Old Fashioned Goulash is restored to the earlier RecipesNeed version, with the original recipe card and formula returned below.
Recipe Notes
Follow the original card for the exact ingredient amounts, timing, and method. Prepare the ingredients first and use the texture and doneness cues in the instructions.
Old Fashioned Goulash
This old-fashioned American goulash is a hearty one-pot dinner with ground beef, elbow macaroni, tomatoes, Worcestershire sauce, and simple seasonings. The pasta cooks directly in the savory tomato-beef sauce, and cheddar is optional for a creamy finish.
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.
