Hearty Old Fashioned Goulash

This old fashioned goulash is pure comfort in a bowl. Full of hearty ground beef simmered in a rich tomato sauce with savory onion, garlic, and a touch of Worcestershire sauce, it combines melt-in-your-mouth cheddar cheese and classic elbow macaroni for a satisfying, cozy meal. It’s a perfect dish for filling up after a long day, made in just 45 minutes using everyday ingredients.

This recipe was a staple in my childhood home, and even now I find myself craving it on busy evenings. The balance of flavors always takes me back to family dinners around the table.

Ingredients

• Elbow macaroni: the classic pasta choice that holds the sauce beautifully make sure it is not overcooked so it stays firm when baked
• Ground beef: opt for 80/20 for good flavor and some fat for richness
• Onion: yellow onion gives a nice sweetness but red or white onions will also work
• Garlic: fresh minced garlic adds depth and aroma
• Worcestershire sauce: brings an umami kick that lifts the whole dish
• Canned tomato sauce: use a quality brand for a smooth base
• Canned petite diced tomatoes: they add texture and bursts of tomato flavor
• Italian seasoning: a blend of dried basil oregano rosemary thyme and marjoram fresh herbs can be used if preferred but dried works best for this recipe
• Salt: seasons the dish add gradually and adjust to taste
• Black pepper: freshly ground pepper adds brightness and mild heat
• Cheddar cheese: freshly shredded cheese melts better and provides creamy richness

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit so it is ready when your goulash is assembled.

Cook the Pasta:

Bring a large pot of water to a rolling boil. Add a pinch of salt to season the water. Add the elbow macaroni and cook it for about three minutes less than the package instructions to keep it slightly firm. Drain thoroughly once done.

Brown the Beef and Onions:

Heat a large skillet on high. Add the ground beef and finely chopped onion and break the meat apart with a wooden spoon or spatula. Cook for six to seven minutes until the beef is well browned and the onions are softened. Drain off excess fat from the pan.

Sauté the Garlic:

Add the minced garlic to the browned beef and onions. Stir and cook for about one minute until fragrant but not burnt.

Combine the Sauces and Seasoning:

Pour in the canned tomato sauce diced tomatoes and Worcestershire sauce. Stir until everything is well incorporated. Sprinkle in the Italian seasoning salt and freshly ground black pepper. Taste the sauce and adjust the seasonings to your preference.

Mix in Pasta and Cheese:

Add the drained macaroni and shredded cheddar cheese to the skillet. Stir gently but thoroughly so the cheese melts into the mixture and everything is evenly combined.

Bake the Goulash:

If your skillet is oven safe place it directly in the preheated oven. If not transfer the goulash to a casserole dish. Bake for about twenty to twenty five minutes until the cheese has melted completely and the goulash is bubbly around the edges. Remove from the oven and let it cool slightly before serving.

One of my fondest memories with this dish is enjoying a huge bowl right after coming in from a chilly winter day the warmth and flavors instantly lifting everyone’s spirits.

Storage Tips

Store leftover goulash in an airtight container in the refrigerator. It stays good for about four days. Warm it gently in the microwave at about eighty percent power in thirty second increments to prevent overcooking. For longer storage freeze the goulash once cooled completely in freezer safe containers for up to three months. Thaw fully before reheating for the best texture.

Ingredient Substitutions

If you want a leaner version use ground turkey instead of beef but be sure to brown it well for flavor. You can swap elbow macaroni for other pasta like rotini or penne just keep the cooking time in mind. In place of Italian seasoning a mix of dried basil and oregano works nicely.

Serving Suggestions

I love serving this goulash with a simple Caesar salad or buttered saltine crackers a classic that my family always enjoyed. Garlic knots or a slice of rosemary focaccia pairs wonderfully too soaking up every bit of the rich tomato sauce.

Enjoy this comforting goulash with your favorite sides. Leftovers make an excellent next day meal.

Common Recipe Questions

→ What type of pasta is best for old fashioned goulash?

Elbow macaroni is traditional, offering the perfect shape to hold the rich sauce, but small pasta shapes can be substituted if desired.

→ How do I brown the ground beef properly?

Cook the beef over high heat until fully browned with a bit of color for deeper flavor, breaking it apart as it cooks and draining any excess fat.

→ Can I prepare this dish ahead of time?

Yes, old fashioned goulash stores well in the fridge for up to four days and freezes for up to three months.

→ How should I reheat leftovers for best taste?

Reheat in the microwave at 80% power in 30-second intervals or warm gently on the stovetop to preserve texture and flavor.

→ What seasonings enhance the goulash flavor?

Italian seasoning, black pepper, and Worcestershire sauce work together to create a balanced and savory sauce.

→ Is cheddar cheese essential in this dish?

Cheddar adds richness and melty texture, but feel free to experiment with other cheeses if preferred.