Old Fashioned Goulash

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If you grew up in the Midwest like I did, you probably have a special place in your heart (and recipe box) for Old Fashioned Goulash. This hearty, beefy macaroni dish was a weeknight staple in my childhood home—warm, filling, and oh-so comforting.

My mom always called it “goulash,” but I’ve since learned that it goes by a dozen names around the country—American Chop Suey, Slumgullion, or even “that noodle thing with ground beef and tomatoes.” Whatever you call it, there’s something magical about a big bowl of this bubbling, tomato-rich goodness.

Why You’ll Love This Recipe

• Super simple: Pantry staples and one pan make for easy cleanup.
  
• Budget-friendly: Stretch one pound of beef into a whole pot of comfort.
  
• Family favorite: Even picky eaters go back. for seconds.
  
• Make ahead: Tastes even better the next day!
  
• Customizable: Spice it up or keep it classic—make it your own.

Ingredients

• 1/2 lb macaroni
  
• 1 1/2 lbs ground beef
  
• 1 large onion, diced
  
• Garlic salt. pepper. chili powder. and hot sauce to taste
  
• 2 (14.5 oz) cans whole stewed tomatoes, undrained
  
• 2 tablespoons ketchup
  
• Tomato juice as needed

Instructions

1. Cook the pasta:
   Bring a large pot; of salted water to a boil; Add the macaroni and cook just until; al dente according to package directions. Drain and set aside.
   
2. Brown the beef and onions:
   While the pasta is cooking, heat it in a large skillet or Dutch oven over medium heat. Add the ground beef and diced onion. Cook until the beef is browned; and the onions are soft, breaking up the meat. Drain any excess fat.
   
3. Season:
   Sprinkle in garlic salt, pepper, chili powder, and a dash of hot sauce—however much your family likes! Stir well.
   
4. Add tomatoes and ketchup:
   In a large bowl, use a potato masher or your hands to break up the stewed tomatoes (don’t drain them—the juice is flavor!). Add the mashed tomatoes. And ketchup to the beef mixture.
   
5. Combine:
   Add the drained macaroni to the skillet. Stir everything together until; combined and heated through. Taste and adjust seasoning as needed.
   If you prefer a saucier goulash; add tomato juice a splash at a time until you reach your desired consistency.
   
6. Bake (optional):
   For extra comfort, you can transfer the mixture to a casserole dish, cover with foil, and bake at 350°F for 20–30 minutes until bubbly. (I’ll be honest—most nights we just eat it straight from the pot!)

Tips & Tricks

• Leftovers: The noodles soak up the sauce overnight, so add a little tomato juice or water when reheating.
  
• Vegetable boost: Toss in some chopped bell peppers, celery, or corn if you have it.
  
• Cheesy twist: Stir in a handful of shredded cheddar before serving.
  
• Spice it up: Try a pinch of smoked paprika or a spoonful of hot sauce for a little kick.
  
• Freezer friendly: Let leftovers cool completely, then freeze in airtight containers for up to 2 months.

FAQ

1. Can I use a different pasta shape?
Absolutely! Elbow macaroni is classic, but small shells, penne, or rotini work great.

2. What if I only have diced or crushed tomatoes?
Go for it! The texture will be a bit different, but the flavor will still be delicious.

3. Is this the same as Hungarian goulash?
Nope—this American version is tomato-based and pasta-heavy, while Hungarian goulash is more of a paprika-laden beef stew served with potatoes or noodles.

4. Can I make this ahead?
I think; it’s even better after a night in the fridge. Just add a splash of tomato juice or water before reheating.

There’s something so satisfying about serving up a bowl of this classic goulash, especially when everyone at the table is smiling and going back for seconds. If you grew up with a version of this dish, let me know how your family made it! Did you add cheese? Peppers? Let’s keep the comfort food traditions alive, one pot at a time.

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