Old-Fashioned Goulash (Easy One-Pot Comfort Food)
This old-fashioned goulash recipe is a hearty, one-pot classic loaded with seasoned ground beef, tender elbow macaroni, and rich tomato sauce. Pure comfort food the whole family will love.
The Cozy One-Pot Dinner That Never Goes Out of Style
If there is one recipe that takes me straight back to a weeknight kitchen in the 1980s, it is a bubbling pot of old-fashioned goulash. Ground beef, elbow macaroni, and a deeply seasoned tomato sauce all cooked together in one pot until they become something greater than the sum of their parts. It is simple, it is filling, and it is the kind of meal people actually ask for seconds of.
This is not a complicated recipe. There are no fancy techniques, no hard-to-find ingredients, and no special equipment. What it is, is reliable. Whether you call it old fashion goulash, hamburger goulash, or American chop suey, the idea is the same: a budget-friendly, one-pot comfort dinner that feeds a crowd and reheats like a dream.
What Makes This Goulash Recipe Different
A lot of easy goulash recipes simple enough for a Tuesday night end up tasting flat or watery. The difference here comes down to three things:
- Browning the beef properly. Letting the ground beef get a real sear instead of just steaming it in its own juices builds a savory depth you cannot fake.
- Layering the tomatoes. Using crushed tomatoes, tomato sauce, and diced tomatoes gives the sauce body, texture, and brightness all at once.
- Cooking the pasta directly in the sauce. The macaroni soaks up all that seasoned tomato broth as it cooks, which means every bite is flavorful all the way through rather than just sauced on the outside.
Those three moves are what separate a truly satisfying old-fashioned goulash recipe from one that just gets the job done.
A Few Ingredient Notes Before You Start
You do not need much for this recipe, but a few choices are worth calling out.
The beef: An 80/20 ground beef blend gives you the best flavor. Leaner beef can work, but you will lose some of that richness that makes goulash so satisfying. Drain the fat after browning but leave just a thin coat in the pot to cook the vegetables.
The pasta: Elbow macaroni is the classic choice and holds up well to the long simmer. Ditalini or small shells also work if that is what you have on hand.
Worcestershire sauce: Do not skip this. It adds a subtle umami depth that makes the tomato base taste like it has been simmering for hours even though it has not.
Paprika: Either sweet or smoked paprika works here. Smoked paprika adds a gentle warmth that leans into the old-fashioned feel of the dish.
Using quality canned tomatoes and a good heavy-bottomed pot makes a real difference in how evenly this cooks and how the flavors come together.
Tips for the Best Old-Fashioned Goulash
A few quick tips to make sure this comes out perfectly every time:
Chef's Tip: Stir the pot every 5 minutes once the pasta goes in. Elbow macaroni sinks and can stick to the bottom if left alone. A quick stir keeps everything moving and ensures even cooking.
- Do not overcook the pasta. Pull the pot off the heat when the macaroni is just tender. It will keep cooking from the residual heat, and leftovers will continue absorbing liquid in the fridge.
- Taste before serving. Canned tomatoes vary in acidity and saltiness between brands. A final taste and seasoning adjustment at the end goes a long way.
- Add cheese at the table. Sharp cheddar melted over the top right before serving is a classic finishing touch, but keep it optional so everyone can customize their bowl.
- Too thick? Add broth. If the goulash tightens up more than you like during cooking, a splash of beef broth loosens it right back up without diluting the flavor.
Why This Is the Only Hamburger Goulash Recipe You Need
This recipe lands squarely in the tradition of old fashion goulash recipes easy enough for any weeknight but satisfying enough to feel like a real home-cooked meal. It scales up easily for a crowd, freezes beautifully for meal prep, and actually gets better the next day once the flavors have had time to settle.
If you have been searching for a hamburger goulash recipe or a simple goulash recipe that tastes like something your grandmother would have made, this is it. No shortcuts that sacrifice flavor, no fussy steps that slow you down.
Ready to make it? Here is the full step-by-step recipe:
Old-Fashioned Goulash (Easy One-Pot Comfort Food)
This old-fashioned goulash recipe is a hearty, one-pot classic loaded with seasoned ground beef, tender elbow macaroni, and rich tomato sauce. Pure comfort food the whole family will love.
Ingredients
- 1 1/2 lb ground beef, 80/20 blend recommended
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 28 oz crushed tomatoes, one large can
- 15 oz tomato sauce, one can
- 15 oz diced tomatoes, one can, undrained
- 1 cup beef broth, low sodium preferred
- 2 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 tsp paprika, sweet or smoked
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 2 bay leaves, removed before serving
- 2 cups elbow macaroni, dry, uncooked
- 1 cup shredded cheddar cheese, optional, for topping
Instruction
Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 7 to 8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pot.
Add the diced onion and green bell pepper to the pot. Cook over medium heat, stirring occasionally, until softened, about 4 to 5 minutes. Add the minced garlic and cook for another 60 seconds until fragrant.
Pour in the crushed tomatoes, tomato sauce, and diced tomatoes with their juices. Add the beef broth and Worcestershire sauce and stir everything together.
Season with Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Stir in the bay leaves. Bring the mixture to a gentle boil.
Reduce the heat to medium-low and stir in the dry elbow macaroni. Cover the pot with a lid and cook for 15 to 18 minutes, stirring every 5 minutes, until the pasta is tender and has absorbed most of the liquid.
Remove and discard the bay leaves. Taste and adjust seasoning if needed. If the goulash looks too thick, stir in a splash of water or extra broth to loosen it up.
Serve hot, topped with shredded cheddar cheese if desired.
Equipment
- Large Dutch oven or deep skillet (5-quart or larger)
- Wooden spoon or spatula
- Chef's knife and cutting board
- Can opener
- Ladle for serving
Notes
Serving Suggestions and Variations
Old-fashioned goulash is a complete meal on its own, but a few simple sides round it out beautifully:
- Garlic bread or dinner rolls for scooping up the sauce
- A simple green salad with a sharp vinaigrette to cut through the richness
- Steamed green beans or roasted broccoli for a vegetable alongside
For variations, try stirring in a handful of frozen corn or kidney beans in the last 10 minutes of cooking for extra heartiness. A pinch of red pepper flakes added with the other spices gives it a gentle kick that works really well against the sweet tomato base.
If you want to try a baked version, transfer the finished goulash to a casserole dish, top generously with shredded cheddar, and broil for 3 to 4 minutes until the cheese is melted and bubbly. It is a small step that turns a stovetop dinner into something that looks impressive on the table.
However you serve it, this old-fashioned goulash recipe is the kind of dinner that earns a permanent spot in the weeknight rotation.
