- In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
Break it up as it cooks and drain excess grease. - Add the diced onion to the beef and cook until softened. Stir in the garlic and cook briefly until fragrant.
- Pour in the tomato sauce, diced tomatoes, and beef broth. Stir to combine.
- Season with salt, black pepper, paprika, and Italian seasoning.
Reduce heat and let the mixture simmer for about 15 minutes. - Add the elbow macaroni directly to the pot and stir well.
- Cover and simmer for an additional 12–15 minutes, stirring occasionally,
until the pasta is tender and has absorbed the flavors of the sauce. - Taste and adjust seasoning as needed. Remove from heat and let rest briefly before serving.
Serving and Storage
Old Fashioned Goulash is best served hot and fresh, straight from the pot.
It pairs well with buttered bread, dinner rolls, or a simple green salad.
Some prefer to top it with shredded cheddar cheese for added richness.
Leftovers store exceptionally well. Transfer cooled goulash to an airtight container
and refrigerate for up to 4 days. Reheat on the stovetop or in the microwave,
adding a splash of water or broth if the sauce thickens.
Goulash also freezes well. Store in freezer-safe containers for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Tips
- Use lean ground beef to reduce excess grease.
- Stir occasionally to prevent pasta from sticking to the bottom.
- Simmer gently to allow flavors to blend without overcooking the pasta.
- Add cheese just before serving for the best texture.
- Let the goulash rest for a few minutes before serving to thicken naturally.
Variations
Cheesy Goulash: Stir in shredded cheddar or mozzarella at the end for a creamy finish.
Vegetable Goulash: Add bell peppers, corn, or green beans for extra texture and nutrition.
Spicy Goulash: Add red pepper flakes or a dash of hot sauce for heat.
Ground Turkey Goulash: Substitute ground beef with ground turkey for a lighter option.
One-Pot Oven Finish: Transfer to a baking dish, top with cheese, and bake until bubbly.
Conclusion
Old Fashioned Goulash remains a staple for good reason. It’s affordable, filling,
and incredibly comforting, offering familiar flavors that feel like home.
With its simple preparation and flexible ingredients, it’s a recipe that fits
nearly any lifestyle or schedule.
Whether you’re making it for the first time or revisiting a childhood favorite,
this classic dish delivers warmth, nostalgia, and satisfaction in every bite.
FAQ
Is Old Fashioned Goulash the same as Hungarian goulash?
No. American goulash is tomato-based with pasta, while Hungarian goulash is a stew made with paprika and potatoes.
Can I cook the pasta separately?
Yes, but cooking it in the sauce adds more flavor and reduces dishes.
Why is my goulash too thick?
Pasta absorbs liquid as it sits. Add broth or water when reheating.
Can I make this ahead of time?
Yes, goulash tastes even better the next day as the flavors deepen.
What’s the best pasta to use?
Elbow macaroni is traditional, but small shells or rotini also work well.
