Old Fashioned Hearty Goulash

This old fashioned goulash is pure comfort food that brings together hearty ground beef, tender elbow macaroni, rich tomato sauce, and melty cheddar cheese into one satisfying dish. It’s a dish that was a staple in my childhood home and has carried forward into my own family’s meals. The blend of spices and simple ingredients comes together to create a cozy, filling meal that you can make in less than an hour on any weeknight.

I first made this recipe when I was just starting out cooking for my family and it quickly became a regular request especially when the weather turned cold

Ingredients

• Elbow macaroni: traditional pasta choice that holds the sauce well, choose good quality pasta for best texture
• Ground beef: provides rich protein and flavor, lean or regular works based on your preference
• Onion: yellow onion is ideal here for sweetness but white or red can be used
• Garlic: adds essential depth of flavor, fresh minced is best for aroma
• Worcestershire sauce: gives a tangy umami punch that makes the sauce stand out
• Canned tomato sauce: forms the base of the rich tomato flavor, choose quality brands with no added sugar for better taste
• Canned petite diced tomatoes: adds texture and freshness to the sauce
• Italian seasoning: a blend of dried basil, oregano, thyme, and rosemary that adds classic herby notes
• Salt: essential for balancing flavors, adjust to taste
• Black pepper: freshly ground for the best aroma and heat
• Cheddar cheese: shredded fresh for meltiness and richness, sharpness of cheddar can be adjusted to your liking

Instructions

Prep the Oven:

Preheat your oven to 350 degrees Fahrenheit. This will be needed to finish cooking the goulash and melt the cheese perfectly.

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it for about 3 minutes less than the package directions suggest. This ensures it finishes cooking in the oven without becoming mushy. Drain well.

Brown the Beef and Onion:

Heat a large skillet over high heat. Add the ground beef and finely chopped onion. Break the meat up with a spoon and cook for 6 to 7 minutes until the beef is nicely browned and the onions are soft. Drain any fat from the pan to keep the dish from being greasy.

Add the Garlic:

Stir in the minced garlic and cook for about 1 minute until fragrant without burning it. This step unlocks the garlic’s flavor to deepen the sauce.

Combine Sauce Ingredients:

Add the Worcestershire sauce, canned tomato sauce, and petite diced tomatoes into the skillet. Stir everything together to mix the sauce base thoroughly.

Season the Sauce:

Sprinkle in the Italian seasoning, salt, and freshly ground black pepper. Stir well and taste the sauce. Adjust seasoning by adding more salt or Italian herbs as you like.

Mix in Pasta and Cheese:

Add the cooked pasta and shredded cheddar cheese directly into the skillet. Stir until the cheese begins to melt and everything is evenly incorporated.

Bake Until Bubbly:

If your skillet is oven-safe, transfer it directly to the oven. If not, move the mixture to a casserole dish. Bake for 20 to 25 minutes until the cheese is melted, bubbly, and the goulash is heated through. Serve immediately.

This dish always reminds me of chilly evenings growing up when my mom served it with buttered saltine crackers. Cheddar cheese is my favorite part — it adds that creamy richness that ties the whole dish together. I love melting sharp cheddar on top then having it bubble and brown just slightly in the oven before serving.

Storage Tips

Store leftovers in an airtight container and refrigerate for up to four days. When reheating, microwave on medium power in short bursts to avoid drying it out. For longer storage, freeze in a sealed container for up to three months. Fully thaw before reheating.

Ingredient Substitutions

You can swap elbow macaroni for other small pasta shapes like shells or rotini. Ground turkey or chicken can be used instead of beef for a leaner option. For a dairy-free version, omit the cheddar or use a plant-based cheese alternative. If you do not have Worcestershire sauce, a splash of soy sauce adds a similar umami flavor.

Serving Suggestions

This goulash pairs wonderfully with a simple Caesar or tossed green salad for freshness. Garlic knots or rosemary focaccia are perfect for soaking up extra sauce. Roasted vegetables like Brussels sprouts or asparagus add a nice balance and texture contrast to the meal.

This old fashioned goulash is an easy, comforting meal that comes together quickly and feeds a crowd. It stores and freezes well making it a great option for busy weeks or cozy family dinners.

Common Questions About Recipes

→ What type of pasta is best for this dish?

Elbow macaroni is traditional, providing a perfect shape to hold the rich sauce, but small pasta varieties can also work well.

→ How can I enhance the flavor of the ground beef?

Brown the beef thoroughly until it develops a rich color, which intensifies the flavor and adds depth to the sauce.

→ Can the seasoning be adjusted?

Yes, start with the recommended Italian seasoning, salt, and pepper amounts, then adjust to taste to suit your preference.

→ Is it possible to prepare this dish in advance?

Absolutely, it stores well in the fridge for up to 4 days and freezes for up to 3 months without losing flavor or texture.

→ What is the best way to reheat the dish?

Reheat gently in the microwave at reduced power in short intervals or warm it in the oven until bubbling and heated through.

→ Can I substitute the cheese?

Cheddar is preferred for its melting quality and flavor, but similar melting cheeses like Monterey Jack can be used as alternatives.