Grandma’s Goulash is a heartwarming dish that brings back fond memories of family gatherings and cozy evenings spent around the dinner table. This classic recipe, steeped in tradition, has been passed down through generations, each adding their own unique twist while preserving its comforting essence. Originating from Hungary, goulash has become a beloved staple in many households, especially in the United States, where it has evolved into a quick and satisfying meal that appeals to all ages.
What makes Grandma’s Goulash so special is its rich, savory flavor and delightful texture. The combination of tender meat, hearty vegetables, and perfectly cooked pasta creates a symphony of tastes that warms the soul. People love this dish not only for its deliciousness but also for its convenience; it’s a one-pot wonder that can be whipped up in no time, making it perfect for busy weeknights. Join me as we dive into the delightful world of Grandma’s Goulash, where every bite tells a story and every serving is a hug in a bowl.
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color you prefer)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Preparing the Base
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning. The aroma will be delightful!
- Next, add the ground beef to the pot. Use a wooden spoon to break it up as it cooks. Cook until the beef is browned and no longer pink, about 7-10 minutes. Make sure to drain any excess fat if necessary.
Building the Flavor
- Once the beef is browned, stir in the diced tomatoes (with their juice), tomato sauce, and beef broth. This will create a rich and flavorful base for your goulash.
- Add the Worcestershire sauce, Italian seasoning, paprika, and a pinch of salt and pepper. Stir everything together until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10 minutes, allowing the flavors to meld beautifully.
Cooking the Pasta
- After the mixture has simmered, it’s time to add the elbow macaroni. Stir it into the pot, ensuring that the pasta is well coated with the sauce.
- Cover the pot and let it cook for about 10-12 minutes, stirring occasionally. You want the pasta to be tender but not mushy. If the mixture seems too thick, feel free to add a little more beef broth or water.
- Once the pasta is cooked to your liking, taste the goulash and adjust the seasoning if necessary. You might want to add a bit more salt, pepper, or even a dash of hot sauce if you like a little kick!
Finishing Touches
- If you’re using cheese, sprinkle the shredded cheddar on top of the goulash. Cover the pot again and let it sit for a few minutes until the cheese melts and becomes gooey.
- Once the cheese is melted, remove the pot from the heat. I love to garnish my goulash with freshly chopped parsley for a pop of color and freshness.
Serving Suggestions
- Serve the goulash hot in bowls. It pairs wonderfully with a side of crusty bread or a simple green salad. You can also offer additional cheese on the side for those who want an extra cheesy experience!
- This dish is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if it seems too thick.
- If you want to freeze the goulash, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Variations and Tips
- Feel free to customize this goulash to your taste! You can add vegetables like corn, peas, or even zucchini for extra nutrition.
- If you prefer a spicier version, consider adding diced jalapeños or
Conclusion:
In summary, Grandma’s Goulash is not just a recipe; it’s a warm embrace of nostalgia and comfort that brings family and friends together around the dinner table. The rich flavors of tender beef, hearty pasta, and vibrant vegetables create a dish that is both satisfying and soul-soothing. This recipe is a must-try for anyone looking to add a touch of home-cooked goodness to their weeknight meals. For serving suggestions, consider pairing this delightful goulash with a side of crusty bread or a fresh garden salad to balance the hearty flavors. You can also experiment with variations by adding your favorite spices, swapping out the ground beef for turkey or even a plant-based alternative, or incorporating different vegetables based on what you have on hand. The beauty of Grandma’s Goulash lies in its versatility, allowing you to make it your own while still capturing that beloved essence. I encourage you to give this recipe a try and experience the joy it brings to your table. Once you’ve made it, I would love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s keep the tradition alive and spread the love for Grandma’s Goulash together! Print
Grandma’s Goulash: A Hearty Recipe for Comfort Food Lovers
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
This comforting goulash features ground beef, elbow macaroni, and a rich tomato sauce, making it an ideal one-pot meal for busy weeknights. Topped with melted cheddar cheese and fresh parsley, it’s a deliciously satisfying dish that the whole family will love.
Ingredients
Scale- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color you prefer)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until the onion is translucent and the bell pepper softens. Add the minced garlic and cook for an additional minute, stirring frequently.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
- Stir in the diced tomatoes (with juice), tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, paprika, and a pinch of salt and pepper. Mix well and bring to a gentle boil. Reduce heat to low and let it simmer for about 10 minutes.
- Add the elbow macaroni to the pot, stirring to coat with the sauce. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender but not mushy. If the mixture is too thick, add more beef broth or water as needed.
- Taste the goulash and adjust seasoning if necessary. If using cheese, sprinkle it on top, cover, and let it sit for a few minutes until melted. Garnish with freshly chopped parsley.
- Serve hot in bowls, paired with crusty bread or a green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- Customize the goulash by adding vegetables like corn, peas, or zucchini for extra nutrition.
- For a spicier version, consider adding diced jalapeños or red pepper flakes.
- This dish is great for meal prep and can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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