Yield: 10 SERVINGS
Family dinners will never be complete without this crowd-pleasing Old-fashioned Goulash. Always a winner with the perfect combination of red sauce, spices, pasta, and ground beef topped with some melty cheddar cheese.
This goulash is a signature dish of my childhood. From my grandma to my mom and eventually me, we all love making this fool-proof recipe. I never worry about leftovers (if there’s any) because it’s the kind of recipe that tastes outstanding as leftovers. And in my opinion, this goulash is way better the next day. So good your family will love and enjoy every bite!
Ingredients
2 lb lean ground beef
2 large yellow onions, chopped
4 cloves garlic, chopped
2 c. water
1 c. beef broth
2 15-oz cans tomato sauce
2 15-oz cans diced tomatoes
1 tbsp Italian seasoning
1 tbsp oregano
3 bay leaves
2 tbsp Worcestershire sauce
½ tsp salt
½ tsp garlic powder
½ tsp pepper
2 c. elbow macaroni, uncooked
1 c. shredded cheddar cheese
How to make Old Fashioned Goulash
Step 1: Cook the ground beef in a Dutch oven over medium-high heat until browned, breaking the meat up as it cooks. Remove the excess grease.
Step 2: To the pot, add the onions and saute for approximately 5 minutes until soft. Then, pour in 2 cups of water and a cup of beef broth. Add the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce, and seasonings. Mix well. Cover and cook for about 20 to 25 minutes.
Step 3: Remove the cover and add the elbow macaroni. Stir and replace the lid, then simmer for another 4 to 5 minutes until the pasta is al dente. Make sure not to overcook the pasta, or your goulash will be mushy.
Step 4: When done, remove from the heat and discard the bay leaves. Serve immediately to the top with shredded cheddar cheese. Enjoy!
Ingredients
- 2 lb lean ground beef
- 2 large yellow onions, chopped
- 4 cloves garlic, chopped
- 2 c. water
- 1 c. beef broth
- 2 15-oz cans tomato sauce
- 2 15-oz cans diced tomatoes
- 1 tbsp Italian seasoning
- 1 tbsp oregano
- 3 bay leaves
- 2 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp pepper
- 2 c. elbow macaroni, uncooked
- 1 c. shredded cheddar cheese
Instructions
Step 1: Cook the ground beef in a Dutch oven over medium-high heat until browned, breaking the meat up as it cooks. Remove the excess grease.
Step 2: To the pot, add the onions and saute for approximately 5 minutes until soft. Then, pour in 2 cups of water and a cup of beef broth. Add the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce, and seasonings. Mix well. Cover and cook for about 20 to 25 minutes.
Step 3: Remove the cover and add the elbow macaroni. Stir and replace the lid, then simmer for another 4 to 5 minutes until the pasta is al dente. Make sure not to overcook the pasta, or your goulash will be mushy.
Step 4: When done, remove from the heat and discard the bay leaves. Serve immediately to the top with shredded cheddar cheese. Enjoy!
