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–+ servings

Old Fashioned Goulash

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A hearty, nostalgic meal of seasoned ground meat, tender pasta, and zesty tomato sauce—perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef or turkey
  • 3 tsp minced garlic
  • 1 large yellow onion (diced)
  • 2.5 cups water
  • 1/2 cup beef broth
  • 1/3 cup olive oil
  • 2 cans tomato sauce (15-ounce)
  • 2 cans diced tomatoes (15-ounce)
  • 1 tbsp Italian seasoning
  • 1 tbsp adobo seasoning
  • 3 leaves bay leaves
  • 1 tbsp seasoned salt
  • 1/2 tbsp black pepper
  • 2 cups elbow macaroni (uncooked)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Method
 

Cooking Steps
  1. In a large skillet, sauté the ground beef or turkey over medium-high heat until it’s about halfway cooked, about 5-7 minutes. Remove from heat.
  2. Stir in the minced garlic and diced onion, along with the olive oil. Cook until the meat is fully browned and the onions are translucent.
  3. Add water, beef broth, tomato sauce, diced tomatoes, Italian seasoning, adobo seasoning, bay leaves, seasoned salt, and black pepper. Mix well to combine everything evenly.
  4. Lower the heat, cover the skillet, and let the mixture simmer for about 20 minutes, stirring occasionally to prevent sticking.
  5. Stir in the uncooked elbow macaroni, mix thoroughly, and cover again. Allow it to simmer for another 30 minutes.
  6. Remove the bay leaves, add the cheddar cheese, and stir until melted. Top with mozzarella cheese right before serving.
  7. Serve hot, and enjoy!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 6g

Notes

For added flavor, consider garnishing with fresh parsley or basil. This dish pairs well with garlic bread or a simple green salad. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
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