Published January 23, 2025. This post may contain affiliate links. Please read my disclosure policy.
Nothing compares to the comfort of Texas Goulash. Made with ground beef, macaroni, veggies, cheese, and tomato sauce, it’s the ultimate crowd-pleasing family meal in 1 hour. The best way to describe it is like a homemade hamburger helper but with a little kick. My wife and daughter could not get enough of this.
If your family loves hearty comfort foods, you’ll want to hang on to this old-fashioned Texas goulash recipe. With the satisfying beefy goodness of a classic Texas chili and the indulgence of macaroni and cheese, even the pickiest eaters ask for seconds. Go ahead and double the recipe—it’s never a bad idea!
Texas Goulash
Goulash is a stew that originated in Hungary back in the 9th century. It’s traditionally made with stew meat, onions, veggies, paprika, and noodles. Still, when the recipe came to the United States, it evolved into the Americanized casserole-esque dish we know today.
Texas-style goulash is proof that everything is indeed bigger in Texas. Ground beef, caramelized onions, colorful peppers, sweet corn, and macaroni noodles are simmered in a tomato-based sauce. To kick it up a notch, a dash of bold chili seasonings and plenty of American cheese are added to give each bite a crave-worthy comfort.
I like to make this easy beef goulash in a Dutch oven but a crockpot will work just as well. Either way, it’s a fantastic make-ahead meal that tastes even better the next day and is perfect for any occasion, from busy weeknights to Sunday dinners to potlucks with friends.
Ingredients and Substitutions
- Beef – The best beef for goulash is 80/20 ground beef. Other inexpensive cuts like beef shank, top round, or bottom round roast can also work. For a leaner dish, consider using ground turkey or chicken instead.
- Vegetables – This recipe for American goulash calls for a yellow onion, a poblano pepper, a red bell pepper, and garlic. Use any color of bell pepper you like, and feel free to swap the mild-ish poblano pepper with spicy Anaheim peppers or jalapeños for a kick of heat.
- Corn – Fresh, canned, or frozen corn kernels work well here.
- Tomatoes – I prefer fresh Roma tomatoes for their brightness and acidity. However, canned diced tomatoes or fire-roasted canned tomatoes work just as well.
- Seasonings – A bold chili blend is this Texas-style goulash’s soul. If you don’t have a pre-made mix, combine chili powder, cumin, smoked paprika, garlic powder, and a pinch of cayenne.
- Tomato Puree – It gives the dish its robust flavor and saucy consistency. Canned tomato sauce is a good alternative.
- Stock – Beef stock is best, but you can also use chicken or vegetable stock.
- Cheese – Since this is an American version of goulash, American cheese cubes are the best in this recipe. Cheddar, Monterey Jack, or Colby cheese also work wonderfully.
- Pasta – Macaroni noodles are the traditional choice, but any short-cut pasta works, such as penne, rotini, shells, fusilli, or egg noodles.
How to Make Texas Goulash
Heat the oil in a large pot oven over high heat. Add the ground beef and cook until it’s browned and cooked through. Transfer it to a plate and set aside.
Add the onion to the empty pot with the rendered beef fat. Add a pinch of salt and sauté for 5 minutes. Reduce the heat to low and cook until the onions are browned.
Toss in the bell peppers, medium heat, and sauté until lightly browned. Stir in the garlic and corn and cook until the garlic is fragrant.
Stir in the canned diced tomatoes, chili seasoning, tomato puree, cooked beef, and beef stock. Reduce the heat and simmer for 30 minutes.
Meanwhile, cook the macaroni in a large pot of salted boiling water until al dente.
Drain the pasta, rinse it under cold water, and toss it with a drizzle of oil to prevent the noodles from sticking.
Stir the cheese cubes into the beef and tomato mixture until it melts.
If you’re immediately serving the beef goulash, stir the cooked macaroni into the sauce. If saving it for later, divide the macaroni into separate bowls and ladle the sauce over each portion before serving.
Top each portion with shredded cheese and sliced green onions, and serve warm with cornbread or sourdough bread on the side. It also pairs nicely with a Caesar salad and roasted potatoes.
Slow cooker instructions
To make this easy beef goulash recipe in a crockpot, brown the beef and sauté the onions on the stovetop before transferring them to your slow cooker. Stir in the peppers, garlic, corn, tomatoes, chili seasoning, tomato puree, and stock. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
Make-Ahead and Storage
Make-Ahead: You can prepare the goulash sauce and cook the pasta a few hours before serving. Keep the sauce on the stove over low heat, and when it’s time to eat, stir the pasta into the sauce.
How to Store: Store the leftover goulash and cooked pasta in separate airtight containers in the fridge for up to 4 days. The goulash also freezes well for up to 3 months (I don’t recommend freezing the cooked macaroni). To thaw, defrost the sauce in the refrigerator overnight.
How to Reheat: Reheat the chilled sauce and cooked macaroni in a pot over medium heat until warm. Add a splash of beef stock or water if the sauce is too thick. As for the frozen and thawed sauce, reheat it the same way while cooking a fresh batch of pasta on the stove. Combine the two before serving.
Chef Notes + Tips
- I made this in a 2-gallon Dutch oven pot, but any large rondeau or pot will work just as well.
- This goulash recipe is not overly spicy. The chili seasoning and poblano pepper are mild and add bold, smoky flavors rather than mouth-burning heat.
- You can add a splash of Worcestershire sauce to double down on the rich, beefy flavors.
- Take the time to brown the beef, caramelize the onions, and brown the peppers to build on the layers of complex flavors.
- Cook the pasta only to al dente (tender with a slight bite) to prevent it from becoming mushy in the goulash sauce.
- If the sauce is too thin, continue simmering it (uncovered) to help it reduce and thicken. If it’s still too thin, stir in a cornstarch slurry at the end.
- I like to garnish goulash with extra shredded American cheese and sliced green onions, but fresh parsley and parmesan cheese would also be good.
More Comfort Foods
- Grilled Cheese and Tomato Soup
- Classic Meatloaf Recipe
- Turkey Pot Pie Recipe
- Homemade Chili Recipe
- The Best Fried Chicken Recipe
Texas Goulash Recipe
Ingredients
- 2 tablespoons olive oil
- 2 pounds 85/15 ground beef
- 1 large peeled small diced yellow onion
- 1 seeded small diced poblano pepper
- 1 seeded small diced red bell pepper
- 4 finely minced garlic cloves
- 1 cup corn kernels
- 1 cup diced fresh tomatoes
- 2 tablespoons chili seasoning
- 1 cup tomato puree
- 2 cups beef stock
- 8 ounces American cheese, cut into 1” cubes
- 1 pound macaroni noodles
Instructions
- Add the oil to a large rondeau or Dutch oven pot over high heat. Once it begins to lightly smoke, add the ground beef and cook while frequently stirring and breaking up the meat for 8 to 10 minutes or until it’s browned and cooked throughout.
- Set the beef to the side and then add the onion to the pot with the rendered meat fat, gently season with salt, and sauté over medium heat for 5 minutes. Turn the heat down to low and occasionally stir for 10 more minutes until well browned.
- Next, add the peppers and saute over medium heat for 5 minutes or until lightly browned.
- Stir in the garlic and corn and cook for 2 to 3 minutes. Add in the tomatoes and then stir in the chili seasoning. Mix to combine.
- Next, pour in the tomato puree, cooked beef, and beef stock. Adjust any seasonings with more chili seasoning and cook over low to medium heat for 30 minutes.
- In the meantime, boil the macaroni in a pot of salted boiling water until al dente. Drain under cold water and then toss in a container with a small amount of oil to keep it from sticking. Set it aside.
- Finish the beef mixture by stirring in the cheese cubes and mix until it is completely melted.
- If you are serving right away, add the macaroni and mix until combined. If you are waiting until later, it’s best to serve the noodles in individual portions in a bowl and mix in some of the Texas goulash. Optionally garnish with shredded cheese and sliced green onions.
Texas Goulash Recipe (Down Home Goodness)