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There’s just something about a big, bubbly pan of old-fashioned goulash that immediately whisks me back to my mom’s kitchen—back when you could practically smell dinner hugging the whole house before you even walked through the door. No one ever wondered what was on the menu (that amazing aroma always gave it away!). This goulash is one of those nostalgia meals—simple, a little old-school, and just downright cozy. I swear, around here it gets special requests any time there’s a thunderstorm, the week’s felt a little too long, or that “so… what’s for dinner?” stare has lingered in the air a beat too long. I’ve never once heard a complaint when goulash shows up at the table. Not once!
Whether you’re in need of something comforting after “one of those days,” or you just want a tried-and-true dinner that’ll feed the whole crew and not break the grocery budget, this classic goulash delivers every single time. You get that rich tomato sauce, savory browned beef, twisty little noodles that soak up all the flavor, and a gooey cap of melty cheese right over the top. Not to oversell it, but the smell alone is impossible to resist—I’ve caught more than one family member sneaking bites before the cheese even bubbles. (Not naming names…)
Why You’ll Love It
- All-in-one comfort meal: Pasta, beef, and sauce all cozied up in one pan (translation: less clean-up and happier you!).
- Family-approved flavors: The taste is mild and a little tangy—nobody at your table will be picking around “weird bits.”
- Pantry-friendly: Everything for this dish is probably hiding in your kitchen right now (hooray for budget dinners!).
- So fast and easy: Spend more time hanging out than monitoring stovetops. Your dishwasher can take the night off, too.
- The cheese!: Golden, melty cheddar bubbling on top. I never measure—when it comes to cheese, “eyeballing it” is a time-honored tradition.
Ingredient Notes & Substitutions
- Ground beef: Two pounds makes it nice and hearty, but half beef and half pork is great if that’s what’s defrosted. For a lighter spin, I’ve swapped in ground turkey plenty of times—still so good!
- Elbow macaroni: The classic—because we all need a little classic, right? But honestly, if you only have rotini, penne, or whatever’s left in the pantry, toss it in. Once that cheese goes on, nobody’s going to care!
- Canned tomato sauce and petite diced tomatoes: Go for a brand you like—the tomatoes are the backbone here. If you only have crushed tomatoes, just toss in a tiny extra pinch of sugar to smooth out the tang.
- Onion & garlic: Don’t be tempted to skip these—this is where all the flavor gets started!
- Worcestershire sauce: My “secret” old diner trick for that deep, kind of mysterious flavor. Don’t worry if you’re out (see the FAQ below for swaps).
- Italian seasoning: The dried herb blend makes it taste like it’s been simmering all day. If you want to tip Tex-Mex, try taco seasoning instead… it’s crave-worthy, I promise!
- Cheddar cheese: Sharp cheddar all the way in my book, but honestly, any meltable cheese—mozz, Monterey Jack, Colby—works. (My fridge is always full of odds and ends and I’ve never regretted a single one.)
- Salt & pepper: Taste as you go and don’t be shy—especially before it goes in the oven, a little sprinkle on top makes flavors pop.
Tip: Trying to sneak in more veggies? Diced bell pepper, celery, shredded carrot—they’ll all quietly blend right in when you’re sautéing your onions.
How to Make Old Fashioned Goulash
1. Get prepped. Flip the oven on to 350°F. Bring a big pot of salted water up to a good rolling boil. (I know the urge to add pasta early is real, but trust—al dente noodles make all the difference!)
2. Cook the macaroni. Drop in the noodles and cook 2–3 minutes less than what the box says. You want them still a touch firm—they’ll finish softening in the oven. Drain and set aside. (But if you go the full time? No sweat, they’ll just be extra tender. Still comforts like crazy!)
3. Brown the meat and onions. In a big, heavy skillet (oven-safe if you’ve got it), crumble in the ground beef and onions. Cook, stirring, about 6-7 minutes until the meat isn’t pink and onions go all soft and fragrant. Drain nearly all the fat—you don’t have to be a perfectionist.
4. Add garlic and flavor boosters. Stir in the garlic for just 30 seconds (let it get aromatic, not brown). Splash in tomato sauce, diced tomatoes, Worcestershire, Italian seasoning, plus salt and pepper. Give it a good stir. Take a little bite—adjust as your heart desires!
5. Combine with pasta and cheese. Fold the cooked macaroni into the sauce. Add one cup (or—let’s be honest—a big handful) of shredded cheese; stir until it’s melty and stringy and everyone in the house is loitering in the kitchen wondering, “IS IT READY YET?”
6. Bake it off. If your skillet is oven-safe, sprinkle the rest of your cheese right on top and pop it into the oven. If not, pour everything into a greased 9×13 casserole dish and get generous with the cheese. Bake 20–25 minutes, until the cheese is all golden and bubbly at the edges.
7. Time to eat! Let it cool for about five minutes (if you can stand it) so it sets up. Big scoops go perfectly with a leafy salad or some warm, crusty bread—though I’ll fully admit, sometimes we just eat it straight from the dish. There’s never any left to regret it, either.
Easy Variations and Twists
- Spicy goulash: Crushed red pepper or a minced jalapeño goes in with the tomatoes for a little tingle. (Some of us like the heat, but the youngest in my house still picks these out—fair enough!)
- Vegetarian version: Skip the meat and use plant-based ground meat, or load up on mushrooms, zucchini, and a few handfuls of spinach. Nobody ever misses the beef.
- Tex-Mex style: Swap the Italian seasoning for taco seasoning, stir in some black beans and corn, and finish with pepper jack for a whole new vibe. A little dollop of sour cream? Oof, it’s next-level.
- Creamier goulash: Stir in a big spoonful of sour cream or even a splash of heavy cream right before you bake. If you haven’t tried it, brace yourself—you might not go back!
Storage & Reheating Tips
This is one of those magical leftovers that refuses to get boring—even after a night in the fridge, it’s somehow extra delicious. Pop extras in airtight containers and stash them in the fridge for up to three days. When you’re ready for round two, microwave with a little splash of water or tomato sauce to keep everything luscious (stir every minute so it heats evenly). On the stove, go low and slow with a drizzle of water—it perks right up.
Made a double batch? (Trust me, you’ll want to.) Let it cool, spoon into freezer containers, and it’ll keep in the freezer for up to three months. Thaw overnight in the fridge, reheat gently, and always—always—add a little fresh cheese on top before serving again. Life’s too short for dry leftovers!
FAQs
Can I use gluten-free pasta? Absolutely! Just keep an eye on your noodles—GF pasta tends to cook fast, so err on the side of al dente or it can get mushy quick.
Is there a dairy-free option? For sure. Skip the cheese, or swap for your favorite non-dairy shreds. And if you’re out of cheese altogether? Stir in some nutritional yeast for a bit of that nutty, cheesy magic. Worked for us in a pinch!
What if I don’t have Worcestershire? Don’t panic. You can use a tiny drizzle of soy sauce or even a teaspoon of balsamic vinegar. Different, but still delicious enough for second helpings.
Can I make this in the Instant Pot? You bet! Brown your meat and onions on sauté mode, add tomatoes and seasonings (leave out pasta and cheese for now), then pressure cook for five minutes. Once you release pressure, stir in cooked pasta and cheese—let everything get creamy and gooey before serving.
How do I know when it’s done? Watch for the sauce to bubble at the edges and the cheese to get that tempting golden brown. If it jiggles just a bit in the middle, it’s perfect—let it set up a few minutes before dishing out.
Old Classic Fashioned Goulash
This Old Classic Fashioned Goulash recipe is pure comfort—hearty, saucy, and perfect for feeding a hungry family (or when you want leftovers!). Tender elbow macaroni, flavorful ground beef, and a rich, tangy tomato sauce all baked to perfection under a melty cheddar cheese crown. This is the casserole you’ll come back to again and again.
- 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
- Preheat oven to 350°F (175°C). In a large pot, bring water to a boil. Cook elbow macaroni three minutes less than the package says. Drain and set aside.
- In a large skillet over medium-high heat, cook ground beef and onion for 6-7 minutes until the beef is browned and the onions are translucent. Drain excess fat.
- Stir in the minced garlic; cook about 1 minute. Add tomato sauce, petite diced tomatoes, and Worcestershire. Mix well.
- Add Italian seasoning, salt, and pepper. Stir, taste, and adjust seasonings as you like.
- Fold the drained macaroni into the beef mixture, coating everything in that saucy goodness. Gently stir in the shredded cheddar cheese.
- If your skillet is oven-safe, bake straight in the skillet. Otherwise, transfer to a greased 9×13-inch baking dish. Sprinkle more cheese up top. Bake for 20-25 minutes, until bubbling at the edges and golden brown.
- Rest for 5-10 minutes, then serve it up warm—ideally with a tangy salad or some garlic bread to mop up leftovers (if you’re lucky enough to have them!).
Honestly, this is classic comfort food at its easiest. Whether you’re feeding a small crowd, meal-prepping for busy nights, or just after something that’ll make everyone smile—this old-fashioned goulash is going to become a regular at your table. If you give it a whirl, I’d absolutely love to hear your spins, questions, or just how it went over with your gang—so definitely drop a comment below. There’s nothing better than swapping goulash secrets, in my book!
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.