Goulash? Sounds like a funny word, but what it really means to me, is a great stew, if you will, with noodles. Growing up, goulash was one of those dishes that were commonly served throughout the work week, and now I know why. As I say on this site so many times, I reflect a lot on the dishes I grew up on, and when I recall a dish, I begin to think about how I can recreate the dish, remembering all of their great flavors.

Goulash Recipe

Goulash is one of those one pot meals, and everything about it is comforting. This is not only a great dish to make during the work week, but is a great one to make on a Sunday, and to eat it for lunch, or a quick meal during the early part of the work week.

I asked my wife if she has ever had goulash, and she gave me this weird look, probably the look that I gave my mom as a child when I asked what was for dinner. After realizing that my wife has never had goulash, and the fact that she loves all of the ingredients involved in this dish, I knew it was a must make. It proved to be a real winner.


  • 1 lb of lean ground beef
  • 1 lb of ground pork
  • 2 medium yellow onions, diced
  • 5 cloves of garlic, minced
  • 28 oz of whole canned tomatoes (San Marzano), squeezed
  • 28 oz of tomato sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 cup of water
  • 2 bay leaves
  • 16 oz elbow macaroni, cooked al dente

Begin by browning your ground meat in a large pot. Once browned, drain any fat, and return to the stove. Next, add the onions and garlic, and cook for about another five minutes with the meat. Add salt and pepper and mix. Add in the whole tomatoes, squeezing them as you place them in the pot. Add in your tomato sauce, the oregano, basil, sugar, garlic powder, and worcestershire sauce and give a good stir. Add in the cup of water, cover, and reduce the heat to a medium, low heat.

Cook your noodles according to the box. When they are cooked, drain, and set aside. When you are ready to serve, locate and remove the bay leaves. Add the noodles into the meat sauce, making sure you incorporate all of the ingredients. Serve in a bowl, and top with grated parmesan cheese if you have it.

Trust me when I tell you this, but it is hard not to go back for seconds on this one. Goulash is now a word you will never forget. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

10 thoughts to “Goulash”

  1. Ah goulash — comfort food, by definition. If you ask me, it’s pretty difficult to resist a one-pot pasta meal, especially if it’s well executed.

  2. I love goulash! I had some really good beef goulash at a Polish restaurant a while ago, but I should really make some at home!

  3. This does indeed look and sound great. I didn’t have this until I was an adult and it was love at first bite for me. My friend who made it for me called it American Chop Suey.

  4. I made this recipe last night. While good, we felt it was a bit heavy on the Italian spices (basil, oregano). Will make this again, but taper back the amount of these spices.

  5. I thought this was great, reminded me of my childhood. After reading the comment from GinMT, I had to chuckle. I halved the recipe, but used the amount of spices for the entire recipe 🙂

  6. A long time favorite since childhood. My mom used to add wheatgerm on top for the health benefit. It provides a nice crispy crust. Just sprinkle on top.

  7. I found your site on Tasty Kitchen and made this for my family and it was spot-on. It will definitely be going into my arsenal. However, I have no luck when I try to Pin it on Pinterest…no picture shows up when I try to add it, and it won’t show up on my page. It’s such a good recipe, it deserves to be shared with the world.

    1. Thanks Jess! I’m glad you like the goulash. It is a dish I grew up eating and it’s always comforting. As far as pinning it goes, I cannot replicate the problem as it pins just fine for m.

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