Old Fashioned Goulash is pure comfort in a bowl—hearty, simple, and rich with tradition. This easy one-pot meal uses ground beef, elbow macaroni, tomatoes, and classic seasonings to create a dish that’s filling and family-approved. Whether it’s your first time making it or you’re reviving a childhood favorite, you’ll find this version both familiar and flavorful. In this article, you’ll learn how to make Old Fashioned Goulash step-by-step, how it differs from Hungarian styles, the best beef cuts to choose, how to thicken it naturally, and why it’s the ultimate make-ahead comfort food.
Table of Contents
1: Why We Still Love Old Fashioned Goulash Today
Comfort in Every Bite
There’s something magical about a bowl of Old Fashioned Goulash. It’s not fancy, but it’s deeply satisfying—the kind of meal that makes you slow down and savor. For many of us, it’s a childhood favorite. I remember walking into my grandma’s kitchen, the smell of garlic and tomatoes filling the air, and knowing exactly what was on the stove.
That memory lives in every bite of this dish. It’s simple—ground beef, onions, tomato sauce, and macaroni—but the combination is unbeatable. And while it’s easy to throw together, the flavor feels like it’s been cooking all day.
This kind of goulash isn’t about complexity. It’s about comfort, and that’s why it’s made a comeback in so many American kitchens. Like our slow cooker pinto beans recipe or hearty hamburger steaks with onion gravy, it brings familiar ingredients to life in a way that feels both nostalgic and fresh.
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Old Fashioned Goulash
- Total Time: 40 minutes
- Yield: 6 servings
Description
Old Fashioned Goulash is the ultimate comfort food—a one-pot, family-friendly dinner with ground beef, elbow macaroni, tomatoes, and nostalgic flavor that gets better with time.
Ingredients
- 1 pound ground beef (80/20 blend recommended)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning (optional)
- 1 cup elbow macaroni
- 1/2 cup shredded cheddar cheese (optional)
- 1 bay leaf (optional)
- 1 tablespoon olive oil (for sautéing, if needed)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat if needed.
- Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add tomato sauce, diced tomatoes, Worcestershire sauce, salt, pepper, and bay leaf. Stir well and bring to a simmer.
- Simmer uncovered for 10–15 minutes to deepen the flavor.
- Stir in elbow macaroni and cook for another 10–12 minutes until pasta is tender, stirring occasionally. Add a splash of water or broth if mixture thickens too much.
- Remove bay leaf. Taste and adjust seasoning if needed.
- Optional: Stir in cheddar cheese just before serving for extra creaminess.
- Serve hot and enjoy classic comfort in every spoonful.
Notes
For meal prep, cook pasta separately to prevent sogginess in leftovers. Store in airtight containers in the fridge for up to 4 days or freeze up to 3 months. Reheat with a splash of broth for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
What Makes It “Old Fashioned”?
The key is in the simplicity. Unlike the paprika-heavy Hungarian goulash, the American version sticks to pantry basics. It usually features canned tomatoes, a dash of Worcestershire, and macaroni stirred in at the end. No complex spice blends or lengthy simmering required.
This version is great for beginners too. It’s forgiving and doesn’t require precise timing. You can tweak the seasoning, swap the pasta, or stretch it with vegetables without losing that classic flavor.
2: American Goulash vs. Hungarian – Know the Difference
Classic American Goulash Style
When most Americans think of Old Fashioned Goulash, they picture a comforting one-pot meal made with ground beef, elbow macaroni, and canned tomatoes. It’s quick, simple, and perfect for feeding a crowd. This version of Old Fashioned Goulash is built on convenience—it’s ready in under an hour and relies on budget-friendly ingredients you probably already have in your pantry.
Because it’s so flexible, Old Fashioned Goulash is ideal for busy weeknights. You can customize it with corn, bell peppers, or shredded cheese, yet still keep the dish true to its roots. It’s the kind of recipe that can stretch across meals and even tastes better the next day. Just like the dishes in our 7-day meal prep plan, it’s dependable and satisfying.
Another reason Old Fashioned Goulash remains so popular is that it’s family-friendly. Kids love it, and adults find it nostalgic. There’s no need for hard-to-find ingredients or complicated steps—just hearty food done right. Try serving it with a simple salad or a side of gluten-free chicken nuggets for a complete dinner.
Hungarian Goulash: Hearty and Spiced
While Old Fashioned Goulash keeps things simple, Hungarian goulash dives into bold spices and slow cooking. Traditional Hungarian versions use chunks of beef, sweet paprika, garlic, and onions. It’s often served without pasta, opting instead for potatoes or spaetzle.
Where Old Fashioned Goulash leans into convenience, Hungarian goulash celebrates depth and richness. It simmers for hours and builds layers of flavor. Both are delicious, but for everyday cooking, Old Fashioned Goulash is the go-to—it’s quick, customizable, and always comforting.
3: Choosing the Right Ingredients for Old Fashioned Goulash
The Best Beef for Old Fashioned Goulash
When making Old Fashioned Goulash, the choice of meat matters more than you think. Most traditional recipes use ground beef, and for good reason—it cooks quickly, absorbs flavor easily, and adds that rich, savory base we all love. If you want extra depth, go with an 80/20 blend for more fat and flavor.
But don’t feel boxed in. Some home cooks prefer ground turkey or even lentils for a lighter or vegetarian version. The key is to brown the meat well, letting those little caramelized bits form at the bottom of the pot. That’s flavor gold.
You’ll find this technique used in recipes like our cabbage fat burning soup, where browning adds dimension even in simple dishes.
If you want to lean more traditional or Hungarian-style, you could also use small chunks of stew beef. Just remember, that adds cooking time and shifts the texture quite a bit.
Tomatoes, Pasta, and the Perfect Extras
Canned tomatoes are non-negotiable in most Old Fashioned Goulash recipes. Use a combination of tomato sauce and diced tomatoes for richness and texture. Crushed tomatoes also work if you want a smoother consistency.
For the pasta, elbow macaroni is the classic, but other small shapes like shells or ditalini hold up just as well. Boil the pasta separately if you plan to store leftovers—this keeps it from getting mushy.
As for extras, many cooks like to add garlic, bay leaves, or a splash of Worcestershire. It’s also common to toss in frozen corn or green beans. These additions make it feel like a complete meal, similar to our lazy girl lunch ideas, where balance meets ease.
4: How to Cook, Store, and Reheat Old Fashioned Goulash
Cooking Tips for Flavor and Texture
Making Old Fashioned Goulash is as easy as it is satisfying, but a few smart steps elevate the flavor. Start by browning the beef thoroughly—don’t rush it. Letting the meat caramelize adds real depth. Once that’s done, toss in chopped onions and garlic to soften and sweeten.
Add your tomato base—usually tomato sauce and diced tomatoes—followed by salt, pepper, and perhaps a dash of sugar or Worcestershire sauce for balance. Let it all simmer to build flavor. Some cook the pasta directly in the sauce, which thickens it, while others prefer boiling separately to keep it firm.
That flexibility is what makes Old Fashioned Goulash a go-to dish, just like our easy chicken dinner recipes, which are built for both ease and taste.
Before serving, taste and tweak—more seasoning, maybe a sprinkle of cheddar, or a spoon of sour cream for a creamy finish. Serve hot and enjoy every spoonful of this nostalgic comfort food.
Storing and Reheating Old Fashioned Goulash
Once cooled, Old Fashioned Goulash stores perfectly. Pack leftovers into airtight containers and refrigerate for up to four days. For long-term storage, freeze for up to three months. To reheat, add a splash of broth or water and warm slowly on the stove or microwave to bring back that just-cooked taste.
Many find it even more flavorful the next day—like our loaded baked potato soup, it benefits from time for the ingredients to meld.
Whether you’re meal prepping or just enjoying leftovers, this dish doesn’t lose its magic. It stays hearty, rich, and absolutely worth the second helping.
What is the difference between American and Hungarian goulash?
American Old Fashioned Goulash is a one-pot meal made with ground beef, tomatoes, and macaroni—quick, easy, and comforting. Hungarian goulash is a slow-cooked stew using chunks of beef, paprika, and no pasta. It has a deeper, spiced flavor and is often served with potatoes or bread.
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5: Conclusion
Old Fashioned Goulash isn’t just a meal—it’s a memory. With simple ingredients and rich flavor, it’s a recipe that connects generations. Whether you’re new to goulash or recreating grandma’s version, this dish offers warmth, comfort, and endless possibilities. From family dinners to freezer-friendly lunches, it fits every table.
You’ve learned what makes it different from Hungarian goulash, how to choose the best ingredients, cook it perfectly, and store it like a pro. It’s easy, nostalgic, and always delicious.
What cut of beef is best for goulash?
For Old Fashioned Goulash, ground beef is the go-to. It cooks fast and blends well with tomatoes and pasta. If you prefer stew-style goulash, use beef chuck or shank, which tenderizes over time and adds richness.
How do you thicken old fashioned goulash?
Let the dish simmer uncovered so excess liquid reduces naturally. You can also stir in a tablespoon of tomato paste or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) near the end for a thicker consistency.
Can you make goulash ahead of time?
Yes! Old Fashioned Goulash is ideal for meal prep. It stores well in the fridge for up to 4 days and freezes beautifully for 3 months. Reheat with a splash of broth or water for best texture. It even tastes better the next day, like our crock pot beef stroganoff.