Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6–8
What Is Old-Fashioned Goulash?
Despite the name, this version of goulash is American—not the Hungarian-style stew with paprika and chunks of beef. American goulash is a one-pot dish made with elbow macaroni, ground beef, onions, garlic, and a rich tomato-based sauce. It’s deeply comforting, budget-friendly, and perfect for feeding a family with minimal fuss.
Ingredients
Base:
- 1 tablespoon olive oil or vegetable oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (85/15 or leaner)
Sauce:
- 2 tablespoons tomato paste
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 2 cups beef broth (or water + beef bouillon)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional, balances acidity)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (optional but adds depth)
- Salt and black pepper, to taste
Pasta:
- 2 cups dry elbow macaroni
Optional Finishing Touches:
- 1/2 cup shredded cheddar or mozzarella cheese
- Fresh chopped parsley for garnish
Instructions
1. Sauté the Aromatics
- Heat a large Dutch oven or deep skillet over medium heat.
- Add oil and sauté the diced onion for about 3–4 minutes, until softened and translucent.
- Stir in the garlic and cook for another 30 seconds, just until fragrant.
2. Brown the Beef
- Add the ground beef to the pot. Use a wooden spoon to break it up as it cooks.
- Cook until browned all over and no longer pink, about 5–7 minutes.
- Drain excess grease if needed (especially if using higher-fat beef).
3. Build the Sauce
- Stir in the tomato paste and cook it with the beef for about 1 minute to deepen the flavor.
- Add the tomato sauce, diced tomatoes (with juices), beef broth, Worcestershire sauce, sugar, Italian seasoning, paprika (if using), and season with salt and pepper.
- Stir to combine and bring the mixture to a simmer.
4. Add the Pasta
- Once the sauce is simmering, stir in the uncooked elbow macaroni.
- Reduce heat slightly and let it simmer gently, uncovered, for 12–15 minutes, stirring occasionally to prevent sticking.
- Cook until the pasta is tender and the sauce has thickened slightly. If it gets too thick before the pasta is done, add a splash of water or broth.
5. Optional – Add Cheese
- Once the pasta is cooked, stir in shredded cheese for a creamier, richer version. Let it melt into the goulash for a minute or two.
6. Serve
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with fresh parsley or a little extra cheese, if desired.
Tips for Success
- Use quality canned tomatoes for a better-tasting sauce. Fire-roasted or San Marzano-style tomatoes add extra flavor.
- Let it rest for a few minutes before serving—this gives the sauce time to thicken and the flavors to meld.
- Double it if you want leftovers—it reheats well and even freezes nicely in airtight containers.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely before transferring to freezer-safe containers. Freeze for up to 2 months.
- Reheat: Warm on the stovetop over medium-low heat or in the microwave, adding a splash of water or broth to loosen the sauce.
Why It Works
Old-fashioned goulash isn’t just easy—it’s dependably delicious. It brings together pantry staples in a way that feels warm, familiar, and deeply satisfying. It’s the kind of meal that feeds both body and soul, and best of all, it’s made with a single pot and minimal effort.
Whether it’s a cold night, a busy weeknight, or just a craving for something cozy, this dish delivers every time.
