Easy Old Fashioned Goulash Recipe

Old Fashioned Goulash Recipe – A Hearty Classic With Timeless Flavor

Before we get into the ingredients, I have to tell you—this is one of those recipes that feels like home. It’s comforting, satisfying, and incredibly easy to throw together. Whether you’re feeding a big family or stocking your freezer, this old fashioned goulash recipe is your go-to.

And if you’re a fan of old-school comfort food, you’ll definitely want to check out my Pull-Apart Christmas Tree Garlic Bread to go with it—it’s the kind of meal that makes everyone ask for seconds.

Table of Contents

Table of Contents

A Taste of My Childhood – Where This Goulash Recipe Begins

Memories Made Around the Pot

When I think of goulash, I think of my grandmother’s kitchen. The aroma of sautéed onions, garlic, and beef simmering in tomato sauce would fill the house. She never measured anything, and somehow it was perfect every time. This old fashioned goulash recipe is my tribute to those Sundays spent around her table, waiting (not so patiently) for that big pot to be ready.

Back then, we didn’t call it “American goulash.” It was just dinner. Simple, filling, and delicious. It wasn’t fancy, but it didn’t need to be. A big scoop of elbow macaroni, beef, and rich tomato sauce was all it took to bring the family together.

Now that I make it for my own family, I keep that same spirit. I use just one pot, and most of the ingredients come straight from my pantry. No trendy twists. No complicated steps. Just classic flavor that’s been loved for generations.

I still use her little trick—stir in a pat of butter at the end to make the sauce glossy and rich. It’s small, but it changes everything.

What Makes This Goulash ‘Old Fashioned’?

This isn’t the heavy paprika-filled version from Eastern Europe. The old fashioned goulash recipe we’re talking about here is pure Americana: elbow pasta, seasoned ground beef, and a savory tomato sauce that cooks all together in one pot.

What defines it:

• Ground beef as the protein
• Canned tomato sauce or crushed tomatoes
• Elbow macaroni
• Onion and garlic base
• A touch of Worcestershire or soy sauce for umami
• NO need for exotic spices or gourmet techniques

It’s a recipe born from busy weeknights and full kitchens. And best of all? It’s completely adaptable. You can stretch it to feed a crowd, freeze leftovers, or reheat it all week long.

I’ve seen people add cheese on top, stir in corn, or even spice it up with chili flakes. But at its heart, a real old fashioned goulash recipe is cozy, rich, and deeply satisfying.

And when the craving hits? There’s nothing else quite like it.

Hi, I’m Chef Adriana, and this is the goulash I grew up on. It’s the kind of meal that brings everyone to the table without a second thought. Just one pot, a handful of ingredients, and that unmistakable tomato-beef aroma bubbling on the stove. This old fashioned goulash recipe is the definition of cozy — a dish passed down from my grandmother that I now make for my family. Whether you need something comforting after a long day or a simple recipe to prep ahead, this goulash delivers every time. One bite, and you’ll feel right at home.

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Building Big Flavor with Simple Ingredients

Why You Don’t Need Fancy Cuts of Meat

One of the best things about a true old fashioned goulash recipe is that it doesn’t require expensive ingredients. The flavor comes from the way everything cooks together—not from anything fancy.

Ground beef is the heart of this dish. I recommend using 80/20 for the perfect balance of richness and texture. You want that little bit of fat—it adds depth and makes the dish stick-to-your-ribs satisfying. If you’re cutting back on fat, you can use leaner beef or even ground turkey, but just know it may not have that same nostalgic flavor.

Start by browning the meat with chopped onions and garlic in a heavy-bottomed pot. I love using my Dutch oven because it holds heat evenly and makes cleanup easier. As the beef browns, those onions soften and begin to caramelize, adding natural sweetness.

This step is simple—but don’t rush it. Browning your beef properly lays the foundation for everything that comes next. Once you drain the excess fat, stir in just a bit of pink salt to balance out the savory notes. A tiny pinch at the end goes a long way.

Need more beefy, cheesy comfort? You’ll love the base flavor of my Chile Relleno Soup—same depth, different texture.

Choosing the Right Tomato Base

This is where the magic happens. The tomato component is what ties the noodles and beef together. And just like with the meat, simple is best.

Here’s what works:

• Canned tomato sauce – for a smooth, classic texture
• Crushed tomatoes – for a slightly chunkier feel and fresh tomato flavor
• Tomato paste + broth – for deep richness and thickness
• V8 juice – yes, really! Adds body, flavor, and a touch of sweetness

I often use a combination of crushed tomatoes and a little tomato paste thinned with broth. If I want to give the sauce a slow-simmered taste without actually simmering it all day, I use my Homemade Chicken Broth to loosen the paste. It blends in beautifully and keeps the flavor from tasting too acidic.

Another secret? A splash of Worcestershire sauce. It deepens the umami and makes the tomato taste meatier without overpowering it. Soy sauce works too if you want that extra depth.

By the end of this step, you’ve built a hearty, comforting base that’s just begging for pasta. And that’s exactly what we’ll get into next.

Pasta Talk – Getting the Texture Just Right

The Goulash Noodle Debate: Elbows vs. Shells

In any classic American goulash, elbow macaroni is king. There’s something about the way those curved little tubes trap the sauce that just works. But if you’re out of elbows—or feeling a little wild—there’s room to play.

Shells are the second-best option. They hold sauce just as well and add a little more chew. Small rotini or even penne can work in a pinch, but you’ll lose a bit of that nostalgic feel. For the old fashioned goulash recipe lovers out there, elbows will always be the first choice.

Pro tip: Whatever pasta you use, cook it to barely al dente—especially if you’re simmering it in the sauce. Pasta continues to absorb liquid even after the heat is off, and no one wants soggy noodles in round two.

I like to cook the pasta directly in the sauce toward the end of the recipe. Not only does it soak up all that rich tomato flavor, but it also means fewer dishes—because who doesn’t love more easy one pot pasta recipes?

On busy weeknights, recipes like this are lifesavers. That’s why I recommend pairing this meal with something fresh and fast like my Easy Wonton Soup or Lemon Chicken Orzo Soup for variety during the week.

Timing Is Everything

Let’s talk timing, because in classic American goulash, adding the pasta at the wrong time can ruin everything. If you’re prepping ahead, keep the noodles separate until you’re ready to serve. This keeps them firm, not bloated.

If you’re making it all in one go, add the dry pasta to the simmering sauce when there’s enough liquid to cover. Stir every few minutes so nothing sticks to the bottom, and within 10 minutes, you’ve got perfect noodles coated in tomato-beef goodness.

Want a shortcut? Use parboiled pasta and throw it in during the last 5 minutes. It’ll finish cooking as it absorbs all the flavor.

Whether you go elbows or shells, the key is balance—enough sauce to coat every bite, but not so much that it’s soup. Think thick and saucy, not watery.

And if you accidentally go too thin? Just simmer with the lid off for a few minutes. The sauce will thicken beautifully as the pasta finishes cooking.

What to Serve With Old Fashioned Goulash

Bread Pairings That Never Fail

One of the best things about an old fashioned goulash recipe is how it’s already satisfying on its own—but when you pair it with the right bread? Game over.

If you’re making this for hearty weeknight dinners, you want a side that soaks up the sauce and delivers on texture. Thick, crusty bread like Texas toast or rustic sourdough is a go-to. But for something a little more festive and family-friendly, my Pull-Apart Christmas Tree Garlic Bread is always a hit. It’s warm, cheesy, and perfect for tearing apart at the table.

Even simple garlic breadsticks or a grilled cheese sandwich can turn this meal into an indulgent comfort feast. That creamy, cheesy center of a grilled sandwich balances beautifully with the tangy tomato goulash base.

Got leftovers? Toasted bread the next day makes a killer goulash dipper. It’s like a cross between soup and pasta—and I promise, no one complains.

Salads & Crunchy Sides

If you want to balance the richness of this dish, fresh and crunchy sides are the way to go. I like to pair my old fashioned goulash recipe with something vinegary or crisp to cut through the heartiness.

Try a cucumber-onion salad with vinegar and dill, or a basic slaw with apple cider vinegar and olive oil. The acidity plays off the tomato sauce and resets your palate between bites.

Looking for comfort food side dishes with more bite? Serve up my Easy Beef Empanadas. The flaky, savory crust contrasts beautifully with the soft pasta.

Even a simple bagged Caesar or arugula salad with lemon vinaigrette works wonders. You want crunch and freshness—anything to complement the saucy, meaty main dish.

Together, these sides turn goulash into a full meal that’s worthy of guests—but still fast enough for weeknights.

Goulash Around the World – Regional Twists

Hungarian vs. American Goulash

When someone says “goulash,” it can mean very different things depending on where you are. In Hungary, traditional goulash variations are more like a beef stew—made with big chunks of meat, paprika, and no pasta at all.

Hungarian goulash is rustic and rich, usually cooked slowly over hours, with ingredients like:

• Stew beef
• Hungarian sweet paprika (the real kind)
• Carrots and potatoes
• Broth instead of tomato sauce

Meanwhile, the old fashioned goulash recipe most of us know in the U.S. is tomato-based, made with ground beef, elbow noodles, and cooked fast. It’s one of the ultimate easy dinner ideas with ground beef—just one pot, simple pantry staples, and ready in under 45 minutes.

The American version is often called “American Chop Suey” in New England or “slumgullion” in the Midwest. Whatever the name, it’s a dish rooted in practicality—stretching meat and pasta into enough food for a hungry family.

Both are delicious. But if you grew up in the States, it’s likely this cozy, cheesy, beefy pasta dish was your goulash.

Southern Goulash Variations

Down South, things get a little extra. Southern cooks love to put their own spin on this dish, turning the humble old fashioned goulash recipe into a weeknight comfort bomb.

Here are a few twists I’ve seen (and loved):

• Add diced green bell peppers and corn
• Stir in cheddar cheese at the end for a gooey finish
• Spice it up with cayenne or hot sauce for kick

Want a version with creamy, cheesy heat? My Crock Pot Buffalo Chicken Dip is a great parallel—same comfort level, different flavor profile.

Whether you go traditional or twist it up, goulash is flexible enough to suit every region, taste, and kitchen skill level. And no matter where you are, that savory combo of meat, pasta, and tomato never fails to hit the spot.

Make It Ahead – Goulash for Busy Families

Storage & Freezing Tips

If you’re anything like me, you don’t just cook for tonight—you cook for tomorrow, and the next day too. That’s why I love this old fashioned goulash recipe for its make-ahead magic. It’s one of those rare meal prep pasta recipes that actually gets better after a night in the fridge.

The key to storing goulash without turning the noodles mushy? Keep the pasta and sauce separate if you’re planning to eat it throughout the week. Cook your noodles al dente, drain them, toss with a tiny bit of oil to prevent sticking, and store in a separate container.

When it’s time to reheat, mix a portion of pasta with some of the sauce and warm it on the stove or in the microwave with a splash of broth to bring it back to life.

If you’ve already mixed it all together (which is totally fine), just expect the pasta to absorb a lot of the sauce. It’ll still be delicious—just thicker, more casserole-like.

Now let’s talk freezing. This goulash freezes like a dream, making it one of the best freezer meals for families who want real food without the nightly stress.

Here’s how to do it right:

• Let everything cool completely before freezing
• Store in airtight, freezer-safe containers
• Freeze in individual portions for quick lunches
• Reheat gently with a splash of broth or tomato juice

I often double the recipe, eat half now, and freeze the rest for one of those nights where I just can’t even. It’s better than takeout, and faster too.

Leftover Reinventions

Want to go beyond the microwave? Leftover old fashioned goulash is a playground for second-day meals.

Here are a few ways I reinvent it:

• Stuffed bell peppers: Mix with cheese and spoon into halved peppers, then bake
• Goulash skillet bake: Top with cheese and breadcrumbs, then broil until golden
• Soup it up: Add broth and extra diced veggies for a tomato-beef noodle soup
• Cheesy wraps: Wrap leftovers in tortillas, add cheese, and grill like a burrito

And if you’re serving leftovers with a new side, try my Garlic Bread Grilled Cheese. It turns yesterday’s dinner into something worth getting excited about again.

Lighten It Up Without Losing Flavor

Healthier Ingredient Swaps

As much as I love the full-flavored richness of this old fashioned goulash recipe, there are definitely ways to enjoy it without all the heaviness—especially if you’re planning to eat it throughout the week. This section is for those craving healthy comfort food recipes that still satisfy.

Here’s how to lighten it up without sacrificing flavor:

• Swap ground beef for ground turkey or lean ground chicken
• Use whole wheat pasta for added fiber
• Choose low-sodium tomato products and add your own herbs
• Replace some or all of the creamier elements (like cheese) with flavorful spices

Instead of topping with cheddar, try a sprinkle of nutritional yeast or a small amount of parmesan—it still gives you that umami hit without a calorie bomb.

You can also add chopped zucchini, mushrooms, or spinach to bulk up the volume without loading on carbs or fat. These veggies absorb the sauce and bring a fresh balance that makes it feel lighter on your fork and your stomach.

This recipe already beats fast food, but with a few of these tweaks, it becomes one of the best low calorie pasta dinner ideas to put on repeat.

Flavor Without Heavy Calories

Cutting calories doesn’t mean cutting satisfaction. It’s about cooking smarter. I lean into bold spices like smoked paprika, garlic powder, black pepper, and crushed red pepper to give the sauce more dimension without needing lots of cheese or fat.

If you’re looking for another dish in this lighter comfort lane, my Detox Southwest Chicken Soup has all the warm flavors you crave—without the heaviness.

A great trick? Use broth instead of water when thinning your sauce. I recommend my Chicken Broth Recipe for a clean, savory base with fewer calories than store-bought versions.

With these small shifts, you still get the cozy satisfaction of goulash, but in a way that fits your goals—even on busy weekdays. Flavor-forward, family-friendly, and totally doable.

Frequently Asked Questions (People Also Ask)

Conclusion

Whether you call it American goulash, slumgullion, or weeknight magic, this old fashioned goulash recipe is the definition of comforting, nostalgic food. With simple ingredients, one pot, and big flavor, it’s a dish every home cook should have in their back pocket.

From make-ahead tips and freezer tricks to lighter swaps and indulgent sides like Garlic Bread Grilled Cheese, there’s no wrong way to make it your own.

I hope this recipe fills your kitchen with the same warmth and memories it’s given mine. It’s fast, forgiving, and built to feed the people you love.

Did you try this menu? Tag me! I can’t wait to see how you serve it up in your home.

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