Hearty Old Fashioned Beef Goulash

This one-pot beef goulash is a satisfying meal that combines ground beef and elbow macaroni in a savory tomato sauce. It is a practical dinner option that minimizes cleanup and relies on simple pantry staples for a filling result.

List of ingredients

• 1 pound ground beef – lean 80/20 or 90/10 is recommended for best results.
• 1 medium onion, chopped – serves as the aromatic base for the sauce.
• 2 cloves garlic, minced – adds a pungent and deep flavor profile.
• 1 green bell pepper, chopped – provides a mild, earthy pepper taste.
• 1 can (14.5 oz) diced tomatoes – include the juices to maintain moisture.
• 1 can (8 oz) tomato sauce – used to thicken the consistency of the goulash.
• 2 cups beef broth – creates a rich, savory liquid for the pasta to simmer in.
• 1 tablespoon Worcestershire sauce – adds a concentrated umami depth.
• 1 tablespoon Italian seasoning – a convenient blend of dried herbs for classic flavor.
• 1 teaspoon salt – enhances the overall taste of the beef and vegetables.
• ½ teaspoon black pepper – adds a subtle, warm spice.
• 2 cups elbow macaroni – the traditional pasta choice for this dish.
• 1 cup shredded cheddar cheese (optional) – adds a creamy, salty finish.
• Fresh parsley, chopped – used as a fresh garnish before serving.

step-by-step instructions

1. Brown the Beef: Place a large pot over medium heat and cook the ground beef until it is fully browned. Drain the excess fat from the pot to prevent the final dish from tasting greasy.
2. Sauté Vegetables: Add the chopped onion, minced garlic, and green bell pepper to the pot. Sauté for 3-5 minutes until the vegetables have softened.
3. Mix in Tomatoes: Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth. Stir the mixture well to combine all liquid ingredients.
4. Add Seasonings: Stir in the Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed throughout the sauce.
5. Cook the Pasta: Bring the liquid to a boil, then stir in the elbow macaroni. Reduce the heat to a simmer, cover the pot, and cook for 10-12 minutes or until the pasta reaches your desired tenderness.
6. Add Cheese: If using cheese, stir the shredded cheddar into the hot pasta until it is completely melted and creamy.
7. Serve: Remove the pot from the heat. Garnish the dish with chopped fresh parsley and serve immediately while hot.

Cooking Tips for Best Results

Using Lean Ground Beef for a Lighter Dish

Using a leaner cut of beef, such as 90% lean, reduces the amount of rendered fat in the pot. This results in a cleaner flavor profile and requires less effort when draining the pot after the initial browning stage.

Sautéing Aromatics Until Translucent

Cook the chopped onions until they are translucent and soft before adding the minced garlic. This ensures the onions are fully cooked and prevents the garlic from burning, which can introduce a bitter taste to the sauce.

Maintaining a Gentle Simmer for Pasta

Once the macaroni is added, keep the heat at a low simmer rather than a rolling boil. A gentle simmer prevents the pasta from breaking apart and ensures the liquid is absorbed evenly without evaporating too quickly.

Selecting a Heavy-Bottomed Dutch Oven

Using a heavy-bottomed pot or a Dutch oven helps distribute heat evenly across the base of the pan. This prevents the beef and pasta from scorching at the bottom during the simmering process.

Testing Pasta for Al Dente Texture

Start tasting the macaroni a minute or two before the timer goes off. Removing the pot from the heat when the pasta is al dente prevents it from becoming mushy as it continues to cook in the residual heat.

Ingredient Substitutions and Alternatives

Replacing Elbow Macaroni with Rotini or Penne

If elbow macaroni is unavailable, any short-cut pasta like rotini, penne, or shells will work well. These shapes are excellent at trapping the thick tomato sauce in their ridges and hollows.

Using Vegetable Broth for a Lighter Base

Substituting beef broth with vegetable broth creates a slightly lighter flavor profile. This is a useful option for those who prefer a less intense meat taste while keeping the savory nature of the dish.

Substituting Green Bell Peppers with Red Peppers

Using red bell peppers instead of green adds a subtle sweetness to the goulash. This change alters the flavor profile slightly but remains compatible with the tomato and beef base.

Using Mozzarella for a Stretchier Cheese Pull

While cheddar is traditional, mozzarella or pepper jack can be used for different textures. Mozzarella provides a milder taste and a stretchier consistency, while pepper jack adds a spicy kick.

Reducing Sodium with Low-Sodium Canned Goods

To lower the salt content, opt for low-sodium beef broth and no-salt-added diced tomatoes. You can then control the final seasoning by adding salt gradually at the end of the cooking process.

Flavor Variations

Adding Diced Carrots for Extra Texture

Adding finely diced carrots during the sauté phase introduces a natural sweetness and extra nutrients. Ensure they are cut small so they cook through in the same amount of time as the onions.

Incorporating Red Pepper Flakes for Heat

For those who prefer a spicy meal, add half a teaspoon of red pepper flakes with the Italian seasoning. This provides a consistent warmth that cuts through the richness of the cheese and beef.

Stirring in Sour Cream for Creaminess

Stirring in a dollop of sour cream just before serving adds a tangy richness to the sauce. This technique creates a creamier texture and balances the acidity of the canned tomatoes.

Adding Diced Potatoes for More Volume

Small cubes of gold or red potatoes can be added along with the broth. This increases the heartiness of the meal and makes the goulash more filling for larger crowds.

Using Lentils for a Meatless Alternative

Substitute the ground beef with cooked brown lentils or a plant-based meat alternative. This maintains the hearty texture of the dish while making it suitable for those avoiding beef.

Serving and Pairing Ideas

Pairing with a Crisp Garden Salad

A fresh garden salad with a light vinaigrette provides a refreshing contrast to the rich, savory flavors of the goulash. The acidity of the dressing helps cleanse the palate between bites.

Serving with Toasted Garlic Bread

Warm, toasted garlic bread is an ideal accompaniment for soaking up the extra tomato sauce. Brush slices of sourdough or a baguette with garlic butter and toast until golden brown.

Adding Sliced Green Onions as a Topping

Freshly sliced green onions add a sharp, crisp contrast to the melted cheese. Sprinkle them over the top of the bowls just before serving for a professional presentation.

Plating in Deep Bowls for Heat Retention

Serve the goulash in deep, pre-warmed bowls to keep the meal hot during consumption. This is especially helpful for thick pasta dishes that tend to cool down quickly.

Storage and Reheating Instructions

Storing in Airtight Glass Containers

Place leftover goulash in airtight glass containers to keep the flavors fresh. Store them in the refrigerator for up to 3 to 4 days, ensuring the lid is sealed tightly to prevent odors.

Freezing in Freezer-Safe Bags

For long-term storage, freeze the goulash in freezer-safe bags or containers for up to 3 months. Press as much air out of the bags as possible to prevent freezer burn on the pasta.

Thawing Goulash in the Refrigerator

The best way to thaw frozen goulash is to move it to the refrigerator 24 hours before you plan to eat it. This slow thaw preserves the texture of the macaroni and prevents it from becoming watery.

Adding Liquid During Stovetop Reheating

When reheating on the stove, add a splash of beef broth or water to the pan. This loosens the sauce, as the pasta continues to absorb liquid while sitting in the refrigerator.

Using the Microwave for Quick Portions

Heat individual portions in the microwave on medium power, stirring every 60 seconds. This ensures the center is heated through without overcooking the edges of the pasta.

Troubleshooting Common Issues

Thinning the Sauce with Extra Beef Broth

If the goulash becomes too thick after sitting, stir in a small amount of beef broth while reheating. This restores the sauce to a creamy consistency without diluting the overall flavor.

Preventing Pasta from Overcooking

If you find the pasta is consistently too soft, try undercooking it by one minute. Remember that the pasta will continue to soften as it rests in the hot sauce before serving.

Balancing Saltiness with a Pinch of Sugar

If the sauce tastes overly salty or acidic, stir in a small pinch of granulated sugar. This helps neutralize the acid from the tomatoes and balances the salt levels.

Removing Excess Surface Oil with a Spoon

If too much fat remains after browning the beef, use a large spoon to skim the oil from the surface. This ensures the sauce remains thick and savory rather than oily.

Frequently Asked Questions

Can I Use Frozen Mixed Vegetables?

Yes, you can add frozen peas, carrots, or corn during the final five minutes of simmering. Ensure the vegetables are thawed or add a tablespoon of extra broth to compensate for the temperature drop.

Does Goulash Taste Better the Next Day?

Yes, the flavors often meld and deepen after a night in the refrigerator. The spices infuse into the pasta more thoroughly, making the leftovers just as delicious as the fresh batch.

How to Prevent the Pasta from Absorbing All the Sauce?

To avoid a dry dish, ensure you use the full amount of beef broth specified in the recipe. If you plan to store the dish for several days, you may want to add an extra half-cup of broth.

What is the Best Way to Make This Gluten-Free?

Replace the elbow macaroni with a high-quality gluten-free pasta made from brown rice or corn. Check the labels on your beef broth and Worcestershire sauce to ensure they are certified gluten-free.

Can I Cook the Pasta Separately?

You can boil the pasta in a separate pot and stir it into the sauce at the end. This is a good method if you prefer a firmer pasta texture or want to prevent the sauce from thickening too much.

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