Old-Fashioned Goulash

A comforting, classic one-pot dish brimming with tender ground beef, tomatoes, and pasta—a nostalgic, hearty meal that always hits the spot.

Why You’ll Love This Recipe

I love how this goulash brings together simple pantry ingredients into a cozy, flavorful dinner. The combination of seasoned beef, soft macaroni, and rich tomato sauce always warms me up. It’s straightforward, budget-friendly, and perfect for casual weeknights or feeding a hungry family.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef (80/20 blend)

• onion, finely chopped

• garlic, minced

• green bell pepper, diced (optional)

• tomato sauce

• diced tomatoes (canned)

• tomato paste

• beef broth or water

• dried oregano

• dried basil

• paprika (sweet or smoked)

• salt and freshly ground black pepper

• elbow macaroni (or small pasta)

• olive oil or vegetable oil

• optional garnish: shredded cheddar, chopped parsley

directions

1. I heat a drizzle of oil in a large pot or Dutch oven over medium heat.

2. I add the chopped onion (and bell pepper, if using) and sauté until softened, about 3–4 minutes.

3. I stir in the minced garlic and cook another minute until fragrant.

4. I add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. I drain any excess fat if needed.

5. I stir in tomato paste and spices—oregano, basil, paprika—coating the meat well.

6. I pour in tomato sauce, diced tomatoes, and broth (or water), stirring to combine. I bring the mixture to a simmer.

7. I stir in the macaroni, cover, and reduce heat to medium-low. I cook until the pasta is tender, about 10–12 minutes, stirring occasionally so it cooks evenly and doesn’t stick.

8. Once the pasta is cooked, I taste and adjust seasoning with salt and pepper. I let it sit for a couple of minutes off the heat to thicken slightly.

9. I serve hot, optionally topped with shredded cheddar and parsley.

Servings and timing

• Serves 6–8 generously.

• Prep time: 10 minutes

• Cook time: 25–30 minutes

• Total time: approximately 40 minutes

Variations

• Italian-style: I add Italian seasoning instead of oregano and basil, plus a splash of red wine with the tomatoes.

• Spicy twist: I stir in red pepper flakes or diced jalapeño during cooking.

• Cheesy boost: I stir in cream cheese at the end or layer shredded mozzarella on top and broil for a gooey finish.

• Vegetable-packed: I toss in diced carrots, zucchini, or mushrooms with the onions to add extra nutrients.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm gently on the stove over medium-low heat, stirring in a splash of broth or water if it seems thick. I also reheat single servings in the microwave, covered, in 1-minute intervals until hot.

FAQs

Can I use ground turkey instead of beef?

Yes—I often swap in ground turkey or chicken for a leaner version. I may add a bit more oil to keep it moist.

Do I need to pre-cook the pasta?

No—I add the macaroni directly into the simmering sauce. It cooks right in and absorbs all the flavors.

Can this be made in a slow cooker?

Absolutely—I brown the meat and veggies first, then transfer everything (including pasta and broth) and cook on LOW for 3–4 hours. I add the pasta in the last hour to prevent overcooking.

Is old‑fashioned goulash gluten-free?

Yes—if I swap in gluten-free pasta and ensure the broth is gluten-free, it works perfectly.

Can I freeze this goulash?

I freeze it in portioned containers for up to 3 months. I thaw overnight in the fridge and reheat on the stove with a splash of broth to refresh the texture.

Conclusion

This Old‑Fashioned Goulash is my go-to comfort food—simple, satisfying, and full of familiar flavors. It’s incredibly easy to make, feeds a crowd, and makes fantastic leftovers. Whenever I want a warm, hearty meal, I turn to this timeless classic.