Our local community garden cleanup ended with muddy boots, a crate of overripe tomatoes someone had forgotten to pick, and the unmistakable grumble of hungry stomachs. I was about to head home when Mr. Dwyer, the retired bus driver who lives two streets over, leaned on his rake and casually mentioned that his mother used to make “a mean pot of goulash” after long days like this.

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That memory stuck with me. On my way home, I popped by the corner store, grabbed some elbow macaroni, and figured I’d throw something together before the kids came home from school.

Back in the kitchen, I browned some ground beef, tossed in the onions, and let the tomatoey sauce simmer while I scrubbed dirt off my hands. As soon as the pasta hit the pot, my daughter walked in and asked if I was making chili again. “Nope,” I told her, “goulash—kind of like chili’s cozy cousin.” By the time dinner hit the table, the whole house smelled like something simmered all day, even though it hadn’t.

We ate it straight from bowls, legs tucked up on the couch, watching reruns and laughing at the dog trying to sneak a taste. It’s the kind of recipe that quietly turns a regular weeknight into one that sticks in your memory, warm, filling, and low-fuss.

Short Description

Old-Fashioned Goulash is a one-pot comfort meal of seasoned ground beef, savory tomato sauce, and tender elbow macaroni, perfect for busy families and cozy dinners.

Key Ingredients

Meat & Aromatics

2 lb ground beef (80/20)
1 Tbsp olive oil (if pan is dry)
1 large yellow onion, chopped
4 cloves garlic, minced

Sauce

2 (15 oz) cans tomato sauce
2 (14.5 oz) cans diced tomatoes, with juice
2 Tbsp tomato paste
1½ cups beef broth (or water + bouillon)
1 Tbsp Worcestershire sauce
1 tsp soy sauce
1½ tsp Italian seasoning
1 tsp smoked or sweet paprika
1 bay leaf
Salt & pepper to taste

Pasta

2 cups elbow macaroni (uncooked)

Tools Needed

Large Dutch oven or heavy pot
Wooden spoon or sturdy spatula
Measuring cups and spoons
Strainer

Cooking Instructions

Step 1: Brown the Beef and Aromatics
Heat Dutch oven over medium-high heat. Add ground beef (and olive oil if needed). Break up as it cooks, about 3–4 minutes.

Add chopped onion and cook 4–5 minutes until softened. Drain excess fat. Add garlic and cook 1 minute until fragrant.

Step 2: Add Tomatoes and Seasonings
Reduce heat to medium. Stir in tomato sauce, diced tomatoes, tomato paste, and beef broth.

Add Worcestershire, soy sauce, Italian seasoning, paprika, bay leaf, salt, and pepper. Bring to gentle simmer, uncovered, for 10–15 minutes to deepen flavors.

Tip: Simmering before pasta helps the sauce develop richness.

Step 3: Add the Pasta
Stir in uncooked elbow macaroni. Reduce heat to low, cover, and simmer 15–20 minutes. Stir every few minutes to prevent sticking. If too thick before pasta is done, add extra broth or water.

Step 4: Finish and Serve
Remove bay leaf. Taste and adjust salt or seasoning. For richer flavor, stir in ½ cup shredded cheese or top with cheese and cover until melted. Garnish with parsley or basil. Serve hot.

Why You’ll Love This Recipe

Hearty Flavor: Rich tomato-beef sauce with melting pasta in every bite.

One-Pot Wonder: Minimal cleanup and fuss.

Kid-Friendly: Mild spice but tons of flavor—perfect for picky eaters.

Customizable: Add veggies, cheese, or spice to suit your family.

Budget-Smart: Uses pantry staples for big flavor on a budget.

Mistakes to Avoid & Solutions

Dry Goulash: Add broth a splash at a time if pasta absorbs too much before cooking through.

Mushy Pasta: Test pasta early; remove from heat when al dente.

Bland Sauce: Don’t skip Worcestershire or paprika—they add depth.

Greasy Mixture: Drain excess fat after browning beef to avoid oily sauce.

Sticking Pasta: Stir often, and if necessary, reduce heat slightly.

Serving and Pairing Suggestions

Serve with a simple green salad and crusty bread or garlic toast.

Top with shredded cheddar or melt cheese on top.

Great in bowls for casual dinners, or served casserole-style at potlucks.

Pair with iced tea, lemonade, or a light red wine for grown-ups.

Storage and Reheating Tips

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Microwave or reheat on stovetop with a splash of broth.

Freeze: Freeze in portions up to 3 months. Thaw overnight before reheating.

Avoid Overcooking: Reheat gently to prevent pasta from getting too soft.

FAQs

1. Can I use ground turkey instead of beef?
Yes, brown turkey similarly, but add ¼ tsp smoked paprika for flavor.

2. Can I include vegetables?
Add 1 cup diced carrots, bell peppers, or zucchini with onions.

3. Is this spicy?
No, it’s mild. Add red pepper flakes to taste.

4. Can I make this gluten-free?
Use gluten-free pasta and certified broth.

5. Can I prepare ahead?
Yes, cook sauce first, then add pasta later; reheat before serving.

Tips & Tricks

Chop onions finely for even cooking.

Use beef broth instead of water for richer taste.

Add a splash of milk or cream for a creamier texture.

If sauce becomes too thick, stir in more broth.

Let goulash rest off heat for 5 minutes before serving for better texture.

Recipe Variations

Cheesy Goulash Casserole:
Transfer goulash to baking dish, top with cheese, broil until melted and bubbly.

Veggie-Packed Goulash:
Add 1 cup sautéed bell peppers and zucchini; continue cooking as directed.

Spicy Goulash:
Stir in 1 tsp chili powder or a dash of cayenne pepper for heat.

Slow-Cooker Version:
Brown beef and onions, then transfer to slow cooker. Add sauce ingredients and cook on low 4–6 hours. Add pasta during last 30 minutes.

Final Thoughts

That evening ended with a clean kitchen, full bellies, and my son asking if I could pack leftovers for his lunch the next day—something he rarely does. I wrapped up a container for Mr. Dwyer, too, and left it on his porch with a little note. He waved from the window, smiling.

Funny how a humble pot of old-fashioned goulash, made from a stranger’s story and a day’s worth of dirt under your nails, can bring neighbors just a bit closer. I’ll be keeping this one in my back pocket for nights when we need comfort without the chaos.

Old-Fashioned Goulash Recipe