When I think about comfort food, one dish that always comes to mind is Old Fashioned Goulash. This timeless recipe is one that has been passed down through generations in my family, bringing back fond memories of cozy dinners and family gatherings. The simplicity of its ingredients and the heartiness of its flavors make it a favorite for both young and old.
My earliest memory of enjoying goulash was during a family vacation in the countryside. We had spent the entire day exploring and by the time we returned to our cabin, everyone was famished. My grandmother, who was the magician in the kitchen, whipped up a pot of goulash in no time. The aroma of onions and garlic sautéing with ground beef filled the cabin, and I can still recall the anticipation as we waited for the dish to come out of the oven, bubbling with melted cheddar cheese. It was a meal that brought everyone together around the table, sharing stories and laughter.
What I love most about this goulash recipe is its versatility. Over the years, I’ve experimented with a few variations, each adding its own unique twist. For instance, sometimes I like to add a bit of bell pepper for an extra crunch and a hint of sweetness. On other occasions, a dash of smoked paprika can lend a subtle smokiness that complements the rich tomato base perfectly. If you’re a fan of a bit of heat, try incorporating a pinch of red pepper flakes or even some diced jalapeños.
Another tweak that has become popular in my household is using a blend of cheeses. While cheddar is a classic choice, mixing it with some mozzarella or even a bit of Parmesan can elevate the dish to a whole new level of cheesy goodness. If you’re looking to make it a bit healthier, whole wheat elbow macaroni is a great substitute, and you can even sneak in some extra veggies like zucchini or spinach.
This Old Fashioned Goulash is not just a meal; it’s an experience that brings comfort and warmth to the heart. Whether you’re serving it for a family dinner or a potluck with friends, it’s sure to be a hit. The best part is that it’s easy to make, and the ingredients are likely already in your pantry. So, gather your loved ones, whip up this delightful goulash, and create some lasting memories together.
Making Old Fashioned Goulash
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Ingredients
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons Italian seasoning
- 2 teaspoons salt
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 2 pounds ground beef
- 1 tablespoon Worcestershire sauce
- 1 pound elbow macaroni
- 2 15-ounce cans tomato sauce
- 2 14.5-ounce cans petite diced tomatoes
Directions
- Preheat the oven to 350°F.
- In a large pot, bring water to a boil and cook the elbow macaroni for 3 minutes less than the package instructions suggest. Drain the macaroni.
- In a large skillet over high heat, cook the ground beef and chopped onions until the beef is browned, about 6-7 minutes. Drain any excess fat.
- Add the minced garlic to the skillet and cook for 1 minute until it becomes fragrant.
- Stir in the Worcestershire sauce, tomato sauce, and diced tomatoes. Mix well to combine.
- Season the mixture with Italian seasoning, salt, and black pepper. Adjust the seasoning to taste.
- Combine the cooked macaroni and shredded cheddar cheese with the meat mixture. Transfer the mixture to a casserole dish if your skillet is not oven-safe.
- Bake in the preheated oven for 20-25 minutes until the goulash is bubbly and the cheese is melted.
Storing Suggestions:
Store the leftover goulash in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a microwave-safe dish and microwave until heated through. You can also reheat it in an oven at 350°F until warm.
FAQs:
Can I use a different type of pasta for goulash?
Yes, you can use any type of pasta you prefer. However, traditional goulash often uses elbow macaroni. Penne or rotini can be good alternatives.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the elbow macaroni with your favorite gluten-free pasta. Ensure that the Worcestershire sauce you use is also gluten-free.
What can I use as a substitute for ground beef?
If you prefer not to use ground beef, you can substitute it with ground turkey, ground chicken, or even a plant-based ground meat alternative.
Can I add vegetables to this goulash?
Absolutely! You can add vegetables like bell peppers, mushrooms, or zucchini to the goulash. Sauté the vegetables with the onions and ground beef.
How do I prevent the goulash from becoming too dry?
Ensure you do not overbake the goulash and keep it covered while baking if necessary. Adding a bit more tomato sauce or a splash of broth can help maintain moisture.
Is it possible to freeze goulash?
Yes, you can freeze goulash. Place the cooled goulash in a freezer-safe container and freeze for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake at 350°F until warmed through.
Old Fashioned Goulash
Ingredients
- 2 15 oz cans tomato sauce
- 2 pounds ground beef
- 2 teaspoons salt
- 2 14.5 oz cans petite diced tomatoes
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 cup cheddar cheese shredded
- 1 1/2 tablespoons Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 pound elbow macaroni
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large pot, bring water to a boil. Cook the macaroni for 3 minutes less than the package directions, then drain.
- Heat a large skillet over high heat. Add the ground beef and onions, breaking up the beef as it cooks. Cook for 6-7 minutes until browned, then drain any excess fat.
- Stir in the garlic and cook for about 1 minute until it's fragrant.
- Mix in the Worcestershire sauce, tomato sauce, and diced tomatoes, stirring until everything is well combined.
- Add the Italian seasoning, salt, and pepper. Taste and adjust the seasonings as needed.
- Combine the cooked macaroni and cheddar cheese with the meat mixture. If your skillet is oven-safe, place it directly in the oven. Otherwise, transfer the mixture to a casserole dish. Bake for 20-25 minutes until the goulash is bubbly and the cheese is melted.
