Best Old Fashioned Goulash

Step right up for a taste of pure, unadulterated comfort! We’re talking about classic Old Fashioned Goulash, the American style, a rich, savory concoction of ground meat, tender macaroni, and zesty tomato sauce, all simmered together into one glorious pot of deliciousness. This isn’t the paprika-heavy stew of Hungary; this is the beloved American goulash, a weeknight warrior and family favorite that evokes feelings of warmth and nostalgia.

Imagine hearty ground beef (or turkey!), mingling with aromatic onions and garlic, bathed in a robust tomato sauce infused with Italian herbs and savory seasonings, with tender elbow macaroni cooked right in the sauce to soak up every last drop of flavor. Finished with a melty blanket of cheddar and mozzarella, it’s a one-pot meal marvel that’s both incredibly satisfying and delightfully easy to whip up. Get ready for happy sighs around the dinner table!

Why This Goulash Will Win You Over

• Ultimate Comfort Food: This dish is practically the definition of comfort, hearty, savory, cheesy, and deeply satisfying. It’s like a warm hug in a bowl.
• One-Pot Wonder: Minimal cleanup alert! Everything cooks together in one large pan or Dutch oven, from browning the meat to simmering the pasta. Hallelujah!
• Family-Friendly Flavor: The savory, slightly tangy tomato base combined with familiar pasta and melty cheese is a guaranteed crowd-pleaser for all ages.
• Simple & Straightforward: No complicated techniques here! Just straightforward steps lead to a rich, flavorful meal, making it a perfect easy weeknight dinner.
• Hearty & Filling: Packed with meat and pasta, this goulash is guaranteed to satisfy even the biggest appetites.

Ingredients

Let’s round up the cast for this comforting classic. Each component adds its own layer of flavor:

• Ground Beef or Turkey: The hearty base of our goulash. Use lean ground beef (like 85/15 or 90/10) or ground turkey for a lighter option.
• Minced Garlic & Diced Yellow Onion: The essential aromatic foundation, building savory depth right from the start.
• Olive Oil: For sautéing the aromatics and ensuring the meat doesn’t stick.
• Water & Beef Broth: Create the simmering liquid that cooks the pasta and forms the base of the sauce. Beef broth adds extra richness.
• Canned Tomato Sauce & Diced Tomatoes: The heart of the tomato flavor! Tomato sauce provides smoothness, while diced tomatoes add texture.
• Italian Seasoning, Adobo Seasoning, Seasoned Salt, Black Pepper: A powerhouse blend of herbs and spices that gives the goulash its signature savory, slightly zesty character. Adobo adds a lovely Latin-inspired savory note.
• Bay Leaves: Infuse a subtle, earthy aroma while the goulash simmers. Remember to remove them before serving!
• Elbow Macaroni: The classic pasta shape for American goulash, perfect for catching all that delicious sauce. Cooked right in the pot!
• Shredded Mozzarella & Cheddar Cheese: The glorious cheesy finish! Cheddar gets mixed in for flavor throughout, while mozzarella adds that irresistible gooey topping.

(Note: The full list of ingredients with precise measurements is available in the recipe card just below this article!)

How to Make Old Fashioned Goulash

Ready to create some one-pot meal magic? Let’s get cooking!

Step 1: Start Cooking the Meat

In a large, deep skillet or Dutch oven, start browning your ground beef or turkey over medium-high heat. Break it up with a spoon as it cooks. Cook it only until it’s about halfway cooked through, still some pink remaining. Remove the skillet from the heat for a moment.

Step 2: Add Aromatics & Finish Cooking Meat

Add the minced garlic, diced onion, and olive oil to the skillet with the partially cooked meat. Return the skillet to medium-high heat and continue to cook, stirring frequently, until the meat is fully browned and cooked through, and the onions have softened slightly. Drain off any excess grease if necessary.

Step 3: Build the Sauce Base

Pour in the water and beef broth. Add the tomato sauce, diced tomatoes (undrained), Italian seasoning, Adobo seasoning, seasoned salt, black pepper, and the bay leaves. Stir everything together really well, ensuring all the seasonings are distributed and the meat is coated.

Step 4: Simmer the Sauce

Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet or Dutch oven tightly, and let it cook for about 20 minutes. Give it a stir occasionally to prevent sticking and allow the flavors to meld beautifully.

Step 5: Cook the Macaroni

After the sauce has simmered, uncover the pot and pour in the uncooked elbow macaroni. Stir everything very well, making sure the macaroni is submerged in the liquid as much as possible.

Step 6: Simmer Until Pasta is Tender

Cover the pot again and continue to simmer on low heat for about 30 minutes, or until the elbow macaroni is tender. It’s important to stir occasionally (every 5-10 minutes) during this time to prevent the pasta from sticking to the bottom and ensure it cooks evenly. If the mixture seems too dry, you can add another splash of water or broth.

Step 7: Finish with Cheese

Once the pasta is cooked to your liking, carefully remove and discard the bay leaves. Sprinkle the shredded cheddar cheese into the goulash and stir until it’s melted and combined throughout the mixture.

Step 8: Final Melt & Serve

Just before serving, top the goulash with the shredded mozzarella cheese. You can either let the residual heat melt it, cover the pot for a minute or two off the heat, or pop it under the broiler for a moment if you like it bubbly and golden (watch carefully!). Serve hot and enjoy the cheesy goodness!

Pro Tips for Making the Recipe

• Don’t Overcook the Pasta: Start checking the macaroni around the 25-minute mark during the final simmer. You want it tender but not mushy.
• Stir Frequently: Once the pasta is added, stirring occasionally is key to prevent sticking and ensure even cooking in the sauce.
• Adjust Seasoning: Taste the goulash after simmering and before adding the cheese. Adjust salt, pepper, or other seasonings as needed. Adobo and seasoned salt already contain salt, so taste first!
• Cheese Choices: Feel free to swap the cheddar and mozzarella for other good melting cheeses like Colby, Monterey Jack, or even a sprinkle of Parmesan along with the mozzarella.
• Make it Your Own: Feel free to add other veggies! Sliced mushrooms, diced zucchini, or corn could be added along with the onions and peppers (if using bell peppers instead of just onion).

How to Serve

This hearty American goulash is practically a meal in itself, but here are some classic pairings:

• Crusty Bread: Perfect for soaking up any extra sauce in the bottom of the bowl. Garlic bread is even better!
• Simple Salad: A crisp green salad with a light vinaigrette provides a fresh contrast.
• Cornbread: A slightly sweet cornbread muffin or slice complements the savory goulash beautifully.

Make Ahead and Storage

This dish is fantastic for leftovers!

Storing Leftovers

Allow the goulash to cool completely. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezing

Goulash freezes quite well! Cool completely, then transfer to freezer-safe airtight containers or heavy-duty freezer bags. Freeze for up to 3 months. Note that the pasta texture might be slightly softer upon reheating, but it will still be delicious.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or beef broth if it seems too thick. You can also reheat individual portions in the microwave. Add a fresh sprinkle of cheese after reheating if desired.

FAQs

1. What’s the difference between this and Hungarian Goulash?
This recipe is for American Goulash, a tomato-based pasta and ground meat dish, often considered comfort food. Hungarian Goulash is typically a stew made with chunks of beef (not ground), lots of paprika, onions, and often potatoes or dumplings, but usually not pasta or cheese.

2. Can I use a different type of pasta?
Elbow macaroni is traditional, but other medium shapes like rotini, penne, or shells would work well too. Cooking time might need slight adjustment based on the pasta shape.

3. Is this recipe spicy?
As written, it’s savory and flavorful but not typically spicy. The Adobo and black pepper add warmth. If you like heat, you could add a pinch of red pepper flakes along with the other seasonings or use a spicy Italian sausage instead of some of the ground beef.

4. Can I make this in a slow cooker?
Yes! Brown the meat, onions, and garlic first as directed. Drain fat. Transfer the meat mixture to the slow cooker. Add all remaining ingredients except the pasta and cheese. Stir well. Cook on low for 4-6 hours or high for 2-3 hours. About 30-40 minutes before serving, stir in the uncooked macaroni. Turn the slow cooker to high (if not already) and cook until pasta is tender. Stir in cheddar, top with mozzarella before serving. You might need slightly less liquid for the slow cooker version.

This Old Fashioned Goulash is a true comfort food classic that brings warmth and satisfaction to any meal. As an easy one-pot meal, it’s perfect for busy weeknights, delivering hearty flavors the whole family will love. Combining savory ground meat, tender pasta, a rich tomato sauce, and plenty of cheese, this American goulash recipe is simple, delicious, and utterly dependable.

You’ll definitely want to keep this recipe in your rotation!