoon
  • 1 set Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the diced onion and bell pepper and cook for 3-4 minutes until softened and the onion is translucent.
  3. Add the ground beef and cook, breaking it apart with a spoon, until it is no longer pink and fully browned. Drain any excess fat.
  4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  5. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves, and the drained kidney beans. Stir well to combine.
  6. Bring the mixture to a boil, then add the uncooked macaroni noodles. Stir to ensure all noodles are submerged.
  7. Reduce the heat to a gentle simmer, cover, and cook for about 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
  8. Remove and discard the bay leaves. Stir in the shredded cheddar cheese just before serving until melted and creamy.

Notes

Feel free to swap macaroni for other small pasta shapes like penne or rotini. For extra veggies, stir in frozen peas or corn during the last 10 minutes of cooking. Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.