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 keep 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 stovetop and then bake until all the flavors come together and it gets bubbly and hot. It goes by a million different names, but in Minnesota, this is what we called it.
WHAT IS GOULASH?
American Goulash is completely different from the rest of the world. It is a hearty beefy macaroni dish with lots of tomatoes. Depending on the part of the United States that you grew up in this also goes by the name Chop Suey or Slumgullion.
Hungarian Goulash is made with stew meat and vegetables that is seasoned with paprika and other spices. The two versions are very different!
HOW TO MAKE GOULASH
- The macaroni is cooked separately, so follow the directions on the box to cook that. Because you bake the pasta for a few minutes to blend all of the flavors together, you want to undercook the pasta by 3 minutes.
- I like to use a large skillet or even a dutch oven to brown the ground beef and onions together until the beef is cooked and the onions are soft.
- After the onions are soft stir in the garlic and cook for about a minute until it starts to get fragrant.
- Add in Worcestershire sauce, tomato sauce, and the diced tomatoes and mix until everything is combined. You can really use any combination of tomato products that you have. If you don’t like chunks of tomatoes, just use all sauce. If you have fire-roasted tomatoes in your pantry, use them!
- Add in the seasonings and taste to adjust. Start with just a little salt and add more if you think it is necessary.
- Once everything is cooked stir in the cooked pasta and cheese until everything is combined.
- Bake for 20 minutes until the cheese is melted and everything is hot and bubbly. If your pan is not oven safe transfer it to a casserole dish to bake.
- 1 pound elbow macaroni
- 2 pounds of ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbs Worcestershire sauce
- 2 (15 oz) cans of tomato sauce
- 2 (14.5 oz) cans of petite diced tomatoes
- 1 1/2 Tbls Italian seasoning
- 2 tsp salt
- 1/2 tsp black pepper
- 1 cup cheddar cheese, shredded
- Preheat the oven to 350 degrees.
- Bring a large pot 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 Worcestershire 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 a casserole dish and bake.