Old fashioned goulash is the sort of dinner that makes good use of a pound of ground beef and the cans already sitting in the pantry. Elbow macaroni cooks right in the tomato sauce, picking up the flavor of the beef, onion, garlic, and herbs along the way. You get a hearty pot of dinner with very little washing up afterward.
This is American goulash: tender macaroni, crumbled beef, and a tomato sauce thick enough to cling to a spoon. The cheese is optional. Leave it out for a more tomato-forward bowl, or stir in cheddar at the end for a softer, richer finish. Either way, the most useful thing to watch is the pasta. Once it is tender, dinner is nearly ready.
Why this goulash makes an easy family dinner
There is no separate pot of pasta to drain and no casserole dish to put in the oven. Everything comes together in a large Dutch oven, which leaves enough room to stir without sending tomato sauce over the sides.
It is also a flexible dinner to serve. Put the pot on the table with bowls and a little grated cheddar, and everyone can finish their own serving. The recipe makes a generous batch, so it is a useful choice when you need something filling without a long shopping list.
A few ingredient details that matter
Ground beef: Lean ground beef keeps the sauce from becoming greasy. If your beef releases a lot of fat, spoon off the excess after browning. Break up the meat as it cooks so there are small crumbles throughout the macaroni, rather than a few large clumps.
Tomato sauce and diced tomatoes: They do different jobs here. Plain canned tomato sauce gives the dish its smooth base, while diced tomatoes add little pieces of tomato. Keep the liquid from the diced tomatoes; the macaroni needs that moisture. Use plain tomato sauce rather than a heavily seasoned pasta sauce so you can control the flavor.
Elbow macaroni: Measure it dry. The small curves are easy to scoop, and they cook directly in the sauce. Adding extra pasta without adjusting the liquid can leave the pot dry before the noodles soften.
Broth and Worcestershire sauce: Beef broth adds flavor while giving the pasta enough liquid to cook. Worcestershire sauce adds a savory, slightly tangy note. Broth and tomato brands vary in saltiness, so taste the finished sauce before adding extra salt.
Onion, garlic, and seasonings: Chop the onion fairly small so it softens into the sauce. Add the garlic after the beef has browned, then give it a short stir before adding the tomatoes. Italian seasoning and a little paprika round out the tomato sauce without making this a spicy dinner.
How to make old fashioned goulash
The full measurements and cooking instructions are in the recipe card below. These are the details to watch as you cook.
Start with the beef and onion
Use a large, heavy pot over medium-high heat. Cook the beef and chopped onion together, breaking up the meat and stirring as the onion softens. Spoon off excess grease, then add the garlic. It only needs about 30 seconds before the liquid goes in.
Give the tomato sauce a head start
Stir in the tomato sauce, undrained diced tomatoes, beef broth, Worcestershire sauce, and seasonings. Scrape up any browned bits from the bottom of the pot. Bring everything to a gentle simmer, cover, and let the sauce cook for 5 to 10 minutes. Stir once or twice so nothing catches underneath.
Cook the macaroni in the sauce
Add the uncooked elbows and stir them through thoroughly. Keep the heat low enough for a steady, gentle simmer, then cover again. Stir every few minutes, especially along the bottom, where pasta can settle and stick.
Start checking the macaroni after about 10 minutes. It may need 12 to 15 minutes or a little longer, depending on the brand and how gently the sauce is simmering. Taste a piece instead of relying only on the timer.
Let the finished pot settle
When the pasta is tender, take the pot off the heat. Stir in the optional cheddar, or leave it for the table. Give the goulash about 5 minutes to rest. The sauce will thicken a little more as it stands.
Getting the sauce and pasta just right
If the sauce looks dry while the macaroni is still firm, add a splash of hot water, stir, and keep cooking gently. Start with about a quarter cup; you can add more if needed. The pasta should have enough liquid around it to finish softening.
If the finished goulash looks a little loose, try the short rest before cooking it longer. Continued simmering will reduce the sauce, but it also keeps softening the pasta. Aim for a moist, spoonable dinner with distinct elbows, not a pot that is completely dry.
Use a gentle hand when stirring near the end. Tender macaroni breaks more easily than dry pasta, especially once the sauce has thickened.
What to serve alongside it
Goulash is filling on its own, so a simple side is enough. Try sliced cucumbers, a crisp salad, or steamed vegetables. Bread is handy for the tomato sauce left at the bottom of the bowl.
For another beef-and-pasta dinner, try Creamy Beef and Shells. If you prefer a slow cooker option, 4-Ingredient Slumgullion is another recipe to keep on your dinner list.
Common questions
Do I boil the macaroni first?
No. Add it uncooked to the simmering sauce. This recipe includes broth and tomato liquid for the pasta to absorb as it cooks. Pre-cooked macaroni would need a different liquid balance.
Can I leave out the cheese?
Yes. Cheddar is optional, and the beef and tomato sauce have plenty of flavor without it. Serving cheese separately is a good choice when people at the table have different preferences.
Can I use a different pasta shape?
Another small pasta can work, but its cooking time and liquid needs may differ. Elbows are the best starting point for this version. If you make a swap, check the pasta often and add small splashes of hot water when needed.
Why is my goulash sticking?
The heat may be too high, the sauce may need more liquid, or the pasta may have settled on the bottom. Lower the heat, add a small splash of water if the pot looks dry, and stir carefully across the bottom with a wooden spoon.
Old Fashioned Goulash
Ingredients
- 1 lb ground beef about 450 g
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cups elbow macaroni uncooked
- 1 15-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes with juice
- 2 cups beef broth or water
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese optional
Instructions
- Cook the ground beef in a large pot or deep skillet over medium heat, breaking it into crumbles as it browns. Drain excess grease if needed.
- Add the chopped onion and garlic. Cook for 3 to 4 minutes, stirring often, until the onion softens and the garlic smells fragrant.
- Stir in the tomato sauce, diced tomatoes with their juice, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Bring to a gentle simmer and cook for 5 to 10 minutes.
- Stir in the uncooked elbow macaroni. Keep the pasta mostly covered with liquid, cover the pot, and simmer over low heat for 12 to 15 minutes, stirring occasionally, until the macaroni is tender.
- If the goulash becomes too thick before the pasta is tender, stir in a small splash of broth or water. Taste and adjust the seasoning as needed.
- If using cheddar, sprinkle it over the hot goulash, cover for 2 to 3 minutes until melted, then serve warm.
Notes
- Use a large pot so the macaroni has room to cook evenly in the sauce.
- Stir the pasta occasionally so it does not stick to the bottom.
- The goulash thickens as it sits. Add a splash of broth when reheating if needed.