Old Fashioned Goulash
Old-Fashioned Goulash is the kind of dish that wraps you in warmth and nostalgia with every bite. It’s a hearty, one-pot comfort classic where tender elbow macaroni mingles with savory ground beef, sweet corn, and earthy mushrooms—all enveloped in a rich, tangy tomato sauce.
The gentle heat from red pepper flakes adds a subtle kick, while Worcestershire sauce deepens the flavor for that slow-simmered, old-world taste.
Perfect for busy weeknights or a cozy weekend dinner, this recipe is simple, satisfying, and made to be shared around the table—just like Grandma used to make.
Why People Will Love This Old-Fashioned Goulash:
Comfort in every bite – The combination of tender pasta, savory beef, and a rich tomato base delivers a heartwarming flavor that feels like home.
One-pot simplicity – Minimal cleanup with maximum flavor, making it ideal for busy weeknights or casual family dinners.
Balanced texture & flavor – Juicy beef, soft pasta, crisp corn, and meaty mushrooms create a satisfying bite with layers of taste.
Nostalgic appeal – Reminiscent of traditional home cooking, it brings back warm memories of family gatherings and hearty meals.
Customizable to taste – Easy to adjust heat levels, swap vegetables, or add cheese for a personal twist without losing the essence of the dish.
Key Ingredients:
Ground beef – The soul of the dish, delivering a satisfying, meaty richness and layers of umami that deepen as it simmers with vegetables and spices.
Elbow macaroni – Acts as a flavor sponge, absorbing the seasoned tomato sauce while adding a nostalgic, comfort-food texture that feels familiar and heartwarming.
Tomato sauce & diced tomatoes – Form the vibrant, tangy backbone of the recipe, balancing acidity and sweetness while creating a silky, hearty base for all the ingredients to meld.
Sweet corn kernels – Offer bright pops of natural sweetness and a gentle crunch, breaking through the savory profile with bursts of freshness.
Mushrooms – Bring an earthy, woodsy depth and subtle umami complexity, enhancing the overall savoriness without overpowering the sauce.
Red pepper flakes – Lend a gentle heat that builds slowly, awakening the palate and cutting through the richness.
Worcestershire sauce – Adds a nuanced, layered seasoning with hints of sweetness, tang, and umami, creating a more rounded and deeply satisfying flavor profile.
Expert Tips:
Brown the beef deeply, not just until it’s cooked – Let the ground beef develop a rich, caramelized crust before adding other ingredients. This Maillard reaction builds layers of flavor that make the sauce more robust and hearty.
Layer seasoning at different stages – Add a pinch of salt when browning the beef, a little more after adding vegetables, and finish with a final adjustment at the end. This gradual seasoning infuses flavor into every component rather than just the sauce.
Use pasta water for silkier sauce – Replace some of the plain water with a ladle of the starchy pasta cooking water before simmering. This helps emulsify the sauce and allows it to cling more luxuriously to the macaroni.
Let it rest before serving – After adding the pasta and tossing everything together, let the goulash sit for 5–10 minutes off the heat. This resting period allows the pasta to soak up more flavor and the sauce to thicken naturally.
Consider a flavor finish – Just before serving, stir in a splash of red wine vinegar or a few drops of hot sauce. This brightens the flavor, balances richness, and wakes up the palate without making the dish taste acidic.
How To Make Old Fashioned Goulash?
Ingredients
2 pounds ground beef, browned with ½ large onion, diced
½ green bell pepper, diced
3 teaspoons minced garlic
3 teaspoons red pepper flakes
1 can whole kernel corn, drained
2 cans mushrooms (drained)
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce + ½ cup water
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
2 cups elbow macaroni, cooked according to package directions
Instructions
Cook the Meat & Vegetables
In a large skillet or Dutch oven, brown the ground beef with the diced onion over medium heat until the meat is no longer pink.
Drain any excess fat.
Add Flavor Base
Stir in the diced green bell pepper, minced garlic, and red pepper flakes.
Cook for 2–3 minutes until the vegetables begin to soften.
Incorporate the Remaining Ingredients
Add the drained corn, mushrooms, diced tomatoes, tomato sauce, water, salt, black pepper, and Worcestershire sauce.
Stir well to combine.
Simmer
Reduce heat to low and let the mixture simmer for 20–25 minutes, stirring occasionally to allow flavors to meld.
Add the Pasta
Stir in the cooked elbow macaroni and mix until evenly coated with the sauce.
Heat for another 2–3 minutes to warm through.
Serve
Serve hot, preferably with warm cornbread muffins on the side.
Important Notes When Making Old-Fashioned Goulash:
Meat-to-pasta ratio matters – This is a hearty, meat-forward goulash. Using too much pasta will dilute the rich beef flavor, while too little pasta can make the dish overly heavy. Keep the balance close to the original recipe for the best texture and taste.
Choose your beef wisely – An 80/20 ground beef blend offers enough fat for flavor without making the sauce greasy. Leaner beef can work but may require extra olive oil or butter for richness.
Don’t rush the simmer – The 20–25 minute simmer isn’t just for heating—it allows the tomatoes, spices, and aromatics to meld into a deep, unified flavor. Cutting this short will result in a flatter, less developed taste.
Pasta should be just al dente before mixing – Slightly undercooking the macaroni prevents it from becoming mushy when stirred into the hot sauce and lets it absorb flavor without breaking apart.
Spice control is key – Red pepper flakes bring gentle heat, but their intensity can vary depending on freshness. Taste and adjust midway through simmering to ensure the spice complements rather than overwhelms the dish.
How To Enjoy Old-Fashioned Goulash After Cooking:
Serve immediately for peak flavor – Goulash is best enjoyed piping hot right after the pasta has been mixed in, when the sauce is still glossy and clings beautifully to each macaroni piece.
Pair with the right side – Warm, slightly sweet cornbread muffins balance the savory richness of the beef and tomato sauce, while also adding a pleasant contrast in texture.
Add a freshness lift – Top each serving with a sprinkle of freshly chopped parsley or basil right before eating. The fresh herbs brighten the hearty, slow-cooked flavors.
Customize at the table – Offer grated sharp cheddar or Parmesan for those who love extra creaminess, and set out crushed red pepper flakes for anyone who wants more heat.
Let leftovers rest overnight – Goulash often tastes even better the next day after the flavors have had more time to mingle. Reheat gently on the stove with a splash of water or broth to restore its sauciness.
Nutrition Information:
Per 1-cup serving of Old-Fashioned Goulash:
Calories: 320 kcal | Total Fat: 12.8 g | Saturated Fat: 5.1 g | Monounsaturated Fat: 5.4 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 60 mg | Sodium: 630 mg (varies with added salt & canned goods) | Total Carbohydrates: 34.6 g | Dietary Fiber: 4.3 g | Sugars: 8.1 g | Protein: 20.5 g
Frequently Asked Questions:
Can I use a different type of pasta instead of elbow macaroni?
Yes. Small pasta shapes like rotini, cavatappi, or shells work well because they hold the sauce nicely. Just cook them al dente to prevent them from becoming mushy when added to the goulash.
How can I make this recipe less spicy?
Reduce or omit the red pepper flakes. You can also balance the heat by adding a little sugar or using mild bell peppers instead of spicy varieties.
Can I make this goulash ahead of time?
Absolutely. Prepare it as directed, but store the pasta separately from the sauce to prevent it from absorbing too much liquid. Combine and reheat just before serving.
What’s the best way to thicken the sauce if it’s too watery?
Simmer the goulash uncovered for an additional 5–10 minutes to allow excess liquid to evaporate, or stir in a tablespoon of tomato paste for added body and flavor.
Can I freeze leftovers?
Yes, but for best results, freeze the sauce without pasta. Pasta tends to soften too much when frozen. Simply cook fresh pasta when reheating the sauce later.
Should I drain the fat after browning the beef?
Yes, draining excess fat after browning the beef helps prevent the dish from becoming greasy. However, if you’re using lean ground beef (90% lean or more), you can skip this step for a richer flavor.
When should I add the pasta to avoid overcooking?
Add the cooked pasta only at the end, after the sauce has simmered and thickened. This prevents the pasta from absorbing too much liquid and becoming mushy.
Can I cook the macaroni directly in the sauce?
You can, but you’ll need to increase the liquid by about 1 to 1½ cups and stir frequently to prevent sticking. This method will make the pasta more flavorful but slightly softer.
How do I make the flavors more robust?
Sauté the onion, garlic, and bell pepper until lightly caramelized before adding other ingredients. This develops a deeper flavor base. Using fire-roasted tomatoes can also enhance the smokiness.
What’s the best cookware for making goulash?
A heavy-bottomed Dutch oven or deep skillet works best because it distributes heat evenly, allowing the sauce to simmer without scorching and keeping the flavors well blended.