Old-Fashioned Goulash

Old-Fashioned Goulash: A Nostalgic Comfort Classic

Old-Fashioned Goulash, sometimes affectionately known as American Goulash or “goulash the way Grandma made it,” represents the heartbeat of home cooking in America. This humble yet satisfying dish has graced dinner tables for generations, providing both nourishment and nostalgia in equal measure. Unlike its Hungarian namesake, American goulash combines ground beef, macaroni, and a tomato-based sauce into a one-pot wonder that embodies comfort food at its finest. The beauty of this dish lies in its perfect balance of simplicity and flavor—it requires basic, affordable ingredients but delivers a rich, satisfying meal that wraps you in culinary comfort.

What makes this recipe particularly appealing is its adaptability. While traditionalists might insist on specific ingredients, goulash welcomes personalization. The forgiving nature of this dish allows home cooks to adjust seasonings, add vegetables, or incorporate different cheeses based on preference or pantry availability. This flexibility has ensured its survival through decades of changing culinary trends and dietary preferences. Additionally, the economical nature of goulash—stretching modest amounts of meat with pasta and vegetables—speaks to its origins during leaner times when resourceful cooks needed to feed families on tight budgets.

Beyond its practical virtues, Old-Fashioned Goulash offers something increasingly rare in our fast-paced world: a connection to our culinary heritage. Each spoonful carries the weight of tradition and the memories of countless family dinners. The comforting aroma that fills the kitchen while it simmers evokes a sense of home that transcends generations. It’s a dish that doesn’t just feed the body but nourishes the soul with its familiar warmth.

From a nutritional standpoint, this one-pot meal provides a balanced combination of protein, carbohydrates, and vegetables, making it a complete dinner solution. The leftovers reheat beautifully, often tasting even better the next day as the flavors meld and deepen overnight. This practical advantage makes goulash an ideal make-ahead meal for busy households seeking wholesome, homemade alternatives to convenience foods.

Timeless Comfort in One Pot

Old-Fashioned Goulash delivers the heartwarming flavors of traditional American comfort cooking in one satisfying dish. This beloved classic combines seasoned ground beef, tender macaroni, and a rich tomato sauce enhanced with aromatic herbs and spices. Unlike its Hungarian cousin, this American version features a milder flavor profile that has earned it a permanent place in family recipe collections nationwide. Whether you’re seeking a budget-friendly weeknight dinner or a nostalgic taste of home cooking, this adaptable one-pot wonder delivers satisfying comfort with minimal effort and maximum flavor—just like generations of home cooks have enjoyed.

Storage Options:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze in portion-sized containers for up to 3 months
• Reheating: Warm on stovetop with a splash of water or beef broth
• Make-ahead: Flavors improve overnight, making it perfect for next-day meals

Summary:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6-8
• Difficulty: Easy

Equipment:

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Colander (optional)
• Large serving spoon
• Storage containers

Ingredients:

• 2 tablespoons olive oil or butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 pounds ground beef (80/20 recommended)
• 2 tablespoons Worcestershire sauce
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1 green bell pepper, diced
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked
• 1 cup cheddar cheese, shredded (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Heat olive oil or butter in a large Dutch oven or pot over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for another 30 seconds until fragrant.
4. Add the ground beef to the pot. Break it apart with a wooden spoon and cook until browned, about 7-10 minutes.
5. Drain excess fat if desired, leaving about 2 tablespoons in the pot for flavor.
6. Stir in the Worcestershire sauce, paprika, oregano, basil, thyme, and bay leaves. Season with salt and pepper to taste.
7. Add the diced green bell pepper and cook for 2-3 minutes until slightly softened.
8. Pour in the diced tomatoes with their juice, tomato sauce, and tomato paste. Stir to combine.
9. Add the beef broth and bring the mixture to a simmer.
10. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
11. Add the uncooked elbow macaroni to the pot and stir well.
12. Cover and simmer for an additional 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
13. Once the pasta is cooked, remove the bay leaves.
14. If using cheese, stir in half of the shredded cheddar cheese until melted.
15. Taste and adjust seasonings if necessary.
16. Serve hot, topped with remaining shredded cheese and chopped fresh parsley if desired.

Notes:

• For authentic old-fashioned flavor, use regular elbow macaroni rather than whole wheat
• Adding a tablespoon of brown sugar can balance the acidity of the tomatoes
• This recipe freezes well, but the pasta may soften slightly when reheated
• For extra depth of flavor, add a splash of red wine while cooking the beef
• Soy sauce can be substituted for Worcestershire sauce in a pinch
• Add diced carrots or celery with the onions for additional vegetables
• The dish will thicken as it cools; add a splash of broth when reheating if needed
• For a spicier version, add a pinch of red pepper flakes or a diced jalapeño
• If the sauce is too thin, simmer uncovered for a few extra minutes
• For a leaner option, use ground turkey instead of beef, but add 1 extra tablespoon of olive oil