Name: Old-Fashioned Goulash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds ground beef (80/20); 1 large yellow onion, diced; 3 cloves garlic, minced; 2 cups beef broth; 1 (15-ounce) can tomato sauce; 1 (14.5-ounce) can diced tomatoes, undrained; 2 tablespoons tomato paste; 2 tablespoons soy sauce; 2 tablespoons Worcestershire sauce; 2 teaspoons Italian seasoning; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 bay leaf; 2 cups elbow macaroni, uncooked; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

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There’s something incredibly comforting about a warm bowl of old-fashioned goulash. This is the kind of dish that brings me right back to my grandmother’s kitchen, where the air was filled with the rich aroma of ground beef, tomatoes, and tender pasta simmering away on the stove. It’s hearty, it’s satisfying, and it’s exactly what you need after a long day.

I make this goulash at least twice a month in my household. It’s become one of those recipes I can practically make with my eyes closed – and honestly, that’s part of its charm. With just one pot and ingredients you likely already have in your pantry, you can create something truly special that feeds both body and soul.

Why You’ll Love This Recipe

Let me tell you why this old-fashioned goulash has earned a permanent spot in my dinner rotation. First and foremost, it’s a one-pot wonder. After a busy day, the last thing I want to do is face a sink full of dishes, and this recipe keeps cleanup to an absolute minimum.

The flavor profile is beautifully balanced – not too sweet, not too acidic – just perfectly savory with a hint of warmth from the paprika and herbs. It’s the kind of dish that tastes even better the next day, making it ideal for meal prep or those glorious leftover lunches.

This recipe is also incredibly budget-friendly. Ground beef, elbow macaroni, canned tomatoes, and basic pantry staples come together to create a meal that tastes like you spent far more than you actually did. Plus, it easily feeds a crowd, making it perfect for family gatherings or potlucks.

What I especially love is how kid-friendly this goulash is. My pickiest eaters always clean their bowls, and I’ve had friends tell me their children request it by name. There’s something about the combination of pasta and that rich tomato-beef sauce that just speaks to everyone.

Ingredients

The beauty of old-fashioned goulash lies in its simplicity. You won’t need any fancy ingredients or special trips to specialty stores. Here’s what you’ll need to gather:

2 pounds ground beef (80/20 works beautifully for flavor)
1 large yellow onion, diced
3 cloves garlic, minced
2 cups beef broth
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons soy sauce (trust me on this!)
2 tablespoons Worcestershire sauce
2 teaspoons Italian seasoning
2 teaspoons paprika
1 teaspoon garlic powder
1 bay leaf
2 cups elbow macaroni, uncooked
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

A quick note: I always use regular paprika, but if you want a slightly smokier flavor, feel free to use smoked paprika. And that soy sauce? It adds incredible umami depth without making the dish taste Asian-inspired at all – it’s my secret ingredient!

Old-Fashioned Goulash: Comfort in Every Bite ingredients

Step-by-Step Instructions

Making this goulash is wonderfully straightforward. I’ll walk you through each step so you can achieve that perfect, comforting result every single time.

Step 1: Brown the Beef
In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat, breaking it apart with a wooden spoon as it cooks. This should take about 8-10 minutes. You want it nicely browned with some crispy bits – those bits are pure flavor! Once cooked through, drain off any excess fat, leaving about a tablespoon in the pot.

Step 2: Sauté the Aromatics
Add the diced onion to the pot with the beef and cook for about 5 minutes until the onion becomes translucent and starts to soften. Stir in the minced garlic and cook for another minute until fragrant. Your kitchen should be smelling absolutely amazing right about now!

Step 3: Build the Sauce
Stir in the tomato paste and cook for 1-2 minutes – this helps remove any raw taste and deepens the flavor. Then add the tomato sauce, diced tomatoes with their juices, beef broth, soy sauce, and Worcestershire sauce. Give everything a good stir to combine.

Step 4: Season
Add the Italian seasoning, paprika, garlic powder, and bay leaf. Season generously with salt and black pepper – I usually start with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust at the end. Stir everything together and bring the mixture to a simmer.

Step 5: Add the Pasta
Once the sauce is simmering, stir in the uncooked elbow macaroni. Make sure the pasta is fully submerged in the liquid. Reduce the heat to medium-low, cover the pot, and let it simmer for 15-18 minutes, stirring occasionally to prevent sticking. The pasta should be tender and the sauce should have thickened beautifully.

Step 6: Final Touches
Remove the bay leaf and taste for seasoning. Adjust the salt and pepper as needed. If the goulash seems too thick, you can add a splash of beef broth or water to reach your desired consistency. Let it rest for 5 minutes off the heat – this allows the flavors to meld and the sauce to set up slightly.

Step 7: Serve
Ladle the goulash into bowls and garnish with freshly chopped parsley. I like to serve mine with a sprinkle of Parmesan cheese on top, though that’s completely optional!

Old-Fashioned Goulash: Comfort in Every Bite

Tips for Perfect Goulash

Over the years, I’ve learned a few tricks that take this goulash from good to absolutely incredible. Don’t skip browning the meat properly. Those caramelized bits add so much depth to the final dish. Take your time with this step and let the meat really develop some color.

When it comes to the pasta, I’ve found that cooking it directly in the sauce rather than separately makes all the difference. The pasta absorbs all those wonderful flavors, and the starches help thicken the sauce naturally. Just be sure to stir occasionally to prevent any sticking to the bottom of the pot.

If you’re making this ahead, know that the pasta will continue to absorb liquid as it sits. I actually prefer to slightly undercook the pasta if I know I’ll be reheating it later. When reheating, add a splash of beef broth or water to loosen everything up.

For a flavor boost, I sometimes add a splash of red wine when building the sauce – about ½ cup works beautifully. Let it simmer for a minute or two before adding the other liquids. And if you like a little heat, a pinch of red pepper flakes never hurt anyone!

This goulash freezes beautifully for up to 3 months. I portion it into freezer-safe containers and pull them out on those nights when cooking feels impossible. Just thaw overnight in the refrigerator and reheat gently on the stovetop, adding liquid as needed.

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Frequently Asked Questions

Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well here, though you’ll want to add a tablespoon of olive oil to the pot since turkey is much leaner. The flavor will be slightly lighter, but it’s still delicious. I’ve also made this with ground chicken and even a combination of beef and Italian sausage for extra flavor.

What can I substitute for the soy sauce?
If you don’t have soy sauce or need to avoid it, you can use an additional tablespoon of Worcestershire sauce plus a pinch of salt. The soy sauce adds umami depth, so you’re trying to replicate that savory quality. Coconut aminos work well as a soy-free alternative too.

Can I make this in a slow cooker?
Yes! Brown the beef, onions, and garlic first, then transfer everything except the pasta to your slow cooker with all the liquids and seasonings. Cook on low for 4-6 hours. About 30 minutes before serving, stir in the uncooked pasta, turn to high, and cook until the pasta is tender.

Why is my goulash watery?
If your goulash turns out too watery, simmer it uncovered for a few extra minutes to reduce the liquid. Different brands of tomatoes have varying amounts of liquid, which can affect the final consistency. You can also stir in a tablespoon of tomato paste to help thicken it up.

What should I serve with goulash?
This is hearty enough to stand alone, but I love serving it with a simple side salad and some crusty bread for soaking up that delicious sauce. Garlic bread is always a hit, too! For a complete comfort meal, pair it with green beans or roasted vegetables.

Can I add vegetables to this recipe?
Definitely! Bell peppers are a traditional addition – just dice one and add it with the onions. I’ve also added diced carrots, celery, and even frozen corn. Just keep in mind that additional vegetables will add more liquid, so you may need to adjust the broth accordingly.

This old-fashioned goulash has been warming hearts and filling bellies in my kitchen for years, and I hope it becomes a beloved staple in yours too. There’s something special about a recipe that’s been passed down and adapted over generations, and every time I make this, I feel connected to all those home cooks who came before me. Serve it with love, and I promise it’ll become one of those recipes your family requests again and again. Enjoy every comforting, delicious bite!

One pot, one pound of beef, dinner handled. Our crockpot mac and cheese belongs in the same weeknight rotation, and you will find more of them in our 18 budget friendly recipes.

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