Why You’ll Love This Recipe
This classic goulash recipe checks all the boxes for a quick, hearty dinner that the whole family will enjoy. Here’s why this dish stands out:
Simple Ingredients: You likely have most of the ingredients on hand, and they’re budget-friendly.
One-Pot Wonder: Aside from boiling the pasta separately, everything comes together in one skillet—less cleanup!
Cheesy Goodness: With shredded cheddar cheese stirred into the sauce and baked until bubbly, it’s cheesy comfort at its finest.
Kid-Friendly: The mild flavors make it perfect for picky eaters, yet you can easily spice it up for those who like a kick.
Perfect for Leftovers: Goulash tastes even better the next day, so it’s great for meal prep.
Key Ingredients:
Ground Beef: You can substitute ground turkey or chicken for a lighter version. You can also use a mix of ground beef and pork for a more flavorful dish.
Cheddar Cheese: While cheddar is classic, feel free to experiment with other cheeses like mozzarella for a melty, stringy effect, or pepper jack for a spicy kick.
Elbow Macaroni: Any short pasta shape works well here. Try rotini or penne if you’re looking for a change, but stick with pasta that holds sauce well.
Tomatoes: If you prefer a chunkier texture, use regular diced tomatoes instead of petite diced. For a smoother sauce, crushed tomatoes also work well.
Worcestershire Sauce: Don’t skip this ingredient! It adds a savory depth to the sauce that balances out the sweetness of the tomatoes.
Complete list of ingredients with quantities and instructions is located in the recipe card below
WANT TO SAVE THIS RECIPE?
Instructions:
Step 1: Preheat the Oven and Cook the Macaroni
Preheat the Oven:
Set your oven to 350°F (175°C) to ensure it’s ready for the final baking step.
Boil the Water:
In a large pot, bring water to a boil over high heat.
Cook the Macaroni:
Once boiling, add 1 pound of elbow macaroni.
Cook the pasta for 3 minutes less than the package directions, to keep it al dente so it doesn’t get mushy during baking.
Drain the macaroni well and set it aside.
Step 2: Cook the Beef and Onions
Heat the Skillet:
Place a large skillet over medium-high heat.
Cook the Beef and Onions:
Add 2 pounds of ground beef and 1 finely chopped onion to the skillet.
Break apart the beef with a spatula, stirring frequently. Cook for 6-7 minutes until the beef is browned and the onions become translucent.
Drain any excess fat to remove unwanted grease.
Step 3: Add Garlic and Tomatoes
Add Garlic:
Stir in 3 minced garlic cloves and cook for about 1 minute until fragrant.
Add Tomato Sauce and Diced Tomatoes:
Pour in 2 cans (15 oz each) of tomato sauce and 2 cans (14.5 oz each) of petite diced tomatoes.
Stir well to mix with the beef and onions.
Add Worcestershire Sauce:
Stir in 1 tablespoon of Worcestershire sauce for added depth of flavor.
Step 4: Season the Sauce
Season the Sauce:
Add 1 ½ tablespoons of Italian seasoning, 2 teaspoons of salt, and ½ tablespoon of black pepper.
Stir thoroughly to ensure the seasonings are evenly distributed.
Taste the sauce and adjust seasoning as needed.
Step 5: Combine Macaroni and Cheese
Mix in Macaroni and Cheese:
Add the drained, cooked macaroni into the skillet, stirring until the macaroni is coated with the sauce.
Stir in Cheese:
Fold in 1 cup of shredded cheddar cheese, mixing until it’s evenly distributed throughout the goulash mixture.
Step 6: Bake the Goulash
Transfer to a Baking Dish (if needed):
If your skillet is oven-safe, you can bake the goulash directly in the skillet. Otherwise, transfer the mixture to a lightly greased 9×13-inch casserole dish.
Bake:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the goulash is bubbly and the cheese on top is melted and golden brown.
Step 7: Serve
Remove from the Oven:
Carefully remove the hot goulash from the oven.
Serve:
Allow the dish to cool for a few minutes before serving.
Dish up the goulash hot and enjoy the comforting flavors with your family or guests.
Serving Suggestions:
This classic goulash is a meal in itself, but here are a few ideas to round out the meal:
Salad: A crisp green salad with a tangy vinaigrette helps balance the richness of the dish.
Garlic Bread: Serve slices of buttery garlic bread for a comforting side.
Pickled Vegetables: Add a side of pickled cucumbers or pickled beets to cut through the rich flavors of the goulash.
Storage and Meal Prep Tips:
Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a little extra sauce or water to keep it from drying out.
Freeze: This goulash freezes well! Place in a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe Variations:
Spicy Goulash: Add crushed red pepper flakes or diced jalapeños for a spicier version.
Vegetarian Goulash: Swap the ground beef for a meat substitute or leave it out entirely and add more veggies like bell peppers, mushrooms, and zucchini.
Mexican Twist: Replace the Italian seasoning with taco seasoning and add a can of corn and black beans for a Tex-Mex version of goulash.
Conclusion:
This Old Fashioned Goulash is the perfect combination of simplicity, flavor, and nostalgia. Whether you’re making it for a busy weeknight or a cozy family gathering, this dish is guaranteed to hit the spot. It’s a classic for a reason—comfort food at its best!
Old Classic Fashioned Goulash
Ingredients
- 3 cloves garlic minced
- 1 cup cheddar cheese shredded
- 1 pound elbow macaroni
- 1 1/2 tablespoons Italian seasoning
- 1 onion finely chopped
- 2 cans tomato sauce
- 1/2 tablespoon black pepper
- 2 pounds ground beef
- 2 cans petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
Instructions
- Preheat your oven to 350°F (175°C). In a large pot, bring water to a boil over high heat. Cook the elbow macaroni for 3 minutes less than the package directions. Drain and set aside.
- Heat a large skillet over medium-high heat. Add ground beef and onion, cooking for 6-7 minutes until the beef is browned and onions are translucent. Drain any excess fat.
- Stir in the minced garlic and cook for about 1 minute. Add tomato sauce, petite diced tomatoes, and Worcestershire sauce. Stir well to combine.
- Add Italian seasoning, salt, and black pepper. Stir to combine, then taste and adjust seasoning as needed.
- Stir the drained macaroni into the beef mixture, coating the pasta in the sauce. Fold in shredded cheddar cheese until fully incorporated.
- If your skillet is oven-safe, bake the goulash directly in the skillet, or transfer to a greased 9x13-inch casserole dish. Bake for 20-25 minutes until bubbly and golden brown.
- Remove from oven, let cool slightly, and serve hot.