Old-fashioned American goulash is a hearty, comforting one-pot meal made with ground beef, tender elbow macaroni, and a rich tomato sauce. This dish has been a staple in many homes for generations because it’s budget-friendly, easy to make, and delicious. Unlike Hungarian goulash, which is a slow-cooked stew with paprika and chunks of beef, American goulash is a quick, stovetop dish that’s perfect for busy nights.
Ingredients:
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes (undrained)
2 cups beef broth or water
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
1½ cups elbow macaroni (uncooked)
1 cup shredded cheddar cheese (optional, for topping)
Fresh parsley, for garnish
Instructions:
Cook the Beef & Aromatics:
In a large pot or deep skillet, heat a little oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through (about 5–7 minutes). Drain excess fat if necessary. Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.Build the Sauce:
Pour in the tomato sauce and diced tomatoes (with their juices). Stir in the beef broth (or water), Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Mix well, scraping up any bits from the bottom of the pot to incorporate extra flavor.Simmer & Cook the Pasta:
Bring the mixture to a gentle boil, then stir in the uncooked elbow macaroni. Reduce the heat to low, cover, and let it simmer for about 15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the flavors of the sauce while cooking. Add more broth or water if the mixture becomes too thick.Finish & Serve:
Once the pasta is tender, taste and adjust seasonings as needed. If you love a cheesy touch, sprinkle shredded cheddar cheese over the top and cover the pot for 2 minutes until melted. Garnish with freshly chopped parsley for a bright, fresh finish.Enjoy!
Serve it hot and enjoy this nostalgic, hearty meal. It’s perfect as-is but pairs well with crusty bread or a simple green salad.
Variations & Tips:
Meat Options: Try using ground turkey, sausage, or even a mix of beef and pork for extra flavor.
Vegetable Boost: Add bell peppers, mushrooms, or corn for extra texture and nutrients.
Make it Spicy: Toss in some red pepper flakes or a splash of hot sauce.
Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
This old-fashioned goulash is the perfect blend of rich, savory flavors, hearty pasta, and a touch of nostalgia. Whether for a weeknight dinner or a potluck favorite, it never fails to please!
Old-Fashioned Goulash Recipe
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 15 oz can tomato sauce
- 1 15 oz can diced tomatoes (undrained)
- 2 cups beef broth or water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1½ cups elbow macaroni uncooked
- 1 cup shredded cheddar cheese optional, for topping
- Fresh parsley for garnish
Instructions
- Cook the Beef & Aromatics:
- In a large pot or deep skillet, heat a little oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through (about 5–7 minutes). Drain excess fat if necessary. Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Build the Sauce:
- Pour in the tomato sauce and diced tomatoes (with their juices). Stir in the beef broth (or water), Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Mix well, scraping up any bits from the bottom of the pot to incorporate extra flavor.
- Simmer & Cook the Pasta:
- Bring the mixture to a gentle boil, then stir in the uncooked elbow macaroni. Reduce the heat to low, cover, and let it simmer for about 15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the flavors of the sauce while cooking. If the mixture becomes too thick, add a bit more broth or water.
- Finish & Serve:
- Once the pasta is tender, taste and adjust seasonings as needed. If you love a cheesy touch, sprinkle shredded cheddar cheese over the top and cover the pot for 2 minutes until melted. Garnish with freshly chopped parsley for a bright, fresh finish.
- Enjoy!
- Serve hot and enjoy this nostalgic, hearty meal. It’s perfect as-is, but pairs well with crusty bread or a simple green salad.
