Goulash (Old-Fashioned)

This Old Fashioned Goulash is a hearty, one-pot dish full of rich tomato flavours, tender pasta and savoury ground beef or turkey. It’s the perfect comfort food that’s easy to prepare and feeds a crowd. This dish has been a family favourite for generations and it’s guaranteed to bring nostalgic warmth to your table.

Goulash:
2 lbs ground beef or turkey
3 tsp. garlic, minced
1 large yellow onion, diced
2½ cups water
½ cup beef broth
⅓ cup extra-virgin olive oil
2 (15 oz) cans tomato sauce
2 (14.5 oz) cans diced tomatoes, undrained
3 Tbsp. soy sauce
2 tsp. Italian seasoning
1 tsp. ground paprika
1 tsp. sea salt
½ tsp. black pepper, freshly ground
2 cups elbow macaroni, uncooked

Optional Add-Ins:
1 cup cheddar or mozzarella cheese, shredded
½ cup bell peppers, diced
red pepper flakes

Garnish:
shredded cheese
fresh parsley
sour cream

Brown the Meat:
Heat a large pot or Dutch oven over medium heat. Add the ground beef or turkey, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.

Add the minced garlic and diced onion. Sauté for an additional 3-4 minutes, until the onion is soft and translucent. Drain any excess grease, if necessary.

Build the Sauce:
Stir in the tomato sauce, diced tomatoes, water, beef broth and olive oil. Add the soy sauce, Italian seasoning, paprika, salt and black pepper. Stir to combine and bring the mixture to a gentle boil.

Cook the Pasta:
Add the elbow macaroni directly to the pot. Reduce the heat to low and let the mixture simmer uncovered for 20–25 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and has absorbed some of the liquid. The goulash should be thick and saucy.

Taste the goulash and adjust the seasoning with more salt, pepper, or Italian seasoning if needed.

Serve the goulash hot in bowls. Garnish with optional toppings like shredded cheese, fresh parsley, or a dollop of sour cream for extra flavour.

Storage:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of water or broth.