Texas Goulash
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 that is ready in 1 hour. The best way to describe it? A homemade Hamburger Helper with a flavorful kick! My wife and daughter absolutely couldn’t get enough.
If your family loves hearty comfort foods, you’ll want to hang on to my 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
Authentic 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 making my easy goulash with ground beef 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 – I prefer beef stock for the richest flavor, but you can also use chicken stock or my homemade 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
Brown the Beef: I heat the oil in a large pot over high heat, then add the ground beef, cooking until it’s browned and fully cooked. Once done, I transfer it to a plate and set it aside.
Sauté the Onions: I add the onions to the empty pot with the rendered beef fat, then sprinkle in a pinch of salt and sauté for 5 minutes. I lower the heat and let them cook until they turn deep golden brown.
Add the Veggies: I toss in the bell peppers and sauté over medium heat until they start to lightly brown. Then, I stir in the garlic and corn, cooking just until the garlic turns fragrant.
Build the Flavor: I stir in the canned diced tomatoes, chili seasoning, tomato puree, cooked beef, and beef stock, letting everything come together. Then, I reduce the heat and let it simmer for 30 minutes.
Cook the Pasta: Meanwhile, I boil a large pot of salted water and cook the macaroni until al dente.
Prep the Pasta: I drain the macaroni, rinse it under cold water, and toss it with a drizzle of oil to keep the noodles from sticking together.
Melt the Cheese: I stir the cheese cubes into the beef and tomato mixture, letting them melt into a rich, creamy sauce.
Mix or Serve: If I’m serving the beef goulash right away, I stir the cooked macaroni into the sauce for a hearty, comforting dish. If I’m saving it for later, I keep the pasta separate and ladle the sauce over each portion when serving to keep the noodles from getting too soft.
Finish & Serve: I top each portion with shredded cheese and sliced green onions, then serve it up warm and melty, ready to enjoy!
Chef Tip + Notes
I highly recommend taking the time to brown the beef, caramelize the onions, and brown the peppers to build on the layers of complex flavors. Skipping this would leave the goulash tasting flat instead of rich and flavorful. Slow-cooked depth starts with how you treat your ingredients from the beginning!
- Pick the Right Pot: I use a 2-gallon Dutch oven, but any large rondeau or heavy-bottomed pot works just as well.
- Mild But Flavorful: This goulash isn’t overly spicy, the chili seasoning and poblano pepper add bold, smoky depth without overwhelming heat.
- Boost the Flavor: A splash of Worcestershire sauce takes the rich, beefy flavors up a notch.
- Perfect Pasta Texture: I cook the pasta only to al dente so it stays tender with a slight bite and doesn’t turn mushy in the sauce.
- Thicken the Sauce: If the sauce is too thin, I let it simmer uncovered until it reduces. If needed, I stir in cornstarch slurry for extra thickness.
- Make It in a Crockpot: I brown the beef and sauté the onions first, then transfer everything to the slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours for an easy, hands-off meal.
Serving Suggestions
I usually serve this hearty Texas goulash with warm, homemade sourdough bread, there’s nothing better for soaking up that rich sauce.
For a fresh contrast, I love pairing it with a classic Caesar salad or crispy roasted potatoes for a satisfying meal.
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.
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.
Notes
- Pick the Right Pot: I use a 2-gallon Dutch oven, but any large rondeau or heavy-bottomed pot works just as well.
- Mild But Flavorful: This goulash isn’t overly spicy, the chili seasoning and poblano pepper add bold, smoky depth without overwhelming heat.
- Boost the Flavor: A splash of Worcestershire sauce takes the rich, beefy flavors up a notch.
- Perfect Pasta Texture: I cook the pasta only to al dente so it stays tender with a slight bite and doesn’t turn mushy in the sauce.
- Thicken the Sauce: If the sauce is too thin, I let it simmer uncovered until it reduces. If needed, I stir in cornstarch slurry for extra thickness.
- Make It in a Crockpot: I brown the beef and sauté the onions first, then transfer everything to the slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours for an easy, hands-off meal.
This was terrific. Great flavours.
Many thanks!
Thank you so much. This recipe reminds me of my mothers. I’ve been missing her a great deal and this recipe is pretty much spot on.
My pleasure!
Thank you for all your wonderful recipes
My pleasure!
Very delicious
Thank you!
Is it possible to substitute vegetarian grounds for the ground beef?
what are vegetarian grounds?
I use Impossible burger a lot for recipes and plan to do the same for this recipe. I think it will be delious.
I was skeptical. But looking at this recipe I would expect it to be super delicious. In Oklahoma I make something similar. I don’t use Italian seasoning like many recipes I see. I need to try this!
Thanks for giving it a try!