Old Classic Fashioned Goulash is the ultimate comfort food that generations have cherished for its simplicity, flavor, and heartiness. This traditional American goulash is not to be confused with the Hungarian version; it’s more of a one-pot pasta dish filled with ground beef, tomatoes, onions, garlic, and elbow macaroni.
It’s affordable, easy to make, and deeply satisfying — perfect for feeding a hungry family or enjoying leftovers the next day. Whether you’re looking for a nostalgic meal from your childhood or just something warm and hearty, this recipe is bound to bring comfort and joy to your table.
Ingredients:
- 2 pounds ground beef (80% lean)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups elbow macaroni (uncooked)
- 1 can (15 oz) tomato sauce
- 2 cans (14.5 oz each) diced tomatoes (undrained)
- 3 cups water or beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (optional for depth of flavor)
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (optional for topping)
- Fresh parsley (for garnish, optional)
Instructions:
- In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat. Break it up as it cooks until fully browned and no longer pink.
- Once the beef is browned, drain any excess fat to avoid a greasy finish.
- Add chopped onions and minced garlic to the pot with the cooked beef. Sauté for about 3-4 minutes until the onions become soft and translucent and the garlic is fragrant.
- Stir in the tomato sauce, diced tomatoes (with juice), Worcestershire sauce, soy sauce (if using), paprika, basil, oregano, thyme, salt, and pepper. Combine everything thoroughly to form the flavorful base.
- Pour in the water or beef broth and stir. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and add the uncooked elbow macaroni. Stir well so the pasta is evenly distributed and submerged in the liquid.
- Cover the pot with a lid and simmer for about 15 to 20 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and most of the liquid has been absorbed. If needed, add a splash more water or broth to keep the consistency saucy.
- Once the pasta is cooked, taste and adjust the seasoning with additional salt, pepper, or spices as needed.
- If desired, sprinkle shredded cheddar cheese over the top and cover the pot again for a couple of minutes to allow the cheese to melt into the dish.
- Serve hot, garnished with chopped fresh parsley for a pop of color and freshness.