Old Fashioned Goulash Dinner

When I crave something that tastes like home and feels both satisfying and simple, I turn to this old fashioned goulash. It is classic American comfort food packed with tender ground beef, tender pasta, and a rich tomato base. This recipe is pure nostalgia and always gets everyone excited for dinner.

My grandma made a version of this goulash on cold evenings when I was growing up. Now I keep it in regular rotation whenever my family wants something warm and filling.

Ingredients

• Macaroni pasta: provides chewy texture and soaks up the tomato sauce Choose a sturdy elbow shape for best results
• Ground beef: gives hearty flavor and satisfying richness Look for eighty five percent lean for balance of taste and less grease
• Onion: add sweetness and aromatic depth Dice it finely for even cooking
• Garlic salt and black pepper: season everything consistently Use a light hand on the salt so you can adjust before serving
• Chili powder: delivers mild warmth and classic goulash flavor Use a quality fresh jar for best taste
• Hot sauce: adds a gentle kick and personalizes the spice level I love a dash or two but tailor it to your taste
• Whole stewed tomatoes: form the backbone of the sauce Use good quality canned tomatoes and crush them for pockets of juicy tomato flavor
• Ketchup: brings a subtle sweetness and a balanced tanginess Classic ketchup keeps the tomato flavor bright without overpowering
• Tomato juice: helps loosen and moisten the mixture If you are reheating or prefer a saucier finish keep a little extra on hand

Instructions

Prep the Macaroni:

Bring a large pot of salted water to a boil Add macaroni and cook until just al dente about one minute less than package instructions Drain but do not rinse This way the pasta holds the sauce perfectly

Brown the Beef and Onions:

Set a large Dutch oven or deep skillet over medium heat Add ground beef and diced onion Cook gently breaking up the meat with a spoon until both are browned and the onions are translucent Skim or drain off most of the fat for a lighter sauce

Season Everything:

Sprinkle garlic salt black pepper and chili powder all over the beef mixture Add several dashes of your favorite hot sauce Stir well to ensure every bite is seasoned and taste for balance

Crush and Add Tomatoes:

In a separate bowl use a potato masher or fork to crush the whole stewed tomatoes with their juices Rough mashing gives the sauce a rustic texture Pour the tomatoes over the beef along with ketchup and stir until fully combined

Combine Pasta and Sauce:

Fold the drained macaroni into the simmering tomato beef sauce Use a gentle folding motion so you do not break the pasta Cover everything so each macaroni bite is coated in tomatoey goodness

Taste and Adjust:

Let the mixture simmer for a few minutes on low Taste and add more seasoning if needed If the sauce gets too thick splash in tomato juice for the perfect sauciness

Serve Hot:

Ladle into big bowls and serve piping hot Nothing beats the cozy aroma and color of a classic goulash on the table

The stewed tomatoes remind me of my mom letting me help break them up by hand on Sunday afternoons; we would stand at the counter and laugh about the mess, and that memory makes every pot special.

Storage Tips

Store leftovers in an airtight container in the fridge and they are still fantastic two or three days later The flavor deepens so I always make extra for easy work lunches For best texture add a splash of tomato juice or water before reheating to loosen things up

Ingredient Substitutions

Swap ground turkey or chicken if you want something lighter Ground pork will give a unique richness Gluten free pasta can be used just keep an eye on the cook time If you only have diced tomatoes just simmer a few minutes longer so they soften fully

Serving Suggestions

I love serving this goulash with toasted bread or a leafy green salad For an even heartier meal offer grated cheddar or a big dollop of sour cream on top Pickles on the side make it feel like true childhood diner food

Cultural and Historical Notes

Old fashioned American goulash is nothing like Hungarian goulash but the comfort is the same This recipe is a classic in Midwest kitchens and often called slumgullion or American chop suey It is a great example of a dish that sprang from frugality but endures because it is just plain satisfying

Seasonal Adaptations

Use garden tomatoes and sweet onions in late summer for extra fresh flavor Add a handful of sweet corn or chopped bell bell pepper in August for color and crunch Top each bowl with fresh chives or parsley if you have herbs to spare

Success Stories

I have taught college students to make this and watched them master it on a shoestring budget Friends drop in just for a bowl after a long day and every batch gets requests for the recipe My toddler once ate three helpings straight from the pot

Freezer Meal Conversion

Goulash freezes well in single serving or family size containers Just let it cool before packaging and thaw overnight in the fridge before reheating Add a splash of tomato juice if the pasta has absorbed more sauce than you like

This goulash is easy to love, simple to make, and brings the family together with every pot. Make a double batch so you can enjoy some now and freeze the rest for later comfort.

Recipe FAQs

→ What type of beef works best for goulash?

Lean ground beef is ideal, as it cooks quickly and gives a hearty flavor without excess grease.

→ How do I achieve a saucier goulash?

Add extra tomato juice to reach your desired consistency, especially if reheating leftovers.

→ Can I use fresh tomatoes instead of canned?

Yes! Dice fresh tomatoes and simmer until they break down for a brighter, fresher taste.

→ Is macaroni the only pasta I can use?

Other short pasta shapes like shells or penne work well and hold the sauce nicely.

→ How can I add more flavor depth?

Try sautéing garlic cloves with the onion, or mixing in smoked paprika and extra chili powder.