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Old Fashioned Goulash

Old Fashioned Goulash brings a sense of nostalgia and warmth to the dining table. This hearty, comforting dish is perfect for family gatherings and easy weeknight dinners.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 2 lbs ground beef or turkey Feel free to substitute with a plant-based alternative.
  • 3 tsp minced garlic
  • 1 large yellow onion (diced)
Liquids and Seasonings
  • 2.5 cups water
  • 1/2 cup beef broth
  • 1/3 cup olive oil
  • 2 15-ounce cans tomato sauce
  • 2 15-ounce cans diced tomatoes
  • 1 tbsp Italian seasoning
  • 1 tbsp Adobo seasoning
  • 3 pieces bay leaves Do not skip; they add flavor.
  • 1 tbsp seasoned salt
  • 1/2 tbsp black pepper
Pasta and Cheese
  • 2 cups elbow macaroni (uncooked)
  • 1 cup shredded mozzarella cheese For topping.
  • 1/2 cup shredded cheddar cheese To stir into the goulash.

Method
 

Preparation and Cooking
  1. In a large skillet, heat olive oil over medium-high heat. Add the ground meat and sauté until it’s halfway cooked. Remove from heat.
  2. Incorporate the minced garlic and diced onions into the meat. Return to heat and continue cooking until the meat is fully browned.
  3. Pour in the water and beef broth. Add the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, seasoned salt, and black pepper. Stir everything together until well blended.
  4. Cover the skillet and lower the heat. Let it simmer for about 20 minutes, stirring occasionally to blend the flavors.
  5. Add the uncooked elbow macaroni to the skillet, ensuring all ingredients are combined. Cover and let it cook for an additional 30 minutes.
  6. After cooking, remove the bay leaves. Stir in the cheddar cheese until melted and combined, and just before serving, sprinkle on the mozzarella for an extra cheesy bite.

Notes

Best served with a side salad or garlic bread. It can be stored in an airtight container in the refrigerator for up to 4 days. For freezing, cool completely before transferring to containers. It lasts up to 3 months in the freezer.