Old-Fashioned American Goulash is one of those cozy, straight-from-the-stove meals that saves the day when dinner needs to be hot, hearty, and on the table fast. Maybe you just got home, everyone is hungry, and you want something dependable that tastes like a hug in a bowl. This is the dish I grew up with and still turn to when I want that familiar, tomato-y, beefy goodness. It’s simple to make, friendly on the budget, and it reheats like a champ. Stick around and I’ll show you how I make it delicious every single time. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Old-Fashioned American Goulash is a keeper: fast to prep with no weird tricks. Old-Fashioned American Goulash is one of those cozy, straight-from-the-stove meals that saves the day when dinner needs to be hot, hearty, and on the table fast.…
What Is Old Fashioned Goulash?
In American kitchens, goulash is a one-pot pasta and beef situation with elbow macaroni, ground beef, onions, and a tomato base. It’s different from the paprika-heavy Hungarian version, but it’s no less comforting. I think of it as a pantry dinner with big flavor: you brown some meat, add aromatics, stir in tomatoes and broth, then simmer with pasta until everything is tender and saucy.
My version leans slightly smoky and garlicky, with a gentle kick from crushed red pepper. I like keeping it flexible so it fits whatever you’ve got on hand. No elbow pasta? Use small shells or rotini. No beef? Try turkey or a plant-based crumble. It’s the kind of meal that works for game night, quick weeknights, or packing in lunchboxes. And if you want a simple dessert to follow, try these old school treats I love, like old-fashioned oven peach cobbler for a sweet finish.
You’ll see the phrase Old-Fashioned American Goulash pop up a few times here because that’s exactly what we’re cooking: a nostalgic, deeply satisfying pot of pasta and beef that tastes like home.
Why Youll Love This Recipe
Let me count the ways. First, it’s fast. You can pull this together in about 35 minutes with basic ingredients. Second, it’s affordable, and it reliably feeds a crowd. Third, it’s flexible. Make it mild or spicy, cheesy or not, chunky or saucy. Fourth, it reheats beautifully, so tomorrow’s lunch is covered without even trying.
I’ve cooked many versions, and the secret I keep returning to is balance: enough tomato to feel saucy, enough seasoning to feel cozy, and a pasta shape that holds on to everything. Also, a little cheese at the end gives you that creamy, stick-to-your-ribs bite. That last step is optional, but I rarely skip it.
“This is the only goulash my kids ask for by name. I add a little extra garlic and top each bowl with cheddar. It’s the easiest weeknight win.”
If you like the classics, you’ll probably also love these nostalgic desserts: old-fashioned sour cream glazed donuts are a soft, sugary throwback treat that pairs perfectly with coffee after dinner.
How to Make Old Fashioned Goulash
Ingredients
- 1 pound ground beef, 85 to 90 percent lean
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups elbow macaroni, uncooked
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 1/2 cups beef broth or water
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper, optional
- Salt and black pepper to taste
- 1 cup shredded cheddar or Colby Jack, optional for topping
- Fresh parsley or green onions, chopped for garnish
Step-by-Step
- Brown the beef. Heat a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbly. Drain extra fat if needed, leaving about a tablespoon for flavor.
- Cook the aromatics. Add onion and a pinch of salt. Cook 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Build the sauce. Stir in tomato sauce, diced tomatoes, Italian seasoning, smoked paprika, crushed red pepper if using, and a few grinds of black pepper. Add the broth and bring to a gentle simmer.
- Add the pasta. Stir in the macaroni. Simmer uncovered, stirring every couple of minutes, until pasta is tender and the sauce has thickened, about 12 to 15 minutes. If the pot looks dry before the pasta is done, add a splash more broth or water.
- Taste and finish. Adjust salt and pepper. If you like it cheesy, stir in half the cheese until melted, then sprinkle the rest on top. Let it sit 2 minutes so the sauce settles and thickens slightly.
- Garnish and serve. Top with parsley or green onions and ladle into bowls. That first spoonful should taste rich, tomato-forward, and cozy.
Make-Ahead and Storage
Goulash thickens as it rests, which I love. Store leftovers in a sealed container up to 4 days. Reheat gently with a splash of water or broth to loosen the sauce. If you’re cooking ahead, undercook the pasta by a minute so it stays pleasantly firm when reheated.
By the way, if you’re planning a retro-style dinner night, pair this with a nostalgic dessert like these chewy, festive old-fashioned fruitcake cookies. They’re surprisingly great year round and make the table feel special.
Tips & Customizations
Keep it saucy. If your pot looks dry before the pasta softens, add more liquid a little at a time. You want it glossy and spoonable, not soupy.
Season in layers. Salt the onions as they cook, taste the sauce before adding pasta, then taste again at the end. Each step helps you land that perfect balance.
Pick the right pasta. Small shapes like elbow, shells, or ditalini work best. They cook evenly and hold onto the sauce.
Protein swaps. Ground turkey, chicken, or a plant-based crumble all work. If you go lean, add a teaspoon of olive oil when browning to keep the flavor full.
Cheese choices. Cheddar brings sharpness, Colby Jack melts smoothly, and mozzarella gives stretch. A sprinkle of Parmesan adds a savory finish.
- Make it smoky: Add a little more smoked paprika or a pinch of chipotle powder.
- Make it veggie-packed: Stir in diced bell pepper with the onions, or add a handful of spinach at the end.
- Make it creamy: Fold in a spoonful of sour cream off the heat for a silky texture.
If you’re hosting and want a simple, cozy dessert, this peach cobbler is a crowd-pleaser that takes very little effort and feels nostalgic in the best way. And for a fun breakfast the next morning, you can’t go wrong with sour cream glazed donuts and a big mug of coffee.
What to Serve with Old-Fashioned Goulash
I like to keep sides simple. A crisp green salad with a zippy vinaigrette balances the richness. Garlic bread or warm buttered rolls make it extra homey. A little tang on the side helps too, so try pickles or a quick cucumber salad. If you want to lean into that classic family-dinner vibe, end the meal with a pan of old-fashioned oven peach cobbler and a scoop of vanilla ice cream. Comfort overload in the best possible way.
Common Questions
Can I make Old-Fashioned American Goulash gluten-free?
Yes. Use a sturdy gluten-free pasta and add it near the end so it doesn’t overcook. Stir gently and add more liquid as needed.
How do I keep the pasta from getting mushy?
Simmer gently, stir often, and stop cooking when it’s just tender. Remember it will continue to soften as it rests.
Can I freeze goulash?
Yes, but the pasta’s texture softens a bit after thawing. If freezing, undercook the pasta slightly. Reheat with extra broth.
What can I use instead of beef?
Ground turkey, chicken, Italian sausage, or a plant-based alternative. Adjust oil and seasoning to taste.
How do I add more flavor without more salt?
Try smoked paprika, garlic powder, a splash of Worcestershire, or a Parmesan rind simmered in the sauce, then removed before serving.
A Cozy Bowl Worth Repeating
If you’re craving something reliable, warm, and low-fuss, Old-Fashioned American Goulash is exactly that. It’s a one-pot wonder with a short ingredient list and big payoff. Once you get the hang of your favorite seasoning balance and how saucy you like it, you’ll be able to pull it together almost on autopilot. For more takes and inspiration, I like how this version from Old Fashioned Goulash – My Incredible Recipes keeps things classic, and this easy approach from Easy Old Fashioned Goulash | Dinners, Dishes & Desserts is great for quick weeknights. I hope you try it soon and make it your own.
Old-Fashioned American Goulash
Ingredients
Method
- Heat a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbly. Drain extra fat if needed, leaving about a tablespoon for flavor.
- Add onion and a pinch of salt. Cook 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Stir in tomato sauce, diced tomatoes, Italian seasoning, smoked paprika, crushed red pepper if using, and a few grinds of black pepper. Add the broth and bring to a gentle simmer.
- Stir in the macaroni. Simmer uncovered, stirring every couple of minutes, until pasta is tender and the sauce has thickened, about 12 to 15 minutes. If the pot looks dry before the pasta is done, add a splash more broth or water.
- Adjust salt and pepper. If you like it cheesy, stir in half the cheese until melted, then sprinkle the rest on top. Let it sit 2 minutes so the sauce settles and thickens slightly.
- Top with parsley or green onions and ladle into bowls. Serve hot.
