Goulash with Egg Noodles
A hearty, comforting bowl of tender ground beef slow-simmered in a rich paprika-spiced tomato sauce, served over buttery egg noodles. This one-pot classic brings together deep savory flavors with a touch of sweetness, making it the perfect family dinner for chilly evenings.
For 4 servings
- boil · ~10 min
Cook the egg noodles.
Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain in a colander, return to the pot, and toss with butter to prevent sticking. Set aside.
TIPSlightly undercook the noodles; they will continue to soften from the residual heat. - saute · ~7 min
Brown the ground beef.
Heat oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
- saute · ~6 min
Sauté the vegetables.
Add the diced onion and bell pepper to the pot with the beef. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
TIPDon't rush this step. Allowing the onions to fully soften builds the flavor base. - saute · ~1 min
Bloom the paprika.
Sprinkle the paprika over the beef and vegetable mixture. Stir constantly and cook for 30 seconds, until the paprika is very fragrant. Be careful not to let it burn, or it will become bitter.
TIPBlooming paprika in the hot fat activates its essential oils and deepens the color. - simmer · ~30 min
Simmer the goulash.
Pour in the diced tomatoes with their juices, tomato paste, water, bay leaves, and soy sauce. Stir well and season with a pinch of salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the sauce has thickened.
TIPThe goulash is ready when the sauce is thick enough to coat the back of a spoon and the flavors have melded. - serve · ~2 min
Remove bay leaves and assemble.
Discard the bay leaves. Divide the cooked egg noodles among serving bowls, ladle the goulash over the top, and garnish with fresh chopped parsley.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sweet Hungarian paprika for the most authentic flavor; hot paprika can be substituted for heat.
- 2Don't skip blooming the paprika in hot fat—this step unlocks its deep, smoky aroma and rich color.
- 3For a thicker sauce, simmer uncovered for the last 10 minutes to allow excess liquid to evaporate.
- 4Slightly undercook the egg noodles by 1 minute; they will finish cooking in the residual heat and won't become mushy.
- 5Let the goulash rest for 5 minutes after simmering—the sauce will thicken further and flavors will meld.
- 6Leftover goulash tastes even better the next day; store separately from noodles to keep them from absorbing sauce.
- 7Drain the rendered fat after browning the beef unless you prefer a richer, less-lean sauce.
Adapt it for your goals.
Smoky & spicy
Replace half the sweet paprika with smoked paprika and add a chopped chipotle in adobo for a smoky, mildly spicy kick.
vegetarianVegetarian
Swap the ground beef with 2 cups of cooked lentils or a plant-based ground meat substitute, and use vegetable broth instead of water.
slow cookerSlow-cooker
After browning the beef and sautéing vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours for even more tender meat and a deeper sauce.
low carbLow-carb
Serve the goulash over zucchini noodles or steamed cauliflower rice instead of egg noodles to reduce carbs while keeping all the flavor.
Hungarian inspiredHungarian-inspired
Add 1 large diced potato and 1 cup of beef broth to the simmer, and serve with sour cream and fresh dill for a more traditional Hungarian goulash experience.
Why this is on our healthy list.
High in Iron
Lean ground beef is an excellent source of heme iron, which helps carry oxygen through the body and is more easily absorbed than plant-based iron.
Rich in Lycopene
The canned tomatoes and tomato paste provide a concentrated dose of lycopene, a powerful antioxidant linked to heart health and reduced inflammation.
Good Source of Vitamin C
Bell peppers deliver a healthy amount of vitamin C, which supports immune function and aids in iron absorption when eaten with the beef.
Contains Beta-Carotene
Paprika is made from dried red peppers and provides beta-carotene, which the body converts into vitamin A for healthy vision and skin.
Lower-Sodium Option
Using no-salt-added canned tomatoes and low-sodium soy sauce allows you to control the salt level, making this dish suitable for low-sodium diets.
Frequently asked questions
Yes, but the flavor will change: sweet Hungarian paprika is mild and slightly sweet; smoked paprika adds a barbecue-like smokiness; hot paprika brings heat, so use less.
