One-pot Old Fashioned GoulashTender ground meat, tomatoes seasoned to perfection, and cheesy goodness make this warm, savory dish a family favorite! This ultimate comforting food combines Italian and adobo seasons, elbow macaroni, and a stretchy cheese topping.
Why You’re Going To Love This Old Fashioned Goulash:
Family-Friendly: This cheesy, savory pasta casserole is irresistible to both kids and adults.
Budget-Friendly: Comprised of staples like ground meat, pasta and tomato sauce, it’s an inexpensive dish that goes a long way.
Comfort in a Bowl: The flavors come together in a manner that’s warm, hearty and deeply rewarding.
Easy Clean Up: This is a one-pot wonder which makes the cleanup so easy!
Key Ingredients:
Ground Meat: Use ground beef for a more traditional flavor, or turkey for a lighter option.
Italian Seasoning: This blend of basil, oregano, thyme and rosemary brings an aromatic, herbaceous note.
Adobo Seasoning: It adds the subtle, smoky, and slightly sour flavor. If you don’t have adobo seasoning; make a blend of garlic powder, oregano, and a pinch of cumin.
Cheese: Both mozzarella and cheddar are used to impart creaminess and a touch of sharpness. Adapt to your taste or what you have on hand.
Full ingredient amounts and instructions can be found in the recipe card below
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Instructions
Step 1: Cook the Ground Meat
Heat the Skillet: Heat a large skillet or pan over medium high heat.
Add Ground Meat: Add the ground meat—beef or turkey. Cook until the meat is browned halfway and partially cooked, breaking it into small pieces with a spatula. This middle step allows for a more uniform texture throughout the final dish.
Then remove it, set it aside: When this shank is halfway cooked, remove it from the heat and set it aside.
Step 2: Sauté the Vegetables
Add Olive Oil (If You Need It): In the same pan, add some olive oil if there isn’t enough rendered fat. Heat over medium heat.
Sauté Garlic and Onion: Toss in minced garlic and diced yellow onion. Cook for 5 minutes or so until translucent, adding garlic and infusing flavor.
Step 3: Combine Ingredients
Return Meat to Pan: Add the partially cooked meat into the pan with the sautéed onions and garlic, stirring to combine.
Add Liquids: Then pour in water and beef broth, followed by the tomato sauce and diced tomatoes, to create the goulash’s base.
Step 4: Season the Goulash
Add Seasonings: Add Italian seasoning, adobo seasoning, bay leaves, seasoned salt, and black pepper. Mix the spices well and stir in the meat and tomato base.
Step 5: Simmer the Mixture
Cover and Simmer: Turn heat to medium-low, cover the pan and simmer for about 20 minutes, stirring occasionally. This is so the flavors can mingle and the meat can cook all the way through.
Step 6: Stir in the Elbow Macaroni
Add Pasta: Add the dry elbow macaroni to the pot, using a wooden spoon to mix until everything is well distributed.
Cover and let simmer for another 30 minutes, stirring occasionally to prevent sticking. The macaroni will, in turn, absorb all the flavors of the goulash base.
Step 7: Finish the Dish
Remove the Bay Leaves: With the macaroni tender, remove the bay leaves.
This is a golden opportunity to sprinkle in some cheddar cheese, stir, and allow to melt for creaminess and a flavor punch.
Step 8: Add the Mozzarella
Add Mozzarella: About 30 minutes before service, sprinkle the top with shredded mozzarella and let it get melty and gooey.
Serve and Enjoy
Serve the goulash warm, topping with additional shredded cheese, if you’d like. Dig in to this comforting dish filled with richness and creamy, cheesy goodness!
Serving Suggestions:
This Old-Fashioned Goulash is a meal in itself, but here are some suggestions to complement it:
Garlic Bread: Because who doesn’t want a slice of buttery garlic bread to soak up that yummy sauce?
Side Salad: A light, crisp green salad dressed with a simple vinaigrette and with plenty of greens balances the goulash’s richness.
Steamed Vegetables: Serve with steamed green beans or broccoli for extra veggies and a pop of color.
Storage and Reheating Tips:
This goulash freezes well, so it’s a good choice for meal prep and leftovers.
Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This dish freezes nicely. Chop it up in more manageable pieces and put it in freezer-friendly containers, so you can easily pull them out later for meals. It will hold in the freezer for 3 months at most.
Reheat: Heat in the microwave for 1-2 minutes at a time, stirring in between, until warm. Or reheat on the stovetop over low heat, adding a splash of broth or water as needed to loosen up the sauce.
Recipe Variations:
There are a million ways to customize this goulash! Here are a few ideas to try:
Spicy Goulash: Toss in a sprinkle of red pepper flakes or a chopped jalapeño with the onion and garlic for an extra-spicy finish.
Veggie-Packed Goulash: For a healthier version of goulash, stir in diced bell peppers, mushrooms, or zucchini to the onion and garlic mixture.
Cheesy Baked Goulash: Transfer the cooked goulash to a baking dish, sprinkle with extra mozzarella and broil for a few minutes, until bubbly and golden.
Low-Carb Goulash: Replace the pasta with cauliflower florets or zucchini noodles for a low-carb twist.
Herbed Goulash: To freshen up the meaty flavor of goulash, add fresh herbs (such as basil or parsley) just before serving.
Conclusion:
This old-fashioned goulash is pure comfort food, and with just a handful of simple ingredients, it’s an easy dish you’ll want on your regular dinner rotation. Warm and hearty, with just the right amount of cheese, it’s a meal that tastes like a warm hug in a bowl. Feel free to play around with ingredients to make it your own — whether you’re into it spicy, extra cheesy or veggie-loaded, there is a version for everyone to love.
Old Fashioned Goulash
Ingredients
- 2 lbs ground beef or turkey
- 3 tsp minced garlic
- 1 large yellow onion diced
- 2.5 cups water
- 0.5 cup beef broth
- 0.33 cup olive oil
- 2 15-ounce cans tomato sauce
- 2 15-ounce cans diced tomatoes
- 1 tbsp Italian seasoning
- 1 tbsp adobo seasoning
- 3 bay leaves
- 1 tbsp seasoned salt
- 0.5 tbsp black pepper
- 2 cups elbow macaroni uncooked
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded cheddar cheese
Instructions
- In a large skillet, cook ground meat over medium-high heat until browned. Break it into small pieces, cooking halfway through. Remove from the pan and set aside.
- If needed, add olive oil to the pan and heat over medium. Add minced garlic and diced onion, sautéing until the onions are translucent.
- Return the meat to the pan and stir in water, beef broth, tomato sauce, and diced tomatoes. Mix well to create the base.
- Add Italian seasoning, adobo seasoning, bay leaves, seasoned salt, and black pepper. Stir to evenly distribute the seasonings.
- Lower heat, cover, and let simmer for 20 minutes, stirring occasionally to develop flavors.
- Stir in the elbow macaroni, ensuring it’s evenly mixed. Cover and simmer for another 30 minutes, stirring occasionally.
- Remove bay leaves and stir in shredded cheddar cheese until melted. Sprinkle mozzarella on top and let it melt slightly before serving.