Old Fashioned Goulash Recipe

There’s something wonderfully nostalgic about a warm, hearty bowl of goulash. For me, it’s like comfort food with a side of memories. This old-fashioned goulash recipe is everything I crave in a one-dish dinner—savory ground beef, tender pasta, tangy tomato sauce, and just the right amount of melted cheddar cheese on top. It’s simple, yet loaded with flavors that meld together beautifully as it bakes. The smell alone will draw your family to the kitchen! Plus, it’s a budget-friendly recipe that makes plenty for leftovers, making it ideal for a busy weeknight or a cozy weekend meal.

this RECIPE

A taste of home: my personal goulash story

I still remember the first time I tasted goulash as a kid. My grandma would make it in her old, well-seasoned cast iron skillet, and the aroma would fill the whole house. She’d serve it up in big bowls, and we’d all crowd around the table, eagerly digging in. The hearty mixture of beef, pasta, and tomatoes with that cheesy topping was pure magic. I’d always go back for seconds (sometimes thirds!). Making goulash now brings back those cozy memories, and I love that it’s just as easy and comforting as I remember. Sharing it with my own family now feels like passing down a little piece of tradition.

Where does goulash come from?

While goulash originated in Hungary, this American version is a different breed entirely. Traditional Hungarian goulash is a hearty stew made with chunks of meat and flavored with paprika, but American goulash is more of a pasta dish, sometimes called “American chop suey” in parts of New England. It became popular in the U.S. in the early 20th century, likely because it was affordable and easy to make in large quantities. Over the years, it’s evolved to include ground beef, macaroni, and a tomato-based sauce—ingredients that are both accessible and beloved in American households. This recipe captures that classic “mom’s kitchen” vibe that so many of us grew up with.

Let’s talk ingredients: keeping it simple and tasty

This old-fashioned goulash recipe relies on a handful of pantry staples. Here’s what you need:

• Elbow macaroni: This classic pasta shape works perfectly, but if you’re out, you can substitute with other small pasta like rotini or shells. Cooking it just a little less than al dente ensures it doesn’t get too soft in the oven.
• Ground beef: This is the backbone of the dish, providing that hearty, savory flavor. For a leaner version, you can use ground turkey or even ground chicken, though the flavor will be slightly different. I recommend using an 85/15 blend for just the right balance of flavor and moisture.
• Onion and garlic: These aromatics add depth to the dish. Finely chopping the onion and garlic ensures they melt right into the sauce, lending a subtle sweetness.
• Worcestershire sauce: Just a splash brings a rich, umami quality to the goulash. If you don’t have any, a little soy sauce can work in a pinch.
• Tomato sauce and petite diced tomatoes: The combination of these two forms of tomatoes gives the sauce both body and texture. Petite diced tomatoes add a little chunkiness, while the tomato sauce binds everything together. You could also use crushed tomatoes for a smoother sauce.
• Italian seasoning, salt, and pepper: Italian seasoning adds a herby flavor that pairs perfectly with the tomatoes. If you’re a fan of basil or oregano, feel free to add a little extra.
• Shredded cheddar cheese: The cheddar melts into the goulash, adding a creamy, comforting touch. For an extra melty top, you could also try a mix of mozzarella and cheddar.

Essential kitchen gear: what you need (and what you can skip)

To make this goulash, you won’t need any fancy equipment—just a few basic tools:

• Large pot for boiling pasta: A big, sturdy pot is essential for cooking the macaroni without it sticking together.
• Large skillet or sauté pan: You’ll use this to brown the ground beef and sauté the onions and garlic. If your skillet is oven-safe, you can transfer it directly to the oven, saving you from dirtying an extra dish. If it’s not oven-safe, no worries! A standard casserole dish will do just fine.
• Casserole dish (optional): If you don’t have an oven-safe skillet, a 9×13-inch casserole dish is perfect for baking the goulash once it’s mixed together.
• Wooden spoon or spatula: Perfect for breaking up the ground beef and stirring everything together.

Step-by-step: making old-fashioned goulash

Here’s a breakdown of how to make this delicious goulash. Imagine we’re cooking together in the kitchen—I’ll share a few personal tips along the way!

1. Preheat your oven to 350°F. While it’s heating up, bring a large pot of water to a boil. Cook the macaroni for about 3 minutes less than the package directions. This keeps it from getting too soft during baking. Once it’s ready, drain it and set it aside.
2. Brown the beef and onion. Heat a large skillet over high heat. Add the ground beef and onions, breaking up the beef with a wooden spoon as it cooks. After about 6-7 minutes, the beef should be nicely browned. Be sure to drain any excess fat from the skillet—it keeps the goulash from getting greasy.
3. Add garlic and cook until fragrant. Toss in the chopped garlic and stir it around for about a minute. You’ll start to smell that wonderful garlicky aroma. Just be careful not to let it burn.
4. Add the sauces and seasonings. Pour in the Worcestershire sauce, tomato sauce, and diced tomatoes. Give it a good stir so everything is well combined. Sprinkle in the Italian seasoning, salt, and pepper, and then taste it to see if it needs any adjustments. I always say this is where you make it “yours.”
5. Combine with pasta and cheese. Stir in the cooked macaroni and the shredded cheddar. The cheese will start to melt into the sauce, creating a thick, cheesy mixture. If your skillet is oven-safe, great! You can place it directly in the oven. If not, transfer the goulash to a casserole dish.
6. Bake until bubbly. Pop it in the oven for 20-25 minutes. You’ll know it’s done when the goulash is bubbly and the cheese is fully melted. Let it sit for a couple of minutes before serving.

Variations and adaptations to try

• Vegetarian version: Swap out the ground beef for a meat substitute like ground soy or lentils. The flavors hold up beautifully, and you still get that hearty, comforting feel.
• Spicy twist: Add some red pepper flakes or diced jalapeños to give your goulash a little kick.
• Low-carb option: Substitute the macaroni with zucchini noodles or cauliflower florets. It’s a lighter version that’s still packed with flavor.
• Different cheese: Try mozzarella or Monterey Jack for a milder flavor, or add some Parmesan on top for a sharper bite.
• Mexican-inspired goulash: Replace the Italian seasoning with taco seasoning, add black beans, and top with a mix of cheddar and pepper jack cheese. Serve it with a dollop of sour cream and some chopped cilantro.

Serving ideas for a cozy meal

Serve this goulash straight from the oven, garnished with a sprinkle of fresh parsley or chopped green onions for a pop of color. I love serving it with a side of crusty bread to soak up any extra sauce, or a simple green salad for something fresh and light on the side. It’s also great with roasted veggies like broccoli or Brussels sprouts.

Perfect pairings

Goulash has such a rich, hearty flavor that pairs beautifully with something refreshing. Here are a few of my favorite drink options:

• Iced tea with lemon: The light, citrusy flavor cuts through the richness of the goulash perfectly.
• Sparkling water with a splash of cranberry juice: A bubbly, slightly tart option that’s great if you want something light.
• Ginger ale: The mild spice and sweetness balance the savory, cheesy flavors really well.

Storing and reheating leftovers

If you end up with leftovers (lucky you!), just transfer them to an airtight container. Goulash can last in the refrigerator for up to 3 days. When you’re ready to reheat, pop a portion in the microwave, or reheat it in the oven at 350°F until warmed through. If it’s looking a little dry, add a splash of water or tomato sauce before reheating.

Scaling the recipe up or down

Need more or less? This recipe is pretty flexible. For a crowd, you can easily double it and bake in a larger casserole dish. Just make sure to increase the baking time by about 10 minutes to ensure everything is bubbly and hot. If you’re cooking for just one or two, halve the ingredients and bake in a smaller dish.

Common questions

Q: Can I make this goulash ahead of time?
A: Absolutely! You can assemble it up to the baking step, then cover and refrigerate. When ready to bake, add an extra 10 minutes to the baking time.

Q: Can I freeze goulash?
A: Yes, goulash freezes well! Just cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight and bake until warmed through.

Q: What if I don’t have Italian seasoning?
A: You can make a quick substitute with dried basil, oregano, and a pinch of thyme or rosemary.

Q: How do I make it dairy-free?
A: Skip the cheddar or use a dairy-free cheese alternative. You’ll still have a flavorful dish!

Q: Can I add vegetables?
A: Absolutely! Bell peppers, mushrooms, or spinach are great additions. Just sauté them with the onions.

With this recipe, you’ll have a cozy, comforting meal that’s easy to make and loved by everyone. Give it a try, and feel free to put your own spin on it. Enjoy!

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