Can I substitute different meats in this recipe?

Absolutely. You can use ground turkey or ground chicken for a leaner option.

Old Fashioned Beef And Macaroni Goulash

Name: Old Fashioned Beef and Macaroni Goulash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds lean ground beef; 2 large yellow onions, chopped; 4 cloves garlic, chopped; 2 cups water; 1 cup beef broth; Two 15-ounce cans tomato sauce; Two 15-ounce cans diced tomatoes; 1 tablespoon Italian seasoning; 1 tablespoon oregano; 3 bay leaves; 2 tablespoons Worcestershire sauce; ½ teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon pepper; 2 cups elbow macaroni, uncooked; 1 cup shredded cheddar cheese

This hearty one-pot meal combines savory ground beef with elbow macaroni in a rich, seasoned tomato sauce. It is an efficient dinner solution that provides a filling meal with very little cleanup required.

List of ingredients

2 pounds lean ground beef – provides the main protein and hearty base.
2 large yellow onions, chopped – adds essential aromatic sweetness.
4 cloves garlic, chopped – contributes sharp, savory depth.
2 cups water – provides necessary hydration for pasta cooking.
1 cup beef broth – enhances the richness of the sauce.
Two 15-ounce cans tomato sauce – creates the smooth tomato base.
Two 15-ounce cans diced tomatoes – adds texture and acidity.
1 tablespoon Italian seasoning – provides a blend of traditional herbs.
1 tablespoon oregano – adds a warm, earthy note.
3 bay leaves – infuses the sauce with subtle depth during simmering.
2 tablespoons Worcestershire sauce – adds a savory, tangy complexity.
½ teaspoon salt – enhances all other flavors.
½ teaspoon garlic powder – reinforces the garlic profile.
½ teaspoon pepper – adds a mild spicy warmth.
2 cups elbow macaroni, uncooked – the traditional pasta choice for this dish.
1 cup shredded cheddar cheese – used for topping and creamy finish.

step-by-step instructions

Brown the beef: Use a Dutch oven to sauté ground beef over medium-high heat until no pink remains. Break the meat into small crumbles while cooking and spoon off any excess grease to prevent oiliness.
Sauté the aromatics: Add chopped onions to the pot and cook for about 5 minutes until they become tender. Stir in the chopped garlic and cook for another minute until fragrant.
Simmer the sauce: Stir in 2 cups of water, 1 cup of beef broth, tomato sauce, diced tomatoes, Italian seasoning, oregano, bay leaves, Worcestershire sauce, salt, garlic powder, and pepper. Cover the pot with a lid and simmer for 20 to 25 minutes to let the flavors meld.
Cook the pasta: Add uncooked elbow macaroni and stir well to coat. Return the lid to the pot and simmer for 4-5 minutes until the pasta is al dente. Avoid overcooking to prevent the noodles from becoming mushy.
Final touch: Remove the pot from the heat and discard the bay leaves. Serve the goulash while warm and top each portion with shredded cheddar cheese.

Professional Cooking Tips

Selecting the Right Lean Ground Beef

Choose ground beef with a lean-to-fat ratio of 90/10 or 93/7. This reduces the amount of rendered fat in the pot, which prevents the final sauce from having an oily layer on top. Using lean beef also ensures the tomato sauce clings better to the meat and pasta.

Efficiently Managing Excess Grease

After browning the beef, use a large spoon or a turkey baster to remove the accumulated fat. Leaving too much grease can dilute the flavor of the spices and make the dish feel heavy. Removing the fat before adding the onions allows them to sauté in a clean pan.

Sautéing Onions for Maximum Flavor

Cook the onions slowly over medium heat until they are translucent and soft. This process releases the natural sugars in the onion, providing a sweet balance to the acidic tomatoes. Avoid browning them too quickly, as burnt onions can introduce a bitter taste.

Controlling the Simmer Temperature

Maintain a low simmer once the lid is on the pot during the sauce reduction phase. If the heat is too high, the sauce may splatter or burn at the edges of the pot. A gentle bubble ensures the bay leaves and herbs infuse the liquid evenly.

Preventing Mushy Elbow Macaroni

Pull the pot off the heat the moment the macaroni reaches an al dente texture. The pasta will continue to absorb moisture and cook slightly from the residual heat of the sauce. Overcooking leads to a gummy consistency that ruins the dish’s structure.

Integrating the Cheese Topping

Apply the shredded cheddar cheese immediately after plating while the goulash is steaming. This allows the cheese to melt naturally without needing an oven or broiler. For a creamier result, stir half the cheese directly into the pot before serving.

Flexible Ingredient Swaps

Alternative Protein Options

You can replace the ground beef with ground turkey or ground chicken for a lighter version. If you prefer a richer flavor, use a blend of beef and mild Italian sausage. Ensure you drain the fat from any meat substitute used to maintain the sauce consistency.

Substituting Pasta Shapes

While elbow macaroni is traditional, small shells or rotini are excellent alternatives. These shapes are effective because they trap the thick tomato sauce in their curves. Avoid using long noodles like spaghetti, as they are difficult to stir and serve in a one-pot meal.

Tomato Product Variations

If diced tomatoes are unavailable, you can use stewed tomatoes or a combination of tomato paste and water. For a slightly sweeter profile, substitute one can of tomato sauce with a can of tomato soup. This change alters the acidity and adds a smoother texture.

Broth and Liquid Adjustments

Beef broth is the standard for depth, but vegetable broth can be used for a cleaner taste. If you are out of broth, use a beef bouillon cube dissolved in water. This ensures the liquid base remains savory without adding unnecessary calories.

Cheese Variety Alternatives

Cheddar is the classic choice, but Monterey Jack or Mozzarella provide a milder, stretchier melt. For a sharper flavor profile, use an extra-sharp white cheddar. A sprinkle of Parmesan cheese can also add a salty, nutty finish to the dish.

Herb and Spice Adjustments

If you do not have Italian seasoning, combine dried basil, thyme, and rosemary in equal parts. For a more earthy flavor, increase the amount of oregano. Always check the salt content of your broth before adding the additional salt listed in the recipe.

Customizing the Flavor Profile

Adding a Spicy Kick

Stir in half a teaspoon of red pepper flakes or a pinch of cayenne pepper during the simmering phase. For a different kind of heat, add a tablespoon of chopped canned jalapeños. This adds a bright, vinegary spice that cuts through the richness of the beef.

Incorporating Fresh Vegetables

Add diced bell peppers or carrots along with the onions to increase the nutritional value. Diced zucchini or frozen peas can be added during the last 5 minutes of pasta cooking. These additions provide color and a fresh contrast to the savory meat.

Achieving a Creamier Texture

Stir in two tablespoons of sour cream or heavy cream after removing the pot from the heat. This transforms the bright red sauce into a creamy, orange-hued sauce. This variation is particularly popular for those who prefer a milder, smoother taste.

Enhancing the Savory Depth

Add a teaspoon of smoked paprika to the seasonings for a deep, woody flavor. A small amount of soy sauce can also be added alongside the Worcestershire sauce to increase the umami profile. These additions mimic the complexity of slow-cooked stews.

Balancing Tomato Acidity

If the sauce tastes too acidic due to the canned tomatoes, stir in a pinch of sugar. A teaspoon of brown sugar or honey neutralizes the sharp edges of the tomato sauce. This creates a more rounded and family-friendly flavor.

Increasing the Garlic Punch

For those who love garlic, double the amount of fresh cloves and add them halfway through the onion sauté. Adding garlic at different stages ensures both a mellow base flavor and a sharp, aromatic top note. Ensure the garlic does not burn, as it becomes bitter.

Ideal Serving Pairings

Fresh Vegetable Side Dishes

Serve goulash with a side of steamed broccoli or sautéed spinach to balance the meal. A crisp garden salad with a light vinaigrette provides a refreshing contrast to the heavy pasta. These options add essential vitamins and a crunch to the dining experience.

Bread Accompaniments

Warm garlic bread or a toasted baguette is perfect for scooping up the extra sauce. A slice of buttery cornbread also complements the savory beef and tomato flavors. These additions make the meal more filling and satisfying for larger crowds.

Garnish Ideas for Presentation

Top the finished dish with freshly chopped parsley or sliced green onions for a pop of color. A dollop of sour cream in the center of the bowl adds a professional touch. These garnishes enhance the visual appeal while adding fresh, herbal notes.

Beverage Pairings

Pair this dish with a chilled sparkling water or a crisp iced tea. The carbonation or acidity of these drinks helps cleanse the palate between bites of the rich beef. Avoid overly sweet drinks that might clash with the savory seasonings.

Proper Storage Methods

Refrigeration Guidelines

Allow the goulash to cool to room temperature before transferring it to an airtight container. Store it in the main body of the refrigerator, avoiding the door where temperatures fluctuate. The dish will remain fresh and safe to eat for up to four days.

Freezing for Long Term Use

Place portions of goulash in freezer-safe containers or heavy-duty freezer bags. Leave a small amount of space at the top of the container to allow for expansion during freezing. This method preserves the meal for up to three months without significant loss of flavor.

Thawing Procedures

For best results, thaw frozen goulash in the refrigerator overnight. This slow thawing process prevents the pasta from breaking down and maintains the texture of the sauce. Avoid thawing at room temperature to prevent bacterial growth.

Managing Pasta Absorption during Storage

Be aware that the macaroni will continue to absorb the sauce while stored in the fridge. This often results in a thicker, drier consistency the next day. Do not be alarmed, as this can be easily fixed during the reheating process.

Reheating Techniques

Stovetop Reheating Method

Place the leftovers in a saucepan over medium-low heat. Add a splash of beef broth or water to loosen the sauce as it warms. Stir occasionally to ensure the pasta is heated evenly without sticking to the bottom of the pan.

Microwave Heating Instructions

Transfer a portion to a microwave-safe bowl and cover it with a damp paper towel. Heat in 60-second intervals, stirring between each session to distribute the heat. The damp towel creates steam, which prevents the pasta from drying out.

Preventing Dryness and Clumping

Always add a small amount of liquid—such as water or broth—before reheating. This restores the original sauce-to-pasta ratio and prevents the dish from becoming a solid block. A teaspoon of butter can also help restore the glossy finish of the sauce.

Avoiding Overheating

Stop reheating as soon as the center of the dish is hot. Overheating the goulash can lead to the pasta becoming overly soft or the cheese becoming oily. Low and slow heat is the best approach for maintaining the original quality.

Meal Prep Strategies

Prepping the Sauce in Advance

You can cook the beef and simmer the sauce up to two days before you plan to serve the meal. Store the sauce in the fridge and simply heat it up before adding the raw macaroni. This significantly reduces the time spent in the kitchen on dinner night.

Cooking Pasta Separately

For those who prefer very precise pasta texture, boil the macaroni in a separate pot until just under al dente. Stir the cooked pasta into the simmering sauce for the last 2 minutes. This prevents the pasta from overcooking in the thick sauce.

Batch Cooking for the Week

Double the recipe to create multiple servings for the work week. Divide the finished goulash into individual portion containers immediately after cooking. This makes it easy to grab a balanced meal for lunch without needing further preparation.

Organizing the Mise en Place

Chop the onions and garlic and measure out the spices before turning on the heat. Having all ingredients ready prevents the beef from overcooking while you search for the seasonings. This organized approach ensures a smoother cooking process.

Common Cooking Solutions

Fixing Too Much Liquid

If the sauce is too thin after simmering, leave the lid off for the final 10 minutes of cooking. This allows moisture to evaporate, thickening the sauce through reduction. You can also stir in a tablespoon of tomato paste to thicken it instantly.

Managing Overcooked Pasta

If the macaroni becomes too soft, avoid stirring it vigorously, as this can break the noodles. Serve the dish immediately to prevent further softening. In the future, reduce the simmer time by one minute to hit the perfect al dente point.

Reducing Excessive Acidity

If the canned tomatoes make the dish taste too sharp, add a small amount of butter or a pinch of sugar. The fats in butter coat the tongue and neutralize the perceived acidity. This creates a smoother, more balanced flavor profile.

Solving Bland Flavor Issues

If the dish lacks punch, add an extra teaspoon of Worcestershire sauce or a squeeze of fresh lemon juice. The acidity from lemon or the umami from Worcestershire can wake up the other spices. Always taste the sauce before adding the pasta.

Correcting a Grainy Sauce

Ensure the beef is broken into very small crumbles during the browning phase to avoid large, chewy chunks. If the sauce feels grainy, it may be due to undercooked onions. Sautéing the onions longer ensures they melt into the sauce for a smoother texture.

Dealing with Burnt Bottoms

If the sauce begins to stick to the bottom of the pot, immediately transfer the contents to a clean pot. Do not scrape the burnt bits into the new pot, as this will ruin the flavor. Add a small amount of broth to the new pot to loosen the mixture.

Frequently Asked Questions

Can I make this in an Instant Pot?

Yes, you can sauté the beef and onions using the sauté function. Add the sauce ingredients and pressure cook for 5 minutes, then quick-release, stir in the macaroni, and pressure cook for another 4 minutes.

Is there a vegetarian version of this goulash?

You can substitute the ground beef with cooked lentils, kidney beans, or a plant-based meat crumble. Replace the beef broth with vegetable broth to ensure the dish is entirely meat-free while maintaining the savory base.

How can I prevent the goulash from being too dry?

Ensure you use the full amount of water and broth specified in the recipe. If you notice the sauce thickening too quickly while the pasta cooks, stir in an extra quarter cup of water to maintain a saucy consistency.

What is the best way to store the cheese?

Keep the cheese separate from the stored goulash and add it fresh during the reheating process. This prevents the cheese from becoming rubbery and ensures a perfect melt every time you serve a portion.