Save
This one-pot Grandma’s Goulash is my family’s go-to on busy weeknights and those cold evenings when everyone needs a little extra comfort. Featuring tender ground beef, elbow macaroni, and a tomato-rich sauce, it always delivers big flavor with very little fuss.
I first tried this goulash as a new mom when my grandma shared her handwritten recipe card with me. My kids ask for it every time school starts up again and it tastes like a warm hug in a bowl.
Ingredients
- Ground beef: brings hearty protein and classic flavor look for fresh beef with an even red color and little excess liquid
- Onion: gives a sweet savoriness diced yellow onions offer the best balance of bite and sweetness
- Garlic: adds rich depth always choose firm cloves with papery skin
- Diced tomatoes: give juiciness and subtle tang use high quality canned tomatoes or fresh if in season
- Tomato sauce: offers a smooth savory tomato backbone opt for no sugar added for best results
- Beef broth: brings extra meatiness low sodium varieties allow you to control salt
- Elbow macaroni: brings classic comfort choose standard semolina pasta for best texture
- Paprika: introduces warm gentle spice Hungarian sweet paprika is lovely if you have it
- Italian seasoning: layers in herbaceous notes make sure your mix is fragrant and under a year old
- Salt and pepper: are essential for flavor lift use kosher salt for even seasoning
- Bay leaf: offers subtle herbal depth only if you have it otherwise skip
- Cheddar cheese: gives creamy richness if desired use sharp cheddar for bolder flavor
- Fresh parsley: makes a lively pop of color and freshness look for vibrant green bunches
Step-by-Step Instructions
- Brown the Beef:
- In a large sturdy pot or Dutch oven cook the ground beef over medium heat until it is fully browned breaking up any large pieces as you go and allowing a flavorful fond to develop on the bottom of the pot This deep base carries through the final dish If there is excess fat carefully spoon it off
- Sauté the Aromatics:
- Add diced onions and minced garlic directly to the browned beef Stir gently and cook about three minutes until the onions turn soft and glossy This layering draws out both sweetness and savoriness for a balanced flavor
- Build the Sauce:
- Stir in the canned diced tomatoes tomato sauce and beef broth Sprinkle in paprika Italian seasoning salt and pepper If you are using a bay leaf add it too Stir everything thoroughly and let the flavors meld as it comes up to a gentle simmer
- Simmer for Depth:
- Turn the heat to low and allow the mixture to simmer uncovered for ten or fifteen minutes Stir occasionally to prevent sticking This quiet time allows the sauce to thicken and flavors to become richer
- Cook the Pasta:
- Add the elbow macaroni to the pot making sure every piece is well coated and mostly submerged in the sauce Cover the pot and cook for twelve to fifteen minutes stirring every five minutes The pasta will become tender as it soaks up all the rich flavors
- Finish and Adjust:
- Remove the bay leaf if you used one Taste the goulash and tweak with more salt or a pinch of pepper if needed If you want extra creaminess stir in the shredded cheddar cheese now and let it melt into the mixture
- Serve and Garnish:
- Spoon generous bowls of goulash while hot Sprinkle a handful of chopped parsley over the top for brightness and serve right away
Save
My favorite ingredient to toss in is sharp cheddar for its creamy finish but as a kid I looked forward to sneaking bites of the saucy noodles while it simmered Grandma always said the best goulash comes from a little patience and tasting along the way
Storage Tips
Let leftovers cool before packing them into airtight containers The goulash will last up to four days in the fridge and reheats beautifully with just a splash of water If you want to freeze it exclude the pasta and add fresh macaroni when you reheat for best texture
Ingredient Substitutions
You can swap ground turkey or chicken for beef if you want a lighter version For the tomato base crushed tomatoes or even a mix of tomato paste and water work in a pinch Whole wheat or gluten free elbow macaroni are easy substitutes if needed
Serving Suggestions
This goulash is dreamy with a slice of crusty bread or a simple green salad If you want to jazz it up sprinkle extra cheese or a swirl of sour cream on top It is equally at home at a casual weeknight table or a family potluck
Save
Cultural and Historical Context
American style goulash is a cousin to Hungarian goulash but uses ground beef and tomatoes for quicker cooking The recipe became especially popular in the Midwest as a filling and affordable dinner for busy families My version keeps it classic but leaves room for your own mix ins
Recipe FAQs
- → Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with small shells, penne, or rotini. Adjust the cooking time as needed.
- → What makes this goulash American-style?
This version combines ground beef, macaroni, and tomato sauce, setting it apart from traditional Hungarian goulash which typically uses chunks of beef and paprika-rich broth.
- → Can I prepare this meal ahead of time?
Absolutely. It stores well in the refrigerator and reheats beautifully, making it convenient for meal prepping.
- → How do I make the dish creamier?
Stir in shredded cheddar cheese toward the end or after cooking for a creamy, rich finish.
- → What can I use instead of ground beef?
Ground turkey or chicken both work well and offer a lighter alternative. Adjust seasonings as desired.