Easy Goulash Recipe with Ketchup: Only One Pot To Clean (2024)

• HAMBURGER or GROUND BEEF: This is the perfect place to customize your goulash. Substitute sausage for the hamburger or go half beef and half sausage. Use leftover roast beef instead of ground beef. Cut the amount of beef in half if you prefer. Vegetarians can leave it out altogether. If you are avoiding red meat, substitute ground turkey for beef. Ground pork is another option.
• PASTA: Macaroni is traditional. Ditalini (sometimes called salad pasta) is fun. If you only have spaghetti in the house, break it into small pieces and use that if you want to.
• TOMATO SAUCE: I called for tomato sauce because I wanted this recipe to be something you could make without going to the grocery store. Substitute pasta sauce, spaghetti sauce, or even pizza sauce.
• WATER: Amp up the flavor by substituting 1/2 cup of red or white wine for 1/2 cup of water.
• WORCESTERSHIRE SAUCE: This magic brown liquid adds umami flavor to anything. If you prefer, substitute soy sauce or coconut aminos. Another way to add umami is with a dry mushroom seasoning like the one sold at Trader Joe’s. Alternatively, you can make your mushroom seasoning mix with this recipe for mushroom seasoning mix.
• KETCHUP: Ketchup (or catsup, if you prefer the defining feature of this recipe as we know and love to eat it. If you’re not a catsup lover, you might want to add an extra can of tomato sauce for sauciness.
• CHEESE: We like LOTS of Cheddar. Mozzarella or Velveeta would also be delicious and melty. Parmesan cheese is another option, especially if you substitute spaghetti sauce.
• ONIONS and GARLIC: Feel free to chop fresh onions and garlic instead of powdered ones. I often opt for “easy” with this recipe. After all, this is not intended to be a gourmet recipe. Instead, it’s first-degree comfort food.
• MISCELLANEOUS SEASONINGS: We like a little kick, so I add red pepper flakes and a quick squeeze of Sriracha. Leave out if you prefer your food milder or if you are serving kids.
  • If you don’t have Italian seasoning, improvise with oregano, basil, and a touch of thyme.

How is American Beef Goulash different from Hungarian Goulash?

A typical recipe for Hungarian Goulash is a paprika-flavored broth full of meat and other vegetables such as carrots, potatoes, tomatoes, and peppers. The consistency is more of a cross between a soup and a stew. This recipe is a variation of American Beef Goulash.

Can I freeze Beef Goulash?

Let the prepared goulash cool completely in the refrigerator. Then, double-wrap it and keep it in the freezer for three months. Thaw in the fridge overnight before reheating.

How can I make this ahead of time?

Prepare the recipe entirely except for the final sprinkling of Cheddar. Wrap and keep it in the fridge for up to 3 days.
When ready to eat, stir the casserole and microwave or heat in the oven until hot. (If the pasta has absorbed all the moisture, stir in some water or more catsup to make it saucy again. Sprinkle the final cheese over the top and let it melt.

What can I serve with Goulash?

Try French Bread or garlic breadsticks, a green salad (I always have these on hand), and a green vegetable like broccoli, Brussels sprouts, or green beans.

I bought too much ground beef. What else can I do with it?

Try this spaghetti recipe from one of my friends: Scooter’s Baked Spaghetti with Cream Cheese. For a Tex-Mex taste experience, try these enchiladas: Green Chile Beef Enchiladas. For your next barbecue, the crowd will go crazy for these Baked Beans with Sausage and Ground Beef.

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Yield: 8 servings

By Paula Rhodes

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5 from 13 votes

Video

• 1 pound (454 g) ground beef
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1½ cup (170 g) elbow macaroni 6 oz.
• 1 8-oz can (227 g) tomato sauce
• 1 14.5-ounce can (411 g) diced tomatoes
• ¼ cup (60 g) catsup
• 1 teaspoon Worcestershire sauce
• 1 squirt Sriracha
• 1 cup (120 g) mild or medium Cheddar cheese, grated 4.2 oz.

• Brown 1 pound (454 g) ground beef in a large, heavy pot. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Drain off excess grease.

• Stir in 1 teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes.

• Add ½ cup water to the meat and scrape the bottom of the pan.

• Stir in 1½ cup (170 g) elbow macaroni and another 1 c water, 1 8-oz can (227 g) tomato sauce, and 1 14.5-ounce can (411 g) diced tomatoes. Cover and simmer for 20-30 minutes until the macaroni is tender.

• Stir in ¼ cup (60 g) catsup, 1 teaspoon Worcestershire sauce, 1 squirt Sriracha, and half of 1 cup (120 g) mild or medium Cheddar cheese, grated.

• Add more salt and pepper as needed after tasting. Move to a serving dish for a fancier presentation and sprinkle with the remaining ½ c Cheddar cheese, letting it melt before serving.

• If you aren’t serving immediately, you may need to add some extra water and sauce as the pasta absorbs moisture, especially for leftovers the next day or two.

Instant Pot Version: (Illustrated in the video)

1. Cook ground beef on the Sauté setting. Proceed through step 3.
2. In step 4, add the tomato sauce and tomatoes. Sprinkle macaroni evenly over the top. Pour remaining water over the top WITHOUT STIRRING.
3. Seal pot and set to high-pressure cook for 8 minutes. (It could take 10-12 minutes for the IP to come to pressure.)
4. When the IP beeps, do a quick release and proceed to step 5 above. Stir everything together. If not eating right away, you can leave it in the Instant Pot on warm for 5-6 hours. When ready to eat, go to step 6.

Slow Cooker Version:

Cook ground beef in a skillet on the stove. Add to a slow cooker and the rest of the ingredients except for cheese. Stir and allow to cook for 8 hours. When ready to eat, stir in half of the cheese. Sprinkle the remaining half of the cheese over the top and allow it to melt before serving.

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