Hearty Potato & Ground Beef Goulash

This humble, comforting dish goes by many names, depending on where you grew up and how it was served. Some call it potato and ground beef goulash, others know it as potato and beef gravy, and in many homes it simply falls under the category of good, honest comfort food. Whatever the name, the soul of the dish remains the same: simple ingredients, cooked together until rich, hearty, and deeply satisfying.

At its core, this is a stovetop classic built for busy nights and empty stomachs. Ground beef provides savory depth, potatoes bring substance, and a lightly thickened broth ties everything together into something warm and spoonable. It’s the kind of meal that doesn’t try to be fancy, yet always hits the spot.

What makes this version especially appealing is its versatility. Served with a hot tortilla fresh off the stove, it becomes a meal meant to be scooped, folded, and savored. The sauce clings to the potatoes and beef, creating a texture somewhere between a stew and a gravy, perfect for soaking up with bread or tortillas.

Adding green chile transforms the dish entirely, nudging it toward a chowder-like comfort with gentle heat and freshness. It’s a beautiful example of how a familiar recipe can evolve, becoming something new while still feeling nostalgic and grounding.

Servings and Timing

Yield: 4–6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

1 lb ground beef
4–5 medium potatoes, peeled and diced
1 small onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup water
2 tablespoons flour
1 tablespoon oil or butter
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon onion powder (optional)

Instructions

Heat the oil or butter in a large skillet or pot over medium heat.
Add the ground beef and cook until browned, breaking it up as it cooks.
Stir in the chopped onion and garlic, cooking for 2–3 minutes until softened and fragrant.
Sprinkle the flour evenly over the meat mixture and stir well to coat.
Slowly pour in the beef broth and water, stirring constantly to prevent lumps.
Add the diced potatoes, salt, black pepper, paprika, and onion powder, if using.
Bring the mixture to a gentle simmer, cover, and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
Taste and adjust seasoning as needed. Serve hot.

Variations

Add chopped green chile for a mild heat and a chowder-like flavor profile.
Stir in a splash of Worcestershire sauce for deeper savory notes.
Use smoked paprika instead of regular paprika for a subtle smoky finish.
Replace part of the beef broth with milk for a creamier texture.

Tips

Dice the potatoes evenly so they cook at the same rate.
Stir frequently toward the end to prevent sticking as the sauce thickens.
This dish thickens more as it sits, making leftovers even heartier.
Serve with warm tortillas, crusty bread, or biscuits to soak up every bit of the gravy.