Grandma’s Goulash

Grandma’s Goulash is a classic, comforting dish made with ground beef, tender pasta, and a rich tomato-based sauce, simmered to perfection. This hearty American-style goulash is full of nostalgic flavor and simple ingredients—just like Grandma used to make.

Why You’ll Love This Recipe

Grandma’s goulash is warm, filling, and incredibly easy to prepare. It’s a one-pot meal that combines pantry staples into something rich, savory, and satisfying. Perfect for feeding a crowd, meal prepping, or enjoying as leftovers, this dish offers a taste of tradition and home-cooked love in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion (chopped)
• Garlic (minced)
• Elbow macaroni (or small pasta of choice)
• Canned diced tomatoes
• Tomato sauce
• Water or beef broth
• Worcestershire sauce
• Italian seasoning
• Salt and pepper
• Optional: bay leaf, paprika, shredded cheese, chopped parsley for garnish

directions

1. In a large pot or deep skillet, cook ground beef over medium heat until browned. Drain excess fat.
2. Add chopped onion and garlic. Cook for 2–3 minutes until softened.
3. Stir in diced tomatoes, tomato sauce, water or broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Add bay leaf if using.
4. Bring to a simmer, then stir in the uncooked pasta.
5. Cover and cook on low to medium heat for about 15–20 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.
6. Remove bay leaf, if used. Taste and adjust seasoning.
7. Optional: Stir in shredded cheese just before serving or sprinkle on top. Garnish with fresh parsley if desired.

Servings and timing

This recipe serves 6–8 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Cheesy goulash: Stir in cheddar or mozzarella for a creamy finish.
• Spicy: Add red pepper flakes or diced jalapeños for a kick.
• Veggie-packed: Include bell peppers, mushrooms, or corn.
• Turkey or chicken: Swap ground beef for ground turkey or chicken.
• Low-carb: Substitute traditional pasta with low-carb or veggie pasta.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:

• Stovetop: Heat in a pot over medium heat, adding a splash of water or broth if needed.
• Microwave: Heat individual portions on medium power for 1–2 minutes, stirring halfway through.

You can also freeze goulash in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What’s the difference between American goulash and Hungarian goulash?

American goulash uses ground beef, pasta, and a tomato-based sauce. Hungarian goulash is a stew made with chunks of beef and paprika, without pasta.

Can I use other types of pasta?

Yes. Rotini, shells, or penne also work well—just adjust cook time as needed.

Can I make this ahead of time?

Absolutely. It reheats well and often tastes even better the next day.

Do I have to cook the pasta separately?

No. The pasta cooks right in the sauce, absorbing all the flavor and saving you an extra pot.

What kind of ground meat works best?

Ground beef is traditional, but turkey, chicken, or plant-based ground meats are great alternatives.

Can I add cheese?

Yes! Stir in shredded cheese or sprinkle on top before serving for a creamy, cheesy finish.

How do I prevent the pasta from overcooking?

Keep the heat low and stir occasionally. Cook just until pasta is al dente.

Is this kid-friendly?

Yes. It’s a mild, familiar dish that most kids love. You can even sneak in veggies.

Can I double the recipe?

Yes, it doubles well. Use a large pot and extend the simmer time slightly if needed.

What sides go well with goulash?

Serve with a side salad, garlic bread, or steamed green beans for a balanced meal.

Conclusion

Grandma’s Goulash is a timeless, comforting dish that brings back warm memories with every bite. It’s easy to make, budget-friendly, and always hits the spot. Whether you’re feeding a crowd or making dinner for the week, this classic recipe is one you’ll turn to again and again.

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