Name: Old‑Fashioned Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Ground beef (85/15 recommended); 1 yellow onion, chopped; 1 green bell pepper, chopped; 2–3 cloves garlic, minced; 2 cups uncooked elbow macaroni; 1 can diced tomatoes (14.5 oz); 1 can tomato sauce (15 oz); 1 tablespoon Worcestershire sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon salt (or to taste); 2½ cups water or beef broth

Why You’ll Love This Recipe

I love how this recipe combines easy pantry staples into a dish that’s stick-to-your-ribs comforting yet fuss-free. With everything cooking in one pot, I get rich flavors deepening together—all in about 45 minutes. It’s a classic weeknight win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (I use 85/15 for great flavor and minimal grease)
Yellow onion, chopped
Green bell pepper, chopped
Garlic, minced
Elbow macaroni (uncooked)
Canned diced tomatoes
Tomato sauce
Worcestershire sauce
Dried oregano
Dried basil
Salt
Water or beef broth

Directions

I brown the ground beef, onions, bell pepper, and garlic together in a large pot or Dutch oven over medium‑high heat until the beef is no longer pink.
I drain off most of the fat, then stir in diced tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, salt, and water (or beef broth). I bring everything to a boil.
I reduce heat and simmer, covered, for about 15 minutes to let flavors meld.
I add the uncooked macaroni, stir it in, cover, and simmer another 20 minutes—stirring occasionally—until the macaroni is tender and the sauce is thick.
I taste and adjust seasonings, serve it hot with an optional sprinkling of cheese or chopped parsley.

Servings and timing

This recipe yields about 8 servings and takes approximately 45 minutes total—15 minutes to prep and 30 minutes to cook.

Variations

Add cheese: I stir in shredded cheddar or Parmesan at the end for extra richness.
Adjust the veggies: I sometimes include carrots, mushrooms, or extra peppers.
Make it meaty: I swap ground beef for ground turkey or add some kielbasa slices.
Spice it up: I toss in red pepper flakes or use spicy sausage for kick.
Slow cooker style: I brown everything first, then cook on low for 4–6 hours before adding pasta.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm it on the stovetop with a splash of water or broth. If the sauce seems thick, a little extra liquid helps. It also freezes well—just thaw and reheat gently.

FAQs

### Can I cook the pasta separately and add it later?

Yes—I sometimes boil the pasta, drain it, and fold it into the sauce right before serving to avoid mushy noodles.

### Can I use beef broth instead of water?

Absolutely—the broth adds extra depth, and it’s a great swap.

### Can this recipe be doubled?

Yes, it scales up nicely. Just use a larger pot and adjust simmer time as needed.

### Is this the same as Hungarian goulash?

No—Hungarian goulash is a paprika-heavy stew with chunky meat and vegetables. This version is American pasta‑based one‑pot goulash. allrecipes.com

### How do I make it gluten‑free?

I substitute elbow macaroni with gluten‑free pasta or spiralized zucchini—either option works beautifully.

Conclusion

Old‑Fashioned Goulash is a classic, no-fuss comfort dish that always satisfies. With its meaty, saucy base and tender pasta, it’s perfect for family meals, leftovers, or batch cooking. I love how versatile it is—and I know I’ll be coming back to it on those chilly nights when I need something warm and homey.

Old‑Fashioned Goulash