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There’s something about Old Fashioned Goulash that just takes me back to simpler times. Every time I make it, I’m reminded of family gatherings when we’d all sit around the table, eagerly waiting for the rich aroma of the slow-simmered meat and tomatoes to fill the room. Goulash has been a comfort food in my family for as long as I can remember, and I bet once you try it, it’ll become a staple in your home too. It’s one of those dishes that wraps you in a warm hug after a long day, and there’s no better feeling than sharing it with the people you love. So, get ready to roll up your sleeves and dive into this classic recipe with me — I promise you’ll be glad you did!
How to Make Old Fashioned Goulash
Ingredients
Here’s what you’ll need to make my version of Old Fashioned Goulash. Each ingredient plays an important role in creating that hearty, homey flavor we all crave.
| Ingredient | Amount |
|---|---|
| Ground beef or turkey | 2 lbs |
| Minced garlic | 3 tsp |
| Large yellow onion, diced | 1 |
| Water | 2 ½ cups |
| Beef broth | ½ cup |
| Olive oil | ⅓ cup |
| Tomato sauce (15-ounce cans) | 2 cans |
| Diced tomatoes (15-ounce cans) | 2 cans |
| Italian seasoning | 1 tablespoon |
| Adobo seasoning | 1 tablespoon |
| Bay leaves | 3 |
| Seasoned salt | 1 tablespoon |
| Black pepper | ½ tablespoon |
| Elbow macaroni, uncooked | 2 cups |
| Shredded mozzarella cheese | 1 cup |
| Shredded cheddar cheese | ½ cup |
Personal note: I absolutely love adding fresh rosemary to this recipe whenever I have it on hand. It makes the whole house smell like heaven, and it adds a lovely herby undertone that pairs beautifully with the rich tomato sauce.
Cooking Steps
1. Sauté the Ground Meat
Start by heating your skillet over medium-high heat. Sauté the ground beef (or turkey) until it’s about halfway cooked through. You want to leave a little pink in the center because it’ll finish cooking with the onions and garlic.
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2. Add Garlic and Onions
Next, add the minced garlic and diced onions to the skillet. Stir them around for a few minutes until the onions become soft and translucent, and the garlic is fragrant. There’s nothing quite like the smell of onions and garlic cooking in olive oil—it’s the heart of this dish.
3. Add Liquid Ingredients
Now, pour in the water, beef broth, tomato sauce, and diced tomatoes. This is where the magic starts to happen. The liquid will help soften the macaroni later and create that deliciously thick, tomato-based sauce we all love in goulash.
4. Season the Goulash
It’s time to bring in the flavor! Sprinkle in the Italian seasoning, Adobo seasoning, seasoned salt, and black pepper. Don’t forget to toss in the bay leaves—they add a subtle depth of flavor that really makes a difference. Stir everything together so the seasonings are evenly distributed.
5. Simmer for 20 Minutes
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Lower the heat, cover your skillet, and let it all simmer for about 20 minutes. This is where the goulash starts to thicken and all the flavors come together. Be sure to stir occasionally so nothing sticks to the bottom. The smell will be irresistible at this point!
6. Add the Macaroni
After 20 minutes, stir in the uncooked elbow macaroni. Make sure it’s well combined with the sauce. Cover the skillet again and let it cook for about 30 minutes, or until the macaroni is tender. You’ll want to check and stir it occasionally to make sure the pasta absorbs all that yummy sauce.
7. Remove the Bay Leaves
Before you add the cheese, be sure to remove the bay leaves. You don’t want anyone biting into one of those! Trust me, I’ve forgotten before, and it’s not pleasant.
8. Add Cheddar Cheese
Now for the best part—cheese! Stir in the shredded cheddar until it’s completely melted and combined with the goulash. It adds a creamy texture that balances out the tangy tomato sauce.
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9. Top with Mozzarella and Serve
Finally, sprinkle the shredded mozzarella cheese over the top. Let it melt into the dish before serving. This gives it that gooey, cheesy finish that everyone loves. Serve warm, and enjoy!
Why I Love Making This Dish
This dish has always been a favorite in my family, especially on chilly evenings when we all need something warm and filling. There’s something so satisfying about making a big batch of goulash—it’s simple, hearty, and always hits the spot. It reminds me of those evenings when the whole family would gather in the kitchen, chatting and laughing while we waited for dinner. And the best part? It’s just as good the next day, if not better!
Tips for Perfect Results
Here are a few tricks I’ve picked up over the years to make this goulash extra special:
- Use ground beef with a little fat for a richer flavor. If you’re using turkey, you may want to add a bit more olive oil.
- Let the macaroni fully absorb the sauce by simmering it slowly. This way, each bite is full of flavor.
- Don’t skimp on the cheese! If you love cheese as much as I do, feel free to add extra mozzarella on top. You can even broil it for a couple of minutes to get that golden, bubbly effect.
Serving Suggestions and Sides
This Old Fashioned Goulash pairs perfectly with a side of garlic bread or a simple green salad. The garlic bread helps soak up all that delicious sauce, and the salad adds a fresh, light contrast to the hearty goulash. You could also serve it with roasted vegetables or a side of steamed broccoli.
Leftovers
If you’re lucky enough to have leftovers (and that’s a big if!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it on the stovetop. Add a splash of water or broth if the sauce has thickened too much—it’ll bring it right back to its original deliciousness.
FAQ Section
Can I use a different type of pasta? Absolutely! While elbow macaroni is traditional, you can use any short pasta like penne or rotini. Just keep in mind that cooking times may vary.
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Can I freeze this goulash? Yes! This goulash freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container. It’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.
Can I make this vegetarian? Sure thing! You can substitute the ground meat with a plant-based alternative or even skip the meat altogether and load up on veggies like mushrooms, zucchini, and bell peppers.
Conclusion
This Old Fashioned Goulash has been a hit in my kitchen for years, and I’m so excited for you to give it a try. It’s one of those dishes that’s easy enough for a busy weeknight but special enough to serve to guests. I can’t wait to hear how it turns out for you, and I hope your family loves it as much as mine does. Let me know in the comments below if you try it, and don’t be surprised if they ask for seconds!