When you crave a cozy, crowd-pleasing dinner that tastes like nostalgia in a bowl, this old fashioned goulash delivers every time. We’re talking tender elbow macaroni, saucy tomatoes, and flavorful ground beef all simmered together until everything becomes rich, hearty, and impossible to stop eating.

I make this on busy weeknights and for low-key Sunday dinners because it’s affordable, reliable, and always gets thumbs-up at the table. You’ll love how simple the steps feel, how pantry-friendly the ingredients are, and how perfectly it reheats for lunches all week.

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Why This Old Fashioned Ground Beef Goulash Works

Balanced flavors: Savory beef, sweet-tart tomatoes, and aromatic onions and garlic create a deep, classic taste without fuss.
One-pot ease: Cook everything in one large pot or Dutch oven for minimal cleanup.
Family-friendly texture: Soft pasta and saucy beef mingle so every bite feels hearty and satisfying.
Budget-conscious: Basic pantry staples turn into a comforting dinner that stretches easily.
Make-ahead friendly: The flavors deepen as it sits, which makes leftovers even better.

Ingredients

Pantry and Produce

Olive oil or neutral cooking oil
Yellow onion, diced
Garlic, minced
Canned diced tomatoes (with juices)
Tomato sauce or crushed tomatoes
Beef broth (or water with a beef bouillon cube)
Elbow macaroni (traditional), or small shells

Protein and Seasonings

Ground beef (80–90% lean; drain if needed)
Worcestershire sauce for savory depth
Paprika (sweet or Hungarian style)
Dried oregano and Italian seasoning
Bay leaf (optional but classic)
Salt and black pepper
Red pepper flakes (optional, for a little heat)

Finishers

Shredded cheddar or Colby-Jack (optional, for topping)
Fresh parsley for garnish

How to Make Classic Ground Beef Goulash

Sauté the aromatics: Heat 1–2 tablespoons oil in a large pot over medium heat. Add diced onion with a pinch of salt and cook 4–5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
Brown the beef: Add ground beef to the pot. Break it up with a spoon and cook until no pink remains, about 5–7 minutes. If the beef renders a lot of fat, drain excess grease so the sauce stays balanced.
Season the base: Stir in paprika, dried oregano, Italian seasoning, salt, pepper, and a pinch of red pepper flakes if using. Cook 30–60 seconds to bloom the spices.
Add tomatoes and broth: Pour in tomato sauce, diced tomatoes with their juices, a splash of Worcestershire, and beef broth. Add a bay leaf. Bring to a lively simmer.
Simmer and taste: Reduce heat to medium-low. Let the sauce simmer 8–10 minutes, stirring occasionally. Taste and adjust salt, pepper, or Worcestershire for balance.
Cook the pasta right in the pot: Stir in the elbow macaroni. Keep the heat at a steady simmer, stir often to prevent sticking, and cook until pasta turns tender, about 10–12 minutes. If the mixture thickens too much before pasta softens, add a splash of broth or water.
Finish and serve: Remove the bay leaf. If you like, fold in a handful of shredded cheese until melty for a creamier finish, or sprinkle cheese on top when serving. Garnish with chopped parsley and ladle into warm bowls.

Cook’s Tips for Best Results

Salt in layers: Light seasoning during each step builds flavor.
Stir the pasta frequently: Pasta can stick at the bottom as it absorbs sauce.
Keep it saucy: Goulash thickens as it sits; hold extra broth nearby to loosen.
Rest before serving: Let it sit 5 minutes off heat so the sauce hugs the pasta.

How to Store Old Fashioned Goulash

Cool first: Let goulash cool until just warm before storing.
Refrigerate: Store in airtight containers for 3–4 days.
Freeze: Portion into freezer-safe containers for up to 2–3 months. The pasta softens a bit after thawing but still tastes great.
Reheat: Warm on the stovetop over medium-low with a splash of broth or water. Microwave in short bursts, stirring between intervals.

Benefits of Making This Classic Goulash

Comfort on a budget: Simple ingredients make a filling dinner without overspending.
One-pot convenience: Less mess, faster cleanup, and fewer dishes after a busy day.
Kid-approved flavors: Mild, savory sauce meets tender pasta and beef.
Great for meal prep: Packs well for lunches and reheats like a dream.
Flexible formula: Adapt spices, veggies, and proteins to match your pantry.

What to Avoid When Cooking Goulash

Skipping the drain: Too much grease dulls the sauce. Drain excess fat after browning beef.
Under-seasoning: Taste as you go. Tomatoes need salt to shine.
Overcooking the pasta: Add pasta once the sauce simmers and watch it closely.
Letting it dry out: Keep extra broth handy and loosen as needed.
Rushing the simmer: Give the sauce time to develop flavor before adding pasta.

Variations You Can Try

Cheesy goulash: Stir in shredded cheddar, mozzarella, or a blend until creamy and gooey.
Veggie boost: Add diced bell peppers, mushrooms, or zucchini with the onions for more texture and color.
Smoky twist: Use smoked paprika and a dash of liquid smoke for campfire vibes.
Lean and light: Swap ground beef with ground turkey; use low-sodium broth and skip the cheese.
Spicy kick: Add chopped jalapeño or extra red pepper flakes and finish with pepper jack cheese.
Herb-forward: Finish with fresh basil and oregano for a brighter, garden-fresh flavor.
Gluten-free: Use gluten-free macaroni and confirm your broth and Worcestershire are gluten-free.

FAQ

What’s the difference between American goulash and Hungarian goulash?

American goulash is a one-pot pasta and beef dish with tomatoes. Hungarian goulash is a paprika-rich beef stew without pasta, often served with potatoes or noodles. Both taste amazing, but they’re totally different recipes.

Can I cook the pasta separately?

Yes. Boil the pasta separately until just shy of al dente, then stir into the sauce and simmer 2–3 minutes. Reduce the broth slightly so the sauce doesn’t thin out too much.

How do I keep leftovers from drying out?

Add a splash of broth or water when reheating and stir as it warms. Cover the pot or microwave dish so moisture stays in.

What cut of beef works best if I don’t want ground beef?

Use finely diced chuck and treat it like a quick braise, or swap in Italian sausage for a bolder flavor. Adjust cook time to fully tenderize the meat if using chunks.

Can I make it dairy-free?

Absolutely. Skip the cheese or use a dairy-free alternative. The base recipe is naturally dairy-free without the cheese.

Conclusion

Old fashioned ground beef goulash brings comfort, simplicity, and big flavor to your table with zero fuss. You brown some beef, stir in tomatoes and seasonings, simmer with pasta, and dinner practically makes itself.

Keep this recipe in your rotation for busy nights, potlucks, and cozy weekends. It’s hearty, affordable, endlessly adaptable, and always hits the spot. Grab a big spoon and dig in.