This Old-Fashioned Goulash is a hearty, comforting one-pot meal made with ground beef, macaroni, tomatoes, and warm spices. It’s a classic American-style goulash that’s easy to make, packed with flavor, and perfect for feeding a crowd.
Ingredients
For the Goulash:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes (undrained)
- 1 cup beef broth (or water for a lighter version)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 cup elbow macaroni (uncooked)
- ½ cup shredded cheddar cheese (optional, for topping)
- Chopped fresh parsley (for garnish, optional)
Instructions
1. Cook the Beef & Aromatics
- In a large skillet or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease.
- Add the onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
2. Build the Flavor
- Stir in tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper.
- Bring to a simmer and let cook for about 5 minutes, stirring occasionally.
3. Cook the Macaroni
- Add the uncooked macaroni directly into the skillet. Stir well to combine.
- Cover and let simmer for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
4. Finish & Serve
- If using, sprinkle shredded cheese on top and cover for a few minutes until melted.
- Garnish with fresh parsley and serve warm!
Tips & Variations
???? Want it heartier? Swap ground beef for ground turkey, sausage, or a mix of both.
???? Prefer a soupier version? Add extra beef broth or a splash of tomato juice.
???? Extra cheesy? Stir in more cheddar or even Parmesan before serving.
????️ Spice it up! Add red pepper flakes or hot sauce for a kick.
???? Boost the veggies! Toss in bell peppers, mushrooms, or carrots.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months (without pasta for best texture).
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