This classic goulash offers a hearty, soul-warming experience that brings together robust ground meat, tender pasta, and a rich, savory tomato base. It is the perfect one-pan solution for busy weeknights when you need a filling meal that feels like a home-cooked masterpiece without requiring hours in the kitchen.

List of ingredients

2 pounds ground beef or turkey
1 large yellow onion, diced
3 teaspoons minced garlic cloves
2.5 cups water
½ cup beef broth
½ cup olive oil
2 15-ounce cans of tomato sauce
2 15-ounce cans of diced tomatoes
1 tablespoon Italian herb seasoning
1 tablespoon adobo spice blend
3 bay leaves
1 tablespoon seasoned salt
½ tablespoon ground black pepper
2 cups uncooked elbow macaroni
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese

step-by-step instructions

Step: Warm a large skillet over medium-high heat and thoroughly brown the ground meat until no pink remains, breaking it into fine crumbles. Transfer the cooked meat to a clean plate.
Step: In the same skillet, sauté minced garlic and diced onions until they become translucent and fragrant, approximately 3-4 minutes.
Step: Reintroduce the browned meat to the skillet and pour in water, beef broth, tomato sauce, and diced tomatoes, stirring to combine all ingredients evenly.
Step: Season the mixture with Italian seasoning, adobo seasoning, whole bay leaves, kosher salt, and freshly ground black pepper, ensuring the spices are well distributed.
Step: Reduce heat to low, cover the skillet, and allow the mixture to simmer gently for 20 minutes, allowing flavors to meld and develop.
Step: Add uncooked elbow macaroni directly into the skillet, stirring to ensure pasta is fully submerged in the liquid. Continue simmering, covered, for an additional 30 minutes or until pasta is tender and has absorbed most of the liquid.
Step: Extract and discard the bay leaves, then fold in shredded cheddar cheese until melted and incorporated. Sprinkle mozzarella cheese on top and let it melt briefly before serving.

Refining the Cooking Process

Managing Meat Moisture

When browning the meat, avoid overcrowding the skillet, as this can cause the meat to steam rather than brown. If your skillet is on the smaller side, work in two batches to ensure each piece develops a golden crust, which adds essential flavor to the final dish.

Developing the Aromatic Base

Sautéing your onions and garlic in the rendered fat left over from the ground meat is the secret to a professional flavor profile. Cook them until they are softened and just beginning to turn golden, as this caramelization provides a subtle sweetness that balances the acidic nature of the tomato sauce.

Ensuring Pasta Texture

Because the pasta cooks directly in the sauce, keep a close eye on the liquid levels after the twenty-minute mark. If the mixture looks too thick before the macaroni is fully al dente, add an extra splash of water or broth to prevent the bottom of the skillet from scorching.

Customization and Flavor Adjustments

Alternative Protein Options

If you prefer a lighter profile, you can swap the beef for ground chicken or ground turkey. Note that these lean proteins do not release as much fat, so you may need to add an extra tablespoon of olive oil to the skillet to ensure the onions and garlic soften correctly without sticking.

Exploring Herb Varieties

While Italian seasoning is the traditional choice, you can customize the herbal profile by adding fresh basil or flat-leaf parsley right before serving. These fresh additions provide a bright, vibrant contrast to the heavy, slow-simmered flavors of the stewed meat and tomato base.

Managing Salt Content

Since both the adobo seasoning and the seasoned salt contain sodium, it is wise to taste your broth before the final simmering stage. If you are sensitive to sodium, consider using half the requested amount of seasoned salt and supplementing with additional garlic powder or onion powder to maintain intensity.

Planning Ahead and Storage

Freezing for Future Meals

This dish freezes remarkably well, making it an ideal candidate for meal prep. Allow the goulash to reach room temperature before portioning it into freezer-safe containers, and try to consume within three months for the best taste and texture.

Correct Reheating Methods

When reheating from frozen, it is best to thaw the goulash in the refrigerator overnight. To reheat, warm it on the stovetop over low heat, adding a small amount of beef broth to restore the proper sauce consistency that may have been lost during the freezing and thawing process.

Common Queries Addressed

Why is my goulash watery?

A watery sauce usually results from the lid being left off during the simmering process or from the pasta not absorbing enough liquid. Always ensure your skillet is covered during the final cooking phase, and if you prefer a thicker sauce, remove the lid for the final five minutes of simmering to allow evaporation.

Can I use different pasta shapes?

While elbow macaroni is the traditional choice due to its ability to hold sauce, you can use other short, tubular pasta varieties such as penne or rotini. Keep in mind that different pasta shapes may require a slight adjustment to the cooking time, so check for tenderness a few minutes early.

How do I prevent the cheese from clumping?

To ensure a smooth, creamy finish, always fold in the cheddar cheese while the skillet is off the heat. Using freshly shredded cheese rather than pre-shredded varieties also makes a difference, as pre-shredded versions are often coated in starches that prevent smooth melting.

Is it necessary to use beef broth?

Beef broth contributes a deep, savory foundation that is difficult to replicate with water alone. However, if you are out of beef broth, you can substitute it with an equal amount of water mixed with a small amount of soy sauce or Worcestershire sauce for a similar depth of flavor.

Can I add fresh vegetables?

Yes, adding diced bell peppers or carrots during the aromatic sauté stage is a great way to boost the nutritional value. These vegetables pair well with the existing flavor profile and add a pleasant, subtle crunch that complements the softness of the macaroni.

Old-Fashioned Goulash Recipe

Author: AlmaHerzog
Total Time: PT1H5M
Yield: 8 servings 1x
Diet: High Protein

Print Recipe

Description

Hungarian goulash brings hearty comfort straight from Central European kitchens. Rich beef stew simmered with paprika and vegetables creates a soul-warming meal perfect for gathering friends around a steaming pot.

Ingredients

Scale

2 pounds ground beef or turkey
1 large yellow onion, diced
3 teaspoons minced garlic cloves
2.5 cups water
½ cup beef broth
½ cup olive oil
2 15-ounce cans of tomato sauce
2 15-ounce cans of diced tomatoes
1 tablespoon Italian herb seasoning
1 tablespoon adobo spice blend
3 bay leaves
1 tablespoon seasoned salt
½ tablespoon ground black pepper
2 cups uncooked elbow macaroni
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese

Instructions

Step: Warm a large skillet over medium-high heat and thoroughly brown the ground meat until no pink remains, breaking it into fine crumbles. Transfer the cooked meat to a clean plate.
Step: In the same skillet, sauté minced garlic and diced onions until they become translucent and fragrant, approximately 3-4 minutes.
Step: Reintroduce the browned meat to the skillet and pour in water, beef broth, tomato sauce, and diced tomatoes, stirring to combine all ingredients evenly.
Step: Season the mixture with Italian seasoning, adobo seasoning, whole bay leaves, kosher salt, and freshly ground black pepper, ensuring the spices are well distributed.
Step: Reduce heat to low, cover the skillet, and allow the mixture to simmer gently for 20 minutes, allowing flavors to meld and develop.
Step: Add uncooked elbow macaroni directly into the skillet, stirring to ensure pasta is fully submerged in the liquid. Continue simmering, covered, for an additional 30 minutes or until pasta is tender and has absorbed most of the liquid.
Step: Extract and discard the bay leaves, then fold in shredded cheddar cheese until melted and incorporated. Sprinkle mozzarella cheese on top and let it melt briefly before serving.

Notes

Elevate this classic comfort dish by using high-quality ground beef for richer flavor depth. Customize spice levels by adjusting Italian seasoning. Fresh garlic makes a significant difference compared to pre-minced versions, intensifying overall taste profile. Letting the goulash rest 10 minutes after cooking allows flavors to meld and sauce to thicken naturally. Experiment with cheese blends like sharp cheddar and monterey jack for more complex melting textures. Freezes beautifully for up to three months, making it perfect for meal prep and busy weeknight dinners.

Prep Time: PT15M
Cook Time: PT50M
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 8g
Sodium: 880mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 28g
Cholesterol: 90mg

Keywords: goulash, comfort food, beef, pasta, dinner, recipe