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Old Fashioned Goulash

A hearty and comforting classic American goulash that combines ground meat, tender pasta, and savory tomato sauce with a blend of cheeses for the ultimate family-friendly meal. Perfect for weeknight dinners and even better as leftovers!  
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main-course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef or turkey
  • 3 tsp minced garlic
  • 1 large yellow onion diced
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 1/3 cup olive oil
  • 2 15- ounce cans tomato sauce
  • 2 15- ounce cans diced tomatoes
  • 1 T Italian seasoning
  • 1 T Adobo Seasoning
  • 3 bay leaves
  • 1 T seasoned salt
  • 1/2 T black pepper
  • 2 cups elbow macaroni uncooked
  • 1 cup shredded Mozzarella Cheese
  • 1/2 Cup Shredded Cheddar Cheese

Method
 

  1. Brown the Meat: In a large pan, sauté your ground meat in skillet over medium-high heat until HALF cooked, then remove from heat. This partial cooking allows the meat to release some fat while reserving flavor development for the next step.
  2. Add Aromatics: Add garlic, onions, and olive oil to the partially cooked meat and continue cooking until the meat is fully cooked. The aromatics will infuse the meat with flavor as it finishes cooking, creating a fragrant base for your goulash.
  3. Create the Sauce Base: Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, seasoned salt, pepper, and adobo seasoning. Mix well to combine all ingredients. This creates a rich, flavorful sauce that will cook down and develop deep flavors.
  4. Simmer the Sauce: Lower heat and cover – allow to cook for about 20 minutes, stirring occasionally. This simmering time allows the flavors to meld and the sauce to slightly reduce and intensify in flavor.
  5. Cook the Pasta: Add the uncooked elbow macaroni to the skillet, stir well until everything is combined. The pasta will cook directly in the sauce, absorbing all the wonderful flavors while releasing starch that helps thicken the sauce.
  6. Final Simmer: Cover once again and allow to simmer for about 30 minutes. During this time, the pasta will become tender while the sauce continues to develop its flavors and reach the perfect consistency.
  7. Remove Bay Leaves: Once cooked, remove the bay leaves from the goulash. This step is important as bay leaves are not meant to be eaten.
  8. Add Cheddar Cheese: Add only the cheddar cheese and mix until combined. The residual heat will melt the cheese, creating a creamy, rich element to the dish.
  9. Top with Mozzarella: Add mozzarella right before serving. The mozzarella adds a final touch of cheesy goodness and that irresistible cheese-pull when served hot.

Notes

  • This recipe makes excellent leftovers as the flavors continue to develop when stored in the refrigerator.
  • For a spicier version, add 1/4 teaspoon of red pepper flakes or a diced jalapeño with the aromatics.
  • The dish can be frozen for up to 3 months in an airtight container.
  • For a one-pot meal, try adding diced bell peppers or frozen corn during the final simmer.
  • Authentic Hungarian goulash is different from this American version; the American version typically includes pasta while Hungarian goulash is more of a stew with paprika.