Your New Favorite Family Dinner: Old Fashioned Goulash

Welcome to Betty Cooks! I’m Betty, and I believe a great ground beef recipe for dinner should be easy, comforting, and bring everyone to the table. That’s exactly what this classic Old Fashioned Goulash does. Forget complicated steps and a sink full of dishes—this is the ultimate easy ground beef dinner that delivers maximum flavor with minimal fuss. It’s the hearty, one-pot wonder you’ll turn to again and again on busy weeknights.

Table of Contents

• What is Old Fashioned Goulash, Anyway?
• Why This Easy Ground Beef Dinner Works
• Choosing Your Ingredients for the Best Goulash
• Tips for Perfecting Texture & Flavor
• Your Goulash Questions Answered (FAQ)
• More Than Just a Meal: Recipe Stories
• Old Fashioned Goulash Recipe
• Notes & Tips
• Key Takeaways

Key Takeaways

This Old Fashioned Goulash is your new go-to for a stress-free, satisfying family meal. It’s a true one-pot wonder that cooks pasta directly in a flavorful tomato and beef broth, creating its own rich sauce. With simple pantry ingredients and ground beef, you can have this comforting classic on the table in about 40 minutes. It’s endlessly adaptable, reheats beautifully, and is guaranteed to become a regular in your dinner rotation.

What is Old Fashioned Goulash, Anyway?

Let’s clear up the confusion right away. American-style Goulash, often called “American Chop Suey” in some regions, is a completely different beast from its Hungarian namesake. Our version is a humble, hearty, and deeply comforting dish born from mid-20th century home kitchens. It’s the epitome of a quick and easy dinner recipe with ground beef, featuring browned beef, tender elbow macaroni, and a savory tomato-based sauce all simmered together in one pot. It’s less of a formal recipe and more of a delicious formula for using what you have, which is why it has endured for generations.

Why This Easy Ground Beef Dinner Works

This recipe succeeds because it masters the fundamentals of great home cooking: simplicity, efficiency, and flavor. First, by cooking the pasta right in the sauce, the starches released from the macaroni thicken the broth naturally, creating a cohesive, velvety texture that clings to every bite. Second, building layers of flavor is easy—starting with the savory fond from browning the beef, then softening aromatic onions and garlic, and finally simmering everything with herbs and Worcestershire sauce. The result is a complex-tasting dish that believably simple ground beef recipes. It’s the perfect solution for “What’s for dinner?” on any night of the week.

Choosing Your Ingredients for the Best Goulash

While goulash is forgiving, a few smart choices elevate it from good to great. For the beef, an 80/20 blend offers the best balance of flavor and lean-ness. Don’t skip the Worcestershire sauce—its umami depth is a secret weapon. Using a good-quality beef broth instead of water makes a significant difference in the richness of the final sauce. As for the pasta, classic elbow macaroni is traditional for a reason; its shape and size are ideal for capturing the sauce. This approach turns basic components into a standout family-friendly ground beef casserole without any extra effort.

Tips for Perfecting Texture & Flavor

The magic of a great goulash is in its texture. The goal is pasta that is tender but not mushy, in a sauce that is hearty but not too thick or too thin. The key is to bring the broth and tomatoes to a good simmer before adding the dry pasta, and then to maintain a gentle simmer (not a rolling boil) with the lid on. Stir occasionally to prevent sticking, but avoid over-stirring, which can break down the pasta. Letting the finished dish sit, covered, for 5-10 minutes off the heat allows the flavors to meld and the sauce to settle into the perfect consistency for serving.

Your Goulash Questions Answered (FAQ)

Can I make this ahead of time? Absolutely! In fact, the flavors deepen overnight. Store it in the fridge and reheat gently on the stove with a splash of broth or water to loosen the sauce.

What are the best substitutions? Ground turkey, Italian sausage, or a plant-based crumble work well. You can add drained kidney beans, corn, or sliced mushrooms. Swap the elbow pasta for small shells, ditalini, or even broken spaghetti.

How do I avoid mushy pasta? Ensure your liquid is simmering before adding the pasta, use the cooking time as a guide (not a rule), and taste a minute or two before the time is up. Remember, it will continue to cook slightly off the heat.

More Than Just a Meal: Recipe Stories

This dish is a tangible piece of culinary heritage. For many, the smell of goulash simmering instantly transports them back to their grandmother’s kitchen or a crowded family dinner table. It’s a recipe built for sharing and stretching to feed a crowd, which is why it’s a staple at potlucks and community gatherings. At Betty Cooks, we celebrate these food traditions—the simple, satisfying dishes that create lasting memories. This goulash isn’t just food; it’s a warm, delicious hug in a bowl, and we’re so glad you’re here to make it part of your story.

Old Fashioned Goulash Recipe

This easy recipe for Old Fashioned Goulash is a hearty, one-pot comfort food dinner classic. Made with simple ingredients like ground beef and pasta, it’s a quick and easy meal the whole family will love.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: American

Keywords: comfort food, easy dinner, family dinner, goulash, ground beef recipe, one pot meal

Servings: 6 servings

Author: Betty

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 1 green bell pepper, chopped (optional)
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 (15 oz) cans tomato sauce
• 1 (15 oz) can diced tomatoes, undrained
• 2 tsp Worcestershire sauce
• 2 tsp Italian seasoning
• 1 tsp paprika
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 2 cups uncooked elbow macaroni
• 1 cup shredded cheddar cheese, for topping (optional)

Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into crumbles. Drain any excess fat.
2. Add the chopped onion and bell pepper (if using) to the pot. Cook for 5-7 minutes, or until the vegetables are softened.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Pour in the beef broth, tomato sauce, and diced tomatoes with their juices. Add the Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
6. Stir in the uncooked elbow macaroni. Return to a simmer, cover, and cook for 15-20 minutes, or until the pasta is tender, stirring occasionally.
7. Remove the pot from the heat. If desired, top with shredded cheddar cheese, cover the pot for a minute to let it melt, before serving.

Notes

This goulash recipe is very versatile. You can use ground turkey or Italian sausage instead of beef. Add a can of drained and rinsed kidney beans or a drained can of corn for extra veggies. Leftovers reheat beautifully and often taste even better the next day.