Goulash Recipes: 20 Cozy Pots, From Grandma’s Macaroni Goulash to Real Hungarian Stew

Goulash recipes are back on the stove, and searches for goulash hit their highest point of the past three months this October. Searches for goulash made with ground beef and macaroni jumped about 500 percent. It makes sense: goulash is cheap, it cooks in one pot and it feeds a whole family on a cold weeknight. But ask three grandmas what goulash is and you will get three different pots. In much of America it means macaroni, beef and tomato. In Hungary it is a paprika soup that cowherds cooked over the open plains. Here are all of them, so you can pick your favorite..

Goulash Recipes, From Grandma’s Kitchen to Budapest

Ask three grandmas what goulash is and you will get three different pots. One is a thrifty macaroni dinner that fed a family of six for a few dollars. Another is a slow simmered beef stew, deep red with paprika. Both are delicious, and both start with the same base below. Which kind did you grow up with: the macaroni one or the paprika stew..

You will need: 2 tbsp oil or butter, 2 large onions chopped, 3 cloves garlic, 2 tbsp sweet paprika, 1 tbsp tomato paste, 1 bay leaf, salt and pepper, a heavy pot or Dutch oven.

How to make it: 1. Heat the oil in a heavy pot over medium heat. 2. Cook the onions slowly for 10 minutes until soft and golden. 3. Add garlic for 1 minute. 4. Take the pot off the heat and stir in the paprika so it does not scorch. 5. Add tomato paste and bay leaf, then build any goulash below on this base.

Classic American Goulash, the Most Searched of All Goulash Recipes

This is the one Grandma made when money was tight: ground beef, elbow macaroni, onions and tomato, all in one pot. Allrecipes’ Classic Goulash alone has more than 2,300 ratings. The trick is cooking the macaroni right in the sauce, so it soaks up all the flavor. Did your family call it goulash, or something else?

You will need: 2 lb ground beef, 1 large onion, 3 cloves garlic, 3 cups water, 2 cans (15 oz) tomato sauce, 2 cans (14.5 oz) diced tomatoes, 2 tbsp soy sauce, 2 tsp Italian seasoning, 3 bay leaves, 2 cups elbow macaroni, salt and pepper.

How to make it: 1. Brown the beef with onion in a large pot and drain the fat. 2. Add garlic for 1 minute. 3. Stir in water, tomato sauce, diced tomatoes, soy sauce, seasoning and bay leaves. 4. Simmer covered 20 minutes. 5. Stir in the macaroni and simmer 20 minutes more, stirring often. 6. Remove bay leaves and season.

American Chop Suey, the New England Name for It

If you grew up in New England, you probably called this dish American chop suey. It is very close to goulash: macaroni, ground beef, green peppers and onions in a light tomato sauce. It is a school cafeteria and church supper classic. A quick poll: A) goulash, B) American chop suey, C) slumgullion, D) just macaroni and beef. What did your family call it?

You will need: 1 lb ground beef, 1 onion, 1 green bell pepper, 2 cloves garlic, 1 can (28 oz) crushed tomatoes, 1 tsp oregano, 1 tsp sugar, 1/2 lb elbow macaroni, grated Parmesan, salt and pepper.

How to make it: 1. Cook the macaroni in salted water until just tender and drain. 2. Brown the beef with onion and pepper. 3. Add garlic for 1 minute. 4. Stir in tomatoes, oregano and sugar and simmer 15 minutes. 5. Fold in the macaroni. 6. Serve topped with Parmesan.

Extra Cheesy Goulash

Some families stir cheddar right into the pot, others pile it on top and let it melt under a lid. Either way, it turns a budget dinner into something kids fight over. Use a block of sharp cheddar and shred it yourself, because it melts more smoothly. Cheese inside, on top, or both?

You will need: 1 batch classic American goulash, 2 cups shredded sharp cheddar, 1/2 cup shredded mozzarella, chopped parsley.

How to make it: 1. Make the classic goulash. 2. Stir in 1 cup of cheddar until melted. 3. Sprinkle the rest of the cheddar and the mozzarella on top. 4. Cover the pot and turn off the heat. 5. Let it sit 5 minutes until melted. 6. Top with parsley and serve.

Slow Cooker Goulash, the Easiest Goulash Recipes for Busy Days

Brown the beef in the morning, dump everything in the slow cooker, and dinner is waiting when you get home. Add the macaroni only for the last 20 to 30 minutes so it does not turn mushy. Would you come home to this?

You will need: 2 lb ground beef browned and drained, 1 onion, 2 cloves garlic, 2 cans (15 oz) tomato sauce, 1 can (14.5 oz) diced tomatoes, 2 cups beef broth, 1 tbsp Worcestershire sauce, 2 tsp Italian seasoning, 2 cups elbow macaroni, 1 cup cheddar.

How to make it: 1. Add the browned beef, onion, garlic, tomato sauce, tomatoes, broth, Worcestershire and seasoning to the slow cooker. 2. Cook on low 6 to 7 hours or high 3 hours. 3. Stir in the uncooked macaroni. 4. Cook on high 20 to 30 minutes until tender. 5. Stir in cheddar. 6. Season and serve.

Baked Goulash Casserole With a Cheese Crust

Turn goulash into a casserole you can make ahead. Mix the cooked macaroni and meat sauce, spread it in a baking dish, cover it with cheese, and bake until golden and bubbly. Of all the goulash recipes here, it is the best for potlucks and church suppers. Do you love the crispy cheese at the edges?

You will need: 1 lb elbow macaroni cooked, 1 1/2 lb ground beef, 1 onion, 1 jar (24 oz) marinara or tomato sauce, 1 can (14.5 oz) diced tomatoes, 1 tsp garlic powder, 2 cups shredded mozzarella, 1 cup cheddar.

How to make it: 1. Heat the oven to 375 F and grease a 9×13 dish. 2. Brown the beef with onion and drain. 3. Stir in sauce, tomatoes and garlic powder. 4. Mix with the cooked macaroni and spread in the dish. 5. Top with both cheeses. 6. Bake 25 minutes until bubbly and golden.

Lighter Ground Turkey Goulash

Swap the beef for lean ground turkey, use whole wheat macaroni and stir in extra vegetables like zucchini and peppers. It is still cozy and filling, just a little lighter. A pinch of smoked paprika gives the turkey a deeper, beefier flavor. It is a lighter twist on classic goulash recipes. Would your family notice the swap?

You will need: 1 1/2 lb lean ground turkey, 1 onion, 1 zucchini diced, 1 red bell pepper, 2 cloves garlic, 1 tsp smoked paprika, 1 can (28 oz) crushed tomatoes, 2 cups low sodium chicken broth, 2 cups whole wheat elbow macaroni, parsley.

How to make it: 1. Brown the turkey with onion in a large skillet. 2. Add zucchini, pepper and garlic and cook 3 minutes. 3. Stir in paprika. 4. Add tomatoes and broth and bring to a simmer. 5. Stir in macaroni and cook covered 12 to 15 minutes, stirring often. 6. Top with parsley.

Sausage and Pepper Goulash

Italian sausage brings its own seasoning, so this version needs almost nothing else. Brown sliced sausage with strips of bell pepper and onion, then let the macaroni cook in the tomato sauce. Use mild or hot sausage, whatever your family likes. It is one of the fastest goulash recipes on this list. Mild or spicy at your table?

You will need: 1 lb Italian sausage sliced or out of the casing, 1 red and 1 green bell pepper in strips, 1 onion, 2 cloves garlic, 1 can (28 oz) crushed tomatoes, 2 cups chicken broth, 2 cups elbow macaroni, grated Parmesan.

How to make it: 1. Brown the sausage in a large skillet. 2. Add peppers and onion and cook 5 minutes. 3. Add garlic for 1 minute. 4. Stir in tomatoes and broth. 5. Add macaroni, cover and simmer 15 minutes, stirring often. 6. Top with Parmesan.

Taco Goulash

This Tex-Mex twist is a hit with kids. Add taco seasoning, black beans and corn to the classic pot, then top it with cheese, sour cream and crushed tortilla chips for crunch. It is one of those goulash recipes that turns leftovers into a brand new dinner. Chips on top or on the side?

You will need: 1 1/2 lb ground beef, 1 onion, 2 tbsp taco seasoning, 1 can (15 oz) black beans rinsed, 1 cup corn, 1 can (14.5 oz) diced tomatoes with green chilies, 1 can (15 oz) tomato sauce, 2 cups water, 2 cups elbow macaroni, cheddar, sour cream, tortilla chips.

How to make it: 1. Brown the beef with onion and drain. 2. Stir in taco seasoning. 3. Add beans, corn, tomatoes, tomato sauce and water. 4. Bring to a simmer and add macaroni. 5. Cover and cook 15 minutes, stirring often. 6. Top with cheddar, sour cream and chips.

Hungarian Gulyas Soup, Where Goulash Recipes Began

In Hungary, goulash, or gulyas, is a hearty beef soup. The name comes from the gulyas, the cattle herders who cooked it on the plains. It is full of paprika, beef, potatoes and carrots, and it is soupier than most Americans expect. Have you ever tried the original?

You will need: 2 lb beef chuck in 1 inch cubes, 2 tbsp oil, 2 onions, 3 cloves garlic, 3 tbsp sweet Hungarian paprika, 1 tsp caraway seeds, 1 tomato chopped, 1 green pepper, 3 carrots, 3 potatoes, 8 cups beef broth, salt.

How to make it: 1. Brown the beef in oil in batches and set aside. 2. Cook onions slowly until golden. 3. Off the heat, stir in paprika, garlic and caraway. 4. Return the beef with tomato, pepper and broth and simmer 1 1/2 hours. 5. Add carrots and potatoes and cook 30 minutes more. 6. Season and serve with bread.

Thick Hungarian Goulash Stew

Many Hungarian American families make goulash as a thick stew rather than a soup. Less liquid, more onions and a long, slow simmer turn chuck roast into tender pieces in a deep red paprika gravy. Serve it over egg noodles or with crusty bread for dunking. Noodles or bread?

You will need: 3 lb beef chuck in 1 1/2 inch cubes, 3 tbsp oil, 3 large onions, 4 cloves garlic, 1/4 cup sweet paprika, 1 tsp smoked paprika, 2 tbsp tomato paste, 2 cups beef broth, 1 bay leaf, sour cream, egg noodles.

How to make it: 1. Brown the beef in batches and set aside. 2. Cook onions 15 minutes until soft and sweet. 3. Off the heat, stir in garlic, both paprikas and tomato paste. 4. Return the beef with broth and bay leaf. 5. Cover and simmer 2 1/2 hours until tender. 6. Serve over noodles with sour cream.

Goulash With Little Dumplings

In Hungary, stew style goulash is often served with nokedli, small soft dumplings much like German spaetzle. The dough is just flour, eggs and water, pushed through a colander or grater into boiling water. They are perfect for soaking up the paprika sauce. Have you ever made homemade dumplings?

You will need: 2 cups flour, 3 eggs, 1/2 cup water, 1 tsp salt, 1 tbsp butter, 1 batch Hungarian goulash stew.

How to make it: 1. Whisk flour, eggs, water and salt into a thick, sticky batter. 2. Bring a large pot of salted water to a boil. 3. Push the batter through a colander or large holed grater into the water. 4. Cook 2 to 3 minutes until they float. 5. Drain and toss with butter. 6. Serve with hot goulash.

Viennese Beef Goulash With Spaetzle

In Austria, goulash is all about onions: some cooks use as much onion as beef by weight. The onions melt into a thick, glossy, dark red sauce. It is often served with a bread roll, potatoes or spaetzle. It tastes even better the next day. Would you try the onion heavy version?

You will need: 2 lb beef shank or chuck in cubes, 2 lb onions thinly sliced, 3 tbsp oil, 3 tbsp sweet paprika, 1 tbsp tomato paste, 1 tbsp vinegar, 1 tsp marjoram, 1 tsp caraway, 3 cups beef broth, spaetzle or rolls.

How to make it: 1. Cook the onions in oil over medium low heat for 30 minutes until deep golden. 2. Off the heat, stir in paprika and tomato paste. 3. Add vinegar, marjoram and caraway. 4. Add the beef and broth. 5. Simmer covered 2 1/2 hours until tender and thick. 6. Serve with spaetzle or rolls.

Czech Pub Goulash, One of the Heartiest Goulash Recipes

Czech pub goulash is thick, rich and served with sliced bread dumplings and a few rings of raw onion on top. It is classic comfort food in Czech pubs. The sauce is thickened with a little flour or bread so it clings to every slice of dumpling. Sounds like your kind of dinner?

You will need: 2 lb beef chuck in cubes, 3 onions, 3 tbsp oil, 3 tbsp sweet paprika, 1 tsp caraway, 1 tsp marjoram, 3 cloves garlic, 3 cups beef broth, 2 tbsp flour, raw onion rings, bread dumplings or crusty bread.

How to make it: 1. Brown the beef and set aside. 2. Cook onions until golden. 3. Stir in paprika, caraway and garlic off the heat. 4. Return the beef with broth and marjoram and simmer 2 hours. 5. Whisk flour with a little water and stir in to thicken. 6. Serve with dumplings and raw onion rings.

Szekely Goulash With Pork and Sauerkraut

This Hungarian favorite swaps beef for pork and adds sauerkraut and sour cream. The sauerkraut gives it a tangy flavor that cuts through the richness of the pork. Of all the goulash recipes from Hungary, it may be the coziest on a cold night with crusty bread or dumplings. Are you a sauerkraut fan?

You will need: 2 lb pork shoulder in cubes, 2 onions, 2 tbsp oil, 2 tbsp sweet paprika, 2 cloves garlic, 1 tsp caraway, 2 lb sauerkraut rinsed and drained, 2 cups chicken broth, 1 cup sour cream, 1 tbsp flour.

How to make it: 1. Brown the pork and set aside. 2. Cook onions until soft. 3. Off the heat, stir in paprika, garlic and caraway. 4. Add pork, sauerkraut and broth and simmer 1 1/2 hours. 5. Whisk sour cream with flour and stir in. 6. Warm gently without boiling and serve.

Meatless Mushroom Goulash

Mushrooms bring a deep, meaty flavor, so this version is one of the best goulash recipes for meat free nights. Brown them well, then simmer them in the same paprika and onion base as the beef version. Finish with sour cream and serve over egg noodles. Would your family miss the meat?

You will need: 2 lb mixed mushrooms thickly sliced, 2 onions, 3 tbsp butter or oil, 3 cloves garlic, 2 tbsp sweet paprika, 1 tsp smoked paprika, 1 tbsp tomato paste, 2 cups vegetable broth, 1/2 cup sour cream, parsley, egg noodles.

How to make it: 1. Brown the mushrooms in batches in a hot pan and set aside. 2. Cook onions until soft. 3. Off the heat, add garlic, paprikas and tomato paste. 4. Return mushrooms with broth and simmer 20 minutes. 5. Stir in sour cream. 6. Serve over noodles with parsley.

Budget Potato Goulash

Potato goulash is what Hungarian and German families make when the money is tight: potatoes, onions, peppers and paprika, with a little sliced sausage for flavor. It is filling, cheap and ready in under an hour. Add more broth and it becomes a soup. Would you make this one on a busy weeknight?

You will need: 2 lb potatoes cubed, 1/2 lb smoked sausage sliced, 2 onions, 1 red bell pepper, 2 tbsp oil, 2 tbsp sweet paprika, 1 tsp caraway, 1 tbsp tomato paste, 4 cups broth, parsley.

How to make it: 1. Brown the sausage in oil and set aside. 2. Cook onions and pepper until soft. 3. Off the heat, stir in paprika, caraway and tomato paste. 4. Add potatoes and broth. 5. Simmer 25 to 30 minutes until the potatoes are tender. 6. Return the sausage and top with parsley.

Goulash Soup for a Crowd

Feeding a crowd for a game day or a church supper? Goulash soup doubles easily, holds well on the stove and tastes better the next day. Use the biggest pot you have and set out bread, sour cream and hot sauce. For a classic American version, see the Allrecipes Classic Goulash.

You will need: 5 lb beef chuck cubed, 4 onions, 1/2 cup sweet paprika, 6 cloves garlic, 2 cans (14.5 oz) diced tomatoes, 4 quarts beef broth, 3 lb potatoes, 1 lb carrots, 2 green peppers, salt, bread and sour cream to serve.

How to make it: 1. Brown the beef in batches in a very large pot. 2. Cook the onions until golden. 3. Off the heat, stir in paprika and garlic. 4. Add beef, tomatoes and broth and simmer 1 1/2 hours. 5. Add potatoes, carrots and peppers and cook 30 minutes. 6. Keep warm on low and serve with bread.

A Quick Paprika Guide for Better Goulash Recipes

Paprika is the heart of goulash, and the kind you use matters. Sweet Hungarian paprika gives deep color and a mild, rich flavor. Smoked paprika adds a campfire taste. Hot paprika brings heat, so use a little. Always stir paprika in off the heat, because it burns quickly and turns bitter. Which paprika is in your cabinet?

You will need: Sweet Hungarian paprika for color and flavor, smoked paprika for depth, hot paprika for heat, an airtight jar.

How to make it: 1. Use sweet paprika as the base in every goulash. 2. Add 1 teaspoon smoked paprika for a deeper flavor. 3. Add hot paprika a pinch at a time. 4. Take the pot off the heat before adding paprika. 5. Store paprika in a cool, dark cupboard. 6. Replace it when the color fades.

Freezer and Leftover Tips for Goulash Recipes

Goulash freezes beautifully, so make a double batch. Cool it quickly, pack it in portions and freeze for up to 3 months. For macaroni goulash, slightly undercook the pasta so it is not mushy when reheated. Want more cozy one-pot ideas? Try our tater tot casserole twists. Which goulash will you make first?

You will need: Shallow freezer containers or freezer bags, labels, a marker, a little extra broth for reheating.

How to make it: 1. Cool the goulash and refrigerate within 2 hours. 2. Divide into shallow containers. 3. Label with the date. 4. Refrigerate up to 4 days or freeze up to 3 months. 5. Thaw overnight in the fridge. 6. Reheat with a splash of broth until steaming hot.