Classic old-fashioned goulash is a simple, hearty one-pot meal that’s been a family favorite for decades. Known for its tender pasta, savory ground beef, and rich tomato sauce, it’s pure comfort food. This American-style goulash is quick to make, budget-friendly, and perfect for feeding a crowd or enjoying as leftovers—because it’s even better the next day.
Ingredients
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(Serves about 6–8)
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans tomato sauce
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 3 cups beef broth (or water with bouillon)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional for depth)
- 2 tsp paprika (sweet or smoked)
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Method
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- Cook the Beef:
- In a large pot or Dutch oven, cook ground beef over medium heat until browned.
- Drain excess grease.
- Add Aromatics:
- Add diced onion and cook until softened, about 3–4 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Build the Sauce:
- Stir in tomato sauce, diced tomatoes, beef broth, Worcestershire, soy sauce, paprika, Italian seasoning, red pepper flakes, salt, and pepper.
- Bring to a simmer.
- Cook the Pasta:
- Stir in the uncooked elbow macaroni.
- Cover and simmer over low heat, stirring occasionally, until pasta is tender, about 15–20 minutes.
- If sauce gets too thick before pasta is done, add a bit more broth or water.
- Finish & Serve:
- Taste and adjust seasoning.
- If desired, sprinkle shredded cheddar over the top and let melt before serving.
- Garnish with chopped parsley.
Storage
- Refrigerate in an airtight container for up to 4 days.
- Freezes well for up to 3 months; thaw in the fridge before reheating.
- Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce.
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