One chilly Saturday evening, my neighbor popped over with a weather-beaten wooden spoon and a bowl of goulash that tasted like the first snowfall of winter—warm, rich, and impossible to resist.
I spooned it into my bowl, smiling at the familiar aroma of tomatoes and bell peppers. My daughter, home from her college art studio, declared it smelled like home, and that sealed the deal for Sunday dinner.
Later that weekend, I wandered through the farmer’s market, picking out green and red bell peppers and crusty bread. I thought about how my own mother would make this on gray days, turning simple ground beef and elbow macaroni into a feast that warmed our souls. As I cooked, the skillet sizzled and filled the kitchen with savory comfort.
My daughter sketched in the corner of the kitchen, watching me stir spices into the bubbling sauce. She called it kitchen theater. When we sat down to eat, with cheese melting on top, the flavors felt familiar yet fresh—a gentle blend of memories and now. That’s the beauty of old-fashioned goulash. It’s humble, honest, and always welcomes laughter around the table.
Short Description
A hearty, comforting goulash made with ground beef, colorful bell peppers, tomato-rich sauce, and tender elbow macaroni—perfect for family dinners or casual weeknight meals.
Key Ingredients
- 2 lb ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cups elbow macaroni (uncooked)
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 2 Tbsp tomato paste
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
- Optional: 2 cups shredded cheddar cheese
Tools Needed
- Large deep skillet or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
- Cheese grater (if using fresh cheese)
Cooking Instructions
Step 1: Brown the Beef
Heat a large skillet over medium-high heat. Add ground beef and break it apart as it cooks until fully browned. Drain off any excess fat.
Step 2: Sauté the Aromatics
Add chopped onion and minced garlic to the skillet. Cook 2–3 minutes until the onion turns translucent and fragrant.
Step 3: Add Bell Peppers
Stir in diced green and red bell peppers. Cook for another 2–3 minutes until peppers begin to soften.
Step 4: Build the Tomato Base
Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir well until the mixture is evenly combined.
Step 5: Season the Sauce
Sprinkle in paprika, oregano, basil, salt, and black pepper. Stir to integrate all herbs and spices.
Step 6: Mix in the Pasta
Fold in uncooked elbow macaroni, ensuring each piece is coated with the sauce.
Step 7: Simmer
Reduce heat to low. Cover the skillet and let it simmer for 15–20 minutes, stirring occasionally. Check that the macaroni is tender but not mushy.
Step 8: Add Cheese (Optional)
If using, sprinkle shredded cheddar cheese over the top, then cover for a few minutes to let it melt.
Step 9: Serve
Scoop into bowls and serve hot, garnished with extra cheese if desired.
Why You’ll Love This Recipe
One-Pot Simplicity: Easy prep and cleanup make it ideal for busy evenings
Comfort in Every Bite: Rich tomato sauce and tender macaroni bring warmth
Colorful and Nourishing: Bell peppers add nutrients and visual appeal
Family Friendly: Adaptable for all tastes—kids love the cheesy top
Budget Conscious: Affordable ingredients with big heart flavor
Mistakes to Avoid & Solutions
Overcooking pasta makes it mushy
Tip: Simmer just until macaroni is al dente
Neglecting to drain grease can leave the sauce oily
Tip: Always drain browned beef before adding veggies
Not stirring during simmer leads to sticking
Tip: Stir occasionally to prevent burning and ensure even cooking
Under-seasoning the sauce can make it bland
Tip: Taste midway and adjust salt, pepper, or paprika
Skipping the cheese misses out on creaminess
Tip: Add cheese at the end for a rich, melted finish
Serving and Pairing Suggestions
Serve with warm crusty bread or garlic toast
Add a crisp salad—like mixed greens with a lemon vinaigrette
Great for cozy family dinners or potluck meals
Plate it family-style in the skillet and let guests help themselves
Storage and Reheating Tips
Store leftover goulash in an airtight container in the fridge for up to 4 days
Reheat over medium heat, adding a splash of water if it seems thick
Freeze portions in freezer-safe containers for up to 3 months
To reheat from frozen, thaw overnight then warm in a pot until bubbly
FAQs
1. Can I use ground turkey instead of beef?
Yes. Ground turkey works well and lightens the dish while maintaining texture.
2. Is this gluten-free?
Not as written. Use gluten-free pasta to accommodate gluten-free diets.
3. Can I make it spicy?
Add a pinch of red pepper flakes or a dash of hot sauce to the tomato base.
4. Can I add vegetables?
Absolutely. Mushrooms, carrots, or zucchini make great additions.
5. Is it freezer-friendly?
Yes. Cool it, store in airtight containers, and freeze. Thaw before reheating.
Tips & Tricks
Use two colors of bell pepper for vibrant flavor and look
Stir occasionally during simmer to avoid bottom burning
For richer flavor, simmer longer to deepen the tomato sauce
To speed things up, use pre-chopped frozen peppers
Garnish with fresh parsley or basil for a bright touch
Recipe Variations
Creamy Twist: Stir in ½ cup cream cheese at the end for a velvety finish
Beefless Version: Use lentils instead of ground beef for a vegetarian option
Smoky Twist: Add ½ tsp smoked paprika and a splash of liquid smoke
Mexican Style: Substitute with diced tomatoes with chilies and top with cheddar and cilantro
Final Thoughts
That goulash from my neighbor sparked a memory of shared bowls on a gray Saturday evening. Recreating it in my own kitchen reminded me how food connects us across time and heartbeats.
The colors, the aroma, the comfort – it’s kitchen magic born of simple ingredients and cooking with love. This old-fashioned goulash isn’t just dinner, it’s warmth in a bowl, a reminder that good food and good company go hand in hand.
Old-Fashioned Goulash
Print ThisIngredients
- 2 lb ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cups elbow macaroni (uncooked)
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 2 Tbsp tomato paste
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
- Optional: 2 cups shredded cheddar cheese
Instructions
Step 1: Brown the Beef
Cook ground beef in a large skillet over medium-high heat until browned. Drain excess fat.
Step 2: Sauté Aromatics
Add onion and garlic. Cook 2–3 minutes until softened and fragrant.
Step 3: Add Peppers
Stir in green and red bell peppers. Cook 2–3 minutes until slightly tender.
Step 4: Add Tomato Ingredients
Mix in crushed tomatoes, tomato sauce, and tomato paste. Stir to combine.
Step 5: Season the Sauce
Add paprika, oregano, basil, salt, and pepper. Stir well.
Step 6: Add Pasta
Fold in uncooked macaroni. Mix until evenly coated.
Step 7: Simmer
Reduce heat to low. Cover and simmer 15–20 minutes, stirring occasionally, until pasta is al dente.
Step 8: Melt Cheese (Optional)
Top with cheddar cheese, cover until melted.
Step 9: Serve
Spoon into bowls and serve warm. Add extra cheese if desired.
