There are few dishes as comforting and nostalgic as a warm bowl of Old-Fashioned Goulash. This is the American-style classic many of us grew up with—a hearty, one-pot meal loaded with savory ground beef, tender elbow macaroni, and a rich, seasoned tomato sauce. Forget complicated steps or fancy ingredients; this recipe is all about simple, soulful flavor that brings the whole family to the table. It’s the perfect weeknight dinner that feels like a warm hug in a bowl.
Whether you’re looking for a budget-friendly meal or a taste of childhood, this simple recipe delivers every time. We’ve perfected the balance of seasonings and simmer time to create a dish that’s both deeply flavorful and incredibly easy to make. This is more than just a recipe; it’s a tradition you’ll want to keep.
What Makes This The Best Old-Fashioned Goulash?
This isn’t just another goulash recipe; it’s designed to be the best. The secret lies in its simplicity and the depth of flavor we build in a few easy steps. We start by browning the ground beef with onions and garlic, creating a savory foundation. Then, a carefully selected blend of seasonings and tomato products melds together to create a sauce that’s rich and robust, not watery or bland. Finally, the macaroni cooks directly in the sauce, absorbing all that delicious flavor and helping to thicken the goulash to the perfect consistency. It’s a true one-pot wonder that minimizes cleanup while maximizing taste.
Key Ingredients You’ll Need
This recipe relies on simple, inexpensive pantry staples to create its unforgettable flavor. Here’s what you’ll need:
- Ground Beef: We recommend using 85/15 ground beef for the perfect balance of flavor and fat. Leaner ground beef works too, but you may want to add a touch of olive oil.
- Onion & Garlic: These aromatics are essential for building the savory base of the goulash. Fresh is best!
- Tomato Products: A combination of tomato sauce, crushed tomatoes, and tomato paste creates a rich, multi-dimensional tomato flavor that defines this dish.
- Beef Broth: This adds depth and richness to the sauce, making it more than just a simple tomato sauce.
- Seasonings: We use a classic blend of Italian seasoning, paprika, salt, and pepper, with a bay leaf for simmering. A little Worcestershire sauce adds a secret savory kick.
- Elbow Macaroni: The classic pasta for American goulash. It cooks up perfectly tender right in the pot.
- Soy Sauce: This might seem unconventional, but it adds a wonderful umami depth that elevates the entire dish.
For a fantastic weeknight meal pairing, consider serving this goulash alongside some crusty bread to soak up the sauce, or with a simple side like this refreshing Honeycrisp Apple Salad.
How to Make Old-Fashioned Goulash Step-by-Step
Making this hearty dish is incredibly straightforward. Follow these simple steps for a perfect pot of goulash every time.
- Brown the Beef: In a large Dutch oven or pot, cook the ground beef with the diced onion over medium-high heat until the meat is no longer pink. Drain off any excess grease.
- Sauté Aromatics: Add the minced garlic to the pot and cook for another minute until fragrant.
- Build the Sauce: Stir in the tomato paste, tomato sauce, crushed tomatoes, beef broth, soy sauce, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Add the bay leaf.
- Simmer: Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld together.
- Cook the Pasta: Stir in the uncooked elbow macaroni and water. Increase the heat to bring it back to a simmer, then cover and cook for 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Finish and Serve: Remove the bay leaf before serving. Ladle the hot goulash into bowls and top with shredded cheddar cheese or a dollop of sour cream if desired.
If you’re a fan of hearty, ground beef meals, you might also love this easy Ground Beef Casserole.
Tips for Success
To ensure your goulash is absolutely perfect, keep these simple tips in mind:
- Don’t Rush the Simmer: Letting the sauce simmer for at least 20 minutes before adding the pasta is crucial for developing a deep, rich flavor.
- Stir Occasionally: Once the macaroni is added, be sure to stir every few minutes to keep it from sticking to the bottom of the pot.
- Adjust Liquid as Needed: Different brands of pasta absorb liquid differently. If your goulash seems too thick, add a splash more beef broth or water until it reaches your desired consistency.
- Taste and Season: Always taste the goulash before serving and adjust the salt and pepper if needed.
Variations and Substitutions
While the classic recipe is fantastic, Old-Fashioned Goulash is easy to customize. Here are a few ideas:
- Add Veggies: Stir in a cup of corn, peas, or diced bell peppers along with the macaroni.
- Make it Cheesy: After the goulash is cooked, stir in 1-2 cups of shredded cheddar or Monterey Jack cheese until melted for an extra gooey texture.
- Spice it Up: Add a pinch of red pepper flakes with the other seasonings for a little kick of heat.
- Different Meats: Try substituting the ground beef with ground turkey or even a mild Italian sausage like in our Creamy Sausage Rigatoni.
Storing, Freezing, and Reheating
This goulash is a fantastic make-ahead meal and leftovers are often even better the next day!
- To Store: Let the goulash cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- To Freeze: Goulash freezes beautifully. Store it in a freezer-safe, airtight container for up to 3 months. For best results, you can freeze the sauce separately from the pasta and cook fresh pasta when reheating.
- To Reheat: Gently reheat goulash on the stovetop over medium-low heat, adding a splash of beef broth or water to loosen the sauce as it warms up. You can also reheat it in the microwave.
Frequently Asked Questions
Yes, goulash freezes very well. Allow it to cool completely, then store it in a freezer-safe, airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat gently on the stovetop, adding a splash of beef broth to loosen the sauce.
Absolutely! While elbow macaroni is classic, you can substitute it with other small pasta shapes like shells, rotini, or ditalini. You may need to adjust the cooking time slightly based on the pasta you choose.
To make it in a slow cooker, first brown the ground beef, onion, and garlic on the stovetop. Drain the grease, then transfer the mixture to your slow cooker. Stir in all the sauce ingredients (except the pasta and water) and cook on low for 4-6 hours. About 30 minutes before serving, stir in the uncooked pasta and water, turn the slow cooker to high, and cook until the pasta is tender.
To boost the flavor, you can add a tablespoon of Worcestershire sauce, a dash of soy sauce for umami, or a pinch of red pepper flakes for heat. Sautéing other vegetables like diced carrots, celery, or bell peppers with the onion can also add another layer of flavor and nutrition.
American goulash is a one-pot pasta dish made with ground beef, elbow macaroni, and a tomato-based sauce. Hungarian goulash, on the other hand, is a traditional stew or soup made with chunks of beef, vegetables like bell peppers, and seasoned heavily with paprika. It is typically served over noodles or with bread, not with pasta mixed in.
Old-Fashioned Goulash Recipe
Old-Fashioned Goulash (The BEST Classic Recipe!)
Ingredients
Equipment
Instructions
- In a large Dutch oven or pot over medium-high heat, cook the ground beef and diced onion until the beef is browned. Drain off any excess grease.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the tomato paste, tomato sauce, crushed tomatoes, beef broth, soy sauce, Worcestershire sauce, Italian seasoning, paprika, salt, pepper, and add the bay leaf.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to combine.
- Stir in the uncooked elbow macaroni and the cup of water. Bring back to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is tender.
- Remove the bay leaf before serving. Serve hot, topped with shredded cheddar cheese if desired.
Notes
If the goulash becomes too thick, add a splash of beef broth or water to reach your desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Share This Classic Comfort Food!
We hope you love this Old-Fashioned Goulash recipe as much as our family does. It’s a timeless classic that’s perfect for any occasion. If you make it, we’d love to hear from you! Please leave a comment below or share a photo of your creation on Pinterest. Your feedback helps us and inspires other home cooks!
