Old-Fashioned Classic Goulash: A Comforting and Hearty Dish

In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart with a spatula, until it’s browned and cooked through. Drain any excess fat.
Add the chopped onion, garlic, and green bell pepper to the pot. Sauté until the vegetables soften, about 5 minutes, and the onions become translucent.

Pour in the tomato sauce, diced tomatoes (with juice), Worcestershire sauce, soy sauce, and beef broth. Stir well to combine all ingredients.
Add paprika, basil, oregano, salt, and pepper to taste, and stir.

Cover the pot and let the mixture simmer on low heat for 10–15 minutes. This allows the flavors to meld and enhances the rich, savory taste of the dish.

Stir in the elbow macaroni. Cover and cook for an additional 15–20 minutes, or until the pasta is tender. Stir occasionally to prevent sticking and ensure even cooking.

Once the pasta is cooked, taste and adjust seasoning as needed. If desired, sprinkle shredded cheddar cheese over the top, letting it melt into the goulash for an extra layer of comfort.
Serve hot, garnished with fresh parsley if desired.

Choose Quality Beef: For the best flavor, use lean ground beef, which has a rich, beefy taste and is low in fat, reducing the need for draining.
Experiment with Seasonings: Goulash can be easily customized with additional spices. A pinch of cayenne can add heat, while bay leaves can provide an earthy flavor.
Cheese It Up: Though traditional goulash doesn’t require cheese, adding a handful of cheddar or mozzarella at the end creates a creamy, cheesy consistency that makes it extra comforting.
One-Pot Method: The beauty of goulash is that it can all be cooked in one pot, but be sure to stir occasionally to prevent the pasta from sticking to the bottom.
Make It in Advance: Goulash tastes even better the next day as the flavors meld together. Store it in the fridge for up to 3 days or freeze it for a quick, homemade meal in the future.