Old-Fashioned Goulash is one of those classic comfort foods that brings back memories of family dinners. This dish, often referred to as American chop suey, is simple, hearty, and perfect for busy nights. It’s made with ground beef, elbow macaroni, and a rich tomato-based sauce that combines perfectly with a few simple seasonings. It’s a one-pot meal that’s easy to make and loved by the whole family, even picky eaters!
Why You’ll Love This Recipe
Old-fashioned goulash is the ultimate comfort food. It’s a dish that comes together quickly, with simple ingredients you probably already have in your pantry or can easily find at the grocery store. Whether you’re feeding a family or making something ahead for leftovers, this easy recipe checks all the right boxes.
One of the things that make this old-fashioned American goulash recipe stand out is its simplicity. It doesn’t require much time to prep, and it’s an awesome recipe for both busy nights and relaxed weekends. The combination of ground meat, tender macaroni, and a rich, flavorful tomato sauce seasoned with Italian spices is sure to be a big hit with your family. Plus, if you have leftovers, goulash freezes well for a convenient meal on another day.
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How to Make Old Fashioned Goulash
Making old-fashioned goulash takes just a few basic steps. Here’s what you’ll need to get started.
Ingredients
- Lean Ground Beef: Ground beef is the main protein in this dish, giving it that hearty, rich flavor. Using lean ground beef helps reduce the amount of grease, making for a lighter version.
- Yellow Onions: These add a natural sweetness and depth to the goulash. Cooking them until tender helps build the base flavor for the sauce.
- Garlic Cloves: Fresh garlic brings out so much flavor. It pairs well with the onions and complements the tomato sauce.
- Water: This helps create enough liquid for the pasta to cook without drying out the sauce.
- Beef Broth: Adding broth deepens the overall flavor. You could substitute with chicken broth for a different taste or if that’s what you have on hand.
- Tomato Sauce: This is the main component of the sauce and brings that classic tomato base to the goulash.
- Diced Tomatoes: Diced tomatoes add texture and more acidity, balancing the richness of the beef and seasonings.
- Italian Seasoning: This blend of herbs like basil and oregano gives the goulash that familiar, comforting flavor.
- Oregano: Additional oregano enhances the Italian seasoning and adds warmth to the dish.
- Bay Leaves: These add subtle, earthy flavors to the sauce while it simmers.
- Worcestershire Sauce: This helps enhance the savory elements and adds a slight tang.
- Salt & Pepper: Seasoning helps to bring out the other flavors in the dish. Adjust to taste.
- Garlic Powder: Adds extra garlic flavor without overpowering the dish.
- Elbow Macaroni: The perfect pasta for goulash. It cooks quickly and soaks up the sauce.
- Shredded Cheddar Cheese: A little cheese on top brings a creamy, melty texture that complements the dish perfectly.
Step-by-Step Instructions
Step One: In a large Dutch oven or pot, heat olive oil over medium-high heat. Add the lean ground beef and cook until it’s fully browned, breaking it up as it cooks. Spoon off any excess grease that may accumulate in the pot. This step ensures that the goulash isn’t too oily.
Step Two: Once the ground beef is browned, add in the chopped yellow onions. Cook these over medium heat until they become soft and translucent, which should take about 5 minutes. Then, add the chopped garlic and continue to cook for another 1-2 minutes until fragrant.
Step Three: Add 2 cups of water, 1 cup of beef broth, the tomato sauce, diced tomatoes, Italian seasoning, oregano, bay leaves, Worcestershire sauce, salt, garlic powder, and black pepper. Stir everything together to combine, ensuring the seasonings are evenly distributed.
Step Four: Bring the mixture to a simmer, then cover the pot with a lid and allow it to cook for 20-25 minutes. This gives the flavors time to meld and develop, making the sauce rich and flavorful.
Step Five: Add the uncooked elbow macaroni to the pot. Stir the pasta into the sauce, ensuring it’s well coated. Cover the pot again and let it cook for about 4-5 minutes, or until the pasta is al dente. Be careful not to overcook the pasta, as it will continue to soften even after you remove the pot from the heat.
Step Six: Once the pasta is cooked, remove the pot from the heat. Discard the bay leaves, as they have done their job of flavoring the sauce. Serve the goulash warm, topped with shredded cheddar cheese for an extra layer of flavor.
Substitutions and Variations
Old-fashioned goulash is a flexible dish, and you can easily swap out ingredients based on your preferences or what you have on hand.
- Ground Meat Substitutes: If you want a lighter version, you can swap the ground beef with ground turkey or ground chicken. My kids actually love this with lean ground turkey! For added richness, try using a combination of ground beef and Italian sausage.
- Pasta Alternatives: Elbow macaroni is traditional, but you can use any small pasta you have on hand. Shells or rotini would also work well.
- Tomato Products: If you don’t have diced tomatoes, stewed tomatoes or tomato paste mixed with water will work in a pinch. You can also substitute tomato sauce with tomato soup for a slightly sweeter flavor.
- Spice it Up: For a spicier version, try adding chili powder or red pepper flakes to the sauce. This gives the dish a bit of a kick without overpowering the traditional flavor.
Best Tips for Old Fashioned Goulash
- Cook Pasta Al Dente: Be careful not to overcook the pasta in the goulash. The pasta will continue to absorb the liquid even after it’s done cooking, so you want to pull it off the heat while it’s still firm.
- Use Fresh Ingredients: Whenever possible, use fresh garlic and onions instead of powdered versions. They provide much more flavor and enhance the overall taste of the dish.
- Adjust Seasonings to Taste: Some people prefer a little more or less seasoning, so taste the sauce as it simmers and adjust accordingly. Worcestershire sauce adds a nice tang, but feel free to add more if you like a stronger flavor.
- Make It Ahead: Goulash freezes well, so you can double the recipe and freeze half for another meal. This is great for busy nights when you need a quick, homemade dinner.
- Let It Rest: After cooking, let the goulash rest for a few minutes. This helps the flavors settle and the pasta to finish absorbing the sauce.
How to Store Old Fashioned Goulash
Old-fashioned goulash stores well, making it a great option for meal prep or leftovers. Simply transfer the goulash into an airtight container once it has cooled down to room temperature.
It will keep in the fridge for up to 4 days. For longer storage, goulash freezes wonderfully. Just place it in freezer-safe containers or bags, and it can be stored for up to 3 months. When reheating, add a splash of water or broth to the dish to bring back some moisture, as the pasta tends to absorb the sauce over time.
Frequently Asked Questions
Can I make this in an Instant Pot?
Yes, in fact, I have a delicious Instant Pot Goulash recipe that you can try!
Can I substitute different meats in this recipe?
Absolutely. You can use ground turkey or ground chicken for a leaner option, or even combine ground beef with Italian sausage for a richer flavor. You can also experiment with chunks of beef for a more traditional Hungarian goulash feel.
How can I prevent the goulash from being too dry?
Make sure you use enough liquid (water and broth) to cook the pasta without it absorbing all the sauce. If it looks too dry, you can always add a bit more water or beef broth as needed.
Is there a vegetarian version of this goulash?
Yes! You can skip the meat entirely and substitute it with kidney beans or other legumes. Add extra vegetables like bell peppers or root vegetables to bulk it up, and use vegetable broth in place of beef broth.
This classic recipe for old-fashioned goulash is an easy, hearty meal that’s perfect for the whole family. It’s one of those favorite recipes that everyone loves, and it’s sure to become a staple in your kitchen. Enjoy!
This easy goulash recipe is also a big hit with the kids. My son and daughter are just as excited about having this goulash for dinner as my brother and I were on days when my grandma made it.
In other words, you simply can’t go wrong when you make this easy, old fashioned goulash for dinner. Trust me, your whole crew will love it!
How-To Video
More Delicious One Pot Dinners
- Clean Eating Turkey Chili
- Ground Turkey Vegetable Soup
- Crock Pot Potato Soup
- Instant Pot Corned Beef and Cabbage
Old Fashioned Goulash
Ingredients
- 2 pounds lean ground beef
- 2 large yellow onions chopped
- 4 cloves garlic chopped
- 2 cups water
- 1 cup beef broth
- Two 15-ounce cans tomato sauce
- Two 15-ounce cans diced tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- 3 bay leaves
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 2 cups elbow macaroni uncooked
- 1 cup shredded cheddar cheese
Instructions
- In a Dutch oven, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
- Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
- Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!
- Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.
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Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
Tasty 😋 Not my mom’s goulash but good favor ! I used stewed tomatoes blended and can of petite diced tomatoes And Campbell tomato soup didn’t have tomato sauce & palm full of parm
Will make again Ty for sharing it 👩🏻🍳
Easy Peasy Delicious one pot meal!
Always been one of my FAVES growing up! This has so much more flavor. I love even more now! Thanks for sharing!
I followed the recipe exactly. I added chopped green bell pepper. I reduced the recipe because I was only cooking for 2. The flavor was good. I think Italian seasoning AND oregano was too much for me so I would reduce it next time. I’ll definitely make again. It was quick & easy to make.
I only made a minor adjustment to recipe as written. I dislike onions. It was very good! I knew Johnny Marzetti and goulash as two very different dishes. Doesn’t matter, this worked out well. Thanks.
Goulash has been a long time favorite of mine. We go back to my childhood. I like your version. The difference between mine and yours is I add chopped green bell peppers and I use tomato paste instead of tomato sauce. I also put just a smidge of ketchup to give it a little sweetness.
This is the best I’ve ever had. Everyone loved it so there was no !eftovers, I had to make it again because it was so good.
I’m so glad you loved it!