There’s something incredibly comforting about a pot of old-fashioned goulash bubbling away on the stove. The savory smell fills the kitchen, everyone starts drifting toward the dinner table, and somehow the leftovers taste just as delicious—if not better—the next day.
This easy American-style goulash combines seasoned ground beef, tender elbow macaroni, tomatoes, onion, garlic, and simple pantry spices in one hearty pot. It’s affordable, filling, simple to prepare, and packed with the familiar flavors that make comfort food so satisfying.
If you’re looking for an uncomplicated weeknight dinner that reminds you of something Grandma might have served, this recipe is a keeper.
Why This Goulash Is a Family Favorite
This classic recipe is especially appealing when you want a satisfying meal without spending hours in the kitchen.
- Uses simple, budget-friendly ingredients
- Everything cooks in one pot
- Ready in roughly 40 minutes
- Hearty enough to satisfy the whole family
- Easy to customize
- Perfect for leftovers
- Made with familiar, comforting flavors
The combination of savory beef, tender pasta, and rich tomato sauce creates a filling meal that feels homemade without being complicated.
Ingredients
For the Goulash
- 1 pound ground beef — 80/20 beef provides plenty of flavor, although lean ground beef can also be used.
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 2 cups beef broth or water
- 2 cups uncooked elbow macaroni
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt, or more to taste
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese, optional
Optional Add-Ins
You can easily personalize this goulash with ingredients you already have on hand. Try adding:
- Diced bell peppers
- Sliced mushrooms
- Red pepper flakes
- Smoked paprika
- Fresh parsley
- Shredded mozzarella
How to Make Old-Fashioned Goulash
1. Brown the Beef
Heat a large Dutch oven or heavy-bottomed pot over medium heat.
Add the ground beef and cook while breaking it apart with a wooden spoon. Continue cooking until the beef is fully browned and no longer pink.
If there is a significant amount of excess grease, carefully drain some before moving on.
2. Cook the Onion and Garlic
Add the diced onion to the browned beef.
Cook for approximately 4–5 minutes, stirring occasionally, until the onion softens.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to let the garlic burn.
3. Prepare the Tomato Base
Stir in the tomato sauce, undrained diced tomatoes, and tomato paste.
Mix well until the tomato paste is evenly incorporated.
Pour in the beef broth or water, then add the Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Stir everything together.
4. Let the Sauce Simmer
Increase the heat slightly and bring the mixture to a gentle boil.
Once it begins bubbling, reduce the heat and simmer for about 10 minutes. This gives the tomato mixture time to develop a deeper, richer flavor before the pasta goes in.
5. Cook the Macaroni
Add the uncooked elbow macaroni directly to the pot.
Reduce the heat to medium-low and leave the pot uncovered. Stir occasionally so the pasta doesn't stick to the bottom.
Cook for approximately 10–12 minutes, or until the macaroni is tender.
Keep an eye on the consistency. If the goulash becomes too thick before the pasta is finished, add a small amount of additional broth or water.
6. Stir in the Cheese
Once the macaroni is cooked, taste the goulash and adjust the seasonings if necessary.
For a creamy, cheesy finish, stir in the shredded cheddar and allow it to melt throughout the dish.
Alternatively, you can simply sprinkle cheese over individual servings.
7. Let It Rest
Remove the pot from the heat and allow the goulash to rest for about 5 minutes before serving.
This gives the sauce a chance to thicken slightly while allowing the flavors to come together.
Tips for Making the Best Goulash
Don't Overcook the Macaroni
The pasta continues to absorb liquid even after the heat is turned off. Cook it just until tender, rather than letting it become overly soft.
Taste Before Serving
Tomatoes and ground beef both benefit from proper seasoning. Give the finished goulash a taste and add additional salt, pepper, or paprika if needed.
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