Old-Fashioned Goulash Delight

This old-fashioned goulash is my go-to comfort food when I want something cozy that reminds me of childhood family dinners. It is packed with tender noodles, hearty beef, and a rich tomato base—basically a hug in a bowl that always disappears fast at my table.

I first made this on a snowy weeknight years ago and the warm aroma instantly lifted everyone’s mood. Now my kids ask for it when they want a taste of home.

Ingredients

• Ground beef: Brings rich flavor and protein, thickens the sauce too. Go for eighty percent lean for the best taste
• Chopped onion: Adds sweetness when cooked and builds a savory base. Pick firm onions with no soft spots
• Garlic: Gives a pungent savory kick, use fresh cloves for the deepest flavor
• Green and red bell peppers: Supply color and a subtle sweetness that balances out the tomatoes. Choose peppers that are glossy and feel solid
• Elbow macaroni: Holds up well and absorbs the sauce. Whole wheat or gluten free pasta both work too
• Crushed tomatoes and tomato sauce: Create the classic, tangy base. Italian brands tend to be brighter and richer in flavor
• Tomato paste: Gives the sauce body and thickness. Look for deep red paste for best results
• Paprika: Contributes mild warmth and depth. Use Hungarian or smoked if you want to add layers
• Dried oregano and dried basil: Supply Italian herb flavor. Rub in your hand briefly before adding to release more aroma
• Salt and pepper: Season and lift all the ingredients, pick fresh cracked pepper for extra punch
• Shredded cheddar cheese for topping: Optional but adds a gooey creamy finish. Use sharp cheddar for maximum flavor

Instructions

Prepare the Beef:

Brown the ground beef in a large skillet over medium-high heat breaking it up as you go until it is no longer pink. Drain away any excess fat so the final dish is not greasy

Build the Flavor Base:

Add chopped onion and minced garlic to the beef. Sauté over medium-low heat for about two to three minutes until the onions turn translucent and the garlic smells fragrant. Do not rush this step since it adds depth

Soften the Peppers:

Stir in the diced green and red bell peppers and cook for another two to three minutes. The peppers should soften slightly and brighten in color but still have a bit of bite

Mix in Tomatoes and Paste:

Pour in the crushed tomatoes tomato sauce and tomato paste. Mix everything together so you get a rich well-combined sauce. Scrape the bottom of the pan to pick up any browned bits

Add Seasonings:

Sprinkle in the paprika dried oregano dried basil salt and pepper. Stir well to distribute the spices throughout the sauce and beef mixture

Incorporate the Pasta:

Fold the uncooked elbow macaroni right into the sauce making sure each piece is coated. The noodles will cook in the sauce and soak up more flavor as they get tender

Simmer and Finish:

Lower the heat to a gentle simmer cover the skillet and let the goulash bubble for fifteen to twenty minutes stirring now and then. The macaroni should be perfectly cooked and the sauce thickened

Melt the Cheese:

If you want cheesy goodness sprinkle the shredded cheddar over the top in the last few minutes of cooking. Cover and let the cheese melt until bubbly

Serve It Up:

Spoon the piping hot goulash straight into bowls. I love serving it with crusty bread for soaking up every last drop of sauce

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My favorite part of this is how the noodles soak up all that saucy meat flavor. I still remember my grandma letting us sprinkle on extra cheddar straight from the bag and how my cousins and I raced to get the cheesiest scoop.

Storage Tips

Store leftover goulash in a sealed container in the fridge for up to four days. It reheats beautifully on the stove or microwave. If you want to freeze it let it cool completely then pack in freezer-safe bags—the flavors get even better after a few days.

Ingredient Substitutions

You can use ground turkey or chicken if you prefer lighter meat. Try adding a pinch of chili flakes for heat. If you run out of elbow macaroni small shells or rotini work fine and will grab all that hearty sauce.

Serving Suggestions

I love to serve this goulash with buttered bread or a crisp green salad. It is also wonderful with a dollop of sour cream on top for a creamy tang. Sometimes I stir in frozen corn or peas at the end for color and a sweet bite.

Cultural Context

Old-fashioned goulash is an American classic inspired by Hungarian stew traditions but made simple for family tables. Back when ingredients were scarce home cooks tossed affordable pantry items like beef noodles and canned tomatoes into one big pot to create a warm hearty meal that everyone could share.

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Cozy, filling, and easy, this goulash is a timeless dinner everyone will love. Try it and you will want to make it again and again.

Frequently Asked Questions

→ Can I substitute ground turkey for beef?

Yes, ground turkey can replace beef for a lighter version while maintaining flavor and texture.

→ Should I cook the macaroni before adding?

No need. The macaroni cooks directly in the sauce, soaking up the savory flavors as it simmers.

→ Is cheese necessary for this dish?

Cheddar cheese is optional and adds creaminess, but the dish is still delicious without it.

→ Can leftovers be refrigerated and reheated?

Yes, store leftover portions in an airtight container and reheat gently on the stove or microwave.

→ How can I add more vegetables?

Feel free to add carrots, zucchini, or celery with the bell peppers for extra nutrition and flavor.