Old-Fashioned Goulash
This Old-Fashioned Goulash is a hearty, one-pot dinner loaded with ground beef, tender macaroni, and a rich tomato sauce. It is the easy, comforting weeknight meal your whole family will ask for again and again.
A Bowl of Pure Nostalgia
There is a reason old fashioned goulash shows up at potlucks, Sunday dinners, and weeknight tables across the country decade after decade. It is rich, it is filling, and it comes together in one pot with ingredients you probably already have in your kitchen. If you have been searching for a goulash recipe simple enough for a busy Tuesday but cozy enough to feel like a hug in a bowl, this is the one to bookmark.
This version leans into the classic American diner style of goulash, the kind built on ground beef, tomatoes, and tender macaroni, rather than the Hungarian stew that shares its name. It is humble food, but when it is done right, it is the kind of meal people quietly go back for seconds on.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed Dutch oven distributes heat evenly so the macaroni cooks through without scorching on the bottom, and good quality canned tomatoes give the sauce a deeper, less acidic flavor right from the start.
Why This Hamburger Goulash Recipe Works
This is the kind of hamburger goulash recipe that earns its spot in the regular dinner rotation. A few things set it apart from a basic ground beef and pasta toss:
- The macaroni cooks directly in the sauce, which means it soaks up every bit of seasoning instead of being a bland afterthought.
- A splash of soy sauce sounds unexpected, but it adds a savory backbone that makes the beef taste richer without anyone guessing the secret ingredient.
- Simmering low and slow with bay leaves gives the sauce time to actually taste like something, rather than just tomatoes and meat.
Chef's Tip: Resist the urge to rush the browning step. Letting the beef get deeply browned, not just gray, builds real flavor into the base of the sauce before the tomatoes even go in.
Ingredient Notes for Easy Goulash Recipes Simple Enough for Tonight
Most of this ingredient list is pantry and freezer friendly, which is exactly why goulash has stuck around as a family staple for so long.
- Ground beef is traditional, but ground turkey works fine if that is what is in your fridge.
- Elbow macaroni is classic, though small shells or ditalini are easy substitutes.
- Crushed tomatoes and tomato sauce build the base. Using both gives the sauce body without being too chunky or too thin.
- Paprika is a nod to goulash's Hungarian roots, even in this simplified American version, and it adds warmth without heat.
If you have made an old fashion goulash before using a different ratio of pasta to sauce, feel free to nudge the liquid up or down slightly depending on how saucy you like your final dish.
Ready to make it? Here is the full step by step recipe:
Old-Fashioned Goulash
This Old-Fashioned Goulash is a hearty, one-pot dinner loaded with ground beef, tender macaroni, and a rich tomato sauce. It is the easy, comforting weeknight meal your whole family will ask for again and again.
Ingredients
- 2 lb ground beef, 80/20 lean to fat ratio works best
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cups elbow macaroni, uncooked
- 2 cans crushed tomatoes, 28 oz / 794 g cans
- 1 can tomato sauce, 15 oz / 425 g can
- 2 cups beef broth, low sodium preferred
- 1 tbsp soy sauce, for depth of flavor, optional but recommended
- 2 tsp Italian seasoning
- 1 tsp paprika, sweet or smoked
- 2 bay leaves, removed before serving
- 1 tbsp olive oil, for sauteing
- 1 cup shredded cheddar cheese, optional, for topping
- 1 tsp salt and black pepper, to taste, plus more as needed
Instruction
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the diced onion and cook for 3 to 4 minutes until softened, then stir in the garlic and cook for 30 seconds more.
Add the ground beef, breaking it up with a spoon, and cook until fully browned, about 6 to 8 minutes. Drain excess grease if needed.
Stir in the crushed tomatoes, tomato sauce, beef broth, soy sauce, Italian seasoning, paprika, bay leaves, salt, and pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally.
Add the uncooked elbow macaroni directly into the pot and stir to combine.
Cover and simmer for 15 to 18 minutes, stirring every few minutes, until the macaroni is tender and has absorbed much of the liquid.
Remove the bay leaves and discard them.
Taste and adjust seasoning with additional salt and pepper as needed.
Sprinkle shredded cheddar cheese over the top if using, cover for 2 minutes until melted, then serve hot.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Sharp knife and cutting board
Notes
Serving and Storing Your Goulash
This dish is satisfying enough to serve completely on its own, but a simple green salad or warm garlic bread rounds out the meal nicely. A sprinkle of shredded cheddar melted right on top adds a little extra comfort, though it is entirely optional if you prefer it classic and cheese free.
Leftovers keep beautifully, which makes this an excellent meal prep option for busy weeks. Store any extra goulash in an airtight container in the refrigerator for up to four days. The macaroni will continue to absorb liquid as it sits, so when reheating, stir in a small splash of beef broth or water to bring the sauce back to its original consistency.
Chef's Tip: This recipe also freezes well for up to three months. Freeze it in individual portions so you can thaw exactly what you need for a quick future dinner.
A Few Easy Variations
Part of what makes this recipe so beloved is how forgiving it is. Once you have the basic method down, you can easily turn it into an oven baked layered goulash recipe by transferring the cooked mixture to a casserole dish, topping it generously with cheese, and baking at 350 degrees F until bubbly and golden.
Other simple swaps people love:
- Stir in a cup of frozen corn or peas for extra color and nutrition.
- Use a can of fire roasted tomatoes instead of regular crushed tomatoes for a smoky undertone.
- Add a pinch of red pepper flakes if your family likes a little heat.
However you make it, this old fashioned goulash is proof that some of the best dinners are also the simplest ones. Gather your pot, your pantry staples, and get ready for a meal that tastes like it has been in your family for generations, even if tonight is the very first time you are making it.
