Old Fashioned Goulash Recipe

If you’re looking for a comforting, hearty meal that brings a bit of old-school charm, you’ve found it. Old fashioned goulash is one of those recipes that feels like a warm hug from your favorite relative—it’s simple, satisfying, and full of flavor. It’s a one-pot wonder that’s loaded with tender pasta, seasoned ground beef, and plenty of melty cheddar cheese. You can whip it up for a busy weeknight or serve it to a crowd on game day, and it’s guaranteed to disappear fast!

I remember my first bite of goulash as a kid. My grandmother used to make it for big family gatherings, and I’d sit eagerly at the table, watching her scoop it out of her big casserole dish, each portion steaming and gooey with cheese. The smell of onions and garlic mixed with tomatoes would fill the house, making everyone hungry long before we sat down. Even now, every time I make this goulash, I’m taken back to her kitchen, surrounded by family, laughter, and the best comfort food you could imagine.

this RECIPE

The story behind classic American goulash

American goulash is quite different from the Hungarian original, which is a stew made with chunks of meat and paprika. This version, also called “American chop suey” in some places, evolved into a pasta-based dish during the Great Depression because of its affordability and simplicity. In fact, goulash became popular in the Midwest and South because it was an easy way to feed a crowd with inexpensive ingredients. Over the years, home cooks added their own touches—some tossed in extra veggies, others sprinkled in different spices. But the heart of the dish—ground beef, tomato sauce, and macaroni—has remained the same.

Let’s talk ingredients: what makes this goulash delicious

• Elbow macaroni: The pasta serves as the backbone of this dish, giving it body and texture. If you don’t have elbow macaroni, any short pasta like rotini or shells works well. Just keep in mind that cooking times may vary slightly.
• Ground beef: Provides the meaty, savory base for the goulash. I recommend using 85% lean ground beef—just enough fat to add flavor but not too much grease. You could swap with ground turkey if you’re looking for a leaner option.
• Onion and garlic: These aromatic ingredients are essential for building flavor. Yellow or white onions work best, and fresh garlic cloves add a depth you just can’t get from garlic powder.
• Worcestershire sauce: This secret ingredient adds a bit of umami richness that makes the whole dish sing. It’s a small addition but a crucial one!
• Tomato sauce and petite diced tomatoes: The combination creates a flavorful, tangy tomato base with a bit of texture. If you prefer a smoother sauce, you can use crushed tomatoes instead of diced.
• Italian seasoning: A blend of herbs like basil, oregano, and thyme adds a wonderful savory note. You can adjust the seasoning to taste or add extra herbs if you like a stronger flavor.
• Cheddar cheese: The gooey topping that melts into every bite. Sharp cheddar has a bold taste, but feel free to experiment with mozzarella for a milder flavor or pepper jack if you want a little kick.

Essential kitchen gear: what you’ll need

For this recipe, you don’t need any fancy gadgets, just a few trusty basics:

• Large pot for boiling pasta: Since we’re cooking a full pound of macaroni, a big pot gives the pasta room to move around without sticking together.
• Large skillet: A deep skillet or sauté pan works well for browning the beef and mixing everything together. If it’s oven-safe, you can pop the whole thing in the oven, making cleanup a breeze.
• Casserole dish (if needed): If your skillet isn’t oven-safe, you’ll need a baking dish for the final step.
• Mixing spoon and spatula: For stirring everything up and making sure no cheesy goodness sticks to the pan.

Step-by-step: making this old fashioned goulash

1. Cook the macaroni: Start by boiling a large pot of water with a pinch of salt. Cook the elbow macaroni for 3 minutes less than the package directions. This gives it a slightly firmer texture, so it doesn’t turn mushy when baked. Drain and set aside.
2. Brown the beef and onions: In a large skillet over high heat, add the ground beef and onions. Break up the beef as it cooks, stirring frequently for about 6-7 minutes until it’s fully browned and the onions are softened. Drain off any excess fat (trust me, it makes a difference in the final texture).
3. Add the garlic: Toss in the chopped garlic and cook for about a minute until it’s fragrant. You don’t want it to burn, so keep stirring—it should smell amazing at this point!
4. Create the sauce: Pour in the Worcestershire sauce, tomato sauce, and diced tomatoes. Stir everything together until it’s well mixed. This is the point where you can start to taste and adjust seasonings if needed.
5. Season to taste: Add the Italian seasoning, salt, and pepper, stirring until all the herbs are evenly distributed. Give it a taste and adjust as needed—I sometimes add a pinch more salt or pepper here.
6. Combine and bake: Stir in the cooked macaroni and the shredded cheddar cheese. If your skillet is oven-safe, you can slide it right into the oven. Otherwise, transfer everything to a casserole dish. Bake at 350°F for 20-25 minutes, until the cheese is melted and bubbly.
7. Serve and enjoy: Let it cool for a few minutes before serving—it’ll be piping hot! Garnish with a little extra cheese or fresh parsley if you’re feeling fancy.

Tasty twists and variations to try

• Vegetarian option: Swap the ground beef with a plant-based meat alternative or simply add extra veggies like bell peppers, zucchini, and mushrooms for a hearty, meat-free version.
• Cheese choices: While cheddar is classic, mozzarella gives a gooier melt, and Monterey Jack adds a mild creaminess. Or go bold with a smoky gouda or pepper jack for some spice.
• Make it spicier: If you’re a heat lover, add red pepper flakes, a dash of hot sauce, or even some diced jalapeños. It brings a whole new dimension to the dish.
• Extra veggies: Dice up bell peppers, carrots, or even frozen peas to add a pop of color and extra nutrients.
• Herbier twist: Fresh basil or a bit of rosemary sprinkled in with the Italian seasoning can elevate the flavor even further.

How to serve this cozy goulash

Goulash is great as a standalone meal, but if you want to make it feel a bit more special, serve it with a simple side salad for freshness. A few slices of crusty garlic bread also go wonderfully with it to scoop up every last bit of sauce. For garnish, a sprinkle of chopped parsley or green onions adds a nice pop of color and flavor on top.

Perfect pairings

With this rich and savory dish, you’ll want a refreshing drink to balance things out. Here are a few of my favorite pairings:

• Iced tea with lemon: The hint of citrus brightens up the flavors and cuts through the richness.
• Sparkling water with lime: Light and bubbly, it’s a great way to cleanse your palate between bites.
• Ginger ale: The slight sweetness and ginger kick complement the spices in the goulash nicely.
• Apple cider (especially in fall): The tart, sweet notes of cider make for a cozy and seasonal pairing.

Storing and reheating leftovers

If you have leftovers, this goulash keeps beautifully in the fridge for up to 3-4 days. Store it in an airtight container, and when you’re ready to reheat, pop a portion in the microwave for about 1-2 minutes. Stir halfway through to make sure it heats evenly. Alternatively, you can reheat it in the oven at 300°F until warmed through. Just cover the dish with foil to keep it from drying out.

For longer storage, you can freeze goulash for up to 3 months. Just let it cool completely before transferring to a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and reheat as usual.

Scaling the recipe for any crowd

This recipe is designed to serve about 6 people, but it’s very easy to scale up or down. If you’re cooking for a larger group, you can double the recipe—just use a larger pot and baking dish. For smaller portions, halve the ingredients, but keep an eye on the baking time since a smaller batch may cook faster. The beauty of goulash is that it’s forgiving, so feel free to adjust as needed!

FAQs about old fashioned goulash

1. Can I make goulash ahead of time?
Yes! You can assemble the goulash up to the baking step and store it in the fridge for up to 24 hours. Just add a few extra minutes to the baking time if it’s cold.

2. What’s the best way to reheat goulash?
The microwave works well for individual portions, while the oven is ideal for larger servings. Just cover it to prevent it from drying out.

3. Can I freeze goulash?
Absolutely. It freezes well—just cool it fully, store in an airtight container, and freeze for up to 3 months.

4. What other pasta can I use?
Any short pasta, like rotini, penne, or shells, can be substituted for elbow macaroni. Just adjust the cooking time accordingly.

5. Is this goulash spicy?
Not as written. If you prefer a spicier dish, add red pepper flakes, hot sauce, or a spicy cheese.

Old fashioned goulash is the ultimate comfort food, packed with memories and flavor. I hope you enjoy making this recipe as much as I do. Don’t be afraid to tweak it and make it your own—it’s a dish that only gets better with a bit of personalization. Happy cooking!

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