Old-Fashioned Goulash Recipe
Old-Fashioned Goulash is the kind of soul-warming dinner that instantly transports you to cozy weeknights at home, filling the kitchen with the irresistible aroma of simmering tomatoes, garlic, and savory ground beef. This is American comfort food at its purest: a hearty blend of pasta, a meaty tomato sauce, and just enough spice to keep things interesting. Whether you grew up with this dish or are discovering it for the first time, Old-Fashioned Goulash is a guaranteed crowd-pleaser that’s easy enough for a busy weeknight but nostalgic enough to make any meal feel special.
Ingredients You’ll Need
One of the joys of Old-Fashioned Goulash is how a handful of basic pantry staples come together to create something so satisfying. Each ingredient lends a unique flavor or texture, making every bite hearty, savory, and just a little bit magical.
- Ground beef: The rich, meaty base that gives this dish its signature heartiness; feel free to use ground turkey for a lighter touch.
- Yellow onion (chopped): Adds gentle sweetness and depth, perfectly balancing the tomato sauce.
- Garlic (minced): Brings that irresistible aroma and savory bite—don’t skip it!
- Elbow macaroni (uncooked): Classic, tender pasta that soaks up all the flavors; other small shapes work in a pinch.
- Tomato sauce: Creates the comforting, silky base of the dish, tying everything together.
- Diced tomatoes (with juice): Adds texture and a bright tomato flavor; the juice keeps the goulash moist.
- Worcestershire sauce: A splash of umami that deepens the sauce’s flavor profile.
- Italian seasoning: A blend of herbs that offers just the right hint of earthiness and complexity.
- Paprika: Adds gentle warmth and color, making every bite pop.
- Salt and black pepper: Essential for bringing all the flavors together—taste and adjust as you go.
- Shredded cheddar cheese (optional): For an ultra-creamy finish, stir this in at the end and watch it melt.
- Water or beef broth: Helps cook the pasta right in the sauce, making this a true one-pot wonder.
How to Make Old-Fashioned Goulash
Step 1: Brown the Beef
Start by heating a large skillet or Dutch oven over medium heat, then add your ground beef. As it cooks, break it up with a spoon until it’s browned and crumbly—this is where you start building those crave-worthy flavors. If there’s any excess fat, go ahead and drain it off to keep your goulash from getting greasy.
Step 2: Sauté Onion and Garlic
Toss in the chopped onion and minced garlic, letting them cook for three to four minutes. You’ll know it’s ready when the onion turns soft and translucent, and the kitchen starts to smell absolutely amazing. This step creates a savory, aromatic base that sets the tone for the whole dish.
Step 3: Add the Tomato Goodness and Seasonings
Now it’s time to really bring everything together. Stir in your tomato sauce, diced tomatoes (juice and all), Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. This is where Old-Fashioned Goulash takes on its rich, tangy character and beautiful red color.
Step 4: Add Pasta and Liquid
Stir in the uncooked elbow macaroni along with water or beef broth. Make sure all the pasta is submerged so it cooks evenly. This clever trick lets the pasta absorb all those delicious flavors while thickening the sauce—no need for extra pots!
Step 5: Simmer to Perfection
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for 15 to 20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If the mix looks a little dry near the end, just add a splash more water or broth.
Step 6: Stir in Cheese (Optional)
If you’re craving a little extra indulgence, sprinkle in the shredded cheddar cheese just before serving. Stir until it’s melted and gooey, then get ready for some serious comfort food satisfaction!
How to Serve Old-Fashioned Goulash
Garnishes
A sprinkle of fresh parsley or thinly sliced green onions adds a burst of color and a fresh finish on top of your Old-Fashioned Goulash. If you love a little heat, a dash of crushed red pepper flakes does wonders. And for cheese lovers, an extra handful of cheddar or even a dollop of sour cream is always welcome!
Side Dishes
This dish is so satisfying on its own, but it pairs beautifully with a crisp green salad, garlic bread, or steamed veggies like green beans or broccoli. These sides help balance out the richness and add some crunch or freshness to your meal.
Creative Ways to Present
Serve Old-Fashioned Goulash in wide, shallow bowls with a generous spoonful of sauce and pasta in the center. For a fun twist, try ladling it over baked potatoes, or spoon it into individual ramekins, top with cheese, and pop under the broiler for a bubbly, golden finish.
Make Ahead and Storage
Storing Leftovers
Leftover Old-Fashioned Goulash keeps beautifully in the fridge! Let it cool completely, then store in an airtight container for up to four days. The flavors deepen as it sits, making for a delicious next-day lunch or quick dinner.
Freezing
To freeze, portion the cooled goulash into freezer-safe containers or zip-top bags. Label and date them, then freeze for up to three months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if needed to loosen the sauce. You can also microwave individual servings—just cover and heat in 1-minute bursts, stirring in between, until hot all the way through.
FAQs
Can I use a different type Main Course
Absolutely! While elbow macaroni is classic in Old-Fashioned Goulash, small shapes like shells, rotini, or penne work well too. Just keep an eye on cooking times, as different pastas may need a bit more or less time to reach that perfect tenderness.
Is it possible to make this dish vegetarian?
Definitely. Swap the ground beef for plant-based crumbles or even cooked lentils for a hearty, meat-free version. Use vegetable broth instead of beef broth, and you’ll have a comforting vegetarian Old-Fashioned Goulash everyone can enjoy.
How do I prevent the pasta from getting mushy?
The key is to cook the pasta just until tender and stir occasionally as it simmers. Once the pasta is cooked, remove the pan from heat right away to avoid overcooking. If you plan to make ahead, you can even undercook the pasta slightly, then reheat gently before serving.
Can I add extra vegetables?
Absolutely! Old-Fashioned Goulash is perfect for sneaking in veggies. Try bell peppers, zucchini, corn, or even chopped spinach—just add them with the onions so they have time to soften and blend right in with the sauce.
What if my goulash is too thick or too thin?
If your Old-Fashioned Goulash seems too thick, add a splash of water or broth and stir until it loosens up. If it’s too thin, let it simmer uncovered for a few extra minutes until it reaches your preferred consistency.
Final Thoughts
There’s something timeless and comforting about digging into a bowl of Old-Fashioned Goulash, especially when it’s homemade. It’s the kind of dish that invites second helpings and brings people together around the table. Give it a try soon—you might just find it becomes a new favorite in your dinner rotation!
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Old-Fashioned Goulash Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Old-Fashioned Goulash is a hearty and comforting American one-pot meal featuring ground beef, elbow macaroni, and a savory tomato-based sauce seasoned with Italian herbs and paprika. This classic stovetop dish is perfect for a quick weeknight dinner that satisfies with its rich flavors and cheesy finish.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
Pasta and Liquids
- 1 1/2 cups uncooked elbow macaroni
- 2 cups water or beef broth
Tomato Sauce and Seasonings
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- 1 cup shredded cheddar cheese
Instructions
- Cook the Ground Beef: In a large skillet or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet and sauté for 3–4 minutes until the onion becomes soft and fragrant.
- Add Sauces and Seasonings: Stir in the tomato sauce, diced tomatoes with juice, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper to the meat mixture. Mix well to combine all ingredients.
- Combine Pasta and Liquid: Add the uncooked elbow macaroni and 2 cups of water or beef broth into the skillet. Stir everything together to ensure the pasta is submerged in the liquid.
- Simmer: Bring the mixture to a gentle simmer. Reduce heat to low, cover the skillet, and cook for 15–20 minutes. Stir occasionally to prevent sticking and to ensure the pasta cooks evenly until tender and most of the liquid is absorbed.
- Add Cheese (Optional): If using cheddar cheese, stir it into the hot goulash just before serving until melted and evenly distributed.
- Serve: Serve the old-fashioned goulash hot as a delicious, comforting main course.
Notes
- You can add a pinch of sugar to the sauce if your tomatoes taste too acidic.
- Ground turkey or plant-based crumbles are great substitutes for ground beef for a lighter or vegetarian-friendly version.
- To add more veggies, incorporate chopped bell peppers or corn when sautéing the onions.
- Omitting cheese makes this recipe dairy-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
