Old-Fashioned Goulash (Easy One-Pot Comfort Food)
This Old-Fashioned Goulash is the ultimate easy weeknight dinner, packed with seasoned ground beef, tender elbow macaroni, and a rich tomato sauce all made in one pot.
The One-Pot Dinner Your Whole Family Will Ask For Again and Again
There are recipes that feel like a warm hug, and old-fashioned goulash is exactly that. If you grew up in an American household in the 1970s, 80s, or 90s, there is a good chance a bubbling pot of this stuff was on the stove at least once a week. Ground beef, elbow macaroni, a rich tomato sauce, and a handful of pantry spices. That is honestly all it takes.
This is not the paprika-heavy Hungarian goulash you might find in a European cookbook. This is the American version, sometimes called American chop suey, beefaroni, or simply hamburger goulash. It is humble, hearty, and deeply satisfying in a way that fancy recipes rarely manage to be.
Whether you are searching for a simple goulash recipe for a busy Tuesday night, or you are chasing the memory of your grandmother's old fashion goulash, this recipe delivers every time.
Why This Recipe Works
A lot of easy goulash recipes simple enough for weeknights can end up tasting flat or watery. The difference here comes down to three things:
- Browning the beef properly. Do not rush this step. Real caramelization on the meat builds the flavor base that carries the whole dish.
- Cooking the pasta directly in the sauce. Instead of boiling macaroni separately and stirring it in, the pasta cooks right in the tomato broth. It absorbs all of that seasoned liquid and makes the sauce naturally thick and clingy.
- Worcestershire sauce. This one ingredient adds a quiet, savory depth that makes people ask what your secret is.
It is the kind of recipe that tastes like it simmered all afternoon, even though it comes together in under 45 minutes.
Tools and Ingredients Worth Using
For a one-pot recipe like this, your cookware genuinely matters. A heavy Dutch oven distributes heat evenly so the pasta cooks without scorching at the bottom, and the tight-fitting lid traps steam to cook the macaroni perfectly. The same goes for using a good quality beef broth and fire-roasted diced tomatoes over standard canned ones for extra richness.
The Secret to a Rich, Thick Sauce
The sauce in this old-fashioned goulash recipe is not just tomato juice with pasta floating in it. Here is how to make sure it turns out thick, glossy, and packed with flavor:
- Do not skip draining the fat from the beef, but leave a small amount behind. That little bit of fat carries flavor and helps the onions and peppers soften beautifully.
- Use undrained canned tomatoes. The juice is part of the cooking liquid and adds body to the sauce.
- Stir every 5 minutes while the pasta cooks. This prevents sticking and ensures the macaroni cooks evenly throughout.
- Let it rest before serving. Five minutes off the heat allows the sauce to settle and thicken naturally.
Chef's Tip: If your goulash looks a little soupy when the pasta is done, do not panic. Remove the lid and let it simmer uncovered on low for 3 to 5 more minutes. The extra liquid will cook off quickly and the texture will come together.
How to Customize Your Goulash
One of the reasons this old fashion goulash recipe easy enough for any weeknight has stayed popular for decades is how flexible it is. Once you have the base down, you can spin it in dozens of directions:
- Add heat: Stir in a pinch of red pepper flakes or a diced jalapeño with the onions.
- Make it cheesy: Stir in a cup of shredded cheddar or Velveeta at the end for a creamy, almost mac-and-cheese finish. This version is especially popular with kids.
- Add vegetables: Corn, frozen peas, or diced zucchini all fold in easily during the last 5 minutes of cooking.
- Go oven-baked: For an oven-baked layered goulash, transfer the finished stovetop mixture to a casserole dish, top generously with cheese, and broil for 3 to 5 minutes until bubbly and golden.
The hamburger goulash recipe allrecipes fans have loved for years is built on this same flexible foundation, and now you have the full picture of why.
Ready to Make It?
Whether this is your first time making goulash or you are returning to a childhood favorite, everything you need is right below. Here is the complete step-by-step recipe:
Old-Fashioned Goulash (Easy One-Pot Comfort Food)
This Old-Fashioned Goulash is the ultimate easy weeknight dinner, packed with seasoned ground beef, tender elbow macaroni, and a rich tomato sauce all made in one pot.
Ingredients
- 2 lb ground beef, 80/20 blend recommended
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 15 oz tomato sauce, one standard can
- 15 oz diced tomatoes, one can, undrained
- 2 cups beef broth, low sodium preferred
- 2 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 tsp paprika, sweet or smoked
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt, adjust to taste
- 1/2 tsp black pepper, freshly ground
- 2 cups elbow macaroni, dry, uncooked
- 1 cup shredded cheddar cheese, optional, for topping
Instruction
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no pink remains, about 8 to 10 minutes. Drain off excess fat, leaving about 1 tablespoon in the pot.
Add the diced onion and green bell pepper to the pot. Cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the tomato sauce, diced tomatoes (with their juices), beef broth, and Worcestershire sauce. Mix well to combine.
Add the Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Stir everything together and bring the mixture to a gentle boil.
Once boiling, add the dry elbow macaroni and stir to submerge in the liquid. Reduce heat to medium-low, cover with a lid, and simmer for 15 to 18 minutes, stirring every 5 minutes, until the pasta is tender and has absorbed most of the liquid.
Remove from heat and let the goulash rest, covered, for 5 minutes. The sauce will thicken as it sits. Taste and adjust seasoning if needed.
Serve hot, topped with shredded cheddar cheese if desired.
Equipment
- Large Dutch oven or heavy-bottomed pot (5 to 6 quart)
- Wooden spoon or silicone spatula
- Colander or paper towels for draining fat
- Measuring cups and spoons
- Chef's knife and cutting board
Notes
Serving and Storing
Serve your old-fashioned goulash straight from the pot with a sprinkle of shredded cheddar and a few slices of buttered white bread or dinner rolls on the side. A simple green salad rounds out the meal without much effort.
For leftovers, this recipe is one of those rare dishes that tastes even better the next day as the flavors continue to meld overnight. Store it in an airtight container in the fridge for up to 4 days, or freeze individual portions for up to 3 months. Reheat with a splash of broth to refresh the sauce.
This is real, honest comfort food. The kind that fills the kitchen with a smell that brings everyone to the table without being asked twice.
