I still remember the first chilly evening when I made this old fashioned goulash in my kitchen, and the aroma of simmering tomatoes, sautéed onions, and seasoned beef filled the entire house. It was one of those nights when I didn’t want anything complicated, just something warm and nostalgic that reminded me of the meals I grew up with. As the steam rolled off the pot and the macaroni started absorbing all that rich, saucy goodness, I realized why this recipe has lasted through generations. It’s comforting, humble, and exactly the kind of dish I reach for when I want my home to smell like pure coziness.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers that hearty, nostalgic flavor without requiring a dozen complicated steps or fancy ingredients. From the very first bite, you’ll understand why goulash has been a beloved classic for decades. It warms you from the inside out, reheats beautifully, feeds a crowd, and somehow tastes even better the next day. If you’ve been searching for a recipe that checks all the boxes—easy, flavorful, affordable, and deeply satisfying—this is the one you’ll keep coming back to.
Ingredients
- 1 pound elbow macaroni
- 2 pounds ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 cans (15 oz each) tomato sauce
- 2 cans (14.5 oz each) diced tomatoes
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 cup shredded cheddar cheese (optional)
I’ve made this recipe so many times that I’ve experimented with endless substitutions. If you don’t have beef broth, chicken broth works in a pinch, though the flavor won’t be quite as deep. You can swap the green pepper for red or yellow, and if you love heat, toss in some red pepper flakes. Tomato sauce can also be replaced with crushed tomatoes, but you may want to simmer the mixture a bit longer to thicken. And trust me, the cheese is optional but so, so good when you want extra comfort.
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Colander
I always reach for my Dutch oven when making goulash because it distributes heat so evenly, but any large pot will do just fine as long as it’s deep enough for pasta plus several cups of liquid. A sturdy wooden spoon is your best friend here since you’ll be stirring frequently as the mixture simmers. A sharp knife makes prepping the onion and pepper quick and painless, and don’t skip the colander—you’ll need it to drain the macaroni before folding it into the sauce. Nothing fancy required; this is classic comfort food made with classic tools.
Step-by-Step Instructions
Whenever I make old fashioned goulash, I like to start by getting all my veggies chopped and ready, because once the cooking begins it moves faster than you’d think. I heat my pot over medium heat and brown the ground beef until it’s no longer pink, breaking it up with my spoon as it cooks. This is also when the onion, garlic, and bell pepper go in, and the moment they hit the hot pot, the smell is absolutely heavenly. The vegetables soften, the beef becomes fragrant, and everything starts building layer after layer of flavor.
Once the beef mixture is cooked through, I drain any excess grease, but I’m careful not to remove all the juices because they add great flavor. After that, I pour in the tomato sauce, diced tomatoes, broth, Worcestershire, and all the seasonings. The paprika and Italian seasoning always give the sauce such a deep aroma, and I feel like this is when the kitchen truly begins to smell like a memory. I tuck in a bay leaf and bring everything to a gentle simmer.(See the next page below to continue…)