Egyptian Beef Goulash 60-Minute Savory Comfort Classic

Egyptian Beef Goulash is a beloved home-style dish that sits at the crossroads of comfort food and family tradition. Unlike Hungarian goulash, this Egyptian version is a baked pasta casserole layered with seasoned ground beef and topped with a creamy béchamel sauce. It is hearty, filling, and deeply satisfying, often served at family gatherings, holidays, and weekend lunches.

What makes Egyptian Beef Goulash so special is its simplicity and balance. Tender pasta forms the base, savory spiced beef brings richness, and the smooth béchamel seals everything together with a golden baked top. The flavors are warm and familiar rather than spicy, allowing the textures to shine. Each slice holds together beautifully, offering soft pasta, juicy beef, and a creamy finish in every bite.

This dish is a staple in many Egyptian households because it feeds a crowd, uses pantry-friendly ingredients, and reheats well. Egyptian Beef Goulash is both practical and comforting, making it an ideal recipe for anyone looking to explore traditional Egyptian cooking through a dish that feels familiar yet distinct.

---

Ingredients Overview

Each ingredient in Egyptian Beef Goulash has a clear purpose, contributing to structure, flavor, and texture.

Pasta

Short tube pasta such as penne or macaroni is traditionally used. The pasta should be cooked just until al dente so it holds its shape during baking. Overcooked pasta can turn soft once layered with sauce.

Ground Beef

Lean ground beef works best, offering rich flavor without excessive grease. The beef is gently seasoned to complement the creamy béchamel rather than overpower it.

Onion

Finely chopped onion forms the flavor base for the beef. It adds mild sweetness and moisture, helping keep the filling tender.

Garlic

Garlic adds depth and warmth to the beef mixture. It should be cooked gently to avoid bitterness.

Spices

Salt, black pepper, and a touch of ground nutmeg or allspice are commonly used. These spices provide warmth without strong heat, keeping the flavor profile mild and comforting.

Tomato Paste

A small amount of tomato paste adds color and subtle depth to the beef without making the dish tomato-forward.

Butter

Butter is essential for the béchamel sauce, creating richness and smooth texture.

Flour

Flour thickens the béchamel, giving it structure so it sets properly when baked.

Milk

Whole milk is preferred for a creamy, smooth béchamel. It blends with butter and flour to create a sauce that coats the pasta evenly.

Eggs

Eggs are sometimes added to the béchamel or pasta layer to help the casserole set firmly when baked, allowing for clean slices.

Oil

A small amount of oil is used to cook the beef and prevent sticking.

---

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add:

• 1 lb penne or macaroni pasta

Cook until just al dente according to package instructions. Drain well and set aside.shafes water.

Lightly toss with a teaspoon of oil to prevent sticking.

---

Step 2: Prepare the Beef Filling

Heat 1 tablespoon oil in a large skillet over medium heat. Add:

• 1 medium onion, finely chopped

Cook for 3 to 4 minutes until soft and translucent.

Add:

• 2 cloves garlic, minced

Cook for 30 seconds until fragrant.

Add:

• 1 lb ground beef

Cook for 6 to 8 minutes, breaking it apart, until fully browned.

Season with:

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Pinch of ground nutmeg or allspice

Stir in:

• 1 tablespoon tomato paste

Cook for 1 minute, then remove from heat. Set aside.

---

Step 3: Make the Béchamel Sauce

In a saucepan over medium heat, melt:

• 4 tablespoons butter

Whisk in:

• 4 tablespoons flour

Cook for 1 to 2 minutes, whisking constantly, until lightly golden.

Gradually add:

• 4 cups warm milk

Whisk continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon.

Season with:

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• Pinch of nutmeg

Remove from heat. Let cool slightly, then whisk in:

• 2 large eggs

This step helps the casserole set during baking.

---

Step 4: Assemble the Goulash

Preheat the oven to 375°F. Grease a large baking dish.

In a large bowl, combine:

• Cooked pasta

• Beef mixture

Stir gently until evenly mixed.

Spread the pasta and beef mixture evenly into the prepared baking dish.

Pour the béchamel sauce over the top, smoothing it evenly with a spatula.

---

Step 5: Bake

Place the dish in the oven and bake uncovered for 35 to 40 minutes, until the top is set and lightly golden.

For a deeper golden top, broil for the final 2 to 3 minutes, watching closely.

Remove from the oven and let rest for at least 10 minutes before slicing.

---

Tips, Variations & Substitutions

Practical Tips

Cook pasta just to al dente to avoid softness after baking.
Allow the béchamel to cool slightly before adding eggs.
Let the goulash rest before slicing for clean portions.

Variations

Cheese-Topped Egyptian Goulash
Sprinkle grated mozzarella or Parmesan over the béchamel before baking.

Chicken Goulash Version
Replace ground beef with finely chopped or ground chicken.

Spiced Beef Goulash
Add a small pinch of cinnamon or white pepper for deeper warmth.

Substitutions

Ground turkey can replace beef.
Gluten-free pasta can be used if cooked carefully.
Plant-based milk and butter alternatives can be used, though texture may vary.

---

Serving Ideas & Occasions

Egyptian Beef Goulash is traditionally served as a main dish with simple sides.

It pairs well with:

• Fresh cucumber and tomato salad

• Plain yogurt

• Pickled vegetables

This dish is ideal for:

• Family lunches

• Holiday tables

• Meal prep for the week

It reheats beautifully and often tastes even better the next day.

---

Nutritional & Health Notes

Egyptian Beef Goulash is a balanced meal containing carbohydrates, protein, and fats.

To lighten the dish:

• Use lean ground beef

• Reduce butter slightly in the béchamel

• Serve smaller portions with fresh vegetables

Milk and beef provide protein and calcium, while pasta offers sustained energy.

---

FAQs

Is Egyptian Beef Goulash the same as Hungarian goulash?

No. Egyptian Beef Goulash is a baked pasta casserole with béchamel, not a stew.

Can I make it ahead of time?

Yes. Assemble fully, cover, and refrigerate up to 24 hours before baking.

Can it be frozen?

Yes. Freeze baked goulash tightly wrapped for up to 2 months.

Why add eggs to the béchamel?

Eggs help the casserole set firmly so it slices cleanly.

Can I skip the eggs?

Yes, but the texture will be softer.

What pasta works best?

Penne or macaroni hold structure well.

How long do leftovers last?

Up to 4 days refrigerated in an airtight container.

Print