After a long walk through the weekend farmers market, I stopped by the tiny corner café where I used to grade papers during my teaching years. The owner, Carl, a gruff but kind man with an apron always dusted in flour, had just added “Classic Goulash” to his daily board.

I hadn’t tasted a dish like that in ages—not since a potluck back in my early years at school when Mrs. Henley brought in her famous Hungarian-style version. Her goulash had a smoky depth and a tangy tomato base, all tangled up with pasta and ground beef.

Sitting at that old café table, it brought back the exact same feeling: warm, hearty, and deeply familiar. The kind of dish that feels like it belongs on a busy family table, with someone passing the salt, someone asking for seconds, and everyone leaning back full and happy.

I asked Carl if he’d be willing to swap notes on it. We ended up chatting for nearly an hour, exchanging stories and tips—him about restaurant life, me about cafeteria favorites. That evening, I made a batch inspired by both his café version and Mrs. Henley’s handwritten card that I’d tucked away years ago in my recipe binder.

Short Description

Old-Fashioned Goulash is a classic comfort dish combining ground beef, tomatoes, seasonings, and elbow macaroni in a flavorful, one-pot meal perfect for cozy family dinners.

Key Ingredients

Meat Base

2 lb ground beef (80/20 blend)
1 large yellow onion, chopped
4 cloves garlic, minced

Sauce

2 (15 oz) cans tomato sauce
2 (14.5 oz) cans diced tomatoes with juice
2 Tbsp tomato paste
1½ cups beef broth (or water + bouillon)
1 Tbsp Worcestershire sauce
1 tsp soy sauce
1½ tsp Italian seasoning
1 tsp smoked or sweet paprika
1 bay leaf
Salt and pepper, to taste

Pasta

2 cups uncooked elbow macaroni

Tools Needed

Heavy Dutch oven or large pot
Wooden spoon or spatula
Measuring cups and spoons
Strainer

Cooking Instructions

Step 1: Brown the Beef and Aromatics
Heat Dutch oven over medium-high heat. Add ground beef and break it up with a spoon. Once mostly browned, add chopped onion.

Cook 7–8 minutes until beef is cooked and onions are soft. Drain excess fat. Stir in minced garlic and cook 1 minute until fragrant.

Step 2: Add Tomatoes and Seasonings
Reduce heat to medium. Stir in tomato sauce, diced tomatoes, and tomato paste. Pour in beef broth and mix well.

Add Worcestershire sauce, soy sauce, Italian seasoning, paprika, bay leaf, salt, and pepper. Bring to a gentle simmer and cook uncovered for 10–15 minutes to deepen flavors.

Step 3: Stir in Pasta
Stir in uncooked elbow macaroni. Reduce heat to low, cover, and simmer gently for 15–20 minutes. Stir occasionally to prevent sticking.

If sauce becomes too thick before pasta is tender, add a splash more broth or water. Pasta should be tender and sauce thick.

Step 4: Finish and Serve
Remove and discard bay leaf. Taste and adjust salt, pepper, or spices as needed.

For optional richness, stir in shredded cheese or sprinkle over top. Garnish with chopped parsley or basil. Serve hot in bowls.

Why You’ll Love This Recipe

Flavor Explosion: Hearty beef, savory sauce, and gentle spices meld into a soothing, familiar taste.

One-Pot Simplicity: This makes cooking and cleanup easier on busy nights.

Kid-Approved: Creamy pasta and mild spices satisfy young and old alike.

Make-Ahead Friendly: Flavors deepen if reheated later or the next day.

Budget-Wise: Affordable ingredients, big on comfort and servings.

Mistakes to Avoid & Solutions

Gummy Pasta:
Use low, steady heat and stir occasionally for even cooking.

Watery Sauce:
Simmer uncovered to thicken before adding pasta; if needed, drain excess liquid.

Undercooked Pasta:
Add exactly 2 cups of pasta and check doneness at 15 minutes, adding broth as needed.

Strong Tomato Taste:
Add a pinch of sugar or extra Worcestershire to balance acidity.

Bland Flavor:
Taste before serving and adjust salt, Worcestershire, or paprika as needed.

Serving and Pairing Suggestions

Serve in bowls with a sprinkle of parsley or grated cheese

Pair with crusty bread or dinner rolls to soak up the sauce

Light salad on the side adds freshness

Serve family-style in the Dutch oven for a cozy meal

Enjoy with iced tea, lemonade, or a light red wine

Storage and Reheating Tips

Store: Refrigerate in airtight container for up to 4 days

Reheat on Stove: Warm over medium heat, adding a splash of water or broth to loosen

Microwave: Microwave covered for 1–2 minutes, stirring halfway

Freeze: Cool completely and freeze in portions up to 3 months. Thaw overnight and reheat.

FAQs

1. Can I use ground turkey instead of beef?
Yes, turkey works well; enhance flavor with extra seasoning or beef broth.

2. Can I make this gluten-free?
Use gluten-free pasta and gluten-free Worcestershire sauce. It’s still delicious.

3. Can I add vegetables?
Absolutely—bell peppers, mushrooms, or spinach stir in well during the simmer step.

4. Is it okay to double the recipe?
Yes, just cook in a large Dutch oven and extend simmering time slightly.

5. Can this be made on the stove all the way?
Yes, follow the same steps, use medium heat, cover, and simmer until pasta is tender.

Tips & Tricks

Use a heavy pot to ensure even simmering

Stir in pasta off heat to prevent overcooking

Adjust spices with a dash of hot sauce for a gentle kick

Add fresh herbs at the end for brightness

Let the goulash rest 10 minutes before serving for richer flavor

Recipe Variations

Spicy Goulash
Add ½ tsp cayenne or a minced jalapeño in step 2 for extra heat.

Cheesy Goulash
Add 1 cup shredded cheddar in during the last simmer or top with cheese and broil briefly before serving.

Vegetable-Packed Goulash
Sauté 1 diced zucchini and 1 carrot with the onions—gives extra color and nutrients.

Italian Style Goulash
Replace paprika with 1 tsp red pepper flakes and add ½ cup shredded mozzarella before serving.

Final Thoughts

Some meals stay with you, not just for their flavor, but for the way they fill a room with laughter and steam up the windows on a cold day. This goulash has become one of those staples in my kitchen, always welcomed and often requested.

I’ve made it for book club nights, quiet dinners alone, and even packed it up in thermoses for my grandkids after soccer practice. It’s dependable, cozy, and never needs fancy ingredients to impress. Just a big pot, a wooden spoon, and maybe a memory or two stirred in.

Delicious Old-Fashioned Goulash

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Meat Base
2 lb ground beef (80/20 blend)
1 large yellow onion, chopped
4 cloves garlic, minced
Sauce
2 (15 oz) cans tomato sauce
2 (14.5 oz) cans diced tomatoes with juice
2 Tbsp tomato paste
1½ cups beef broth (or water + bouillon)
1 Tbsp Worcestershire sauce
1 tsp soy sauce
1½ tsp Italian seasoning
1 tsp smoked or sweet paprika
1 bay leaf
Salt and pepper, to taste
Pasta
2 cups uncooked elbow macaroni

Instructions

Step 1: Brown the Beef and Aromatics
In a Dutch oven over medium-high heat, brown the ground beef, breaking it up as it cooks.

Add chopped onion and cook 7–8 minutes until beef is cooked through and onions are soft. Drain excess fat. Stir in garlic and cook 1 more minute.

Step 2: Add Tomatoes and Seasonings
Reduce heat to medium. Add tomato sauce, diced tomatoes, tomato paste, and beef broth.

Stir in Worcestershire, soy sauce, Italian seasoning, paprika, bay leaf, salt, and pepper. Simmer uncovered for 10–15 minutes.

Step 3: Stir in Pasta
Add uncooked elbow macaroni. Lower heat, cover, and simmer 15–20 minutes, stirring occasionally. Add extra broth or water if needed. Pasta should be tender and sauce thick.

Step 4: Finish and Serve
Remove bay leaf. Adjust seasoning. Stir in shredded cheese or top with it if desired. Garnish with parsley or basil and serve hot.