This delicious old fashioned ground beef goulash is a recipe reminiscent of what your grandma may have served. Made with bell peppers, onions, tomato sauce, diced or crushed tomatoes, Worchestire sauce and elbow macaroni pasta. An easy dinner that tastes great and feeds a large family or a small crowd. Freezer friendly too.
Old Fashioned Ground Beef Goulash is one of those recipes your grandma may have served. It seems to bring back fond memories for so many.
It might be an old fashioned dish but it’s still a great little dinner recipes for modern families. There’s a lot to love about it. Let’s discuss.
American Goulash vs. Hungarian Goulash
First of all, this is a recipe for American Goulash which is quite a bit different than Hungarian goulash.
American Goulash features ground beef and elbow noodles and it’s more of a pasta dish.
Whereas Hungarian Goulash is more of a stew made with chunks of beef and can incorporate potatoes and other vegetables.
What ingredients are in American Goulash?
Traditionally, and with this recipes, here’s what you’ll find in American Goulash: elbow macaroni, ground beef, bell peppers, onion, garlic, tomato sauce, Worcestershire sauce, and a tablespoon of sugar because that’s what grandma did and that’s because it perfectly balances out the acidic tomatoes and peppers.
I like to add a splash of olive oil to enrich the sauce. It seems insignificant but it really makes a difference in adding flavor and a silky smooth texture to the finished dish.
Goulash is freezer-friendly too so you can make a bunch and freeze half for later. Or share with friends and family. Goulash makes a great make-ahead meal for new moms, sick friends, and new neighbors.
To reheat from frozen: Cover with foil and bake at 350˚ for about an hour and 15 minutes or until center is nice and hot. You can also defrost this casserole first and just bake for about 45 mins.
Optional Ingredients for extra flavor!
Black or kalamata olives would be excellent in this dish, adding some saltiness and texture to each bite. You could also add chopped artichokes, fresh or dried Italian herbs and Parmesan cheese.
Old fashioned goulash is great for families on a budget.
One of the reasons this became so popular back in the day is that it’s really affordable to make a big batch of this filling dish. It’s perfect for feeding big families, growing children, or for making extras to you have lunch to take to work for the week. Ground beef is still very affordable and is typically well-liked even among picky eaters.
Goulash freezes really well so you can portion and freeze some meals for later.
All the food groups.
I love a meal where you get the filling factor of carbs, hearty and flavorful meat plus veggies all in one dish. It makes cooking and clean up super simple and I’m happy because everyone gets some veggies with each scoop.
What type of tomato sauce is best for goulash?
I always say, go with what you have. This recipe works well with crushed tomatoes, diced tomatoes, spaghetti sauce, tomato soup or V8 + tomato paste. A combination of these would also work. Try different kinds to vary the flavor a bit if you make this often, or experiment and find what you and your family like best. As long as you’re working with a tomato-based sauce, you can’t go wrong. Tomato paste can be use to thicken any sauce you find too thin.
Can you cook everything, including the macaroni, in one pot?
Yes, if you want. I prefer to cook my pasta separately then combine it with the meat and sauce so I can cook the macaroni just right and drain the water. However, you can cook the pasta right in the sauce if you add water. You’ll end up with a thinner sauce since you’ll need to add 1 and 1/2 cups of water in addition to the tomato sauce. Most of the water will get absorbed by the pasta but if you find your sauce is too watery, then you can add tomato paste to thicken it. If you find it too watery tasting, then try adding some beef bullion powder or Worcestershire sauce until it tastes just right. You may need additional salt as well.
So, up to you how you want to tackle this. Some will argue that traditional goulash is all cooked in one pot and that is what makes it different than spaghetti. To me, the flavor is what sets it apart. Specifically the bell peppers and onions are what give this dish it’s unique taste, apart from spaghetti. I say, there is no right or wrong here. Go with what works for you!
If you’re planning to cook everything in one pot, I’d recommend using a dutch oven. Cook the ground beef, peppers, onions and garlic first, then add the sauce, water and macaroni noodles. Simmer for about 20 minutes or until pasta is fully cooked.
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This easy recipe for Old Fashioned Ground Beef Goulash was featured on Menu Plan Monday!
Old Fashioned Ground Beef Goulash
- 8 oz elbow pasta
- 1 lb ground beef
- 1 cup bell peppers, any color or mix of colors, seeded and diced
- 1 small onion diced
- 1 tsp garlic paste
- 15 oz tomato sauce
- 14.5 oz petite diced tomatoes or crushed tomatoes for smoother sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- ½ tsp salt, more or less to taste
- Grated Parmesan cheese
- red pepper flakes
- Italian spices
- In a dutch oven, cook elbow macaroni according to package, drain and set aside.
- Set the dutch oven to medium-high heat and add ground beef, diced bell peppers and onion. Cook until ground beef is brown and peppers and onions are soft, about 10 minutes. Add garlic paste and cook for an additional minute.
- Stir in cooked pasta, tomato sauce, tomatoes, Worcestershire sauce, olive oil, and salt to taste.
- Serve hot! Offer Parmesan cheese, red pepper flakes, Italian spices, olives and/or artichokes as optional toppings.