Old Fashioned Goulash The One and Pot Wonder That Fed Generations

Yields: 10–12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
Storage: Keeps well in fridge (5 days) or freezer (3 months)

Ingredients

• 2 tbsp olive oil or butter
• 2 large yellow onions, diced
• 4 cloves garlic, minced
• 2.5 lbs ground beef (or a mix of beef and pork)
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 2 tbsp paprika (sweet Hungarian preferred)
• 2 tsp Italian seasoning
• 2 tsp sugar (balances acidity)
• 1 tbsp Worcestershire sauce
• 2 (15 oz) cans tomato sauce
• 2 (15 oz) cans diced tomatoes (with juice)
• 1 (6 oz) can tomato paste
• 3 cups beef broth (or water with bouillon)
• 2.5 cups elbow macaroni (uncooked)
• 1.5 cups shredded cheddar cheese (optional, for a cheesy finish)
• Fresh parsley (for garnish)

Instructions

1. Sauté Aromatics:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 5–7 minutes. Add garlic and cook another minute.
2. Brown the Meat:
   Add the ground beef and cook until browned and no longer pink. Drain excess fat if necessary.
3. Season:
   Stir in salt, pepper, paprika, Italian seasoning, sugar, and Worcestershire sauce. Let cook 2–3 minutes to develop flavor.
4. Add Tomatoes & Broth:
   Stir in tomato sauce, diced tomatoes, tomato paste, and beef broth. Bring to a simmer and let it bubble gently for 15–20 minutes, uncovered. This lets the flavors meld.
5. Add Pasta:
   Stir in the uncooked macaroni. Reduce heat to medium-low, cover, and simmer 12–15 minutes, stirring occasionally, until pasta is tender. Add a splash more broth or water if it gets too thick.
6. Optional Cheesy Finish:
   Stir in shredded cheddar cheese until melted and creamy. This makes it extra cozy.
7. Garnish & Serve:
   Sprinkle with chopped parsley. Serve hot, preferably with crusty bread or a side salad.

Storage Tips

• Fridge: Cool completely, store in airtight containers up to 5 days.
• Freezer: Portion into freezer-safe containers or bags. Thaw overnight in fridge, reheat with a splash of broth or water.

Notes & Variations

• Add Veggies: Toss in bell peppers, corn, or mushrooms with the onions for a veggie boost.
• Spice it up: Add red pepper flakes or a dash of hot sauce.
• Make it stretch: Serve over rice or mashed potatoes if feeding a big group.