What Is Old‑Fashioned Goulash
“Old‑fashioned goulash” in many American cookbooks (sometimes called American goulash) is quite different from Hungarian goulash. It’s more like a beefy, tomato‑sauce pasta dish — simple, filling, kid‑friendly, nostalgic. Think ground beef, elbow macaroni, tomatoes, onions & garlic, often topped with cheese.
The versions vary: some are more stew‑like; others are more saucy. What makes a recipe feel “old‑fashioned” is usually generous portions, familiar seasonings, comfort‑food textures, and that sense of home cooking.
Servings / Time Estimate
Serves: about 6 to 8 people (adjustable)
Prep time: about 15‑20 minutes
Cooking time: about 30‑45 minutes (depending on whether pasta is cooked separately or together, how thick you want the sauce, etc.)
Ingredients (Classic Version)
Here’s a list of ingredients for a generous pot, enough for ~8 servings. You can scale down if needed.
Ingredient Quantity
Ground beef (lean or regular) ~ 2 pounds (≈ 900 g)
Onion, large, yellow or white 1‑2, chopped
Garlic cloves 3‑4, minced
Bell pepper(s) (optional) 1 large (green, red, or mixed), diced
Tomato sauce (regular / plain) ~ 2 × 15‑oz cans (≈ 850–900 ml)
Diced tomatoes (with juice) ~ 2 × 14‑15‑oz cans
Beef broth (or water + bouillon) ~ 1 to 1½ cups
Seasonings:
• Italian seasoning or oregano + basil
• Paprika
• Worcestershire sauce
• Salt & pepper
• Optional bay leaves or other herbs See below
Elbow macaroni (uncooked) ~ 2 cups (≈ 200‑250 g)
Cheese (cheddar or a mild melting cheese) ~ 1 to 1½ cups shredded, for topping or stirring in
Oil (if needed) ~ 1‑2 tbsp (olive oil or vegetable oil)
Detailed Instructions
Here’s a full step‑by‑step method. I’ll include tips and optional parts.
Preparation (Before Cooking)
Gather & measure ingredients. Chop onion, dice bell pepper (if using), mince garlic. Open cans. Shred cheese if needed.
Choose your pot. A large heavy pot or Dutch oven works well. If you plan to bake/finish in oven, pick something oven‑safe (or have a casserole dish ready).
Pasta readiness. Decide if you want to cook pasta separately (al dente) and mix in later, or cook the pasta in the sauce. Cooking it in the sauce gives a more unified and saucy dish, but you need to watch so pasta doesn’t overcook or absorb too much liquid.
Cooking Steps
Brown the beef.
Heat pot over medium‑high heat. Add a bit of oil if the beef is very lean.
Add the ground beef and cook, breaking it up with a spoon, until it is browned, no longer pink.
If there is excess fat, drain off (leave a little for flavor).
Sauté onion, pepper, and garlic.
Add chopped onion and diced bell pepper to the beef. Cook until the onion is translucent and soft (3‑5 minutes).
Add garlic and cook another minute until fragrant (don’t let it burn).
Add sauces & liquids.
Stir in the tomato sauce and diced tomatoes (with juices).
Add beef broth (or water + bouillon) to loosen things up.
Add Worcestershire sauce and seasonings: paprika, Italian seasoning / oregano & basil, salt & pepper. If using bay leaves or other herbs, add now.
Bring the mixture to a low boil, then reduce heat to medium‑low to simmer. Let it cook uncovered or partially covered for about 10‑15 minutes, stirring occasionally, to let flavors meld and sauce thicken.
Add pasta.
If uncooked: add elbow macaroni (or other short pasta) directly into the sauce. Make sure enough liquid remains so pasta can cook (if sauce has thickened too much, you may need to add more broth or water).
Cover, reduce heat a bit, and let simmer, stirring occasionally, until pasta is tender (usually another 10‑15 minutes depending on pasta type).
If pasta was pre‑cooked: stir it in when sauce is nearly done, warm through so it absorbs some flavors.
Adjust thickness & flavor.
If sauce is too thin, increase heat a bit (or remove lid) to reduce.
Taste and adjust salt, pepper, maybe more paprika, more seasoning. If too acidic (from tomatoes), a pinch of sugar can help balance.
Cheesy finish (optional but nice).
Turn off heat and stir in shredded cheese for creamy melt.
Alternatively, you can top the goulash with cheese and bake in oven (say 350°F / 175‑180°C) for 10‑20 minutes until cheese is browned / bubbly.
Rest & serve.
If possible, let it rest 5 minutes so flavors settle.
Garnish with fresh herbs (parsley, basil) if you like.
Seasoning / Flavor Notes
Paprika adds warmth. You can use sweet or smoked paprika depending on how you want the flavor.
Worcestershire sauce adds umami, depth.
Italian seasoning / Oregano & Basil bring a slightly herbal note—traditional in many American versions.
Bay leaves optional but nice if simmering. Remove before serving.
Garlic & onion are essential aromatic base. Fresh gives best flavor.
Salt & pepper: start modest and adjust after simmering, since flavors intensify.
Variations & Add‑Ons
To make it special or adapt to preferences:
Vegetables: diced carrots, celery, mushrooms, peas, green beans — add with onion/pepper.
Meat: you can swap ground beef for ground turkey, chicken, or even a mix. Or add in some browned sausage for extra flavor.
Tomato type: use crushed tomatoes, fire‑roasted tomatoes, or even fresh tomatoes if in season.
Pasta shape: elbow macaroni is classic, but penne, fusilli, or small shells work. Short pasta helps trap sauce.
Spiciness: a pinch of red pepper flakes or a dash of hot sauce can give heat.
Cheese: cheddar is common; for creaminess, mix in some mozzarella or Monterey Jack. Some people like topping with cheese and baking.
Herbs: fresh parsley or basil just before serving adds color and freshness.
Complete Example Recipe
Here is a full example recipe, combining the items above, written as you might follow it:
Old Fashioned Goulash
Serves: 8
Prep time: ~20 min
Cook time: ~40‑45 min
Ingredients
2 lb (≈ 900 g) ground beef
1 large yellow onion, diced
1 large bell pepper (green or red), diced (optional)
4 cloves garlic, minced
2 × 15‑oz cans tomato sauce
2 × 14‑15‑oz cans diced tomatoes (with juice)
1 to 1½ cups beef broth (as needed)
2 tsp Worcestershire sauce
1 tsp sweet or smoked paprika
1½‑2 tsp Italian seasoning (or split between oregano and basil)
Salt & pepper, to taste
2 cups uncooked elbow macaroni
1 to 1½ cups shredded cheddar cheese (or mix of cheeses)
Oil for sautéing (1‑2 tbsp)
Instructions
In a large pot or Dutch oven, heat a tablespoon of oil over medium‑high heat. Add ground beef, breaking it into small pieces. Cook until beef is browned and no longer pink. Drain off excess fat, leaving some for flavor.
Add the diced onion and bell pepper. Cook about 4‑5 minutes, until onion is soft and translucent. Add the minced garlic, stir, and cook another minute until fragrant.
Stir in the tomato sauce and the diced tomatoes (with their juice). Pour in the beef broth. Add Worcestershire sauce, paprika, Italian seasoning, salt & black pepper. Begin with modest salt (you can always add more later). Stir well.
Bring the mixture up to a light boil, then reduce heat to medium‑low. Let it simmer uncovered or partially covered for ≈ 10‑15 minutes, stirring occasionally, so flavors meld and the sauce thickens slightly.
Add the uncooked macaroni. Stir to combine, ensuring pasta is submerged and there’s enough liquid. Cover the pot, reduce heat a little, and let it simmer, stirring occasionally, for another 12‑15 minutes until pasta is tender but not mushy. Add more broth if sauce becomes too thick or starts sticking.
Once pasta is done, turn off heat. Stir in about half of the shredded cheese until melted smoothly. If you like, transfer to a baking dish, sprinkle the rest of the cheese on top, and bake in a preheated oven (350°F / 175‑180°C) for about 10‑15 minutes until cheese is bubbly and golden.
Remove bay leaves if used. Let rest a few minutes. Garnish with fresh chopped parsley or basil. Serve hot. Great with a side salad, bread, or even a dollop of sour cream if you like.
Tips & Tricks (to Get It Just Right)
Don’t overcook pasta: It should be just al dente; carryover heat will soften it a bit more.
Adjust sauce consistency: If too thin, simmer longer uncovered; if too thick, add more broth or a bit of water.
Flavor builds with simmering: Letting the sauce simmer before adding pasta gives better depth.
Leftovers are great: The flavors meld over time. Reheat gently (add a splash of water or broth if it’s thick).
Cheese added at end prevents it from getting rubbery.
Approximate Nutritional Info
This will depend on precise ingredients, but per serving (assuming 8 servings) you might get roughly:
Calories: ~ 400‑550
Protein: ~ 25‑35 g
Carbohydrates: ~ 30‑40 g (from pasta, tomatoes)
Fat: depends on how lean the beef is, whether cheese is heavy, etc.
If you like, I can send you a version of Hungarian goulash (with chunks of meat, paprika, maybe potatoes) in similar detail?
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