There’s just something about an old-fashioned goulash that brings back memories of home-cooked meals, family dinners, and cozy nights in. It’s the kind of dish that fills the whole house with an irresistible aroma, making everyone eager to gather around the table. If you grew up with a big pot of goulash simmering on the stove, you know exactly what I’m talking about!
This recipe is a simple, hearty, and budget-friendly meal that comes together in one pot—because who has time for a sink full of dishes? The rich, savory tomato-based sauce coats tender elbow macaroni and flavorful ground beef (or turkey, if you prefer a lighter option). The best part? It’s easy to customize with extra veggies, a sprinkle of cheese, or even a little kick of spice.
So, whether you’re feeding a hungry crowd or just craving a nostalgic, comforting meal, let’s get started on this classic goulash recipe!
Step 1: Brown the Meat
The base of any great goulash starts with well-seasoned meat. Grab a large pot or Dutch oven and set it over medium heat. Once it’s warm, add 2 pounds of ground beef or turkey and break it apart with a spoon as it cooks. Let it brown for about 5–7 minutes, stirring occasionally until there’s no pink left.
Now, it’s time to build some flavor! Add 3 teaspoons of minced garlic and 1 large diced yellow onion to the pot. Stir everything together and let it cook for another 3–4 minutes. The onion will soften, and the garlic will start releasing its amazing aroma. At this point, your kitchen is already smelling like pure comfort.
If there’s excess grease in the pot, go ahead and drain it. This helps keep the goulash from feeling too heavy while still giving you all that delicious flavor.
Step 2: Build the Sauce
Here’s where things start coming together! Keeping the heat at medium, pour in the following ingredients:
- 2 (15-ounce) cans of tomato sauce – This creates that rich, velvety tomato base.
- 2 (14.5-ounce) cans of diced tomatoes, undrained – These add texture and a bit of tangy sweetness.
- 2 ½ cups of water + ½ cup of beef broth – This helps cook the pasta directly in the pot, soaking up all the amazing flavors.
- ⅓ cup of olive oil – It adds a touch of richness and prevents sticking.
- 3 tablespoons of soy sauce – This might sound unexpected, but trust me—it adds a deep, umami flavor that takes this dish to the next level
- 2 teaspoons of Italian seasoning – A perfect blend of herbs that gives goulash its signature taste.
- 1 teaspoon of paprika – Just enough to add a mild smoky warmth.
- 1 teaspoon of salt + ½ teaspoon of black pepper (or to taste) – Because every dish needs the perfect seasoning balance.
Give everything a good stir, making sure all the ingredients are well combined. Then, bring the mixture to a gentle boil. At this point, the flavors are starting to blend, and you’re only one step away from turning this into the ultimate one-pot meal!
Step 3: Cook the Pasta
With your sauce at a gentle boil, go ahead and add 2 cups of uncooked elbow macaroni directly into the pot. Give everything a good stir, making sure the pasta is fully submerged in that delicious, flavorful sauce.
Now, reduce the heat to low and let it simmer uncovered for about 20–25 minutes. This part is important! Stir occasionally to keep the pasta from sticking to the bottom. As it cooks, the macaroni will soak up all the goodness from the sauce, becoming perfectly tender and coated in rich tomato flavor.
At around the 15-minute mark, check the consistency. If the sauce is getting too thick before the pasta is fully cooked, you can add a bit more water or beef broth—just ¼ cup at a time—to keep it saucy.
After 20–25 minutes, the pasta should be tender, and the goulash will have thickened into a hearty, almost stew-like consistency. If it looks a little too liquidy, don’t worry—it will continue to thicken as it sits!
Step 4: Taste and Adjust
Before serving, take a quick taste and adjust the seasonings if needed. Sometimes, a little extra salt, black pepper, or Italian seasoning can make all the difference. If you like a bit of heat, this is the perfect time to sprinkle in some red pepper flakes.
At this point, the goulash is already fantastic on its own, but if you want to take it up a notch, here are a few optional add-ins:
- Shredded Cheese: Stir in 1 cup of cheddar or mozzarella just before serving for a creamy, cheesy finish.
- Bell Peppers: If you love a little extra sweetness and crunch, toss in ½ cup of diced bell peppers while the pasta cooks.
- Extra Veggies: Mushrooms, peas, or corn are great additions to bulk up the dish with even more texture and flavor.
Step 5: Serve and Enjoy
Once your goulash is perfectly thick and the flavors have melded together, it’s time to serve! Spoon generous portions into bowls and top with your favorite garnishes.
Some tasty finishing touches include:
- Freshly chopped parsley for a pop of color and freshness.
- A dollop of sour cream for extra creaminess.
- A sprinkle of shredded cheese for even more melty goodness.
Pair it with a side of crusty bread to soak up every last bit of that flavorful sauce, or serve it with a simple green salad for a balanced meal.
Frequently Asked Questions
1. Can I make this goulash ahead of time?
Absolutely! Goulash actually tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 4 days.
2. Can I freeze goulash?
Yes! Goulash freezes well, but keep in mind that the pasta may soften slightly upon reheating. To freeze, let it cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop with a splash of water or broth.
3. What if I don’t have elbow macaroni?
No problem! You can use any small pasta shape, such as shells, rotini, or penne. Just keep in mind that different pasta shapes may require slight adjustments to the cooking time.
4. Can I make this goulash in a slow cooker?
Yes! Brown the meat, garlic, and onion in a skillet first, then transfer everything (except the pasta) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the pasta during the last 30 minutes of cooking so it doesn’t get too soft.
5. How can I make this dish spicier?
If you like a little heat, add red pepper flakes, a pinch of cayenne pepper, or even a splash of hot sauce while cooking. You can also use spicy Italian sausage instead of ground beef for an extra kick.
6. Can I make this dish healthier?
Of course! Here are a few easy swaps:
- Use ground turkey or chicken instead of beef.
- Swap out regular pasta for whole wheat or gluten-free pasta.
- Add extra vegetables like zucchini, mushrooms, or spinach to boost the nutrition.
7. What should I serve with goulash?
This dish is a meal on its own, but it pairs wonderfully with a simple side salad, garlic bread, or steamed veggies for a complete dinner.
Conclusion
And that’s it—an easy, hearty, one-pot old-fashioned goulash that’s perfect for busy weeknights, cozy family dinners, or meal prepping for the week. This dish is warm, filling, and packed with nostalgic flavors that will have everyone coming back for seconds.
One of the best things about this recipe is how versatile it is. Whether you stick to the classic version or add your own personal touches, you really can’t go wrong. So go ahead, give it a try, and don’t forget to let me know how it turns out!
Happy cooking, and enjoy your delicious bowl of homemade goulash!
Print
OLD FASHIONED GOULASH
- Total Time: 40 mins
Description
A comforting, one-pot meal filled with tender pasta, savory ground beef, and a rich tomato sauce. This classic American goulash is simple, hearty, and perfect for a cozy dinner.
Ingredients
For the Goulash:
- 2 lbs ground beef or turkey – Adds hearty protein.
- 3 teaspoons minced garlic – For a savory, aromatic base.
- 1 large yellow onion, diced – Adds sweetness and depth.
- 2 ½ cups water – Helps cook the pasta and create a saucy consistency.
- ½ cup beef broth – Enhances the richness of the flavor.
- ⅓ cup olive oil – Adds a touch of richness and prevents sticking.
- 2 (15-ounce) cans tomato sauce – Provides a robust tomato base.
- 2 (14.5-ounce) cans diced tomatoes, undrained – Adds texture and tang.
- 3 tablespoons soy sauce – Boosts umami and enhances flavor.
- 2 teaspoons Italian seasoning – Brings a hint of herby goodness.
- 1 teaspoon paprika – Adds a subtle smoky note.
- 1 teaspoon salt (or to taste).
- ½ teaspoon black pepper (or to taste).
- 2 cups elbow macaroni, uncooked – Classic pasta choice for goulash.
Optional Add-Ins:
- 1 cup shredded cheese (cheddar or mozzarella) – Stir in before serving for a creamy twist.
- ½ cup bell peppers, diced – Adds a bit of sweetness and crunch.
- Red pepper flakes – For a bit of heat.
Instructions
1️⃣ Brown the Meat:
Heat a large pot or Dutch oven over medium heat.
Add the ground beef or turkey, breaking it apart with a spoon.
Cook until browned and no longer pink, about 5–7 minutes.
Add the minced garlic and diced onion, and sauté for an additional 3–4 minutes, until the onion is soft and translucent.
Drain any excess grease, if necessary.
2️⃣ Build the Sauce:
Stir in the tomato sauce, diced tomatoes, water, beef broth, and olive oil.
Add the soy sauce, Italian seasoning, paprika, salt, and black pepper.
Stir to combine, and bring the mixture to a gentle boil.
3️⃣ Cook the Pasta:
Add the elbow macaroni directly to the pot.
Reduce the heat to low and let the mixture simmer uncovered for 20–25 minutes, stirring occasionally to prevent sticking.
Cook until the pasta is tender and has absorbed some of the liquid. The goulash should be thick and saucy.
4️⃣ Taste and Adjust:
Taste the goulash and adjust the seasoning with more salt, pepper, or Italian seasoning if needed.
5️⃣ Serve:
Serve the goulash hot in bowls.
Garnish with optional toppings like shredded cheese, fresh parsley, or a dollop of sour cream for extra flavor.
Notes
- For extra richness, stir in a little heavy cream or cheese at the end.
- Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 4 days.
- This dish can be made gluten-free by using gluten-free pasta.
- Prep Time: 10 mins
- Cook Time: 30 mins
