Effortless Goulash

This filling Grandma's Goulash has been the backbone of homestyle comfort cooking in our family across many generations. Straightforward yet incredibly rewarding, this single-pot creation turns ordinary kitchen staples into a meal that surrounds you with comfort in every bite.

I picked up this dish while perched on a stool in my grandma's kitchen, observing as she turned simple ingredients into something wonderful. Two decades on, it's still the first thing I cook when the weather turns cold or when somebody needs a bit of food-based TLC.

What You'll Need

• Ground beef: Forms the robust foundation. An 80/20 mix gives you the perfect fat balance
• Onion and garlic: Build the flavor backbone. Don't substitute powdered versions
• Diced tomatoes: Supply juiciness and tangy zip. Try the fire-roasted kind for extra flavor
• Tomato sauce: Delivers the smooth, velvety base
• Beef broth: Deepens the sauce flavor. Nothing beats homemade if you've got it
• Elbow macaroni: Gets cooked right in the sauce to soak up all the goodness
• Paprika: Adds gentle heat and rich color. Traditional recipes call for Hungarian sweet variety
• Italian seasoning: Packs multiple herbs into one easy addition
• Bay leaf: Contributes subtle underlying flavor notes
• Cheddar cheese: Brings optional creaminess. Go for sharp types for bigger flavor punch
• Fresh parsley: Adds pop of color and fresh taste

Tasty Step-by-Step Guide

Cook Your Meat:

Brown ground beef in a Dutch oven at medium heat until you can't see any pink, roughly 5-7 minutes. Break it down into tiny bits with your wooden spoon while cooking. Pour off extra fat but keep about a tablespoon to boost flavor.

Start Your Flavor Base:

Toss diced onion and minced garlic into the pot with your cooked beef. Cook until onions turn see-through and smell amazing, about 3-4 minutes. Keep stirring so the garlic doesn't burn and turn bitter.

Make Your Sauce Base:

Add your diced tomatoes with all their juice, tomato sauce, and beef broth. Sprinkle in paprika, Italian seasoning, salt, pepper, and drop in that bay leaf. Mix everything well, making sure to scrape up any stuck bits from the bottom. Those little crusty parts pack tons of flavor.

Let Flavors Come Together:

Turn down the heat to keep a gentle bubble going for 10-15 minutes. This lets everything mix and get tastier. Your sauce will thicken up a bit as it cooks down. Give it a stir now and then so nothing sticks.

Add Pasta Right In:

Dump your uncooked elbow macaroni straight into the bubbling sauce. Make sure it's all covered by pushing it down gently. Cover the pot and let it cook 12-15 minutes, stirring every few minutes so nothing clumps up or sticks to the bottom.

Check Your Seasoning:

Fish out the bay leaf. Taste your sauce and add more salt, pepper, or spices if needed. The pasta soaks up lots of flavor while cooking, so you'll probably need to tweak things a bit here.

Make It Even Better:

If you want, stir in some shredded cheddar until it melts completely. This makes everything creamier and richer, which kids totally love. Sprinkle fresh chopped parsley on top for a pretty touch and fresh flavor boost.

Pin it

Paprika really is the unsung champion in this dish. My grandma always used Hungarian sweet paprika, kept in a special container away from sunlight. She always said that giving proper attention to this basic spice was what turned ordinary goulash into unforgettable goulash.

Making It Your Own

This dish is super adaptable to what your family likes. Try throwing in some chopped bell peppers along with the onions for extra sweetness and color. Adding mushrooms when you cook the aromatics brings an earthy flavor. Want it spicier? Toss in some red pepper flakes or swap half the paprika for the smoked kind. In our house, we love adding corn kernels during the last five minutes of cooking time.

Keeping Leftovers Fresh

Goulash tastes even better the next day as all the flavors mingle more. Put any extras in sealed containers in your fridge and they'll stay good up to 4 days. The pasta will drink up more of the liquid while sitting, so when you warm it up, just add a splash of beef broth or water to bring back the sauciness. Heat it slowly on the stove over medium-low, giving it a stir now and then so it doesn't stick.

Where It Came From

American goulash is quite different from what you'd find in Hungary, where it's more like a stew without any pasta. Our version showed up during the Great Depression when families needed to stretch ingredients further to feed everyone. Adding pasta made the meal more filling when meat wasn't easy to come by. Each family tweaked the recipe based on their background and what ingredients they could get, which is why you'll find so many different versions across America today.

Pin it

Grandma's Goulash is the ultimate comfort food that feels just like getting a cozy hug in bowl form.

Frequently Asked Questions

→ Can I switch to another kind of pasta?

Totally! Elbow macaroni isn’t a must. Try penne, rotini, or shells, but adjust the cooking time since it may vary.

→ How can I make it healthier?

For a lighter version, swap out ground beef for turkey or chicken. Adding veggies like spinach, zucchini, or peppers is another great way to boost nutrients.

→ Can I make this vegetarian?

Yes! You can replace the beef with mushrooms or plant-based protein, and use veggie broth instead of beef broth.

→ Is freezing leftovers an option?

Definitely! Let it cool, store in an airtight container, and freeze for up to three months. Reheat on low and stir in broth if it thickens too much.

→ What side dishes work well?

Pair it up with steamed veggies, buttery garlic bread, or a crisp salad to balance the flavors.