Old Fashioned Beef Goulash

This old fashioned goulash recipe is the kind of stick to your ribs comfort food that always reminds me of big family dinners. It brings together juicy ground beef, tender macaroni, and plenty of sharp cheddar cheese in a rich tomato sauce. The aroma alone fills the house with nostalgia and warmth.

I first made this classic goulash for a birthday potluck and there was not a single spoonful left. Now I double it whenever my family visits because it always disappears fast.

Ingredients

• Elbow macaroni: gives that soft chewy bite and holds the sauce well try to use a sturdy brand for best texture
• Ground beef: adds heartiness and rich flavor choose eighty percent lean for the juiciest result
• Onion: brings sweetness and depth look for firm onions with shiny skin
• Garlic: delivers bold background flavor pick fresh cloves for best punch
• Worcestershire sauce: gives savory notes use the real deal for complexity
• Tomato sauce and petite diced tomatoes: combine for a tangy rich base choose canned varieties with no added sugar
• Italian seasoning: ties everything together with herbal notes check labels for a blend with oregano and basil
• Salt and black pepper: sharpen all the flavors use kosher salt if possible for even seasoning
• Cheddar cheese: melts into creaminess sharp cheddar gives the most flavor shred your own for best melt

Step-by-Step Instructions

Prep the Pasta:

Bring a large pot of water to a rolling boil Add a generous pinch of salt Then drop in elbow macaroni and cook for three minutes less than the package says This keeps the noodles firmer since they will bake later Drain well and set aside

Brown the Beef and Sauté Aromatics:

Heat a large skillet over high until hot Add ground beef and chopped onion Break the beef apart with a spoon as it cooks Let it cook undisturbed for a few minutes to get some browning which builds more flavor Continue stirring for six to seven minutes until no pink remains Drain any fat from the pan

Add Garlic:

Toss minced garlic into the skillet Stir it around until it smells fragrant just about one minute This wakes up the flavor without burning the garlic

Mix the Sauces:

Pour in Worcestershire sauce tomato sauce and petite diced tomatoes Stir well Make sure to scrape up any browned bits stuck to the pan These bits are loaded with flavor

Season and Simmer:

Sprinkle in Italian seasoning salt and pepper Stir and taste You want a lovely balance of savoriness and tanginess Adjust the seasonings if needed Simmer the sauce for a few minutes so the flavors blend

Combine and Add Cheese:

Add the drained macaroni Give everything a thorough mix so the pasta is well coated with sauce Sprinkle in shredded cheddar cheese and fold it in gently

Bake:

If your skillet can go in the oven spread the pasta mixture evenly and bake at three hundred fifty degrees for twenty to twenty five minutes until the cheese melts and the edges bubble If not scrape the goulash into a casserole dish and bake until bubbly

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My favorite part is always the cheddar cheese on top bubbling and golden My dad always tried to sneak the crispy edge pieces first and now that’s a family tradition in our house

Storage Tips

This goulash keeps well in the refrigerator tightly covered for up to four days To reheat add a splash of water or extra tomato sauce so the noodles stay moist It can also be frozen in single portion containers for up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

You can swap the beef for turkey or chicken to lighten things up If you like more veggies chop up bell pepper or mushrooms and sauté them with the onion For a cheesy twist try mozzarella or pepper jack Sometimes I stir in a little sour cream just before serving for extra creaminess

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Serving Suggestions

Serve goulash with a simple side salad or crunchy garlic bread It is also great alongside steamed green beans or roasted broccoli Kids especially love it topped with extra cheese or even a dollop of Greek yogurt

A Little History

While many people think of Hungarian goulash this American version became popular during the twentieth century as an easy one pot meal It often showed up at church suppers and school cafeterias for good reason It is comforting economical and adaptable to whatever you have on hand

Recipe FAQs

→ How do I prevent the pasta from becoming mushy?

Cook the elbow macaroni for a few minutes less than package directions before combining it with the sauce. This keeps it firm even after baking.

→ Can I substitute another cheese for cheddar?

Yes, mozzarella or Monterey Jack work well, providing a mild, melty texture that complements the beef and sauce.

→ Is ground turkey a suitable alternative to beef?

Absolutely! Ground turkey offers a lighter twist while still blending nicely with the tomato and cheese.

→ What’s the best way to reheat leftovers?

Warm leftovers in the oven or on the stovetop with a splash of water or broth to maintain moisture and prevent drying out.

→ Can this dish be made ahead?

Yes, assemble the casserole in advance and refrigerate until ready to bake. Add a few extra minutes to the baking time if chilled.