Old-Fashioned Goulash Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6–8

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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.

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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

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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.

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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.

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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.

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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.