Old Fashioned Hearty Goulash

Old fashioned goulash is that one-pot meal you turn to when you need pure comfort and have a hungry crowd to feed. Simple ingredients like ground beef, elbow macaroni, and a rich tomato sauce come together for a warm and cozy dinner that always hits the spot. The melty cheddar on top seals the deal for anyone craving an old-school, hearty casserole.

I first made this because my mom would make it for us after chilly autumn soccer games and now it is one of the very first dishes I taught my daughter to make on her own.

Ingredients

• Elbow macaroni: This pasta holds its texture and shape when baked and picks up all the saucy goodness Try to choose a brand that cooks up firm and does not turn mushy easily
• Ground beef: A classic protein base for flavor and heartiness I pick 80 percent lean so there is just enough fat for flavor but not too much grease
• Onion finely chopped: The onion melts into the sauce and gives the dish a sweet aromatic background Yellow onions are classic for this recipe
• Garlic minced: Fresh garlic infuses the sauce and beef with a warm punchy flavor Choose firm plump cloves for the best taste
• Worcestershire sauce: Adds an umami depth to the sauce Look for a version without too much added sugar
• Tomato sauce: This is the backbone of the goulash’s texture and robust flavor I prefer a smooth canned variety without added herbs
• Petit diced tomatoes: Adds little bursts of tomato flavor and texture Use a brand with ripe sweet tomatoes for best results
• Italian seasoning: Brings together classic flavors like oregano basil and thyme Check that your blend is fresh for best results the scent should be strong
• Salt and black pepper: The essentials for balancing and enhancing all the other flavors Opt for sea salt and fresh cracked pepper if possible
• Cheddar cheese shredded: Melts beautifully into the casserole and gives that irresistible cheesy finish I always shred my own for the best melt

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees F so it is fully hot and ready when the casserole goes in This helps the goulash bake evenly and create that classic bubbling cheese top

Cook the Macaroni:

Fill a large pot with water and bring to a full rolling boil Add a pinch of salt to season the pasta Cook the macaroni for about three minutes less than the package directs Drain well This keeps the noodles firm and prevents them from turning mushy in the oven

Brown the Ground Beef:

Place a large skillet over high heat Add the ground beef and chopped onion Use a sturdy spatula to break the meat into small crumbles Cook for six to seven minutes until the beef is no longer pink and the onion is soft Keep stirring so nothing burns Once browned drain off any excess fat so your finished dish is not greasy

Add Garlic and Sauce:

Sprinkle in the minced garlic and stir well Let it cook for about one minute until you smell that wonderful garlic aroma Pour in the Worcestershire sauce tomato sauce and diced tomatoes Stir gently so everything is evenly combined This is where the sauce really becomes the flavor heart of the goulash

Season the Sauce:

Add the Italian seasoning salt and pepper Stir and taste so you can adjust to your liking The key is a well-seasoned base since the pasta will absorb some of the sauce

Combine Pasta and Cheese:

Add your cooked macaroni right into the skillet then toss in the shredded cheddar cheese Stir until the macaroni is evenly coated in sauce and cheese is starting to melt This is the start of that signature creamy cheesy texture

Bake the Goulash:

If your skillet is oven safe transfer it right to the hot oven Bake for twenty to twenty five minutes until the casserole is bubbling hot and the cheese is melted all over If you are using a different dish spoon everything into a large casserole dish and bake as directed Either way make sure it is piping hot and the topping is nice and melty before serving

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Cheddar cheese is always my favorite part of this goulash It gets golden and just a little crispy around the edges making each bite irresistible My kids started asking for “extra cheesy edges” ever since my son scraped the casserole dish clean one night smiling the whole time

Storage tips

Goulash keeps well in an airtight container in the refrigerator for up to four days The flavors get even better the next day To reheat microwave individual portions with a splash of water to revive the sauce or gently warm in the oven covered with foil

Ingredient substitutions

You can swap the ground beef for turkey or chicken for a lighter version Italian sausage adds an extra savory twist Gluten free pasta works well just barely undercook it so it holds together Most shredded cheeses will work if cheddar is not on hand

Serving suggestions

Serve hot and fresh straight from the oven with a leafy green salad or steamed green beans Garlic bread makes a wonderful side dish My family loves topping their bowls with a dollop of sour cream or sprinkling on fresh parsley

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Cultural and historical context

American goulash took its name from Hungarian gulyás but the version we love here is strictly a comfort casserole that emerged in twentieth century home kitchens It reflects the spirit of stretching simple ingredients to feed whole families a theme that is just as relevant today

Common Recipe Questions

→ What pasta works best in this goulash?

Elbow macaroni is classic for goulash, offering the ideal bite and sturdiness to hold up in a hearty casserole.

→ Why cook macaroni less than the package instructions?

Undercooking macaroni prevents it from turning mushy during baking, resulting in a pleasing, al dente texture.

→ Can vegetables be added for extra flavor?

Yes, bell peppers or mushrooms work well and add depth—simply sauté before combining with the sauce and beef.

→ Should the beef be drained after browning?

Yes, draining helps keep the casserole lighter and prevents excess grease, ensuring a well-balanced dish.

→ Is pre-shredded cheese suitable for the topping?

Pre-shredded cheddar saves time and melts well, making it a convenient choice for finishing the casserole.

→ What methods are used for cooking this dish?

The goulash starts on the stovetop and finishes in the oven to achieve a bubbly, melted cheese topping.