There’s nothing like a warm, comforting meal at the end of a long day. After a tough day especially, this Old Fashioned Goulash is one of our family’s favorite comfort foods.
My family absolutely loves this dish. It brings back fond memories of visiting my grandparents—this recipe was something I first tasted at their house.
Goulash is a straightforward, satisfying meal made with ground beef, tomatoes, tomato sauce and macaroni. A few simple spices and a little care transform these ingredients into a hearty dinner. Serve it with roasted or steamed vegetables, a green salad or a fruit salad for a balanced meal.
This goulash stands on its own as a complete meal but is even better with a side. Garlic-cheese bread or a crusty loaf are perfect for scooping up the sauce.
Can I use a different pasta?
Elbow macaroni works well because the shape holds some sauce inside, but you can substitute shells, rigatoni, penne or another favorite pasta.
Do I have to add the corn?
The corn is optional. It adds a touch of natural sweetness that complements the tomatoes and spices without overpowering the dish.
What makes this recipe special?
This is a classic American-style goulash, a comforting hotdish that has been enjoyed for generations. Its simplicity and familiar flavors make it a go-to family favorite.
How long can I keep this goulash in the refrigerator?
Stored in an airtight container or tightly covered, the goulash will keep in the refrigerator for up to 4 days.
Can this goulash be frozen?
You can freeze goulash for up to 3 months. Note that the texture of the pasta may change slightly after thawing. To preserve texture, you can slightly undercook the pasta before mixing it into the sauce.
Ingredients:
1 cup elbow macaroni, uncooked
1 medium onion, chopped
28-ounce can diced tomatoes, undrained
2/3 to 1 cup frozen corn (optional)
1 pound ground beef
8 ounces tomato sauce
4 ounces diced green chilis
1/4 tsp salt
1/2 tsp ground cumin
1/4 cup cilantro, chopped
1/2 tsp black pepper
How to Make Goulash:
Step 1. Cook the elbow macaroni according to package directions until al dente.
Step 2. Rinse and drain the macaroni; set it aside.
Step 3. In a skillet over medium-high heat, add the ground beef and crumble it, then add the chopped onion.
Step 4. Cook until the beef is no longer pink.
Step 5. Drain excess grease from the skillet.
Step 6. Reduce the heat and add the diced tomatoes with their juice, tomato sauce, green chilis, corn (if using), cumin, salt and pepper.
Step 7. Stir to combine all ingredients.
Step 8. Bring the sauce to a boil, then reduce the heat and simmer for 5 to 10 minutes to blend flavors.
Step 9. Stir in the cooked macaroni and the chopped cilantro.
Step 10. Stir once more before serving.
Step 11. Serve hot and enjoy.
American goulash
10 mins
30 mins
40 mins
Method
Notes
Ingredients
- 1 cup elbow macaroni, uncooked
- 1 onion, medium, chopped
- 28 ounce can diced tomatoes, undrained
- 2/3 to 1 cup frozen corn (optional)
- 1 pound ground beef
- 8 ounces tomato sauce
- 4 ounces diced green chilis
- 1/4 tsp salt
- 1/2 tsp cumin
- 1/4 cup chopped cilantro
- 1/2 tsp black pepper
Method
- Cook the elbow macaroni according to package directions until al dente. Rinse and drain; set aside.
- In a skillet over medium-high heat, add the ground beef and crumble it, then add the chopped onion. Cook until the beef is no longer pink.
- Drain excess grease. Reduce heat, then add diced tomatoes with their juice, tomato sauce, green chilis, corn (if using), cumin, salt and pepper. Stir to combine.
- Bring to a boil, reduce heat and simmer 5 to 10 minutes to meld the flavors.
- Stir in the cooked macaroni and chopped cilantro, stir once more before serving, and serve hot.
Notes
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