Old Fashioned Goulash

This beloved comfort food has warmed hearts and filled bellies in my family for generations. Every time I catch a whiff of browning beef and sautéed onions mingling together in the pot, I'm instantly transported back to my grandmother's kitchen where this magical dish first captured my taste buds. Her goulash wasn't just about feeding the family it was about creating moments that bind us together, one steaming bowl at a time.

The first time I made this goulash for my own family, my teenage daughter looked skeptical until she took that first bite. Now she requests it every time she comes home from college, and I've started doubling the recipe because it disappears so quickly. There's something deeply satisfying about watching loved ones gather around a bowl of this hearty goodness.

Ingredients

• 2 lbs ground beef: provides the hearty protein base and rich flavor foundation
• 1 large onion diced: sweet onions work beautifully and add natural sweetness
• 2 cloves garlic minced: fresh garlic is essential for that aromatic depth
• 1 can 15 oz diced tomatoes with juices: adds acidity to balance the richness
• 2 cups beef broth: creates the savory liquid base that brings everything together
• 2 cups elbow macaroni: the perfect pasta shape for holding onto all that delicious sauce
• 1 tbsp Worcestershire sauce: brings umami depth and complexity to each bite
• 1 tbsp paprika: smoked paprika adds wonderful color and subtle smokiness
• 1 tsp Italian seasoning: provides herbaceous notes that complement the beef perfectly
• Salt and pepper to taste: for seasoning balance throughout

Step by Step Instructions

Brown the Meat Foundation:

Heat your large pot or Dutch oven over medium heat and add the ground beef, breaking it apart with a wooden spoon as it cooks. The key here is patience let the meat develop a proper sear before stirring too much. You'll hear that beautiful sizzling sound that tells you everything is working correctly. Cook for about 8 to 10 minutes until the beef is completely browned and no pink remains. The rendered fat will create flavor compounds that make this dish truly special. Drain any excess grease but leave just enough to keep the meat moist and flavorful.

Build the Aromatic Base:

Add the diced onion directly to the same pot with the browned meat. The residual heat and flavors from the beef will start cooking the onions immediately. Stir them around for about 5 minutes until they become soft and translucent. This is where the magic starts happening as the onions release their natural sugars and begin to caramelize slightly. Next add the minced garlic and stir constantly for about 30 seconds. Fresh garlic can go from aromatic to bitter very quickly so keep it moving in the pan.

Create the Sauce Foundation:

Pour in the diced tomatoes along with all their juices. The liquid will create steam and help scrape up any delicious browned bits stuck to the bottom of the pot. Add the beef broth and stir everything together until well combined. The mixture should have a lovely reddish brown color and smell absolutely incredible. Bring this to a gentle simmer and let it bubble away for about 10 minutes. This simmering time allows all the flavors to start melding together into something greater than the sum of its parts.

Add the Pasta Element:

Stir in the elbow macaroni making sure every piece gets coated with the sauce. The pasta will absorb flavors as it cooks which is why this method creates such deeply flavored results. Cover the pot and continue simmering for 10 to 12 minutes stirring occasionally to prevent sticking. The pasta should be tender but still have a slight bite to it because it will continue cooking in the residual heat.

Season to Perfection:

Remove the pot from heat and stir in the Worcestershire sauce, paprika, and Italian seasoning. Taste the mixture and add salt and pepper as needed. This is your moment to adjust everything to your family's preferences. Some like it a bit more peppery while others prefer extra paprika for that smoky depth. Trust your taste buds and make it your own.

Serve with Love:

Ladle the goulash into warmed bowls and garnish with fresh chopped parsley or a sprinkle of cheese if desired. The presentation should look as good as it smells with that rich sauce coating every piece of pasta and beef. Gather everyone around the table because this is the kind of meal that brings people together naturally.

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The secret to my version lies in not rushing the browning process for the beef. I learned this from watching my grandmother who would patiently let each batch of meat develop that gorgeous golden crust before moving on to the next step. She always said that good food can't be hurried and this goulash proves her point beautifully every single time.

Storage and Reheating Tips

Store leftover goulash in airtight containers in the refrigerator where it will maintain peak quality for up to 4 days. The flavors actually continue to develop and meld during storage making day two even more delicious than day one. For reheating, use the stovetop method over medium low heat, stirring frequently and adding a splash of beef broth if the mixture seems too thick. The pasta may absorb additional liquid during storage so don't worry if you need to thin it out slightly. Microwave reheating works in a pinch but use 50 percent power and stir every minute to ensure even heating.

Ingredient Substitutions and Variations

This goulash adapts beautifully to different dietary needs and preferences. Ground turkey or chicken work wonderfully as lighter alternatives to beef though they'll create a milder flavor profile. For vegetarian versions, substitute the ground meat with crumbled firm tofu, lentils, or a medley of diced mushrooms and bell peppers. Gluten free diners can use their favorite gluten free pasta shape and ensure the Worcestershire sauce is gluten free certified. The beef broth can be replaced with vegetable broth for vegetarian versions without sacrificing much flavor.

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Serving Suggestions and Pairings

Old fashioned goulash shines as a complete meal but pairs beautifully with simple accompaniments that don't compete with its robust flavors. A crisp green salad with light vinaigrette cuts through the richness perfectly while crusty bread or dinner rolls are ideal for soaking up every drop of sauce. For beverages, this hearty dish pairs well with medium bodied red wines, cold beer, or even sparkling water with lemon. Keep the sides simple and let the goulash be the star of your dinner table.

Frequently Asked Questions About Recipes

→ Can I make this goulash ahead of time?

Absolutely! Old-Fashioned Goulash tastes even better the next day as the flavors develop and meld together. Store it in an airtight container in the refrigerator and simply reheat when ready to serve.

→ Can I freeze leftover goulash?

Yes, this goulash freezes exceptionally well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to three months, then thawed and reheated on the stovetop.

→ What pasta works best for goulash?

Elbow macaroni is traditional and perfect for holding the sauce, but you can substitute with any short pasta like penne, rotini, or shells. Avoid long pasta as it doesn't work as well with the chunky sauce.

→ How can I make this dish healthier?

Use lean ground turkey or beef, substitute whole wheat pasta, add extra vegetables like bell peppers or zucchini, and use low-sodium broth. These swaps maintain the comforting flavor while boosting nutrition.

→ What should I serve with goulash?

Goulash pairs beautifully with crusty bread, a simple green salad, or steamed vegetables. A sprinkle of fresh parsley, grated cheese, or a dollop of sour cream makes excellent garnishes.

→ Why is my goulash too watery?

Ensure you drain excess fat from the meat and let the sauce simmer uncovered to reduce. If still watery, mix a tablespoon of tomato paste with the sauce or simmer longer to concentrate flavors.