Why You’ll Love Old‑Fashioned Goulash Recipe

This recipe is a go‑to for busy nights because it uses simple ingredients you likely already have on hand and comes together quickly. The familiarity of ground beef and pasta paired with a flavorful tomato sauce makes it a hit for adults and kids alike. Plus, it doubles easily and freezes well, making it ideal for leftovers or meal‑prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lean ground beef
Yellow onions, chopped
Garlic cloves, chopped
Water
Beef broth
Tomato sauce
Diced tomatoes
Italian seasoning
Oregano
Bay leaves
Worcestershire sauce
Salt
Garlic powder
Black pepper
Elbow macaroni (uncooked)
Shredded cheddar cheese

Directions

In a large Dutch oven or heavy pot, heat a little olive oil (if desired) over medium‑high heat. Add the lean ground beef and cook until fully browned, breaking it up into small pieces. Spoon off any excess grease.
Add the chopped yellow onions to the pot and cook over medium heat about 5 minutes, until the onions are soft and translucent. Stir in the chopped garlic and cook 1‑2 minutes until fragrant.
Pour in the water and beef broth, then add the tomato sauce, diced tomatoes, Italian seasoning, oregano, bay leaves, Worcestershire sauce, salt, garlic powder, and pepper. Stir well to combine.
Bring the mixture to a simmer, then cover the pot with a lid and let cook for about 20‑25 minutes to allow the flavors to meld.
Add the uncooked elbow macaroni into the pot, stir so it is evenly coated with the sauce, then cover and cook for about 4‑5 minutes or until the pasta is al dente (it will continue to soften slightly after removing from heat). Be careful not to overcook.
Remove the pot from heat, discard the bay leaves, and serve the goulash immediately topped with shredded cheddar cheese.

Servings and timing

Serves: 10 servings.
Total time: approximately 35‑40 minutes (including prep and simmering).

Variations

Substitute ground beef with ground turkey or ground chicken for a lighter version.
Use a mix of ground beef and Italian sausage for richer flavor.
Swap elbow macaroni for other small pasta shapes like shells or rotini.
If you don’t have diced tomatoes, use stewed tomatoes or replace tomato sauce with tomato soup for a slightly sweeter twist.
Add a bit of chili powder or red pepper flakes for some heat.
Make a vegetarian version by replacing the meat with kidney beans or other legumes, adding extra vegetables like bell peppers or root vegetables, and using vegetable broth in place of beef broth.

Storage/Reheating

Store cooled goulash in an airtight container in the refrigerator for up to 4 days. For longer storage, portion it into freezer‑safe containers or bags and freeze for up to 3 months. When reheating, add a splash of water or broth to restore moisture, as the pasta tends to absorb sauce over time.

FAQs

What can I use instead of ground beef?

You can substitute ground turkey, ground chicken, or a mix of ground beef and Italian sausage depending on how rich you want the dish.

Can I use a different pasta shape instead of elbow macaroni?

Yes, any small pasta shape such as shells, rotini, or even small penne will work nicely.

How do I prevent the pasta from becoming mushy?

Be careful to pull the pot off the heat when the pasta is just al dente — it will continue softening slightly after being removed from the heat.

Is there a vegetarian version of this goulash?

Yes — skip the meat and use beans or extra vegetables instead. Use vegetable broth in place of beef broth and you’re set.

Can I make this in advance and freeze it?

Absolutely. This goulash freezes well. Let it cool, then freeze in suitable containers. Reheat with a bit of added liquid to keep the texture just right.

How should I reheat leftovers?

Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen it up and prevent dryness.

Can I add vegetables into this recipe?

Yes. Diced bell peppers, carrots, or zucchini can be sautéed along with the onions for extra nutrition and variety.

What kind of cheese works best on top?

Shredded cheddar is classic and melts beautifully, but you could also use a mild mozzarella or a blend if preferred.

Can I adjust the seasoning if I prefer more flavor?

Certainly. Taste the sauce as it simmers and feel free to add extra Worcestershire sauce, herbs, salt, or pepper to suit your preference.

What size pot should I use?

Use a large sturdy pot or Dutch oven that can accommodate the entire volume of sauce + pasta so there’s enough room to stir without spilling.

Conclusion

This old‑fashioned goulash is a satisfying, no‑fuss dinner recipe that delivers warmth and comfort with minimal effort. With familiar flavors of beef, tomato, pasta, and cheese, it’s a dish that families will return to again and again. Whether for a busy weeknight or a make‑ahead freezer meal, it brings ease and deliciousness to the table.