This Ghoulash is cozy, rich, and unapologetically comforting. A savory blend of beef and pork simmered in a paprika-forward tomato sauce, finished with tender elbow noodles, makes this a weeknight classic that tastes like it cooked all day. It’s bold, filling, and built for leftovers that only get better.

Featured Standouts 

Ground Beef

The primary source of protein and a foundational element for the stew’s heartiness. Using ground beef contributes a robust, meaty flavor and provides a satisfying, crumbly texture throughout the dish.

Ground Pork

Used in conjunction with the beef, ground pork adds a complementary richness and a slightly different fat composition that enhances the overall mouthfeel. It introduces a subtle sweetness and depth, making the meat base more complex than beef alone.

Paprika

Indisputably the most critical spice in goulash, paprika is responsible for both the dish’s characteristic reddish color and its distinctive warm, slightly sweet, and smoky flavor. Using a high-quality sweet or smoked paprika is essential for authenticity.

Tomato Puree

This ingredient serves multiple purposes. It adds a crucial acidity that balances the richness of the meats and fat, deepens the overall flavor, and acts as a binder, thickening the sauce to achieve the classic stew-like consistency.

Elbow Noodles

While the meat and sauce form the core of the goulash, elbow noodles are the traditional starch component. They are typically cooked and then stirred into the finished stew, soaking up the flavorful sauce, providing a tender texture, and making the dish a complete and comforting meal. Their small, curved shape is ideal for catching and holding the thick sauce.

TIPS & TRICKS FOR THE BEST GHOULASH

Sear for Depth

Begin by browning the meat thoroughly on all sides. This crucial step, known as the Maillard reaction, caramelizes the proteins and sugars, creating a rich, complex foundation (“fond”) at the bottom of the pot. Do not rush this process; a deep, dark brown crust is essential before introducing any liquids or vegetables to truly build depth of flavor in the stew.

The Paprika Imperative

Use high-quality smoked paprika. While sweet paprika provides the characteristic color, the smoked variety adds a deep, savory, almost bacon-like smokiness that is fundamental to authentic goulash flavor. Bloom the paprika by stirring it into the oil and fond after the meat has been browned and the onions have softened, allowing it to cook for about 30 seconds before adding liquids. Be careful not to burn it, as it will turn bitter.

Gentle Heat is Key

Once the liquid base  has been added, keep the simmer extremely gentle. The stew should have minimal movement—a slow, occasional bubble—rather than a rolling boil. This gentle heat prevents the thick tomato base from sticking to the bottom of the pot and scorching, which would impart a bitter, burnt taste to the entire dish. A lid kept slightly ajar can help maintain a consistent, low temperature.

Controlling Consistency

Monitor the sauce throughout the slow cooking process. If the sauce begins to thicken or tighten too much resulting in a consistency that is thicker than a rich gravy, add warm stock gradually, a half-cup at a time. The goal is to maintain a luscious, coating consistency that will perfectly envelop the finished noodles. Avoid adding too much liquid at once, as this can dilute the developed flavors.

Strategic Seasoning

Reserve the final, critical seasoning adjustment until the noodles are fully cooked and have been incorporated into the stew. Noodles, particularly egg noodles, are highly absorptive and will quickly draw salt from the surrounding sauce. By seasoning at the very end, you prevent the dish from becoming oversalted and guarantee that both the sauce and the starches are perfectly balanced. Taste and adjust with salt, pepper, and potentially a splash of vinegar or lemon juice for brightness.

Inclusive Adaptations 

Pasta Alternative

Substitute traditional wheat elbow pasta with gluten-free elbow pasta (often made from corn, rice, or a blend of gluten-free grains) or other rice-based noodles. Ensure the gluten-free pasta is cooked according to package directions, as cooking times can vary.

Meat Substitute

Replace the ground meat entirely with a plant-based alternative. Excellent options include Cooked lentils offer a hearty, fibrous texture and absorb the flavor of the sauce well. Commercially available frozen or refrigerated plant-based ground “meat” substitutes are convenient and mimic the texture of ground beef. Finely chopped or pulsed mushrooms (like cremini or portobello) can add an umami-rich, savory depth. Crumbled and sautéed tempeh or firm tofu can also be used, ensuring they are well-seasoned.

For Easier Chewing or Texture Sensitivity:

Vegetable Preparation: To make the goulash easier to chew and swallow, prepare the vegetables (onions, peppers, carrots, etc.) by chopping them very finely into small, uniform pieces. Pulsing them briefly in a food processor to break them down before adding them to the pot. Ensure they are cooked until very tender.

Serving Alternatives for Pasta Texture 

If the texture of cooked pasta is difficult or undesirable, consider serving the goulash over a softer base. Creamy mashed potatoes. A classic, soft, and easy-to-swallow base. Soft Polenta is a creamy, mild-flavored grain base that provides a gentle texture. Or white rice or a softer grain alternative.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Dutch oven

Cutting board

Knife

Wooden spoon

Measuring cups

Measuring spoons

SIMILAR INGREDIENTS TO

BUCATINI AND MEATBALLS

GOULASH

GARDEN VEGETABLE RAGU

ENJOY THIS RECIPE WITH

SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE

BAKED ZUCCHINI WEDGES + ROASTED TOMATO DIP

CUCUMBER VINAIGRETTE

Recipe

Marissa Bolden

Classic Comfort Ghoulash

This Ghoulash is cozy, rich, and unapologetically comforting. A savory blend of beef and pork simmered in a paprika-forward tomato sauce, finished with tender elbow noodles, makes this a weeknight classic that tastes like it cooked all day. It’s bold, filling, and built for leftovers that only get better.

Print Recipe Pin Recipe

Servings: 6

Ingredients Method

Ingredients

  

• 1/2 lb ground beef
• 1/2 lb ground pork
• Aromatics & Vegetables:
• 1 medium onion diced
• 2 celery stalks diced
• 1 jalapeño seeded and minced
• 6 garlic cloves minced
• Sauce:
• 28 oz tomato puree
• 12 oz diced tomatoes
• 1/2 cup vegetable stock plus more as needed
• 1 tsp sugar
• 2 bay leaves
• Seasoning:
• 1 Tb salt divided
• 2 tsp black pepper
• 2 –3 Tb paprika
• 2 tsp thyme
• Pasta:
• 12 oz large elbow noodles cooked

Method

 

1. Brown the Meat: In a large Dutch oven over medium heat, combine the ground beef and ground pork. Break the meat apart and season with half (1/2 Tb) of the salt. Cook for approximately 10 minutes until the meat is fully browned.
2. Sauté Vegetables: Add the diced onion, celery, and jalapeño to the pot. Continue to cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Seasonings: Stir in the minced garlic, paprika, thyme, sugar, the remaining salt (1/2 Tb), and black pepper. Mix thoroughly to ensure the meat and vegetables are evenly coated with the seasonings.
4. Simmer the Sauce: Pour in the diced tomatoes, tomato puree, and vegetable stock. Add the bay leaves. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cook uncovered for 20 minutes, stirring occasionally. If the sauce becomes too thick during simmering, add a little extra vegetable stock.
5. Finish and Serve: Remove the bay leaves. Stir in the cooked elbow noodles and mix well to combine the pasta with the goulash sauce. Taste the goulash and adjust the seasoning (salt, pepper, or sugar) as desired. Serve immediately while hot.

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