Here’s a hearty, comforting recipe for Old Fashioned Goulash — the American-style version that’s been a family favorite for generations. It’s a one-pot meal made with ground beef, elbow macaroni, tomatoes, and just the right spices.
🍲 Old Fashioned American Goulash
🕐 Total Time:
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Prep: 10 minutes
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Cook: 35–45 minutes
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Serves: 6–8
🧂 Ingredients:
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Ground beef: 2 lbs (lean, 80/20 or better)
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Yellow onion: 1 large, chopped
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Garlic: 3 cloves, minced
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Elbow macaroni: 2 cups (uncooked)
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Canned diced tomatoes: 2 (15 oz) cans, with juice
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Canned tomato sauce: 2 (15 oz) cans
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Water or beef broth: 1½ cups
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Bay leaves: 2
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Worcestershire sauce: 1 tbsp
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Soy sauce (optional): 1 tbsp
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Italian seasoning: 1 tbsp
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Paprika: 1 tsp
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Salt and pepper: to taste
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Shredded cheddar cheese (optional): for topping
🔪 Instructions:
1. Brown the Meat:
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In a large pot or Dutch oven over medium heat, brown the ground beef with the chopped onions until meat is no longer pink (about 7–10 minutes).
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Drain excess grease if necessary.
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Add minced garlic and cook 1–2 minutes until fragrant.
2. Add Sauces & Seasonings:
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Stir in diced tomatoes, tomato sauce, Worcestershire, soy sauce (if using), Italian seasoning, paprika, salt, pepper, and bay leaves.
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Add water or broth, then bring to a simmer.
3. Simmer:
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Reduce heat to low and let simmer 15–20 minutes, covered, stirring occasionally.
4. Cook the Pasta:
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Add the uncooked elbow macaroni directly into the pot.
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Cover and simmer for another 15 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
5. Finish & Serve:
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Remove bay leaves.
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Stir in shredded cheese if desired, or sprinkle on top when serving.
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Let sit for 5–10 minutes to thicken before serving.
🧀 Optional Add-Ins:
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Bell peppers (sauté with the onions)
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Mushrooms
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Red pepper flakes (for heat)
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A handful of chopped parsley for garnish
🥄 Storage:
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Fridge: Keeps well 3–4 days
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Freezer: Freeze in airtight containers up to 3 months (best without pasta; cook pasta fresh later)