Instructions
- Heat the olive oil in a large Dutch oven or a large, deep pot over medium-high heat.
- Add the ground beef to the pot. Break it up with a spoon and cook, stirring occasionally, until it is fully browned and no pink remains. This usually takes about 6-8 minutes.
- Once browned, drain off any excess grease from the pot. This step is crucial for preventing a greasy goulash.
- Reduce the heat to medium. Add the diced yellow onion and green bell pepper to the pot with the cooked ground beef. Sauté, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
- Add the minced garlic to the pot and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (with their liquid). Stir well to combine.
- Add the beef broth (or water), Worcestershire sauce, dried Italian seasoning, paprika, black pepper, and salt to the pot. Stir everything together thoroughly.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
- After simmering, stir in the uncooked elbow macaroni. Make sure the macaroni is fully submerged in the liquid.
- Increase the heat to medium-low, cover the pot again, and continue to simmer for another 15-20 minutes, or until the macaroni is tender and cooked through. Stir frequently during this stage to prevent the pasta from sticking to the bottom of the pot. If the goulash becomes too thick and the pasta isn’t cooked, you can add a little more beef broth or water, about 1/4 cup at a time, until the desired consistency is reached.
- Once the macaroni is cooked and the sauce has thickened to your liking, remove the pot from the heat.
- Taste and adjust seasonings as needed. You might want to add more salt or pepper.
- Ladle the Old Fashioned Goulash into bowls. Garnish with fresh chopped parsley and a sprinkle of shredded cheddar or Parmesan cheese, if desired. Serve hot and enjoy!
Cooking Tips and Variations
For the best flavor, make sure to properly brown your ground beef until it has a nice crust. This develops a lot of savory depth. Don’t rush this step, and always drain off excess fat to keep your goulash from being greasy. If you prefer a richer flavor, you can use ground chuck; for a leaner option, ground sirloin works well. The combination of crushed, diced, and pureed tomatoes gives the sauce a wonderful texture and depth, but you can experiment with different tomato products like fire-roasted diced tomatoes for a smoky note, or even a can of tomato paste for an extra concentrated tomato flavor. Just be sure to sauté the tomato paste for a minute or two with the onions and garlic before adding liquids to deepen its flavor.
The beauty of goulash is its versatility. Feel free to substitute the green bell pepper with red, yellow, or orange bell peppers for a sweeter flavor profile and a pop of color. You can also add other vegetables like diced carrots or celery along with the onions and bell peppers for added nutrients and flavor. For a touch of heat, a pinch of red pepper flakes can be added with the Italian seasoning. A bay leaf added during the simmering stage and removed before serving can also contribute to a more complex flavor. If you like a touch of tang, a splash of red wine vinegar or a tablespoon of sour cream stirred in at the end can brighten the dish. For a creamier goulash, stir in a dollop of sour cream or a splash of heavy cream just before serving.
When it comes to the macaroni, make sure there’s enough liquid for it to cook properly without sticking. If the sauce seems too thick before adding the macaroni, add a little extra beef broth or water. Stirring frequently while the macaroni cooks is key to prevent it from clumping together or sticking to the bottom of the pot. The goulash will thicken as it cools, so if you prefer a looser consistency, you can always thin it with a little more broth when reheating. Don’t be afraid to taste and adjust seasonings throughout the cooking process; everyone’s palate is different! A sprinkle of fresh herbs like parsley or chives at the end adds a fresh finish.
Storage and Reheating
Old Fashioned Goulash is fantastic for meal prep and often tastes even better the next day as the flavors have more time to meld. To store leftovers, allow the goulash to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, goulash freezes beautifully. Portion cooled goulash into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 2-3 months.
To reheat refrigerated goulash, transfer it to a saucepan or microwave-safe dish. If reheating on the stovetop, add a splash of beef broth or water (about 1/4 to 1/2 cup) to loosen the sauce, as the macaroni will absorb more liquid as it sits. Heat over medium-low heat, stirring occasionally, until heated through. If reheating in the microwave, cover the dish and microwave in 1-2 minute intervals, stirring between each, until hot. For frozen goulash, thaw it overnight in the refrigerator before reheating on the stovetop or in the microwave as described above. You may need to add a bit more liquid when reheating from frozen to achieve the desired consistency. Always ensure the goulash is heated thoroughly to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional for Old Fashioned Goulash, you can certainly experiment with other small pasta shapes. Ditalini, small shells, or even penne can work well. Just be aware that cooking times might vary slightly depending on the pasta shape, so keep an eye on it until it reaches your desired tenderness.
What if my goulash is too thick or too thin?
If your goulash is too thick, simply stir in additional beef broth or water, a quarter cup at a time, until you reach your desired consistency. Do this slowly, allowing it to heat through each time. If it’s too thin, you can let it simmer uncovered for a bit longer to allow some of the liquid to evaporate and the sauce to reduce. Alternatively, you can mix a tablespoon of cornstarch with an equal amount of cold water to create a slurry, then stir it into the simmering goulash and cook for a few minutes until thickened.
Can I make this recipe vegetarian?
Yes, you can! To make a vegetarian version, omit the ground beef and instead use a plant-based ground crumble, lentils, or even extra mushrooms. You would also substitute vegetable broth for the beef broth. Follow the rest of the instructions as written, adjusting cooking times for the plant-based protein if necessary.
Is Old Fashioned Goulash spicy?
No, traditional Old Fashioned American Goulash is not spicy. It’s known for its mild, savory, and slightly sweet tomato flavor. The paprika in this recipe is typically sweet or smoked paprika, which adds depth of flavor rather than heat. If you prefer a spicy kick, you can certainly add a pinch of red pepper flakes along with the other seasonings.