Classic Old Fashioned Goulash

This old fashioned goulash brings all the cozy comfort of a classic American dinner to your table in just 45 minutes. It features hearty ground beef simmered in a rich tomato sauce with onions, garlic, and Worcestershire sauce, then baked with melty cheddar cheese and elbow macaroni for a satisfying, flavorful meal that feels like a warm hug.

I first made this goulash when I was craving a nostalgic dish from my childhood, and it immediately became a favorite. Now my family asks for it often because it’s such a delicious and effortless meal that feeds a crowd.

Ingredients

• Elbow macaroni: the traditional pasta choice that holds the sauce well you can try small shells or rotini as alternatives
• Ground beef: provides rich, meaty flavor and protein look for 80/20 lean to fat ratio for best taste and juiciness
• Onion: yellow onions work best for sweetness and depth but white or red onions are fine too
• Garlic: adds aromatic warmth use fresh cloves for the brightest flavor
• Worcestershire sauce: delivers tangy umami punch key for depth in the sauce
• Tomato sauce: forms the base of the rich flavorful sauce choose pure tomato sauce without added herbs or seasoning
• Canned petite diced tomatoes: add texture and bursts of tomato flavor drain a bit if your cans are very watery
• Italian seasoning: a blend of dried basil marjoram rosemary thyme and oregano fresh herbs can substitute if you prefer
• Salt: enhances all the flavors start small and adjust to taste
• Freshly ground black pepper: adds a subtle heat and complexity
• Cheddar cheese: sharp or mild freshly shredded will melt better and taste fresher than pre shredded

Instructions

Prep and Preheat:

Start by preheating your oven to 350 degrees Fahrenheit to get it ready for baking. Boil a large pot of salted water which will cook the pasta.

Cook Pasta:

Add the elbow macaroni to the boiling water and cook it for three minutes less than the package suggests. This ensures the pasta doesn’t become mushy once baked. Drain the pasta well to avoid excess moisture.

Brown the Beef and Onions:

Heat a large skillet over high heat and add the ground beef and finely chopped onions. Break the meat apart with a spoon and cook for about 6 to 7 minutes until the beef is nicely browned and the onions are soft. This step builds deep flavor. Drain off any excess grease to keep the dish from being too oily.

Add Garlic:

Stir in the minced garlic and cook for about one minute until fragrant. This allows the garlic to release its aroma without burning.

Combine Wet Ingredients:

Pour in the Worcestershire sauce canned tomato sauce and petite diced tomatoes. Stir these ingredients together well so the sauce becomes rich and cohesive.

Season the Sauce:

Add the Italian seasoning salt and freshly ground black pepper. Start with moderate amounts then taste the sauce and adjust the seasoning if necessary to suit your preferences.

Mix Pasta and Cheese:

Fold in the cooked macaroni and shredded cheddar cheese. The cheese will begin to melt and thicken the sauce adding creaminess and richness.

Bake to Finish:

If your skillet can handle oven heat place it directly in the preheated oven. If not transfer the goulash into a casserole dish. Bake for 20 to 25 minutes until the cheese is melted and bubbling which brings all the flavors together and creates a beautiful golden top. Serve hot.

My favorite ingredient here is Worcestershire sauce because it adds that hidden layer of umami that really makes this recipe stand out. The combination of beef sharp cheddar and tangy tomatoes always brings back memories of family dinners where everyone gathered around the table sharing stories and plates piled high with this hearty goodness.

Storage Tips

Store leftover goulash in an airtight container in the refrigerator for up to four days. To reheat microwave on medium power in 30 second increments until warmed through stirring occasionally to prevent drying out. For longer storage freeze the cooled goulash in airtight containers or freezer bags for up to three months thawing overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey or ground chicken can be used instead of beef for a lighter version although this may change the flavor slightly. If you do not have elbow macaroni small pasta shapes such as penne or rotini work just as well. For a dairy free option omit the cheddar cheese or substitute with a plant based shredded cheese.

Serving Suggestions

This goulash tastes wonderful with a crisp Caesar salad or roasted Brussels sprouts. I love serving it alongside buttery saltine crackers which was a favorite in my family growing up. A slice of garlic bread or rosemary focaccia also pairs nicely to soak up the extra sauce.

This classic goulash is an easy comforting meal that’s perfect for weeknights or feeding a crowd. Leftovers reheat well and it freezes nicely for future busy evenings.

FAQs About This Recipe

→ What pasta is traditional in this dish?

Elbow macaroni is the classic choice, providing the perfect shape and texture to hold the rich sauce and cheese.

→ How do I get the best flavor from the beef?

Brown the ground beef thoroughly in a hot skillet to develop a deep, savory flavor before combining with the sauce.

→ Can I make this ahead and store it?

Yes, this dish stores well in the refrigerator for up to 4 days and freezes easily for up to 3 months.

→ What seasoning blend is used to enhance the sauce?

Italian seasoning, a mix of herbs like basil, oregano, rosemary, thyme, and marjoram, adds aromatic depth to the sauce.

→ How do I reheat leftovers without drying them out?

Reheat gently in the microwave at 80% power in short bursts, stirring occasionally to maintain moisture and prevent overcooking.