Old Fashioned Goulash Recipe

Name: Old Fashioned Goulash Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 lbs lean ground beef (or ground turkey); 1 large yellow onion, diced; 3 large cloves garlic, minced; 2 large bay leaves; 1 cup low sodium beef broth (or chicken broth if using turkey); 2 (14.5-ounce) cans diced tomatoes with juice (or stewed tomatoes); 2 (15-ounce) cans tomato sauce; 2 teaspoons low sodium soy sauce (or Worcestershire sauce); 2 teaspoons seasoned salt (like Johnny’s); 1 teaspoon black pepper; 2 teaspoons Italian seasoning; 1 tablespoon paprika; 2 cups uncooked small elbow macaroni

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When your week’s been a wild ride and you need something easy, cozy, and totally nostalgic, this Old Fashioned Goulash Recipe is here to save the day. Imagine a big pot of tender macaroni, hearty ground beef, and a rich tomato sauce, all seasoned just right—basically, it’s the kind of meal that tastes like a hug from your childhood.

Collage showing browned ground beef and a bowl of macaroni goulash, easy old fashioned goulash recipe for family dinners.

Whether you call it “American goulash,” “slumgullion,” or just “that pasta stuff Mom made,” this one-pot wonder is budget-friendly, ridiculously comforting, and guaranteed to get devoured (seriously, even the picky eaters will go back for seconds).

Why You’ll Love This Old Fashioned Goulash

Family-friendly: Kids and grown-ups both polish off their plates, no questions asked.
Easy cleanup: One pot. That’s it.
Total comfort food: It’s cozy, filling, and always hits the spot.
Budget win: Uses pantry staples and stretches to feed a crowd (or just you all week long).
Customizable: Got picky eaters, random veggies, or just not a fan of onions? No problem. This recipe is flexible.

Ingredients for the Best Old Fashioned Goulash

Let’s break down what you’ll need (and why):

Ground beef or turkey: The heart of the dish. Lean works best, but use what you’ve got.
Olive oil: For browning your meat and getting those yummy flavors started.
Yellow onion & garlic: Classic flavor boosters. Don’t skip!
Bay leaves: Add a subtle depth—just remember to fish them out at the end.
Beef broth: Rounds out the sauce and makes it extra savory.
Canned diced tomatoes & tomato sauce: The tomato-y base. Use stewed tomatoes if you want a chunkier vibe.
Soy sauce or Worcestershire: For that umami oomph.
Seasoned salt, pepper, Italian seasoning, paprika: The classic spice squad.
Elbow macaroni: The pasta that soaks up all the sauce. Small shells or rotini work too in a pinch.

For precise amounts, check the recipe card at the end of the post.

Ingredient Swaps:

Swap ground beef for ground turkey, sausage, or even plant-based crumbles.
Use chicken broth if that’s what’s in your pantry.
Mix up the seasonings—add a pinch of red pepper flakes if you like it spicy, or toss in some smoked paprika for a twist.
No elbow macaroni? Penne, shells, or rotini are totally fine.

How to Make Old Fashioned Goulash (Step-By-Step)

This is the dinner that’s actually as easy as everyone claims on Pinterest. Here’s how it goes down:

Instructions

Brown the meat: Grab a big soup pot or Dutch oven, heat it over medium-high, and add your olive oil. Once it’s hot, crumble in your ground beef (or turkey). Cook, stirring now and then, until it’s nicely browned—about 10 minutes. Spoon off any excess fat if you want.

Elbow macaroni being added to a pot of simmering beef and tomato sauce, classic American goulash in the making.

Add onion, garlic, bay leaves: Toss in your diced onion, garlic, and bay leaves. Cook for 4 minutes, stirring every so often, until the onion softens and everything smells amazing.

Tomato sauce and bay leaf added to ground beef for a rich, savory goulash, easy comfort food at home.

Pour in the liquids and seasonings: Add your beef broth, diced tomatoes (with juice), tomato sauce, soy sauce or Worcestershire, seasoned salt, black pepper, Italian seasoning, and paprika. Give it a good stir so it all mixes together.

Pouring beef broth into browned beef and onions in a Dutch oven, building layers of flavor for classic goulash.

Sautéed onions and ground beef seasoned with paprika for a traditional one-pot goulash, perfect for weeknight dinners.

Ground beef and onions browning together with bay leaves for a homemade goulash recipe, step-by-step.

Simmer the sauce: Turn the heat to low, cover your pot, and let it all simmer for 15 minutes. This is where the magic happens—the flavors start to meld and your kitchen will smell like nostalgia.
Add the pasta: Stir in the uncooked elbow macaroni, pop the lid back on, and cook for another 15–25 minutes. Check and stir a few times so nothing sticks. You’ll know it’s ready when the pasta is tender and most of the liquid has been absorbed.

A bowl of old fashioned goulash with elbow macaroni, ground beef, and tomato sauce, easy family dinner idea.

Finished goulash in a Dutch oven, showing elbow noodles, ground beef, and rich tomato sauce ready to serve.

Finish and serve: Fish out the bay leaves, grab a ladle, and serve up big bowls of comfort. Top with a sprinkle of cheese if you’re feeling fancy.

Tender macaroni and beef simmered with tomatoes and spices in a big pot, perfect for family-style goulash.

Want it soupier? Just add an extra cup of broth when you pour in the liquids.

Tips for the Best Goulash Ever

Don’t overcook the pasta: Check on it after 15 minutes—the pasta should be tender but not mushy.
Let it sit before serving: It thickens up a little as it cools, making it extra hearty.
Get creative: Add chopped bell pepper, corn, or a can of beans to stretch the meal.
Cheese, please: Stir in a handful of cheddar or mozzarella for extra richness at the end.

Storage and Make-Ahead Tips

Fridge: Leftovers keep for up to 4 days in a covered container. It reheats like a champ!
Freezer: Let it cool, transfer to an airtight container, and freeze for up to 2 months. Thaw in the fridge and reheat gently on the stove.
Meal prep: Make a big batch on Sunday—lunches for days!

Pro tip: The pasta will soak up more sauce as it sits. If it gets too thick, stir in a splash of broth or water when you reheat.

Serving Ideas

Scoop into bowls and serve as-is (or with a shower of shredded cheese).
Pair with garlic bread or a crisp green salad.
Top with a dollop of sour cream or a sprinkle of parsley for a fresh touch.

FAQ

1. Can I freeze leftover goulash?

Absolutely! Let it cool completely, then store in airtight containers. Thaw in the fridge overnight and reheat on the stove or in the microwave. Add a splash of broth if it’s too thick.

2. Can I make this in a slow cooker?

Yes! Brown the meat and onion first, then add everything (except the macaroni) to the slow cooker. Cook on low for 4–5 hours, stir in the macaroni, and cook for another 30–45 minutes until the pasta is tender.

3. How do I make it vegetarian?

Easy! Use plant-based ground meat or lentils and swap in vegetable broth for the beef broth. All the cozy flavor, none of the meat.

4. Can I add cheese?

Go for it! Stir in shredded cheddar or mozzarella at the end for a melty, creamy finish. Or serve with a sprinkle on top.