Old-Fashioned Goulash

Why You’ll Love This Recipe

I like this recipe because it’s quick, family-friendly, and full of flavor. The combination of beef, pasta, and tomato sauce makes it a complete meal in itself, and everything cooks together in one pot for easy cleanup. I also enjoy that it’s versatile—I can make it cheesy, spicy, or even vegetarian depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds ground beef
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups elbow macaroni
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups shredded cheddar cheese (optional, for topping)

Directions

1. I brown the ground beef in a large skillet or Dutch oven over medium heat, breaking it up as it cooks until no longer pink. I drain any excess fat.

2. I add the onion, garlic, and diced bell peppers to the skillet and cook for about 5 minutes, until softened.

3. I stir in the crushed tomatoes, tomato sauce, tomato paste, paprika, oregano, basil, salt, and pepper. I mix everything together well.

4. I add the uncooked elbow macaroni, stirring it into the sauce until evenly coated.

5. I cover the skillet and let it simmer for 15–20 minutes, stirring occasionally, until the macaroni is tender and has absorbed the sauce.

6. I taste and adjust the seasoning as needed. If I’m in the mood for something extra cozy, I sprinkle cheddar cheese on top and let it melt before serving.

7. I serve it hot, right out of the pot.

Servings and Timing

This recipe makes 6–8 servings. It takes about 10 minutes to prep and 30 minutes to cook, for a total of 40 minutes.

Variations

Sometimes I use ground turkey instead of beef for a lighter version, or I add red pepper flakes for a little heat. For a vegetarian take, I replace the beef with lentils or plant-based protein. I’ve also topped it with mozzarella instead of cheddar for a different cheesy twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over medium-low heat, adding a splash of water or broth to loosen the sauce. It also freezes well—I portion it out and freeze for up to 3 months.

FAQs

Can I make this ahead of time?

Yes, I often make it a day ahead—the flavors deepen overnight.

Can I use other pasta shapes?

Yes, shells or rotini work well, though elbow macaroni keeps it classic.

Can I make it spicy?

Absolutely—I add crushed red pepper flakes or a dash of hot sauce.

Do I have to add cheese on top?

No, it’s optional, but I love the creamy richness it adds.

Can I use fresh herbs instead of dried?

Yes, fresh oregano or basil gives it a brighter flavor—just double the amount.

Can I make this gluten-free?

Yes, I use gluten-free pasta and make sure all sauces are gluten-free.

Can I use ground turkey or chicken?

Yes, they both work perfectly and make it a bit lighter.

How do I keep the pasta from overcooking?

I check it after 15 minutes and stop cooking as soon as it’s al dente.

Can I freeze the leftovers?

Yes, I portion them into freezer-safe containers and freeze for up to 3 months.

What sides go well with goulash?

I like to serve it with a green salad or crusty bread to soak up the sauce.

Conclusion

I love this old-fashioned goulash because it’s hearty, nostalgic, and comforting in every bite. The combination of tender pasta, flavorful beef, and rich tomato sauce makes it the ultimate family dinner. For me, it’s the kind of one-pot meal that always feels like home—simple, delicious, and made to share.