Old Fashioned Goulash – The same American goulash recipe that you grew up with. A hearty recipe that the entire family can enjoy any night of the week.
I grew up in the Mid-West where old fashioned goulash was a staple. My mom made it all the time growing up, and it was something that she grew up with as well. It is one of those recipes that just keeps getting made generation after generation. Kind of like the homemade brownies recipe that I have had memorized since I was 8 years old.
This American goulash recipe is the one I grew up with. You cook everything on the stove top, and then bake until all the flavors come together and it gets bubbly and hot.
The theme for my cooking club recently was family favorites. It isn’t often that I actually play by the rules for cooking club, but this month I was fully on board for. And this beef goulash recipe was exactly what I made. And flourless chocolate cake, because that is one of my all time favorite desserts.
A few of the people in my cooking club grew up in the Mid-West as well, so they immediately knew what it was, and was excited that I brought it. When I was getting the recipe from my mom, she said that it was always served with saltine crackers with butter. I had totally forgotten about those crackers until she mentioned it!
So I had to introduce my family to this combination. My son thought it was amazing, my husband didn’t get it. But trust me, it is good. Kind of like cranberry chicken, you either love it or don’t. My husband stands by the only strange thing he will do with saltine crackers is crumble them over ice cream.
So to make this old fashioned goulash, you brown the ground beef and onions together until they are cooked. Then just drain any fat and mix in the the tomato sauce and diced tomatoes. Once everything starts to come together, add in all the seasonings.
This beef goulash is baked so you want to make sure to undercook the noodles. Elbow macaroni is what you want to use. I just boil for 3 minutes less than the box says to. That way it doesn’t become completely mush when baked.
Last thing to do is mix in a little cheese. When you mix in the pasta adding a little cheddar cheese to the mix makes it extra delicious. Sometimes my mom would mix in velvetta instead, but I stuck with cheddar.
So if you want pure comfort food, something hearty and delicious you need to try this old fashioned goulash recipe. You will not be disappointed, and the leftovers are great for lunch for days!
Try serving it with buttered saltine crackers and let me know what you think!
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- 1 pound elbow macaroni
- 2 pounds ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbs worchestershire sauce
- 2 (15 oz) cans tomato sauce
- 2 (14.5 oz) cans petit diced tomatoes
- 1 1/2 Tbls Italian seasoning
- 2 tsp salt
- 1/2 tsp black pepper
- 1 cup cheddar cheese, shredded
- Preheat oven to 350 degrees.
- Bring a large bot of water to boil. Cook macaroni for 3 minute less than the box directions. Drain.
- Heat a large skillet over high heat. Add ground beef and onions to the pan. Break beef apart, cooking for 6-7 minutes until browned. Drain any fat.
- Mix in garlic and cook for 1 minute until fragrant.
- Add in worchestershire sauce, tomato sauce and diced tomatoes. Mix until combined.
- Stir in Italian seasoning, salt and pepper. Taste and adjust seasonings to taste.
- Mix in cooked macaroni and cheddar cheese. If skillet is heat safe, you can place in the oven for 20-25 minutes until bubbly and cheese is melted. Or transfer to casserole dish and bake.
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Amount Per ServingCalories 500 Total Fat 26g Saturated Fat 10g Trans Fat 1g Unsaturated Fat 11g Cholesterol 115mg Sodium 1397mg Carbohydrates 28g Fiber 4g Sugar 6g Protein 39g