Loaded with beef, sausage, and hearty potatoes, this old-fashioned goulash is serious comfort food. Packed with flavor and easy enough for a weeknight dinner.

goulash with sausage, beef, and potatoes

There's nothing quite like a big, steaming bowl of hearty goulash to warm you up and fill you up. This version combines savory ground beef and Italian sausage with tender potatoes, onions, and a rich tomato sauce. It's easy, filling, and perfect for feeding a hungry crowd or stocking the fridge with leftovers.

But wait - what exactly is goulash? Goulash is classic comfort food with roots in Hungarian cooking, but the American version has taken on a life of its own. It's become a catch-all term for a hearty stew served over pasta or noodles. It's one of those "clean out the fridge" type of meals that you can make a million different ways with whatever you have on hand.

This goulash hits all the comfort‑food buttons: juicy seasoned meat, soft cubes of red potato, and a fragrant tomato sauce spiced with cumin, garlic powder, parsley, and oregano. It's simple enough for a weeknight meal but hearty enough for family dinner.

Key Ingredients & Substitutions

Ground beef. An 80/20 or 85/15 blend gives the best flavor without leaving a pool of grease. Lean ground turkey works too, but add a little olive oil to the pan so it browns instead of steaming.
Italian sausage. Mild or hot both work, so pick whichever your family prefers. Squeeze the meat out of the casings so it crumbles into the beef. Bulk sausage or chicken sausage are easy swaps.
Red potatoes. Their thin skins mean no peeling, and they hold their shape while simmering in the sauce. Yukon Golds are the best substitute; russets will break down more and thicken the sauce.
Onion. Red onion adds a hint of sweetness, but a yellow or white onion is just as good.
Canned tomatoes and tomato sauce. Whole or diced tomatoes with their juice build the base, and the tomato sauce makes it rich and saucy. Fire-roasted diced tomatoes add a subtle smoky note.
Seasonings. Ground cumin, garlic powder, dried parsley, and dried oregano give this goulash its cozy, savory flavor. A teaspoon of Italian seasoning can stand in for the parsley and oregano.
Pasta. Medium shells, elbow macaroni, and wide egg noodles all catch the chunky sauce nicely. Use gluten-free pasta if needed.

collage showing the goulash being cooked

Tips for the Best Goulash

Use a big, deep pan - This recipe makes a lot, so a deep skillet or 5-quart sauté pan with a lid (or a Dutch oven) gives you room to stir without splashing sauce everywhere.
Cut the potatoes evenly - Aim for ½-inch cubes. This ensures they cook at the same rate and don't end up mushy or underdone.
Simmer gently - Once the potatoes and sauce are in, keep the heat at a low simmer to let the flavors meld without overcooking. Stir now and then so nothing sticks to the bottom of the pan.
Cook the pasta separately - This keeps the noodles from soaking up too much liquid or becoming mushy.
Make it ahead - Goulash tastes even better the next day after the flavors have had time to deepen. Store the pasta and goulash separately for best texture when reheating.

Easy Variations

Swap the meat - Use ground turkey, chicken, or even plant-based crumbles if you'd like a lighter version.
Add veggies - Bell peppers, zucchini, mushrooms, or corn make great additions for extra color and nutrition.
Make it cheesy - Stir in a handful of shredded cheddar or mozzarella at the end for a creamy, cheesy twist.
Spice it up - Add red pepper flakes, a dash of hot sauce, or a pinch of cayenne for some heat.
Low-carb version - Skip the pasta and serve the goulash over roasted cauliflower or steamed veggies.

Serving Ideas

Spoon the goulash over a big scoop of pasta and let the sauce soak in. For a family-style dinner, toss the drained pasta with a ladle of sauce first, then pile the meat and potatoes on top. A sprinkle of shredded cheddar or grated Parmesan and some fresh parsley finish it off nicely. It's also great served over rice or mashed potatoes if you're out of pasta.

Since this is such a hearty meal, keep the sides simple. Warm bread is a must for mopping up the sauce, and our Copycat Rosemary Bread, Easy Cornbread Muffins, or plain garlic bread all work. Add a crisp Italian Chopped Salad to balance out the richness.

If you're a pasta lover, you know there are a gazillion pasta recipes out there that are worthy of serving at your dinner table. We've shared another on Zikug that we feel the same about: Best Pasta Meat Sauce You'll Ever Have.

Storing & Freezing

Let the goulash cool, then store it in an airtight container in the refrigerator for up to 4 days. Keep the cooked pasta in a separate container so it doesn't turn soft and soak up all the sauce. Reheat individual portions in the microwave, or warm the whole batch in a covered pot over medium-low heat with a splash of water or broth to loosen it up.

The goulash (without the pasta) freezes well for up to 3 months. Freeze it in freezer bags or containers, leaving a little room for expansion, and thaw overnight in the refrigerator. The potatoes will be slightly softer after freezing, but the flavor holds up beautifully. Reheat on the stovetop until hot all the way through, and cook a fresh batch of pasta to serve it over.

goulash being served with pasta on a white plate

More Tasty Recipes

If you love this goulash recipe, be sure to check out these other delicious ideas:

Recipe

Best Goulash Ever

Yield Servings 4 servings
Prep Prep Time 15 mins
Cook Cook Time 35 mins
Total Total Time 50 mins

Ingredients

1 lb ground beef
2 Italian sausage links, casings removed
3 large red potatoes, cut into ½-inch cubes
1 red onion, medium, diced (or yellow onion)
24 oz canned tomatoes, with juice, whole or diced
8 oz canned tomato sauce
¾ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried oregano
12 oz uncooked pasta, egg noodles, shells, or pasta of your choice

Instructions

1
In a large, deep skillet or sauté pan over medium-high heat, cook the ground beef and sausage, breaking the meat into crumbles, until browned and cooked through, about 8 minutes. Drain off the excess grease.
2
Add the diced onion and cubed potatoes to the meat. Cook for 3-4 minutes over medium-high heat, stirring often, to lightly fry the potatoes and soften the onion.
3
Stir in the canned tomatoes with their juice, the tomato sauce, black pepper, cumin, garlic powder, salt, parsley, and oregano. If using whole tomatoes, break them up with a spoon.
4
Bring to a boil over medium heat, then cover, reduce the heat to low, and simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. Taste and adjust the salt.
5
While the goulash simmers, cook the pasta in salted water according to the package directions, then drain.
6
Serve the goulash over the pasta and enjoy!

Notes. Store the goulash and the cooked pasta in separate containers in the refrigerator for up to 4 days. The goulash (without pasta) freezes well for up to 3 months.