Goulash is a dish with deep roots in Hungarian cuisine, where it originated as a hearty, stew-like meal made with meat, vegetables, and paprika. Over time, goulash has been adapted in various regions, and the American version has become a beloved comfort food. Known as “old-fashioned” goulash in the U.S., this dish is much simpler, often incorporating ground meat, elbow macaroni, and a tomato-based sauce.

This version of goulash is a staple in many American households due to its simplicity and versatility. It requires minimal preparation and ingredients, making it affordable and ideal for busy weeknights. Families love it because it’s filling, flavorful, and easily customized to suit different tastes. Whether you’re feeding a crowd or looking for a go-to meal, old-fashioned goulash is a reliable choice that brings warmth and comfort to the dinner table.

Ingredients Overview

Each ingredient in old-fashioned goulash plays a crucial role in creating the dish’s signature flavor and texture. Let’s break down the key components:

Ground beef or turkey: The main protein base of the dish, providing heartiness and flavor. Ground beef gives a richer, more savory taste, while turkey offers a leaner, lighter option.
Garlic and onion: These aromatics are sautéed to add a depth of flavor that forms the foundation of the dish.
Olive oil: Used to sauté the vegetables, it adds richness and prevents sticking.
Tomato sauce and diced tomatoes: These are the key ingredients for the sauce, contributing a tangy, slightly sweet flavor and creating the saucy base that ties everything together.
Beef broth and water: Add moisture and enhance the savory aspects of the dish, ensuring the goulash has a soupy, flavorful consistency.
Seasonings: Italian seasoning, adobo, seasoned salt, and black pepper are used to infuse the goulash with bold, well-balanced flavors.
Bay leaves: These impart subtle herbal notes and complexity to the dish.
Elbow macaroni: This pasta adds texture and helps make the dish more filling.
Shredded cheddar and mozzarella cheeses: Add a creamy richness and melty topping that complements the savory tomato and beef flavors.

Ground Meat Options: Beef vs. Turkey

One of the key choices in making old-fashioned goulash is selecting between ground beef or turkey as the main protein. Each option brings a unique flavor, texture, and nutritional profile to the dish.

Ground beef: This is the traditional choice for most goulash recipes and offers a robust, savory flavor that pairs well with the tomato base and seasonings. Beef typically has a higher fat content, which helps keep the dish juicy and flavorful. However, the additional fat may not appeal to those seeking a lighter meal.
Ground turkey: For a leaner and healthier alternative, ground turkey is an excellent substitute. Turkey has a milder flavor, which means it might require extra seasoning to match the intensity of ground beef. This option significantly reduces the fat content and makes the dish lighter overall. However, turkey can sometimes become drier than beef, so it’s essential to monitor the cooking time closely to avoid overcooking.

When choosing between beef and turkey, consider the desired flavor profile and health goals. If you want a more traditional, rich taste, go for ground beef. For a lighter version that’s lower in fat, turkey is a great option. Keep in mind that turkey might need an extra pinch of salt or seasoning to boost its flavor. Regardless of the choice, both meats contribute heartiness and make goulash a satisfying meal.

Sautéing Aromatics: Garlic and Onion Techniques

Sautéing garlic and onion is a crucial step in building the flavor foundation of old-fashioned goulash. These aromatics release their essential oils when cooked, infusing the dish with a rich, savory base that enhances the overall taste.

Sautéing tips: Use medium heat to gently cook the garlic and onions, stirring frequently to prevent them from burning. Burned garlic can taste bitter and overpowering, so it’s important to keep an eye on the heat and cook the ingredients until they are soft and fragrant—typically around 5 minutes.
Why separate sautéing is important: By sautéing garlic and onion before adding other ingredients, you allow their flavors to fully develop. Once softened, they can then be combined with the ground meat and other elements, distributing their flavors evenly throughout the goulash.

Preparing and Cooking Old Fashioned Goulash

Combining the Key Ingredients

Once the ground meat is browned and the aromatics have been sautéed, it’s time to combine the rest of the ingredients to form the base of the goulash. Start by returning the browned meat to the pan. Add water, beef broth, tomato sauce, and diced tomatoes to the skillet. Stir the mixture thoroughly to ensure all components are well combined and evenly distributed.

Step-by-step breakdown:
1. Begin by browning the ground meat and sautéing the garlic and onions.
2. After the meat is half-cooked, set it aside temporarily.
3. Add the sautéed aromatics back to the pan and combine the browned meat with the liquids (water and broth) and tomatoes (both sauce and diced).
4. Stir until the mixture is smooth and evenly mixed.

Stirring is critical to ensure that the meat, tomatoes, and seasonings are uniformly incorporated. This helps the flavors blend evenly and ensures the pasta will cook consistently later on. If the mixture appears too thick or too thin, you can adjust the consistency by adding additional broth or water. Some prefer a thicker goulash, while others enjoy a soupier texture—this adjustment can be made based on personal preference. Make sure the liquid fully covers the meat and vegetables, as this will help with the pasta cooking process later.

Seasoning the Goulash: Italian and Adobo Flavors

The seasonings are a key component in transforming the goulash from a simple mixture of meat, tomatoes, and pasta into a flavorful, satisfying meal.

Italian seasoning: This classic blend of herbs typically includes basil, oregano, thyme, and rosemary, which are commonly found in Mediterranean cooking. The combination of these herbs adds a fragrant, earthy element to the dish, complementing the acidity of the tomatoes and the richness of the meat.
Adobo seasoning: A popular seasoning in Latin American and Caribbean cuisines, adobo seasoning is a mix of garlic, oregano, paprika, salt, and other spices. It adds a savory, slightly tangy flavor that deepens the complexity of the goulash. The garlic and salt in the adobo pair well with the other spices, enhancing the overall taste without overpowering the natural flavors of the other ingredients.

The key to balancing these seasonings is ensuring they complement rather than compete with the tomato base. By blending the herbal notes of Italian seasoning with the robust, slightly smoky taste of adobo, you create a well-rounded flavor profile that makes the goulash irresistible.

Simmering: Why Time Matters

Simmering is an essential step in preparing old-fashioned goulash, as it allows the flavors to fully meld and develop. After adding the seasonings and combining the ingredients, reduce the heat to medium-low, cover the skillet, and let the mixture simmer for around 20 minutes.

This slow cooking process is vital for several reasons:

Flavor development: Simmering allows the meat to soak up the flavors of the broth, tomatoes, and seasonings, making the goulash more flavorful.
Tenderizing the meat: The low, consistent heat softens the ground meat, ensuring it becomes tender while absorbing the spices and aromatics.
Thickening the sauce: As the goulash simmers, the liquid reduces slightly, thickening the sauce to the ideal consistency.

Make sure to stir the mixture occasionally to prevent sticking and ensure even cooking. This step is important, especially if the skillet is wide, as the liquid can evaporate quickly from the edges. Simmering too quickly can result in overcooked or tough meat, so maintaining a low simmer is key to achieving the best results.

Cooking the Elbow Macaroni Directly in the Goulash

One of the unique aspects of this goulash recipe is cooking the elbow macaroni directly in the sauce rather than boiling it separately. This method allows the pasta to absorb the rich flavors of the sauce, resulting in a more cohesive and flavorful dish.

Benefit of cooking pasta in the sauce: The starches released by the pasta during cooking help thicken the sauce slightly, creating a more cohesive texture. Additionally, the pasta absorbs the seasoned liquid, intensifying the flavor of the macaroni itself.
Timing the addition: After the goulash has simmered for 20 minutes, stir in the uncooked elbow macaroni. Cover the skillet and let it simmer for an additional 30 minutes, or until the pasta is fully cooked and tender. Stir occasionally to ensure the pasta cooks evenly and doesn’t stick to the bottom of the pan.

If using alternative pasta shapes or gluten-free pasta, adjust the cooking time accordingly. Larger pasta shapes may require more time, while gluten-free pasta can cook faster. Be sure to taste-test the pasta during cooking to avoid it becoming too soft or mushy.

Cheese Choices and Final Touches

The final step in preparing the goulash is adding the cheese, which elevates the dish with a creamy, rich finish. Shredded cheddar cheese is stirred into the goulash right before serving. As the cheddar melts into the sauce, it adds a smooth, rich texture that contrasts beautifully with the slightly tangy tomato base.

Why cheddar is used: Cheddar cheese melts well, integrating smoothly into the dish without clumping. Its sharpness balances the sweetness of the tomatoes and the savory meat, enhancing the overall flavor.
Mozzarella as a topping: Just before serving, sprinkle shredded mozzarella cheese over the top of the goulash. Mozzarella provides a gooey, melted layer that gives the dish its final, irresistible touch. Unlike cheddar, mozzarella has a milder taste, allowing the other flavors to shine through while adding a deliciously stringy texture.

For those with dietary restrictions, feel free to substitute the cheeses with dairy-free alternatives. Some people may also prefer using other cheeses like Monterey Jack or Parmesan, depending on their taste preferences. This final addition of cheese makes the goulash feel more indulgent and complete, perfect for a comforting family meal.

Serving Suggestions

Old-fashioned goulash is a versatile dish that pairs well with a variety of sides. For a classic, comforting meal, serve the goulash with crusty bread, which is perfect for dipping into the rich tomato sauce. Alternatively, pair it with a side salad for a refreshing contrast or steamed vegetables such as broccoli, green beans, or carrots for added nutrients.

Serving size: For a family meal, this recipe typically serves 6-8 people, depending on portion sizes. It’s also an ideal dish for gatherings or potlucks, where it can easily be doubled or tripled.
Presentation tips: Serve the goulash in deep bowls to capture the sauce, and top it with a sprinkle of extra shredded cheese or fresh herbs like parsley or basil for a pop of color and added flavor. For a heartier presentation, offer additional toppings such as sour cream or hot sauce.

Recipe Variations: Customizing Your Goulash

Old-fashioned goulash is a highly adaptable dish that can be customized to suit different tastes and dietary needs. Here are some variations to try:

Substituting proteins: For a unique twist, you can swap out the ground beef or turkey for ground chicken, Italian sausage, or even plant-based meat alternatives like tofu crumbles or lentils. Sausage adds a savory, spiced flavor, while plant-based proteins make the dish vegetarian-friendly.
Adding vegetables: Boost the nutrition and texture of the dish by adding vegetables such as bell peppers, mushrooms, or zucchini. These vegetables pair well with the tomato base and help lighten the overall dish while adding more variety in each bite. Simply chop and sauté the vegetables along with the garlic and onion before adding the meat and sauce.
Spicing it up: For those who enjoy a bit of heat, try adding red pepper flakes, jalapenos, or smoked paprika to intensify the flavor. Alternatively, add more depth and savory notes to the goulash by incorporating a splash of Worcestershire sauce or soy sauce. These sauces provide umami and enhance the overall taste, making the goulash even more flavorful.

With these variations, you can create a personalized version of goulash that caters to different preferences and dietary requirements, ensuring everyone can enjoy this classic dish.

Storage and Reheating Instructions

Goulash is a great make-ahead dish that stores well for later enjoyment.

Storing leftovers: Allow the goulash to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
Freezing goulash: To freeze, portion the goulash into freezer-safe containers or resealable bags. Label and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight for best results.
Reheating: To reheat, use the stove over medium heat, adding a splash of broth or water to loosen the sauce if it has thickened. Alternatively, reheat in the microwave in short intervals, stirring between each, or warm in the oven at 350°F (175°C) for 20-25 minutes. Avoid overheating, as this can cause the pasta to become mushy. These techniques will preserve both the flavor and texture of the dish.

FAQs Section

Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with other pasta shapes like rotini, penne, or shells. Keep in mind that larger or thicker pasta shapes may require additional cooking time, while smaller or thinner ones may cook more quickly. Be sure to check the pasta regularly to avoid overcooking.
What’s the best way to store leftover goulash?
Store leftover goulash in an airtight container and refrigerate it for 3-4 days. For longer storage, freeze the goulash for up to 3 months. When reheating, add a bit of broth or water to refresh the consistency.
Can I make this goulash gluten-free?
Absolutely! Simply use gluten-free pasta and ensure that all seasonings and broth are gluten-free. This way, you can enjoy all the flavors of goulash while accommodating dietary restrictions.
Is it possible to make goulash in a slow cooker?
Yes, goulash can be made in a slow cooker. Cook on low for 4-6 hours, but add the uncooked macaroni during the last hour of cooking to avoid it becoming mushy. This method is convenient for busy days when you want a hands-off approach.

Conclusion: Why You Should Try Old Fashioned Goulash

Old-fashioned goulash is a versatile, hearty dish that brings comfort and satisfaction to any meal. Its simplicity makes it an easy go-to for family dinners, while its adaptability allows for countless variations to suit different tastes and preferences. Whether you’re feeding a large crowd or preparing a quick weeknight meal, this dish can be customized with various proteins, vegetables, and seasonings, making it a perfect fit for any occasion. Give this classic recipe a try, and enjoy the warm, nostalgic flavors it brings to the table!