Old-Fashioned American Goulash

 

A hearty, comforting, one-pot classic loaded with tender pasta, rich tomato sauce, and perfectly seasoned ground beef. This version is slow-simmered for deep flavor—just like grandma used to make.

Ingredients

Meat & Aromatics

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large yellow onion, diced

Liquids

• 2 1/2 cups water
• 1 can (15 oz) tomato sauce
• 1 can (28 oz) diced tomatoes
• 2 cups beef broth (or more water if you prefer)
• 2 tbsp soy sauce (adds umami)

Dry Ingredients

• 2 cups elbow macaroni (uncooked)
• 2 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp salt (more to taste)
• 1/2 tsp black pepper
• 2 bay leaves

Optional Add-Ins

• 1 cup shredded cheddar cheese
• 1 green bell pepper, diced
• A pinch of sugar (balances acidity)
• Red pepper flakes for heat

Instructions

1. Brown the Meat

1. Heat a large heavy pot or Dutch oven over medium-high heat.
2. Add the ground beef or turkey, breaking it apart with a spoon.
3. Cook for about 7–10 minutes until browned.
4. Drain excess grease if necessary.

2. Add Aromatics

1. Add the diced onion and sauté for 3–4 minutes until softened.
2. Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Build the Sauce

1. Pour in the tomato sauce, diced tomatoes, water, and beef broth.
2. Stir in:
   • Italian seasoning
   • Paprika
   • Salt & pepper
   • Soy sauce
   • Bay leaves
3. Bring the mixture to a gentle boil.

4. Slow Simmer

Reduce heat to low, cover, and let it simmer for 20–25 minutes.
This step makes the flavor richer and more old-fashioned.

5. Add the Pasta

1. Stir in the uncooked elbow macaroni.
2. Cover again and cook for 15–20 minutes, stirring occasionally so nothing sticks.
3. Pasta should be tender and the mixture thick and stew-like.

6. Final Touch (Optional)

• Remove bay leaves.
• Stir in cheddar cheese for a creamy finish.
• Adjust seasoning with more salt/pepper if needed.

Serving Suggestions

• Serve with sliced green onions
• Add a dollop of sour cream
• Pair with garlic bread or a simple side salad

Storage

• Keeps 4–5 days in the fridge
• Freezes beautifully (just slightly undercook the pasta)