Description
This Old Fashioned Goulash Recipe is a beloved staple that brings nostalgic comfort food straight to your table. Perfect for family gatherings and potlucks, it features tender beef and a rich, savory sauce that everyone will adore.
Ingredients
Scale
- 4–5 pounds of lean ground beef (80/20 or 85/15)
- 2–3 pounds of elbow macaroni (or two standard 16-ounce boxes)
- 2 large 28-ounce cans of crushed tomatoes
- 1–2 large 28-ounce cans of diced tomatoes
- 1–2 15-ounce cans of tomato sauce
- 1–2 6-ounce cans of tomato paste
- 2–3 large yellow onions, finely chopped
- 1 whole head of garlic, minced
- 1–2 large green bell peppers, chopped
- 6–8 cups of beef broth
- 2–3 tablespoons of sweet paprika
- 1–2 tablespoons of Italian seasoning
- Salt and black pepper to taste
- 2–3 bay leaves
- 1–2 teaspoons of sugar
- Neutral cooking oil (like vegetable or canola oil)
Instructions
- Prep Your Ingredients: Before you even turn on the stove, get everything ready. Chop your onions, mince your garlic, dice your bell peppers, and open all your cans of tomatoes.
- Brown the Beef: Heat a tablespoon or two of oil over medium-high heat in a large stockpot. Add the ground beef in batches if necessary, breaking it up with a spoon as it cooks until fully browned. Drain off any excess fat.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onions and bell peppers to the pot with the browned beef. Cook until the onions are softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Flavor Base: Stir in the tomato paste and paprika. Cook for 2-3 minutes, stirring constantly.
- Add Tomatoes and Liquids: Pour in the crushed tomatoes, diced tomatoes, and tomato sauce. Add the beef broth, and if using, balsamic vinegar. Stir in the Italian seasoning, bay leaves, sugar, and a good amount of salt and pepper.
- Simmer for Richness: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30-45 minutes.
- Cook the Macaroni: While the sauce is simmering, cook the elbow macaroni according to package directions in a separate large pot of salted water until al dente. Drain thoroughly.
- Combine and Serve: Remove the bay leaves from the sauce. Add the cooked and drained macaroni to the sauce and stir gently to combine. Taste and adjust seasonings one last time.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Use your largest stockpot for cooking. Don't rush the simmering process for deeper flavor. Cook the pasta separately for best texture and adjust seasonings in stages.