Old Fashioned Goulash

Old fashioned goulash is a comforting, hearty one-pot meal that brings me right back to the kind of home-cooked dinners I grew up with. It’s full of tender ground beef, elbow macaroni, and a rich tomato sauce seasoned with garlic, onion, and a touch of spice. I love how it’s simple, satisfying, and perfect for feeding a crowd or making ahead for the week.

Why You’ll Love This Recipe

I love this recipe because it’s budget-friendly, filling, and made with pantry staples. The flavors are rich and nostalgic—like something grandma would serve at the dinner table. It’s an all-in-one dish, which means less mess and fewer dishes, and it reheats beautifully for leftovers. Whether I’m feeding my family or just want a cozy night in, this goulash always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, chopped

• Garlic, minced

• Elbow macaroni

• Diced tomatoes (with juice)

• Tomato sauce

• Water or beef broth

• Worcestershire sauce

• Italian seasoning

• Salt and pepper

• Optional: bay leaf, paprika, shredded cheese for topping

Directions

1. I start by browning the ground beef in a large pot or Dutch oven over medium heat, breaking it up as it cooks.

2. Once it’s no longer pink, I drain any excess grease and add the chopped onion and garlic. I cook until softened and fragrant.

3. I stir in the diced tomatoes, tomato sauce, water or broth, Worcestershire sauce, and seasonings.

4. I bring the mixture to a gentle boil, then stir in the uncooked elbow macaroni.

5. I reduce the heat to a simmer, cover, and cook for about 15–20 minutes, stirring occasionally, until the pasta is tender and the flavors have come together.

6. I taste and adjust seasoning if needed, then let it sit uncovered for a few minutes to thicken slightly before serving.

7. If I want extra comfort, I sprinkle shredded cheese on top before serving.

Servings and timing

This recipe makes 6 to 8 servings. It takes about 10–15 minutes to prep and 25–30 minutes to cook, making it ready in under an hour.

Variations

Sometimes I use ground turkey or pork instead of beef. I’ve added bell peppers, mushrooms, or even corn for extra veggies. For a spicy twist, I stir in a pinch of red pepper flakes or cayenne. And when I want it extra cheesy, I stir in shredded cheddar at the end for a cheesy goulash version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop with a splash of water or broth to loosen it up. This dish also freezes well—I portion it into freezer-safe containers and thaw overnight in the fridge before reheating.

FAQs

Can I cook the pasta separately?

Yes, I sometimes do that if I want to prevent the pasta from absorbing too much liquid. Then I just stir it into the sauce before serving.

Can I make this in a slow cooker?

Absolutely. I brown the beef and aromatics first, then transfer everything to the slow cooker (except the pasta). I add the pasta in the last 30–40 minutes of cooking so it doesn’t overcook.

What’s the difference between American goulash and Hungarian goulash?

American goulash is a pasta-based dish with ground beef and tomato sauce, while Hungarian goulash is a stew made with chunks of beef, paprika, and no pasta.

Can I make this vegetarian?

Yes, I swap the beef for plant-based ground or lentils and use vegetable broth. It’s still hearty and full of flavor.

Is it okay to freeze cooked pasta?

Yes, I do it all the time. The texture softens slightly after freezing, but it still tastes great when reheated with a splash of liquid.

Conclusion

Old fashioned goulash is one of those timeless, feel-good meals that’s easy to make and loved by everyone at the table. It’s warm, hearty, and full of rich flavor—exactly the kind of dish I reach for when I want something simple and comforting. Once I make it, it usually ends up on repeat all season long.