Old Fashioned Goulash

Old-Fashioned Goulash is a hearty and satisfying dish that combines ground beef, tender pasta, and a rich tomato-based sauce. Originating from Hungary, goulash is a traditional dish that has evolved over the years, with many variations adapting the recipe to local tastes and ingredients. This American-style goulash, often referred to as “American goulash” or “American chop suey,” is a beloved comfort food that’s perfect for family dinners and potlucks.

What You’ll Need to make Old Fashioned Goulash

Ingredients

For the Goulash Old Fashioned Goulash

• Ground Beef (1 lb or 450 g): Ground beef is the main protein in this dish, providing a rich and savory flavor. You can use lean ground beef or a higher fat content, depending on your preference. If using higher-fat beef, you may need to drain some of the fat before adding the other ingredients.
• Onion (1 medium, finely chopped): Onion adds depth of flavor to the goulash. Finely chop the onion to ensure it cooks evenly and blends into the sauce.
• Bell Peppers (1 red and 1 green, diced): Bell peppers contribute sweetness and color to the dish. Feel free to use any color of bell pepper, or even a combination, to suit your taste.
• Garlic (3 cloves, minced): Garlic enhances the overall flavor of the goulash with its aromatic and savory notes. Use fresh garlic for the best taste.
• Tomato Sauce (1 can, 15 oz or 425 g): Tomato sauce forms the base of the goulash sauce, providing a rich tomato flavor. You can use plain tomato sauce or a seasoned version if you prefer.
• Diced Tomatoes (1 can, 14.5 oz or 410 g): Diced tomatoes add texture and additional tomato flavor to the goulash. They also help to create a chunky sauce.
• Beef Broth (1 cup or 240 ml): Beef broth adds depth and richness to the sauce. You can use homemade or store-bought broth, or substitute with water if needed.
• Worcestershire Sauce (2 tablespoons): Worcestershire sauce adds a savory umami flavor to the goulash. It enhances the overall taste of the dish and balances the sweetness of the tomatoes.
• Paprika (1 teaspoon): Paprika adds a mild, smoky flavor and a hint of color to the goulash. You can use sweet or smoked paprika, depending on your preference.
• Oregano (1 teaspoon): Oregano adds an herbal note to the dish. It pairs well with the tomato-based sauce and complements the other seasonings.
• Salt (to taste): Salt enhances the flavors of the goulash. Start with a small amount and adjust to taste.
• Black Pepper (to taste): Black pepper adds a touch of heat and depth of flavor. Adjust the amount based on your heat preference.
• Elbow Macaroni (2 cups, uncooked): Elbow macaroni is the traditional pasta used in goulash. It cooks directly in the sauce, absorbing the flavors and creating a cohesive dish. You can substitute with other small pasta shapes if desired.
• Cheddar Cheese (1 cup, shredded): Shredded cheddar cheese adds a cheesy, melty topping to the goulash. It’s optional but highly recommended for added flavor and richness.

Equipment

• Large Skillet or Dutch Oven: A large skillet or Dutch oven is ideal for cooking the goulash. It provides enough space for browning the beef and simmering the sauce.
• Wooden Spoon: A wooden spoon is perfect for stirring the goulash and breaking up the ground beef.
• Measuring Cups and Spoons: Accurate measurements are essential for a balanced flavor. Use measuring cups and spoons for the ingredients.
• Colander: If you need to drain excess fat from the beef or rinse the cooked pasta, a colander is helpful.

How to Make

Step 1: Brown the Beef

1. Heat the Skillet: Place a large skillet or Dutch oven over medium-high heat. Allow it to heat up for a minute or two before adding the beef.
2. Add the Ground Beef: Add the ground beef to the hot skillet. Break it up into small pieces using a wooden spoon. Cook until the beef is browned and cooked through, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking.
3. Drain Excess Fat: If there is excess fat in the skillet, carefully drain it using a colander or spoon. You want to remove most of the fat to prevent a greasy goulash.

Step 2: Sauté the Vegetables

1. Add the Onions and Bell Peppers: To the same skillet with the browned beef, add the finely chopped onion and diced bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the Garlic: Add the minced garlic to the skillet and cook for another 1-2 minutes, or until fragrant. Garlic cooks quickly, so be careful not to let it burn.

Step 3: Prepare the Sauce

1. Add Tomato Sauce and Diced Tomatoes: Stir in the tomato sauce and diced tomatoes. Mix well to combine with the beef and vegetables.
2. Add Beef Broth and Worcestershire Sauce: Pour in the beef broth and Worcestershire sauce. Stir to combine. The broth adds depth and richness to the sauce, while the Worcestershire sauce provides a savory kick.
3. Season the Sauce: Add the paprika, oregano, salt, and black pepper. Stir well to distribute the seasonings evenly throughout the sauce.
4. Simmer the Sauce: Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to meld together.

Step 4: Cook the Pasta

1. Add the Elbow Macaroni: Stir the uncooked elbow macaroni into the simmering sauce. Ensure that the pasta is evenly distributed throughout the mixture.
2. Cook the Pasta: Cover the skillet and cook for 15-20 minutes, or until the pasta is tender and cooked through. Stir occasionally to prevent the pasta from sticking to the bottom of the skillet. If the sauce gets too thick, you can add a little more beef broth or water to reach the desired consistency.

Step 5: Add Cheese (Optional)

1. Add Shredded Cheddar Cheese: If using cheddar cheese, sprinkle it evenly over the top of the goulash during the last 5 minutes of cooking. Cover the skillet to allow the cheese to melt and become bubbly.
2. Serve: Once the cheese is melted and bubbly, remove the skillet from the heat. Serve the goulash hot, garnished with additional shredded cheese if desired.

Serving and Storage Tips

Serving

• Portion Size: This goulash recipe serves about 6-8 people, depending on portion size. Serve it in bowls or on plates, and garnish with additional cheese or fresh herbs if desired.
• Accompaniments: Old-Fashioned Goulash pairs well with a side salad, crusty bread, or garlic bread. The bread is perfect for soaking up any extra sauce.
• Garnish: Consider garnishing with chopped fresh parsley or a sprinkle of additional paprika for a touch of color and flavor.

Storage

• Refrigeration: Store leftover goulash in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the microwave or on the stovetop until heated through.
• Freezing: You can freeze goulash for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Mistakes to Avoid for a better Old Fashioned Goulash

• Overcooking the Pasta: Be careful not to overcook the pasta. Elbow macaroni can become mushy if cooked too long in the sauce. Cook it just until tender, and avoid over-stirring.
• Using Too Much Fat: If you use higher-fat ground beef, be sure to drain the excess fat to prevent a greasy dish. Excess fat can also dilute the flavor of the sauce.
• Skipping the Simmer: Allowing the sauce to simmer helps to develop the flavors and ensures that the pasta absorbs the sauce. Don’t rush this step for the best results.
• Not Stirring Occasionally: Stir the goulash occasionally while the pasta cooks to prevent it from sticking to the bottom of the skillet. This also ensures that the pasta cooks evenly.

Tips and Tricks

• Add Vegetables: Feel free to add other vegetables like mushrooms, zucchini, or carrots to the goulash. Just chop them finely and add them with the bell peppers.
• Adjust Seasonings: Taste the goulash before serving and adjust the seasonings as needed. You can add more salt, pepper, or spices to suit your taste.
• Use Leftover Meat: If you have leftover cooked meat, such as roast beef or steak, you can use it in place of ground beef. Just chop it into small pieces and add it to the sauce.
• Customize the Cheese: Try using different types of cheese, such as mozzarella or Parmesan, for a different flavor. You can also skip the cheese entirely if you prefer.

FAQ

Can I use ground turkey instead of beef?

Yes, you can use ground turkey or ground chicken as a substitute for ground beef. The flavor will be slightly different, but it will still be delicious. Be sure to drain any excess fat if using higher-fat poultry.

Can I make this goulash in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables as instructed, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 4-6 hours or on high for 2-3 hours. Add the pasta during the last 30 minutes of cooking.

Can I use a different type of pasta?

Yes, you can use other types of pasta, such as penne or rotini, if you prefer. Just be sure to adjust the cooking time as needed.

How can I make this dish spicier?

To add heat to the goulash, try adding a pinch of red pepper flakes or a dash of hot sauce to the sauce. You can also use spicy sausage instead of ground beef for an extra kick.

Can I make this Old Fashioned Goulash ahead of time?

Yes, you can prepare the goulash ahead of time and reheat it when ready to serve. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Conclusion

Old Fashioned Goulash is a classic comfort food that brings together the best of savory ground beef, tender pasta, and a rich tomato sauce. This recipe is perfect for family dinners, potlucks, or any occasion where you want a hearty and satisfying meal. By following this detailed guide, you’ll be able to create a delicious goulash that’s sure to become a family favorite.

With tips for perfecting the recipe and answers to common questions, you’re well-equipped to make this dish with confidence. Enjoy the comforting flavors and easy preparation of Old-Fashioned Goulash, and don’t hesitate to experiment with variations to make it your own. Happy cooking!

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