Old School Goulash is a simple, hearty, and comforting dish that’s been a favorite in American kitchens for generations. This one-pot meal combines ground beef, macaroni, tomatoes, and simple seasonings, making it a budget-friendly and easy-to-prepare dinner option. Whether you grew up eating this or are new to the dish, this recipe will bring back nostalgic flavors with its rich, tomato-based sauce and tender pasta.

In this post, we’ll guide you through the step-by-step process of making Old School Goulash, along with variations and frequently asked questions. Let’s get cooking!

Ingredients for Old School Goulash

• 1.5 pounds ground beef
• 8 ounces elbow macaroni
• 1 onion, chopped
• 2 cans whole stewed tomatoes with juices (14.5 ounces each)
• 2 tablespoons ketchup
• Salt, pepper, garlic powder, onion powder, chili powder, to taste
• Tomato juice, as needed (optional)
• Optional: 1 diced bell pepper (for extra flavor and texture)

Instructions for Making Old School Goulash

Step 1: Cook the Macaroni

1. Boil the Pasta: In a large pot, bring salted water to a boil. Add the 8 ounces of elbow macaroni and cook according to package directions until al dente (about 7-9 minutes). Drain and set aside.

Step 2: Brown the Ground Beef

1. Cook the Beef: In the same pot (or a separate large skillet), add the 1.5 pounds of ground beef over medium heat. Break it up with a spoon and cook until browned and fully cooked through, about 8-10 minutes.
2. Drain the Fat: If needed, drain excess fat from the pan once the beef is cooked.

Step 3: Add the Vegetables

1. Cook the Onion and Bell Pepper: Add the chopped onion (and diced bell pepper if using) to the ground beef. Sauté for 3-4 minutes, until the vegetables are softened and fragrant.

Step 4: Add Tomatoes and Seasonings

1. Add the Tomatoes: Pour in the 2 cans of whole stewed tomatoes, including the juices. Use a spoon to break up the tomatoes into smaller pieces.
2. Add Ketchup: Stir in 2 tablespoons of ketchup for extra sweetness and depth of flavor.
3. Season the Goulash: Season the mixture with salt, pepper, garlic powder, onion powder, and chili powder to taste. Start with 1 teaspoon of each, adjusting based on your preferences. You can add more chili powder if you like a little heat.

Step 5: Simmer the Goulash

1. Simmer: Lower the heat and let the goulash simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the tomatoes to break down further.
2. Add Tomato Juice if Needed: If the mixture looks too thick, add a splash of tomato juice or water to loosen it to your desired consistency.

Step 6: Combine with Macaroni and Serve

1. Stir in the Cooked Macaroni: Once the goulash has simmered and the flavors have come together, gently fold in the cooked macaroni.
2. Serve: Ladle the goulash into bowls and serve it hot. Optionally, garnish with freshly chopped parsley or a sprinkle of shredded cheese.

Cooking Notes

• Stewed Tomatoes: The canned stewed tomatoes provide a rich tomato base, but if you prefer a smoother sauce, you can use crushed tomatoes or diced tomatoes instead.
• Ketchup Substitute: If you don’t have ketchup, you can replace it with 1 tablespoon of tomato paste mixed with 1 teaspoon of sugar.
• Adjusting Thickness: If the goulash looks too thick, add a little more tomato juice or water to thin it out to your desired consistency.

Variations of Old School Goulash

Cheesy Goulash

For a cheesy twist, stir in 1 to 2 cups of shredded cheddar or mozzarella cheese after combining the macaroni with the goulash. The melted cheese adds richness and makes the dish even more comforting.

Spicy Goulash

Add 1 teaspoon of cayenne pepper or red pepper flakes along with the other seasonings to give the goulash a spicy kick. You can also use spicy sausage in place of ground beef for added heat.

Vegetable-Packed Goulash

If you want to add more vegetables, include diced carrots, zucchini, or mushrooms. Sauté these veggies with the onions and bell peppers to make the goulash heartier and healthier.

Beef and Pork Goulash

For a richer flavor, use a combination of ground beef and ground pork. This adds depth to the dish and gives it a juicier texture.

Frequently Asked Questions (FAQs)

1. Can I make goulash ahead of time?

Yes! Old School Goulash tastes even better the next day as the flavors have more time to meld. You can make it a day in advance and reheat it on the stovetop or in the microwave.

2. How do I store leftovers?

Store any leftover goulash in an airtight container in the refrigerator for up to 3 days. To reheat, add a little water or broth if needed to loosen it up.

3. Can I freeze goulash?

Yes, goulash freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

4. Can I use other types of pasta?

Absolutely! While elbow macaroni is traditional, you can use any small pasta like rotini, shells, or penne. Just make sure to cook the pasta until al dente so it holds up in the goulash.

5. Can I add cheese to the goulash?

Yes! Stir in shredded cheese like cheddar, mozzarella, or Parmesan just before serving for an extra cheesy goulash.

Old School Goulash is a comforting, one-pot dish that’s easy to make and sure to satisfy the whole family. With its flavorful combination of ground beef, tender pasta, and stewed tomatoes, it’s a nostalgic recipe that never goes out of style. Whether you keep it classic or try one of the variations, this goulash is perfect for busy weeknights or a cozy weekend meal.

Serve it up hot and enjoy this delicious taste of home-cooked goodness!