Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups elbow macaroni, uncooked
- 2 cups water or beef broth
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (optional)
Step-by-Step Instructions
- Brown the beef: In a large pot or deep skillet over medium heat, cook the ground beef until fully browned. Stir frequently to break up the meat. Once cooked, drain any excess fat to keep the dish lighter.
- Sauté the onion and garlic: Add the chopped onion to the pot and cook for about 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute, allowing the aromas to develop.
- Add the liquids and seasonings: Pour in the tomato sauce, diced tomatoes (including their juice), and water or beef broth. Stir in the soy sauce, Italian seasoning, paprika, salt, and black pepper. Mix everything together well for an even flavor distribution.
- Bring to a boil & add pasta: Increase heat to medium-high and bring the mixture to a boil. Once boiling, add the uncooked elbow macaroni to the pot, stirring gently to combine.
- Simmer until tender: Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking and ensure the pasta cooks evenly until tender.
- Add cheese and serve: If you like, sprinkle shredded cheddar cheese evenly across the top. Cover the pot again and let the cheese melt for a few minutes before serving hot.
Pro Tips for Perfect Old Fashioned Goulash
- Drain beef fat thoroughly: Removing excess fat ensures the goulash stays flavorful but not greasy.
- Use beef broth instead of water: For added depth and richness, beef broth enhances the overall flavor.
- Stir occasionally while simmering: Keeps the macaroni from sticking to the bottom and guarantees even cooking.
- Adjust seasoning last: Taste toward the end and add more salt or pepper if needed for perfect balance.
- Let it rest: After cooking, letting goulash sit covered for 5 minutes helps flavors meld beautifully.
Variations and Substitutions
Old Fashioned Goulash is versatile and easy to customize to your preferences or dietary needs.
- Meat alternatives: Swap ground beef for ground turkey or chicken for a leaner option.
- Vegetarian version: Use plant-based ground meat substitutes or extra vegetables like mushrooms and bell peppers.
- Healthier pasta choice: Replace elbow macaroni with whole wheat pasta or chickpea pasta to boost fiber and protein.
- Dairy-free cheese: Opt for vegan shredded cheese or skip cheese altogether for lactose-free eating.
- Spice it up: Add a pinch of crushed red pepper flakes or cayenne if you prefer some heat.
Storage and Reheating Tips
Store any leftover goulash in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts until heated through. If the goulash thickens too much after refrigeration, stir in a splash of water or broth to restore the ideal consistency.
Frequently Asked Questions (FAQs)
Can I make Old Fashioned Goulash ahead of time?
Absolutely! It reheats well and the flavors often deepen after resting overnight, making it a great make-ahead meal.
What can I use instead of soy sauce?
For a soy-free option, coconut aminos or a splash of Worcestershire sauce (check for alcohol-free varieties) can be substituted without losing flavor.
Is it possible to freeze this goulash?
Yes, this dish freezes well in airtight containers or freezer bags for up to 3