Grandma’s Goulash Recipe

Introduction

Grandma’s Goulash is a comforting, hearty one-pot meal that’s perfect for busy weeknights. This classic dish combines tender ground beef, flavorful tomato sauce, and tender elbow macaroni for a satisfying, crowd-pleasing dinner.

Ingredients

• 1 pound lean ground beef
• 1 large yellow onion (chopped)
• 2 cloves garlic (minced)
• 2 cups marinara sauce (or tomato based pasta sauce)
• 2 cups beef broth (or water, more as needed)
• 1 (14 ounce) can diced tomatoes (with juices)
• 3 tablespoons tomato paste
• 1 green bell pepper (diced, optional)
• 1½ teaspoons Italian seasoning
• 1 bay leaf (2 if they are small)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces elbow macaroni (uncooked)
• ½ cup shredded cheddar cheese (or mozzarella cheese, optional)

Instructions

1. Step 1: In a Dutch oven or a large skillet with a lid, cook the ground beef, chopped onion, and minced garlic over medium-high heat until the beef is no longer pink. Drain any excess fat.
2. Step 2: Add the marinara sauce, beef broth, diced tomatoes with juices, tomato paste, diced bell pepper if using, Italian seasoning, bay leaf, salt, and pepper. Bring the mixture to a boil over medium-high heat.
3. Step 3: Stir in the uncooked elbow macaroni. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, stirring occasionally to prevent sticking.
4. Step 4: Uncover and continue simmering for another 5 to 10 minutes until the pasta is tender and most of the liquid is absorbed.
5. Step 5: Remove and discard the bay leaf. Sprinkle the shredded cheese over the top, replace the lid, and let it rest for about 5 minutes until the pasta thickens and the cheese melts.

Tips & Variations

• Use ground turkey or chicken for a lighter version of this dish.
• Add a dash of smoked paprika or a pinch of red pepper flakes for a subtle smoky or spicy kick.
• If you prefer a creamier goulash, stir in a splash of milk or a spoonful of sour cream before serving.
• For extra veggies, toss in some chopped mushrooms, zucchini, or carrots along with the bell pepper.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it seems too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like shells, rotini, or penne work well, but cooking times may vary slightly. Adjust the simmering time accordingly to avoid overcooking.

Is it okay to freeze this goulash?

Absolutely. Let the goulash cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

Grandma’s Goulash Recipe

Print Recipe

★★★★★

4.4 from 718 reviews

Grandma’s Goulash is a comforting and hearty one-pot meal featuring lean ground beef, tender elbow macaroni, and a rich tomato-based sauce infused with Italian seasoning. This classic American-style goulash is easy to prepare and perfect for a family dinner, topped with melted cheddar cheese for an extra layer of flavor.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound lean ground beef
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups marinara sauce (or tomato-based pasta sauce)
• 2 cups beef broth (or water, more as needed)
• 1 (14 ounce) can diced tomatoes with juices
• 3 tablespoons tomato paste
• 1 green bell pepper, diced (optional)
• 1½ teaspoons Italian seasoning
• 1 bay leaf (2 if they are small)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces elbow macaroni, uncooked
• ½ cup shredded cheddar cheese (or mozzarella cheese, optional)

Instructions

1. Cook beef and aromatics: In a Dutch oven or a large skillet with a lid, cook the ground beef, chopped onion, and minced garlic over medium-high heat until the beef is fully browned and no pink remains. Drain any excess fat to keep the dish lean.
2. Add liquids and seasonings: Stir in the marinara sauce, beef broth, diced tomatoes with their juices, tomato paste, diced green bell pepper (if using), Italian seasoning, bay leaf, salt, and pepper. Bring the mixture to a boil over medium-high heat to blend all flavors.
3. Simmer with pasta: Stir in the uncooked elbow macaroni, reduce the heat to medium-low, cover, and let it simmer for 10 minutes. Stir occasionally to prevent sticking and ensure even cooking.
4. Finish cooking pasta: Remove the lid and continue to simmer for an additional 5 to 10 minutes, or until the pasta is tender and the sauce has thickened to your desired consistency.
5. Rest and serve: Remove and discard the bay leaf. Sprinkle shredded cheddar cheese over the top if desired, replace the lid, and let it rest for about 5 minutes so the cheese melts and the flavors meld perfectly.

Notes

• For a leaner alternative, use ground turkey or chicken instead of beef.
• The green bell pepper is optional but adds a nice sweetness and texture.
• If the sauce gets too thick while simmering, add a bit more beef broth or water to loosen it.
• Leftovers store well in the fridge for up to 3 days and reheat nicely.
• You can substitute the elbow macaroni with other pasta shapes like shells or rotini.
• For a spicier version, add a pinch of red pepper flakes when adding Italian seasoning.

Keywords: goulash, ground beef, American goulash, one pot meal, easy dinner, pasta, comfort food, tomato sauce, skillet meal