Ah, an Old Classic Fashioned Goulash — comforting, hearty, and very much a family-dinner staple. This version is simple, with ground beef, elbow macaroni, and a rich tomato-based sauce. Here’s a tried-and-true recipe:
Ingredients (Serves ~6)
- 1 lb (450g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth (or water)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1/2 teaspoon dried oregano or Italian seasoning
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Cook the beef:
- In a large skillet or pot over medium heat, brown ground beef with chopped onion until meat is fully cooked and onion is soft.
- Drain any excess fat.
- Add tomatoes and seasonings:
- Stir in garlic and cook 1 minute until fragrant.
- Add tomato sauce, diced tomatoes, beef broth, salt, pepper, paprika, and oregano.
- Bring to a gentle boil.
- Cook the pasta:
- Stir in uncooked elbow macaroni.
- Reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally, until macaroni is tender and has absorbed some sauce.
- Optional cheese topping:
- If desired, sprinkle shredded cheddar cheese over the top, cover, and let melt before serving.
- Serve:
- Serve hot, optionally with a side of garlic bread or a green salad.
💡 Tips for the best old-fashioned goulash:
- For a richer flavor, let it simmer a little longer — up to 25–30 minutes.
- You can add sliced bell peppers or mushrooms for extra veggies.
- Some families like a little Worcestershire sauce or a dash of hot sauce for depth and tang.
If you want, I can also give a casserole-style version of this classic goulash that bakes in the oven and is perfect for feeding a crowd.
Do you want me to give that version too?