Can I make goulash ahead of time?

Yep, you can totally make this recipe ahead of time! Just follow the steps up until you add the pasta. Once the beef mixture is done, let it cool and pop it in an airtight container. When you’re ready to eat, bring it back to a boil, then pick up where you left off and finish the recipe.

Can I make goulash in a slow cooker?

Yep, you can make this hearty dish in the slow cooker! Just follow the steps through step 4, then toss everything into the slow cooker. Cook on high for about 3½ hours or low for 7½. Add the pasta during the last 30 minutes or so—just until the noodles are perfectly tender.

Old Fashioned Beef And Macaroni Goulash

Name: Old Fashioned Beef and Macaroni Goulash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ pound Ground Beef; 1 small Onion (1 cup); 2 teaspoon Chili Powder; ½ teaspoon Black Pepper; 1 teaspoon Cumin; 1 teaspoon Garlic Powder; 1 teaspoon Oregano; 3 cloves Garlic; 1 14 ounce Tomato Sauce; 1 26 ounce Petite Diced Tomatoes; 2 cup Water; 2 Tablespoon Beef Base; 2 Bay Leaves; 2 cup Macaroni Pasta; 1 cup Colby Jack Cheese

This one-pot meal combines hearty ground beef and macaroni in a savory, tomato-based sauce. It is a practical, budget-friendly dinner that minimizes cleanup by using a single cooking vessel.

List of ingredients

1 ½ pound Ground Beef – use 80/20 or 90/10 lean for best results.
1 small Onion (1 cup), finely diced – provides a foundational aromatic base.
2 teaspoon Chili Powder – adds warmth and deep color.
½ teaspoon Black Pepper – for a subtle sharp bite.
1 teaspoon Cumin – contributes an earthy, nutty flavor.
1 teaspoon Garlic Powder – ensures consistent garlic flavor throughout the sauce.
1 teaspoon Oregano – adds a classic herbal note.
3 cloves Garlic, minced – provides fresh, pungent depth.
1 14 ounce Tomato Sauce – creates a smooth, thick consistency.
1 26 ounce Petite Diced Tomatoes – adds texture and acidity.
2 cup Water – used to hydrate the pasta during the simmer.
2 Tablespoon Beef Base – concentrates the savory meat flavor.
2 Bay Leaves – infuses the sauce with a subtle woody aroma.
2 cup Macaroni Pasta – the primary starch for a hearty texture.
1 cup Colby Jack Cheese, shredded – adds creaminess and a salty finish.

step-by-step instructions

Brown the meat: In a Dutch oven or large saucepan, brown the ground beef over medium-high heat. Drain any excess grease to prevent the sauce from becoming oily.
Sauté aromatics and spices: Add the diced onion, minced garlic, black pepper, chili powder, cumin, garlic powder, and oregano. Cook for 3 to 4 minutes until the onions are soft and fragrant. Toasting the dry spices in the residual fat helps release their essential oils and intensifies the flavor.
Simmer the base: Stir in the petite diced tomatoes, tomato sauce, water, beef base, and bay leaves. Mix the ingredients thoroughly and let the mixture simmer for 15 minutes to meld the flavors.
Cook the pasta: Add the macaroni pasta to the pot. Cook for 7 to 9 minutes, stirring frequently to prevent the noodles from sticking to the bottom of the pan. Ensure the pasta is cooked through but still holds its shape.
Final touch: Stir in the shredded Colby Jack cheese and immediately remove the pot from the heat. This allows the cheese to melt without separating.
Prepare for serving: Remove the bay leaves from the pot before serving to ensure guest safety. Serve immediately while hot.

Expert Cooking Techniques

Optimize Beef Browning

To achieve a deep brown sear, avoid crowding the pan. If using a smaller saucepan, brown the beef in two batches. This prevents the meat from steaming in its own juices, which results in a grey color and less flavor.

Timing the Spice Addition

Adding the chili powder, cumin, and oregano after the beef is browned but before the liquids are added is a technique called blooming. This process uses the heat of the oil to activate the spices, creating a more complex flavor profile than if they were added to the liquid.

Preventing Pasta Sticking

Because the pasta cooks directly in the sauce, the starch is released into the liquid, which can cause sticking. Frequent stirring every 2 minutes is essential. Use a wooden spoon to gently scrape the bottom of the Dutch oven.

Managing Liquid Levels

The macaroni absorbs a significant amount of liquid. If the sauce becomes too thick before the pasta is tender, add an extra quarter cup of water or beef broth. This ensures the pasta cooks evenly without burning the tomato base.

Ingredient Substitutions

Alternative Pasta Shapes

While macaroni is traditional, elbow pasta is a direct substitute. For a more robust texture, you can use rotini or penne, although you may need to increase the simmer time by 2 to 3 minutes to ensure the thicker noodles are fully cooked.

Lean Meat Options

If you prefer a leaner meal, ground turkey or ground chicken can replace the beef. When using turkey, add an extra tablespoon of beef base or a teaspoon of soy sauce to compensate for the loss of the rich beef flavor.

Cheese Varieties

Colby Jack is used for its melting properties and mild flavor. You can substitute this with sharp cheddar for a bolder taste or Monterey Jack for a creamier texture. A mixture of both provides a balanced flavor profile.

Tomato Product Swaps

If petite diced tomatoes are unavailable, you can use crushed tomatoes for a smoother sauce. If using crushed tomatoes, reduce the water by a quarter cup to maintain the correct sauce-to-pasta ratio.

Recipe Variations

Adding Fresh Vegetables

To increase the nutrient density, stir in diced red and green bell peppers with the onions. You can also add shredded carrots or frozen corn during the simmer stage. Ensure the vegetables are diced small so they cook through in the same timeframe as the onions.

Bean Integration for Chili-Mac Style

Adding one can of drained kidney beans or black beans transforms the dish into a hybrid between goulash and chili mac. Add the beans at the same time as the diced tomatoes to allow them to absorb the seasoning.

Creamy Texture Modification

For a richer, creamier sauce, stir in two tablespoons of sour cream or a splash of heavy cream after removing the pot from the heat. This cuts through the acidity of the tomatoes and adds a velvety finish to the dish.

Spice Level Adjustments

To increase the heat, add half a teaspoon of crushed red pepper flakes or a diced jalapeño. For a milder version, reduce the chili powder by half and replace it with sweet paprika, which provides color without the heat.

Serving and Pairing Ideas

Fresh Side Pairings

Because goulash is heavy and savory, it pairs well with a crisp side salad. Use a simple vinaigrette with lemon and olive oil to provide a refreshing contrast to the rich tomato and cheese flavors.

Complementary Breads

Garlic bread or toasted sourdough slices are excellent for scooping up the remaining sauce. A piece of buttery corn bread also complements the cumin and chili powder notes in the recipe.

Topping Suggestions

Garnish each bowl with fresh chopped parsley or sliced green onions for a burst of color and freshness. A small dollop of sour cream or a sprinkle of extra cheese on top enhances the presentation and taste.

Storage and Preservation

Refrigeration Guidelines

Store leftover goulash in an airtight container in the refrigerator for up to 4 days. Ensure the food is cooled to room temperature before sealing the lid to prevent condensation from affecting the texture of the pasta.

Freezing Instructions

This dish freezes well for up to 3 months. To prevent the pasta from becoming too mushy upon reheating, consider undercooking the macaroni by 2 minutes if you plan to freeze the meal immediately.

Thawing Process

Thaw frozen goulash in the refrigerator overnight before reheating. This ensures the heat distributes evenly during the reheating process and prevents the edges from overcooking while the center remains cold.

Reheating and Refreshing

Microwave Method

Heat leftovers in 30-second intervals, stirring in between. Add a tablespoon of water or beef broth before heating to loosen the sauce, as the pasta will continue to absorb liquid while stored.

Stovetop Method

For the best texture, reheat in a small saucepan over low heat. Add a splash of water, cover with a lid, and stir occasionally until the cheese is melted and the dish is heated through.

Adjusting Sauce Consistency

If the goulash has become too thick after refrigeration, stir in a small amount of beef broth or water while reheating. This restores the original saucy consistency without diluting the flavor.

Make-Ahead Advice

Partial Cooking Strategy

You can prepare the beef and tomato base up to 24 hours in advance. Follow the recipe through step 3, cool the mixture, and store it in the fridge. When ready to eat, bring the base to a boil and then proceed with adding the pasta.

Pre-Prepping Ingredients

Dice the onions, mince the garlic, and shred the cheese a day early. Store them in separate containers to reduce the active prep time to under 5 minutes on the day of cooking.

Troubleshooting Common Issues

Pasta is Too Mushy

Mushy pasta occurs when the noodles are overcooked or stirred too aggressively. To avoid this, start testing the pasta for doneness 2 minutes before the recommended time. Remove the pot from the heat as soon as the pasta is al dente.

Sauce is Too Acidic

If the tomato sauce tastes too tart, add a pinch of granulated sugar or a small amount of butter. This neutralizes the acidity of the canned tomatoes and creates a more balanced flavor.

Cheese is Clumping

Clumpy cheese happens when the heat is too high during the stirring phase. Always remove the pot from the active heat source before adding the cheese, allowing the residual heat to melt it smoothly.

Frequently Asked Questions

Can I use a different type of beef?

Yes, you can use ground chuck for a richer flavor or ground sirloin for a leaner option. Ensure you drain the excess fat regardless of the cut to keep the sauce from becoming greasy.

Is it possible to make this in a slow cooker?

Yes. Brown the beef and sauté the aromatics in a pan first, then transfer everything except the pasta to the slow cooker. Cook on low for 7-8 hours or high for 3-4 hours. Stir in the pasta during the final 30 minutes of cooking.

Can I substitute the beef base?

If you do not have beef base, you can use beef bouillon cubes dissolved in the 2 cups of water. Ensure the bouillon is fully dissolved before adding it to the pot to avoid salty pockets in the sauce.

How do I stop the macaroni from absorbing all the sauce?

The macaroni will naturally absorb liquid over time. To keep it saucy, use a slightly larger amount of water than called for, or stir in a bit of beef broth right before serving.