Old Fashioned Goulash: A Hearty Skillet Classic That Hits Home

Old Fashioned Goulash is the kind of dish that brings everyone to the table before you’ve even had a chance to call them. With its hearty combo of ground beef, elbow macaroni, and that rich tomato sauce loaded with garlic, paprika, and sweet bell peppers, this is comfort food at its finest. And let’s be honest, when you’re juggling a million things (work, laundry, soccer practice, picky eaters), having a one-skillet dinner that tastes like a hug in a bowl? That’s a win.

This Old Fashioned Goulash recipe doesn’t ask much of you—just a handful of pantry staples, a big skillet, and about 40 minutes. The best part? It’s endlessly crowd-pleasing. You can jazz it up with melty cheese, serve it with fresh bread, or sneak in extra veggies if that’s your thing. Either way, it delivers big flavor and full bellies.

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What is Old Fashioned Goulash?

Old Fashioned Goulash is a comforting, all-American twist on a Hungarian classic. Instead of slow-simmered chunks of meat, this version uses ground beef, elbow macaroni, canned tomatoes, and a savory spice mix that makes your kitchen smell downright amazing. Think of it like a hearty beefy pasta stew that’s quick, cozy, and ideal for feeding a crowd. It first gained popularity in mid-century American households—when casseroles and skillet meals ruled the dinner table—and hasn’t budged since. Why? Because it checks all the right boxes: filling, affordable, easy to make, and kid-approved (a unicorn meal, honestly).

It’s also flexible enough to play nice with whatever you have in the fridge—different proteins, pasta shapes, or extra veggies. Whether you’re trying to recreate grandma’s cozy cooking or just need a dinner that won’t require three side dishes and a prayer, Old Fashioned Goulash has your back.

Reasons to Try Old Fashioned Goulash

Let’s be real—life gets chaotic. Old Fashioned Goulash is the calm in the culinary storm. First off, it’s a one-pot wonder, so your sink won’t look like a disaster zone afterward. It’s also super budget-friendly—ground beef, a few pantry staples, and boom, dinner. But beyond practicality, this dish delivers serious flavor with minimal effort. You get tender pasta soaked in a zesty tomato broth, juicy beef, and just the right hit of garlic and paprika.

Plus, it’s adaptable. Want it cheesy? Toss some shredded cheddar on top. Need it veggie-loaded? Bell peppers, zucchini, even spinach all play well here. It’s also a hit with picky eaters (looking at you, toddlers and tweens). And if you’ve ever found yourself wondering what to make that everyone will eat without complaints—this is your answer. Leftovers? Even better the next day. This recipe truly pulls double duty.

Ingredients Needed to Make Old Fashioned Goulash

• 1 lb lean ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup chopped bell peppers (red or green)
• 2 cans (14.5 oz each) diced tomatoes with juice
• 2 cups elbow macaroni
• 2 cups low-sodium beef broth
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 cup shredded cheese (optional)

Instructions to Make Old Fashioned Goulash

Step 1: Brown the Ground Beef
Start by placing a large, deep skillet over medium heat. Add 1 pound of lean ground beef to the pan and cook it, breaking it up with a wooden spoon as it browns. You want the beef fully cooked through, with no pink left. This should take about 5–7 minutes. If there’s excess grease, go ahead and drain it off—too much fat can overpower the flavor and make the dish feel heavy. Need tips on leaner meat swaps? Check out our easy hamburger vegetable soup for more ground beef variations that work great in family meals.

Step 2: Add the Aromatics
Once the beef is browned, stir in 1 chopped medium onion and 3 minced garlic cloves. Cook for another 3–4 minutes, or until the onions turn soft and slightly translucent. This step builds the flavor foundation for the goulash, and the smell? It’s heavenly. Garlic and onion are classic aromatics that bring out the best in any skillet dish, just like in our easy one-pot hamburger stew.

Step 3: Mix in the Bell Peppers and Spices
Toss in 1 cup of chopped bell peppers—red, green, or a mix of both—and season the pan with 2 teaspoons of paprika, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Don’t forget a pinch of salt and pepper to taste. Stir everything well so the veggies get coated with those warm spices. Cook for about 3–5 minutes, just until the peppers soften a bit. This part is where the goulash starts to really smell like home. If you’ve got picky eaters who shy away from peppers, feel free to dice them smaller or sub in finely chopped zucchini instead.

Step 4: Add Tomatoes and Broth
Next, pour in two 14.5 oz cans of diced tomatoes with juice and 2 cups of low-sodium beef broth. Stir everything together to create a savory, tomato-based sauce. Bring the mixture to a gentle simmer, not a full boil. This gives all the flavors time to blend. For a thicker base, you can add a tablespoon of tomato paste here (optional). The broth keeps things saucy enough for the pasta to soak up all that flavor while it cooks.

Step 5: Stir in the Macaroni
Add 2 cups of dry elbow macaroni straight into the skillet. Give it a good stir so the noodles are well coated and mostly submerged in the liquid. Reduce the heat to medium-low, cover the skillet with a lid, and let it cook for 10–12 minutes. Stir once or twice during cooking to prevent sticking, and keep an eye on the liquid—if it’s getting too thick before the noodles are done, just splash in a bit more broth or water. If you’ve ever made our crock pot cheddar chili mac, you know how magical it is when pasta cooks right in the sauce.

Step 6: Add Cheese (Optional but So Worth It)
When the pasta is tender and the sauce has thickened slightly, it’s time for that cheesy finish—if you’re into it. Sprinkle 1 cup of shredded cheese (cheddar is classic, but mozzarella or Colby Jack work great too) over the top, then cover again for 2–3 minutes. The cheese will melt into gooey perfection, creating a creamy top layer. It’s like a cozy casserole without the oven. For extra cheesiness, stir half into the goulash before topping it.

Step 7: Serve and Enjoy!
Give the goulash a final stir, taste and adjust seasoning if needed, then scoop into bowls and serve hot. Pair it with crusty bread or try a side like this creamy parmesan pumpkin pasta if you want to double down on comfort. You just made Old Fashioned Goulash, step by step—and trust me, your kitchen smells amazing right now.

What to Serve with Old Fashioned Goulash

Old Fashioned Goulash is pretty much a full meal, but a few simple sides can take things up a notch. A warm slice of crusty garlic bread or a buttery dinner roll is chef’s kiss for soaking up that savory sauce. If you want to add something fresh, a crisp green salad with ranch or vinaigrette cuts through the richness and adds crunch.

Want to keep it cozy? Serve it with steamed green beans or roasted Brussels sprouts. And if you’re really going for the full comfort food spread, consider a classic like this creamy potato salad or even southern sweet potato casserole. Got a house full of hungry mouths? Throw in a dessert like caramel apple upside-down cake to finish on a sweet note.

Key Tips for Making Old Fashioned Goulash

Don’t skimp on the spices. Paprika is what gives this dish that signature smoky warmth, so use the full 2 teaspoons. If your beef is extra fatty, drain it well or it’ll overpower the flavor. Use low-sodium broth so you can control the saltiness—especially if you’re adding cheese. Stir the pasta occasionally while it cooks so it doesn’t stick to the bottom of the skillet or clump together (we’ve all been there). If you like your goulash saucier, add an extra splash of broth or even a bit of tomato sauce.

Want to prep ahead? Chop your onions, peppers, and garlic earlier in the day and store them in a zip-top bag in the fridge. Oh, and don’t forget: this is your goulash—feel free to riff with mushrooms, ground turkey, or whatever’s hanging out in your crisper drawer.

Storage and Reheating Tips for Old Fashioned Goulash

Got leftovers? Lucky you—Old Fashioned Goulash tastes even better the next day. Let the dish cool completely, then store it in an airtight container in the fridge for up to 4 days. When it’s time to reheat, you can microwave individual portions in 30-second bursts, stirring in between. For larger portions, a covered skillet over low heat works great.

Add a splash of beef broth or water to loosen it up—it tends to thicken a bit in the fridge. Want to freeze it? You bet. Skip the cheese topping, and freeze the goulash in portions. Thaw overnight in the fridge and reheat as usual. Just know that the pasta might be slightly softer after freezing, but still totally satisfying.

FAQs

Can I make this ahead of time?
Yes! It’s a perfect meal-prep dish. Cook it, cool it, and refrigerate or freeze. Just add a little broth when reheating to keep it saucy.

Can I use a different pasta?
Sure thing. Penne, shells, or rotini all work. Just adjust cook time so the pasta stays tender, not mushy.

Is this kid-friendly?
Absolutely. It’s mild, cheesy (if you want), and fun to eat. Even picky eaters usually go for seconds.

Can I make it vegetarian?
Yep. Swap ground beef for lentils or a meatless crumble and use vegetable broth.

Is there a slow cooker version?
Not for this one—but if you love your slow cooker, check out our slow cooker vegetable soup or crockpot beef stew.

Final Thoughts

Old Fashioned Goulash is more than just a recipe—it’s a cozy, skillet-cooked reminder that simple ingredients can create seriously satisfying meals. Whether you’re feeding your whole crew on a chilly weeknight or looking for a nostalgic dinner that makes you feel like you’re back at grandma’s table, this dish delivers every time. It’s hearty, easy, flexible, and just plain delicious. Don’t be surprised if it becomes a regular in your dinner rotation—because once you’ve had that first warm, savory bite, there’s no going back. Looking for more comfort classics? You’ll love our easy one-pot hamburger stew and ultimate baked mac and cheese. Now go grab that skillet—you’ve got a goulash to make.

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