Old Fashioned Goulash

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I grew up on a bubbling pot of Old Fashioned Goulash — a simple, saucy, one-pot dinner that felt like a warm hug after school. This version leans on pantry staples (ground beef, canned tomatoes, elbow macaroni) and finishes with melty cheddar for comfort. It’s the kind of meal that’s fast on weeknights, stretches your grocery budget, and keeps well for leftovers.

I also compare a few notes with the Quick Homemade Recipes version when I want a slightly different seasoning profile.

Why you’ll love this dish

Old Fashioned Goulash is the ultimate busy-weeknight solution: it’s straightforward, kid-friendly, and uses inexpensive ingredients you probably already have on hand. The sauce simmers long enough to develop savory depth without requiring all afternoon. Tossing the pasta into the sauce in the final minutes lets the elbows finish cooking while soaking up tomato flavor — no separate pot required.

“This goulash is the definition of cozy weeknight food — meat, tomato sauce, and pasta that remind me of my grandma’s kitchen.” — a satisfied cook

What makes it especially useful:

Economical: large batch from basic pantry items.
Quick: hands-on time about 15–20 minutes; total under 45.
Flexible: easy to swap meats, pasta, or cheese.
Crowd-pleasing: familiar flavors most people enjoy.

The cooking process explained

Before you start: you’ll brown the beef, soften onions, simmer the tomato base to marry flavors, then stir in uncooked elbow macaroni to finish in the sauce. Expect three main stages: browning, simmering, and pasta finish. This gives you a predictable timeline and keeps cleanup to one pot.

What you’ll need

2 pounds lean ground beef (90/10 or 85/15)
2 large yellow onions, chopped
4 cloves garlic, chopped (or 1 tsp garlic powder if needed)
2 cups water
1 cup beef broth (sub: chicken or vegetable broth)
Two 15-ounce cans tomato sauce
Two 15-ounce cans diced tomatoes (undrained)
1 tablespoon Italian seasoning
1 tablespoon oregano
3 bay leaves
2 tablespoons Worcestershire sauce
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups elbow macaroni, uncooked (sub: shells, ditalini, or small penne)
1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)

If you want an alternate ingredient list or a slightly different take, see the alternate ingredient list at Quick Homemade Recipes for inspiration.

Notes on substitutions:

For leaner yet moist results, use 85/15 beef and drain excess fat but keep a tablespoon for flavor.
Make it gluten-free with GF pasta and check canned tomato labels for cross-contamination.
To boost veg, add diced bell peppers or sliced mushrooms when you add the onions.

Step-by-step instructions

Delicious serving of old fashioned goulash with pasta and beef in a bowl.

Heat a large Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until no pink remains, then spoon off excess grease.
Add the chopped onions to the pot. Sauté about 5 minutes, until the onions are soft and translucent.
Stir in the garlic, water, beef broth, tomato sauce, diced tomatoes (with juices), Worcestershire sauce, Italian seasoning, oregano, bay leaves, salt, garlic powder, and pepper. Mix to combine.
Cover the pot and bring to a gentle simmer. Cook for 20–25 minutes to allow the flavors to meld.
After the sauce has simmered, add the uncooked elbow macaroni and stir so the pasta is submerged.
Cover again and simmer for about 4–5 minutes, stirring once or twice, until the pasta is al dente. If you prefer softer pasta, cook 1–2 minutes longer.
Remove the pot from heat. Discard the bay leaves. Serve immediately, topped with shredded cheddar cheese so it melts into the hot goulash.

For extra method notes and timing tweaks, check the detailed step-by-step method I reference sometimes.

Best ways to enjoy it

Classic plating: ladle into bowls and sprinkle with cheddar; add a small pat of butter for extra gloss.
Sides: garlic bread, a crisp green salad, or steamed green beans balance the richness nicely.
Toppings: chopped parsley, sliced green onions, or a spoonful of sour cream for creaminess.
Make it a casserole: transfer to a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F (190°C) for 10–12 minutes until bubbly.

Storage and reheating tips

Refrigerator: Cool quickly and store in an airtight container for 3–4 days. Don’t leave at room temperature more than 2 hours.
Freezing: Portion into freezer-safe containers; freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: On the stovetop over low heat, add a splash of water or broth and stir until heated through; this revives the sauce and loosens the pasta. Microwaving in a covered container at 50–70% power, stirring halfway, also works.
Food safety: Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Brown the beef well: good browning adds savory depth. Don’t overcrowd the pot or the meat will steam instead of caramelize.
Spoon off excess fat: this prevents a greasy sauce and allows spices to shine.
Taste and adjust: after simmering, taste for salt and acid. A teaspoon of sugar can balance overly acidic tomatoes; a splash of vinegar brightens the sauce.
Pasta timing: because pasta finishes in the sauce, check at 4 minutes and test for doneness to avoid mushy elbows.
One-pot shortcut: use pre-sautéed onions and garlic or frozen mirepoix to speed prep.

Creative twists

Make it smoky: add 1 tsp smoked paprika or swap Worcestershire for a dash of liquid smoke.
Vegetarian: replace beef with cooked lentils or crumbled tempeh; use vegetable broth.
Creamy version: stir in 1/2 cup heavy cream or a block of cream cheese at the end for a richer sauce.
Spicy kick: add a chopped jalapeño with the onions or 1/2 tsp red pepper flakes.
Slow-cooker adaptation: brown beef and onions first, then combine all ingredients (except pasta and cheese) in a slow cooker for 4–5 hours on low. Add pasta during the last 30–40 minutes or cook separately and stir in.

Your questions answered

Q: How long does this take from start to finish?
A: About 35–40 minutes total: 10–15 minutes prep and browning, 20–25 minutes simmer, and 4–5 minutes for the pasta.

Q: Can I use ground turkey or chicken?
A: Yes. Ground turkey works fine; because it’s leaner, don’t over-drain fat and consider adding a touch more oil for flavor.

Q: Will the pasta get soggy if I store leftovers with it?
A: Pasta will absorb sauce over time and soften. To keep better texture, cook pasta separately and mix into portions when serving, or rehydrate with a splash of broth when reheating.

Q: Is this freezer-friendly?
A: Yes. Freeze in single portions for up to 2–3 months. Thaw fully in the fridge before reheating to avoid uneven warming.

Q: How can I make this lower in sodium?
A: Use low-sodium broth and diced tomatoes, reduce added salt, and taste before seasoning.

Conclusion

For a classic, no-fuss dinner that feels like home, this Old Fashioned Goulash hits the mark: economical, quick, and endlessly adaptable. If you want alternate takes or extra tips, compare this recipe with the version at Easy Old Fashioned Goulash at Dinners, Dishes & Desserts, explore a slightly different family-style approach at Dear Crissy’s Old Fashioned Goulash, or peek at a retro spin via Retro Recipe Box’s Old Fashioned Goulash.