Homemade Hearty Goulash

This filling goulash dish has been handed down in my family for years, bringing warmth and joy to our table for as long as I can think back. The ideal mix of noodles, beef, and veggies makes a single-pot meal that wins over even the toughest food critics.

I cooked this goulash for the first time when my kids were little and I couldn't find anything they'd both eat. Now, it's still what they ask for most when they come home from college during chilly winter visits.

What You'll Need

• Lean ground beef: Gives filling protein without making the dish too oily
• Elbow macaroni: Makes the ideal foundation that stands up to the thick sauce
• Onion and garlic: Create a tasty base that makes every mouthful better
• Green and red bell peppers: Bring bright colors and gentle sweetness
• Tomato sauce: Forms a thick base for the dish
• Fire roasted diced tomatoes: Add a hint of smokiness you won't get from plain canned tomatoes
• Shredded cheddar cheese: Tops it off with melty, tasty goodness
• Italian seasoning: Adds herby flavors with just one spoonful

Cooking Instructions

Cook the Base:

Warm olive oil in a big pot over medium heat. Toss in chopped onions and garlic, and let them cook until you can smell them and they look clear, about 3 minutes. Don't rush this part—it builds all the flavor for your dish by letting out their natural oils.

Cook the Meat:

Put ground beef in with the onions and garlic. Break it into tiny bits with a wooden spoon while it cooks. Keep going until there's no pink left and you see some browned bits that add extra taste. This usually takes around 5 to 7 minutes.

Mix in Veggies:

Add the diced green and red peppers with a pinch of salt and pepper. Cook for about 3 to 5 minutes until the peppers start to soften but aren't mushy. They should look a little shiny but still have some crunch.

Create the Sauce:

Add tomato sauce and diced tomatoes with all their juice. Sprinkle Italian seasoning over everything and mix well. Let it bubble gently for 2 minutes so the flavors start to blend together.

Add the Noodles:

Put the macaroni right into the pot with enough water to cover it by about an inch. Bring it all to a boil, then turn down the heat to keep it bubbling gently. Cooking it this way lets the pasta soak up all the tasty flavors.

Let it Bubble:

Let it cook uncovered for 10 to 12 minutes, giving it a stir now and then so nothing sticks. The pasta should get soft while the sauce gets thicker. If it looks too dry, splash in a bit more water.

Finish it Off:

Take the pot off the heat once the pasta's done. Scatter cheese all over the top and put the lid on for 2 to 3 minutes until the cheese melts completely. The leftover heat will make a yummy, gooey cheese topping.

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The first time I made this for my grandma after she gave me her recipe, she tried it and smiled with watery eyes. She told me she always added a tiny bit of sugar to cut the sour taste of the tomatoes but never wrote that down. That little secret made the whole dish come together.

Saving For Later

This dish stays good in the fridge for up to 4 days if you keep it in a sealed container. The tastes actually get stronger overnight, making it one of those unusual meals that's tastier as leftovers. When you warm it up, add a splash of water or broth since the pasta soaks up liquid while it sits.

Swap What You Want

This dish works well with changes based on what's in your kitchen. Ground turkey makes a great lighter option instead of beef. You can use penne or rotini if you don't have elbows. For a meat-free version, swap in chopped mushrooms and walnuts blended to feel like ground beef, plus a tablespoon of soy sauce for deep flavor.

What Goes With It

Dish up your goulash in wide, shallow bowls with some fresh parsley on top for color. Some buttered crusty bread on the side is great for soaking up the sauce. To make it a full meal, add a simple green salad with olive oil and lemon juice to balance out the rich main dish.

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Story Behind The Meal

While real Hungarian goulash is a paprika stew, this American version got popular during the Great Depression as a cheap way to stretch food for big families. My grandma learned it from her mom during those tough times, tweaking it over the years. Each generation changed it a bit, turning it into the family favorite it is now.

Frequently Asked Questions

→ Can I prep this Goulash ahead?

Absolutely! You can make it in advance and keep it in the fridge for 2-3 days. Reheat on the stove with a bit of broth or water to refresh the sauce since the pasta may soak up liquid while stored.

→ What works instead of ground beef?

Try swapping in ground turkey, chicken, or plant-based options. If you'd prefer a meat-free alternative, diced mushrooms, lentils, or beans can add the needed protein. Remember to tweak the seasoning since alternatives won't have the same flavor boost as beef.

→ Can I pick a different type of pasta?

Sure! While elbow macaroni is classic, small pasta types like shells, spirals, or bow ties are great alternatives. Just make sure to adjust the cooking time based on the package instructions.

→ How do I make it spicy?

Add diced jalapeños or red chili flakes when cooking the veggies. You could also stir in a splash of hot sauce, a sprinkle of cayenne, or a touch of smoked paprika to bring the heat. Adjust the amount based on your spice preference.

→ How can I lower the carbs here?

Cut the macaroni in half and load up on veggies like zucchini, mushrooms, or diced cauliflower. You can also switch to whole-grain or high-protein pasta, or mix with zucchini noodles for a lighter option.

→ What sides go with this meal?

This dish pairs well with garlic bread, fresh salads, or even roasted vegetables. For dipping, crusty bread works perfectly. For something more refreshing, try serving it with a cool cucumber salad.