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There’s nothing that whisks me straight back to my grandma’s kitchen quite like the cozy scent of onions and garlic sizzling in a puddle of olive oil, getting friendly with a big ol’ heap of ground beef. It’s the kind of aroma that says, “Someone you love is making something delicious.” (And if you happen to be wearing fuzzy socks and using a heavy red Dutch oven, well, then you really know you’re home.)
This old-fashioned goulash is the recipe I turn to on those bone-chilly evenings when I want dinner to feel like a warm hug. I remember peeking into that bubbling pot as a kid, basically counting down the minutes until I could snag a sneaky taste—and now, decades later, I still can’t resist a little sample every time I make it. Some things don’t change!
But real talk—grown-up life doesn’t always give us lazy afternoons to cook like our grandmas did. That’s why I adore this meal: it’s a total weeknight hero! You’ve got one hearty pot, budget-friendly ingredients, and basically zero fussy steps. It feeds a crowd (got a couple extra mouths at the table? No problem) and makes absolutely crave-worthy leftovers. Cozy comfort, lightning-fast—and no mountain of dishes after. That’s dinner magic in my book.
Why You’ll Love It
- Family-Friendly Magic: I swear every picky eater I know (kids and grown-ups) comes running for pasta in a savory, cheesy sauce. Show me a kid who says no to goulash, and I’ll show you a unicorn.
- Budget-Smart: We’re talking humble pantry staples—ground beef or turkey, elbow macaroni, tomato sauce. Cheap, cheerful, and extra comforting.
- One Pot Wonder: Everything simmers happily together in one big pan. Less mess, more couch time.
- Crowd-Pleaser: Whether you’ve got soccer practice to juggle or surprise company, there’s always enough for seconds (and lunch tomorrow, if you can hide it that long).
Ingredient Notes & Swaps
- Ground Meat: I usually reach for 80% lean ground beef for that cozy, old-school flavor, but ground turkey works too (and is just as tasty for leftovers). Feeling sneaky? Swap half the meat for chopped mushrooms to up the veggies—nobody will be the wiser.
- Onion & Garlic: Go big or go home—one big yellow onion and at least three cloves of garlic (add a fourth if you’re Team Garlic like me).
- Canned Tomatoes & Sauce: Classic diced tomatoes and tomato sauce do the trick. No need for anything fancy! If all you have is crushed tomatoes, those totally work too.
- Seasonings: Italian seasoning brings that comforting herby flavor; I sneak in a bit of adobo for a little extra oomph. No adobo? Garlic powder, oregano, and a pinch of cumin make a fine Plan B. Don’t forget the bay leaves—they give it that old-school cozy feel.
- Pasta: Elbow macaroni is the classic, but honestly, rotini, shells, or penne all work perfectly. (Just, for the love of all things cozy, skip spaghetti—been there, regretted that.)
- Cheese: I stir in shredded cheddar for rich flavor, then melt mozzarella on top for that stretchy-gooey finish. No mozzarella? Monterey Jack or even a little Swiss are sneakily delicious too.
Timing and Servings
Prep Time: About 10 minutes, tops. Just enough to get the onion chopped and the garlic minced before someone asks, “What’s for dinner?”
Cook Time: About 50 minutes—so, right around an hour total, start to finish. You can totally pull this off on a Wednesday night.
Yields: Feeds 6–8, easy. (If your crew eats like a football team, just scale up—grab the big soup pot.) And honestly, leftovers are even better for lunch the next day. It’s the kind of meal that’ll make all your coworkers jealous when they see you microwaving it. No sad desk salads needed.
Step-by-Step Directions
- Brown the Meat. Get your biggest skillet or Dutch oven going over medium-high heat. Toss in that ground meat and break it up as it sizzles, cooking until it’s no longer pink—just about 5 to 7 minutes. If there’s a bit of grease, drain it off (though a little bit left is just fine—it’s flavor!)
- Sauté the Good Stuff. If things look a little dry, splash in a tablespoon of olive oil. Add your chopped onion and garlic; let them soften until that gorgeous aroma fills the kitchen—about 5 minutes.
- Build That Sauce. Add the meat back in, then dump in tomato sauce, diced tomatoes (with all their juices!), water, and beef broth. Sprinkle in Italian seasoning, adobo (or your substitute), bay leaves, seasoned salt, and black pepper. Stir it up—the pan should look cozy and inviting already.
- Let It Simmer. Bring to a gentle bubble, then cover and drop the heat to low. Let it putter along for about 20 minutes to let the flavors really get cozy. Sneak a stir halfway through if you remember.
- Add the Pasta. Pop the lid open and stir in your uncooked elbow macaroni. Make sure it’s all snuggled down in the sauce. Cover up and keep on low for another 25 to 30 minutes, giving it a stir every so often so nothing sticks.
- Cheese, Please! When the pasta’s perfectly tender and everything looks thick and hearty, fish out the bay leaves. Stir in the cheddar until it’s melted. Sprinkle mozzarella all over the top and pop the lid back on until it melts into cheesy goodness (broil it for a few minutes if you want that golden, bubbly finish—optional, but oh-so-worth it).
Variations & Twists
- Spicy: Like it hot? Toss in a dash of red pepper flakes or a diced jalapeño with the onions. Instant pep!
- Veggie-Powered: Add extra veggies like bell peppers, carrots, zucchini, or mushrooms in with the onions. I sometimes add a handful of spinach at the end—no one ever notices, but I feel like a sneaky nutrition ninja.
- Baked Finish: Feeling extra? Pour everything into a casserole dish, top with more cheese, and broil until bubbling and golden. People will literally fight over the crispy-cheesy edges.
- Lighter/Low-Carb: Sub in cauliflower florets or spiralized zucchini for the pasta. Watch it, though—veggies do cook faster than noodles.
Storage & Reheating Tips
- Fridge: Pop leftovers into an airtight container—they’ll stay happy for up to four days (but good luck making them last that long).
- Freezer: Portion cooled goulash into freezer containers—it will chill out in there for a solid two or three months. Thaw overnight in the fridge for a no-fuss dinner rescue.
- Stovetop: Reheat slowly over low, adding a splash of water or broth if things look a little sticky or thick.
- Microwave: Heat in short bursts, stirring between each one, until steamy hot. Oh, and sprinkle a smidge more cheese on top—trust me.
FAQs
Can I use a different pasta shape?
Absolutely! Rotini, penne, shells—use whatever’s in your pantry. Just check doneness a couple minutes early the first time.
What if I only have ground turkey?
Totally fine! I do it all the time. You might want to bump up seasonings just a touch, since turkey is milder than beef.
Are bay leaves really a must?
Not strictly, but they do add a beautiful, subtle flavor. No bay? Try a pinch of smoked paprika instead for a cozy twist.
How do I keep my pasta from getting mushy?
Keep an eye out and give it a stir every now and then while it simmers with the sauce. Test it a few minutes before the timer’s up—al dente is the goal!
Can I make this ahead?
You bet. Prep everything up to adding the pasta, then cool and refrigerate. When ready, bring back to a simmer, stir in the macaroni, and cook till it’s just right.
Old Fashioned Goulash
Old Fashioned Goulash is my go-to, classic comfort food—tender ground beef, savory tomato sauce, and elbow macaroni, all cozied up together in one big pot. You get those savory spices and melty cheese that just scream “family dinner,” and it’s the kind of meal that just feels like a big bear hug.
- 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
- In a large skillet, cook ground meat over medium-high heat until browned, breaking it into small pieces. Remove from the pan and set aside.
- Add olive oil if needed, heat on medium, then toss in garlic and diced onion. Sauté until onions are translucent.
- Return meat to pan and add water, beef broth, tomato sauce, and diced tomatoes. Stir to combine.
- Add Italian seasoning, adobo, bay leaves, seasoned salt, and black pepper. Mix well.
- Lower heat, cover, and let simmer for 20 minutes, stirring occasionally.
- Stir in elbow macaroni so it’s all coated. Cover and simmer another 30 minutes, stirring now and then.
- Fish out bay leaves. Stir in shredded cheddar until melty, then sprinkle with mozzarella. Give it a minute to get gooey on top before serving.
If you want a little extra color, scatter fresh basil or parsley on top right before serving. We love to serve this up with a quick side salad or some buttery garlic bread on the weekend—total comfort food heaven.
This old-fashioned goulash is one of those dinners that brings everyone running to the kitchen, even on a Monday. If you try it (or maybe add your own twist!), pop into the comments and let me know! I’m always up for swapping comfort food memories. Wishing you cozy kitchens and happy bellies, friends.
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.