There’s something profoundly comforting about a hearty bowl of old-fashioned goulash. For many, this dish evokes nostalgic memories of family gatherings, cozy kitchens, and the irresistible aroma of simmering stew. I first encountered this delightful meal at my grandmother’s house, where it was a staple for Sunday dinners. Her version of goulash was the kind that filled you up and warmed you from the inside out. Over the years, I’ve come to cherish this dish, not just for its flavor, but for the love and tradition that it represents.
This old-fashioned goulash is a true comfort food classic. It’s a one-pot meal that’s both satisfying and simple to make, combining ground or turkey with a medley of spices, tomatoes, and elbow macaroni. The result is a savory, cheesy, and hearty dish that’s perfect for feeding a crowd or enjoying as leftovers throughout the week.
Ingredients
2 lbs ground beef or turkey
3 teaspoons minced garlic
1 large yellow onion, diced
2 ½ cups water
½ cup beef broth
⅓ cup olive oil
Continue Reading in next page
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon adobo seasoning
3 bay leaves
1 tablespoon seasoned salt
½ tablespoon black pepper
2 cups elbow macaroni, uncooked
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Instructions
1. Cook the Ground Meat
Start by heating a large skillet or pan over medium-high heat. Add the ground beef or turkey to the pan. Cook the until it’s browned and half cooked. This step is crucial as it forms the base of your goulash. While cooking, use a spatula to break the meat into small, even pieces. Once the meat has reached this halfway point, remove it from the heat and set it aside.
2. Sauté the Vegetables
Continue Reading in next page
In the same pan, add a bit of olive oil if needed. Heat it over medium heat. Add the minced garlic and diced yellow onion. Sauté the garlic and onion until they are soft and fragrant, which should take about 5 minutes. The onions should become translucent and the garlic should release its aroma, adding a depth of flavor to the dish.
3. Combine Ingredients
Return the partially cooked meat to the pan with the sautéed onions and garlic. Stir to combine. Now, pour in the water and beef broth, then add the tomato sauce and diced tomatoes. These liquid ingredients will form the rich base of your goulash.
4. Season the Goulash
Add the Italian seasoning, adobo seasoning, bay leaves, seasoned salt, and black pepper to the pan. Stir well to combine all the spices and seasonings with the meat and tomato mixture. This is where the goulash begins to develop its robust flavor.
5. Simmer the Mixture
Lower the heat to medium-low and cover the pan. Let the mixture simmer for about 20 minutes, stirring occasionally. This allows the flavors to meld together and the meat to become fully cooked. Keep an eye on the mixture to ensure it doesn’t stick to the bottom of the pan.
6. Add the Elbow Macaroni
After the initial simmering, add the uncooked elbow macaroni to the pan. Stir well to ensure the is evenly distributed throughout the mixture. Cover the pan again and let it simmer for an additional 30 minutes. During this time, the macaroni will cook and absorb the rich flavors of the goulash. Stir occasionally to prevent sticking.
7. Finish the Dish
Once the macaroni is tender and the goulash has reached your desired consistency, remove the bay leaves from the pan. Stir in the shredded cheddar cheese. The cheddar will melt into the goulash, adding a creamy texture and tangy flavor.
8. Add the Mozzarella
Continue Reading in next page
