The Ultimate Comfort Food: Hearty Old-Fashioned Goulash

There’s a certain magic in a recipe that requires just one pot, humble ingredients, and yields a meal that feels like a warm hug. This Hearty Old-Fashioned Goulash is precisely that kind of magic. Unlike its Hungarian cousin, which is a rich, paprika-laden stew, American goulash is a simpler, home-style dish that generations of families have relied on. It’s a comforting, budget-friendly, and incredibly satisfying meal of tender ground beef, sweet tomatoes, and elbow macaroni, all simmered together in a single pot until the flavors meld into something greater than the sum of its parts.

This isn’t a fussy, chef-fied version. This is the goulash your grandma might have made, the one that simmered on the stove on a chilly weeknight, filling the whole house with an irresistible, savory aroma. It’s the definition of comfort in a bowl, and the best part? It comes together in about an hour with minimal cleanup. Let’s dive into this timeless classic and bring a piece of culinary nostalgia to your table.

The Story Behind American Goulash

The journey of goulash to the American dinner table is a story of immigration and adaptation. The original “gulyás” is a Hungarian shepherd’s stew, a slow-cooked masterpiece featuring large chunks of beef, onions, and a massive amount of sweet paprika, cooked over an open fire. When Central and Eastern European immigrants arrived in the United States, they brought their food traditions with them. However, they encountered new ingredients and different economic realities.

Cuts of beef like steak were more expensive, but ground beef was becoming increasingly affordable and accessible. The tomato, once viewed with suspicion in Europe, was a staple in the American pantry. And pasta, thanks to Italian immigrants, was a cheap, filling, and beloved carbohydrate. Thus, American goulash was born—a pragmatic and delicious evolution. It kept the soul-warming essence of a one-pot meat stew but used the ingredients that were readily available to the 20th-century American home cook. It became a cornerstone of midwestern and southern cooking, a testament to the melting pot that is American cuisine.

Why This Recipe Works

• One-Pot Wonder: Everything cooks in a single large pot or Dutch oven, which means maximum flavor and minimum cleanup. The pasta cooks right in the savory sauce, absorbing all the delicious juices.
• Budget-Friendly Hero: This recipe is built around inexpensive, pantry-staple ingredients. A single pound of ground beef stretches to feed a family of six comfortably.
• Meal Prep Master: Goulash tastes even better the next day as the flavors continue to develop. It freezes beautifully, making it a perfect make-ahead meal.
• Customizable Canvas: The basic recipe is a springboard for your own creativity. Add different vegetables, spices, or cheeses to make it your own (see variations below).

Ingredients for Hearty Old-Fashioned Goulash

This is where simplicity shines. You likely have most of these ingredients in your kitchen right now.

For the Goulash:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 pound ground beef (80/20 blend is ideal for flavor)
• 2 (15 oz) cans tomato sauce
• 1 (15 oz) can diced tomatoes, undrained
• 2 cups beef broth (or water)
• 2 tablespoons soy sauce (trust me, it adds depth)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika (smoked or sweet)
• 1 bay leaf
• 1 ½ cups dry elbow macaroni
• Salt and freshly ground black pepper to taste

For Serving:

• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven over medium heat, warm the olive oil. Add the diced onion and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent.
2. Brown the Beef: Add the minced garlic and cook for another minute until fragrant. Now, add the ground beef, breaking it up with a wooden spoon. Cook until the beef is no longer pink, about 5-7 minutes. Season generously with salt and pepper at this stage.
3. Build the Sauce: Drain off any excess grease from the beef. To the pot, add the tomato sauce, diced tomatoes with their juices, beef broth, soy sauce, Worcestershire sauce, Italian seasoning, paprika, and the bay leaf. Stir everything together until well combined.
4. Simmer for Flavor: Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 20 minutes, stirring occasionally. This allows the flavors to marry and deepen.
5. Cook the Pasta: After 20 minutes, uncover the pot and stir in the dry elbow macaroni. Return to a simmer, cover again, and cook for another 15-20 minutes, stirring every 5 minutes to prevent sticking, until the pasta is tender and has cooked through.
6. Final Adjustments: Once the pasta is cooked, remove the pot from the heat. Take out and discard the bay leaf. Taste the goulash and adjust the seasoning with more salt or pepper if needed. The sauce will thicken as it stands.
7. Serve and Enjoy: Ladle the hot, hearty goulash into bowls. Top with a generous sprinkle of fresh parsley and a hearty dusting of grated Parmesan cheese. Serve immediately with a side of crusty bread for dipping.

Tips for the Perfect Goulash

• Don’t Overcook the Pasta: The pasta will continue to absorb liquid and soften even after you turn off the heat. Aim for an al dente texture when you check it at the 15-minute mark.
• The Thickness Factor: Goulash can vary in sauciness. If you find it’s too thick after adding the pasta, add a splash more beef broth or water. If it’s too thin, simply let it simmer uncovered for a few more minutes.
• Brown the Beef Well: Don’t just gray the beef; get a good, proper sear on it. This fond (the browned bits on the bottom of the pot) is packed with flavor and will deglaze into your sauce, making it incredibly rich.
• Low and Slow is Key: Don’t rush the 20-minute simmering step before adding the pasta. This is crucial for developing a complex, rounded-out flavor instead of a “tinny” tomato taste.

Delicious Variations to Try

This recipe is wonderfully adaptable. Feel free to make it your own!

• Spicy Kick: Add a pinch of red pepper flakes with the spices or stir in a diced jalapeño with the bell peppers.
• Vegetable-Packed: Add a cup of sliced mushrooms with the onions or a cup of frozen corn or peas in the last 5 minutes of cooking.
• Cheesier Goulash: Stir in a cup of shredded cheddar cheese or a few slices of American cheese at the very end until melted and creamy.
• Different Pasta: While elbows are classic, you can use any small pasta like shells, rotini, or cavatappi.

Serving Suggestions & Storage

This Hearty Old-Fashioned Goulash is a complete meal in a bowl, but it pairs wonderfully with a simple side salad with a sharp vinaigrette to cut through the richness, or with thick, buttered slices of garlic bread. For a true retro experience, serve it with a side of buttery cornbread.

To store: Allow the goulash to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

To freeze: Portion the cooled goulash into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat: Warm gently in a pot on the stove over medium-low heat, adding a splash of broth or water to loosen it up if necessary. It can also be reheated in the microwave.

Hearty Old-Fashioned Goulash

A comforting, one-pot American classic featuring tender ground beef, tomatoes, and elbow macaroni in a savory sauce. The ultimate easy family dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 385

Ingredients

  

Goulash Base

• 2 tbsp olive oil
• 1 large yellow onion diced
• 1 green bell pepper diced
• 3 cloves garlic minced
• 1 pound ground beef
• 2 15 oz cans tomato sauce
• 1 15 oz can diced tomatoes undrained
• 2 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp Italian seasoning
• 1 tsp paprika
• 1 bay leaf
• 1.5 cups dry elbow macaroni

For Serving

• Salt and black pepper to taste
• Fresh parsley chopped
• Grated Parmesan cheese

Equipment

• Large Pot or Dutch Oven
• Wooden spoon
• Measuring Cups/Spoons
• Cutting board
• Chef’s knife

Method

 

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook for 5-7 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
2. Add the ground beef, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Season with salt and pepper. Drain off any excess grease.
3. To the pot, add the tomato sauce, diced tomatoes, beef broth, soy sauce, Worcestershire sauce, Italian seasoning, paprika, and the bay leaf. Stir to combine.
4. Bring the sauce to a simmer, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
5. Uncover the pot and stir in the dry elbow macaroni. Return to a simmer, cover, and cook for 15-20 minutes, stirring every 5 minutes, until the pasta is tender.
6. Remove the pot from the heat. Discard the bay leaf. Taste and adjust seasoning with more salt or pepper if needed.
7. Ladle into bowls and serve immediately, topped with fresh parsley and grated Parmesan cheese.

Notes

Goulash will thicken as it cools. Add a splash of beef broth when reheating leftovers if desired. For a richer flavor, you can use a combination of ground beef and mild Italian sausage.