Hey there! So, let me tell you about the time I first made this Old Fashioned Goulash. It was one of those days when nothing seemed to go right, and I needed some comfort food magic. My grandma used to whip this up when I was a kid, and it always made everything better (even when my attempts to help ended in flour explosions). Now, I’m passing her secret down to you!
Why You’ll Love This Goulash
I make this whenever the weather turns chilly or when the family starts hinting that they’ve had enough of my experimental dishes (you know, the kind where I try to make everything from scratch). They go absolutely bonkers for it because it’s hearty, filling, and just plain good. Plus, it’s one of those dishes where you can sneak in some extra veggies if you like (not that anyone ever notices!).
What You’ll Need
- 1 pound ground beef – or turkey, if you’re feeling health-conscious
- 2 cups elbow macaroni – I sometimes use whole wheat if that’s your thing
- 1 onion, chopped – my grandma swore by red onions, but any kind works
- 2 cloves garlic, minced – or a generous teaspoon of the jarred stuff
- 1 bell pepper, diced – green is classic, but red adds a bit of sweetness
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes – I love the kind with basil and oregano
- 2 cups beef broth – or water with bouillon cubes in a pinch
- 1 tablespoon soy sauce
- 1 teaspoon paprika – smoked if you can find it
- Salt and pepper to taste
- Shredded cheese for topping (optional, but why not?)
Let’s Get Cooking!
- In a large pot or Dutch oven, brown the ground beef over medium heat. This is where I usually sneak a taste, just to make sure it’s seasoned right. Drain the fat if necessary (sometimes I skip this step if I’m feeling lazy).
- Add the onion, garlic, and bell pepper to the pot. Cook until the onion is translucent, which is just a fancy way of saying see-through.
- Stir in the tomato sauce and diced tomatoes, along with the beef broth, soy sauce, and paprika. Bring it all to a simmer. Don’t worry if it looks a bit soupy at this stage—it always does!
- Add the macaroni. Cover the pot and let it cook for about 15-20 minutes, or until the pasta is tender. Stir occasionally so nothing sticks to the bottom (trust me, it’s a pain to clean).
- Season with salt and pepper to your liking. This is where you can get creative—taste and adjust!
- If you’re feeling cheesy, sprinkle some shredded cheese on top before serving. Melted cheese makes everything better, right?
Notes From the Kitchen
Here’s a little secret: this goulash tastes even better the next day. The flavors really meld together overnight, so if you’re planning ahead, make a double batch!
Mix It Up
I’ve tried adding mushrooms and zucchini, which was a hit. But, one time I thought adding pineapple could be interesting—turns out it was a bit too adventurous for this dish. Live and learn!
Tools and Tricks
Don’t worry if you don’t have a Dutch oven; a big pot works just fine. I once used a cast-iron skillet for the first part of cooking because everything else was in the dishwasher!
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
How I Like to Serve It
My family loves this with a side of crusty bread (perfect for sopping up all that saucy goodness). Sometimes I whip up a simple green salad to go alongside, if I’m feeling particularly virtuous.
Pro Tips
Once, I tried rushing the simmering step and regretted it because the flavors didn’t have time to mingle. So, let it bubble away for a bit—everything’s better for it.
Burning Questions
Can I freeze this goulash? Absolutely! Just make sure to let it cool completely before sticking it in the freezer. Thaw it in the fridge overnight before reheating.
What if I don’t have any beef broth? No problem, just use water and a beef bouillon cube or two. It’s a bit of a cheat, but it works.
Is this really an authentic recipe? Well, it’s my family’s take on goulash, so it might not be what you’d find in Hungary, but it’s hearty and delicious all the same!