Stovetop elbow macaroni goulash is a one pot American style dinner of seasoned ground beef, tender pasta, and a rich paprika tomato sauce that simmers together in about forty minutes. It is the kind of budget friendly meal that feeds a hungry family and tastes even better the next day.
Everything cooks in a single large pot, so the pasta absorbs the beef broth and tomato juices as it softens. The result is a thick, saucy dish with little cleanup, ideal for busy weeknights and make ahead lunches.
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Why This Stovetop Elbow Macaroni Goulash Recipe Works
Browning the beef with onion first builds a savory base, and a spoonful of paprika adds sweet, earthy color. Draining the extra fat keeps the sauce balanced instead of greasy.
Cooking the macaroni right in the sauce lets the starch thicken the liquid naturally. No separate pot is needed, and every piece of pasta picks up the flavor of the tomatoes and broth.
Canned diced tomatoes and beef broth supply the liquid, so the pot needs no special ingredients. The recipe scales easily and stretches two pounds of beef into six generous bowls.
Ingredients for Stovetop Elbow Macaroni Goulash
- Beef base: two pounds ground beef, one tablespoon olive oil, one large yellow onion, two teaspoons garlic powder, and one teaspoon paprika.
- Pasta and sauce: two cups elbow macaroni, two cans diced tomatoes, two cups beef broth, and a little salt and pepper.
Ground beef. Eighty percent lean beef gives the sauce plenty of flavor, and draining the fat afterward keeps the goulash from turning oily.
Elbow macaroni. Small pasta shapes cook evenly in the sauce, and any short pasta like shells or rotini works as well.
Diced tomatoes. Two cans give the sauce body and a gentle acidity, and you should add them with their juices.
Beef broth. Low sodium broth lets you control the salt, since the tomatoes and beef already bring plenty.
Paprika. Sweet paprika adds color and mild flavor, while smoked paprika gives a deeper note if you prefer it.
How to Make Stovetop Elbow Macaroni Goulash
1. Soften the onion. Heat the oil in a large pot over medium heat, add the diced onion, and cook for about four minutes until it turns translucent.
2. Brown the beef. Add the ground beef, break it into crumbles, and cook until no pink remains and it reaches 160 F, then drain the extra fat.
3. Season the pot. Stir in the garlic powder, paprika, salt, and pepper and cook for one minute until the spices smell fragrant.
4. Add the liquids. Pour in the diced tomatoes with their juices and the beef broth, scraping up the browned bits, then stir in the macaroni.
5. Simmer until tender. Bring to a boil, reduce the heat, cover, and simmer for about twenty minutes, stirring now and then, until the pasta is tender and the sauce is thick.
How to Serve Stovetop Elbow Macaroni Goulash
Serve the goulash in shallow bowls with a sprinkle of parsley and a side of warm bread. A basket of honey butter dinner rolls is ideal for mopping up the sauce, and creamy tomato bisque makes a rich starter. For more beef dinners, try classic beef chili or white cheddar shells later in the week.
How to Store and Reheat Stovetop Elbow Macaroni Goulash
Cool the goulash within two hours, then refrigerate in a covered container for three to four days. Reheat on the stove over medium heat with a splash of broth or water until it reaches 165 F, since the pasta keeps absorbing liquid. Freeze portions in freezer safe containers for up to three months and thaw them in the refrigerator overnight.
Tips and Variations for Stovetop Elbow Macaroni Goulash
Flag the allergens. The macaroni contains wheat, and some broths and seasonings contain soy or celery, so check the labels.
Do not taste raw beef. Cook ground beef to 160 F before tasting the sauce, and wash your hands and tools after handling it.
Drain the fat. Spoon off excess fat after browning so the finished sauce stays balanced and bright.
Stir often. Pasta cooked in the sauce can stick, so stir every few minutes and scrape the bottom of the pot.
Add vegetables. Diced bell pepper or mushrooms stirred in with the onion add bulk and flavor.
Add a little heat. Red pepper flakes or diced green chiles give the pot a gentle kick for those who want it.
Use a wide pot. A Dutch oven or deep skillet gives the pasta room to cook evenly.
Check trusted guidance. For safe ground beef temperatures and leftovers, read the FDA safe food handling guidance before serving.
Frequently Asked Questions About Stovetop Elbow Macaroni Goulash
What is stovetop elbow macaroni goulash?
It is an American style one pot dinner of ground beef, macaroni, tomatoes, and paprika, different from the Hungarian stew of the same name.
Can I make stovetop elbow macaroni goulash ahead of time?
Yes. It keeps well for three to four days, and the flavor improves overnight, so reheat it gently with a splash of broth.
Can I freeze stovetop elbow macaroni goulash?
Yes. Cool it fully, freeze in portions for up to three months, and add a little water when reheating.
Can I use a different pasta?
Shells, rotini, or small penne work, but check the package time and adjust the simmer by a few minutes.
How do I thicken a thin goulash?
Simmer it uncovered for five more minutes, or let it rest off the heat so the pasta absorbs the extra liquid.
Stovetop Elbow Macaroni Goulash
Equipment
- Large pot
Ingredients
Main Ingredients
- 32 oz ground beef 80 percent lean
- 1 tbsp olive oil
- 1 large yellow onion diced
- 2 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 can diced tomatoes 14.5 ounce each, undrained
- 2 cup beef broth low sodium
- 2 cup elbow macaroni dry
Instructions
Cooking
- Brown. Soften the onion in the oil, add the beef, and cook to 160 F, then drain the fat.
- Season. Stir in the garlic powder, paprika, salt, and pepper for one minute.
- Add. Pour in the tomatoes and broth, then stir in the macaroni.
- Simmer. Cover and simmer 20 minutes, stirring now and then, until the pasta is tender.
