Pin it
Homemade Goulash turns basic ingredients into a heartwarming delight where juicy ground beef blends with soft elbow macaroni in a deep, flavorful tomato sauce. This beloved American favorite brings warmth and contentment to your family in a single pot, making it perfect for creating cherished mealtime memories.
In our home, this goulash has turned into our weekly Thursday treat. The way our house smells when the onions and garlic cook reminds me of visiting my grandma's kitchen, where I first started loving simple, filling food.
Must-Have Kitchen Tools
- Ground beef: Go for 80/20 to get the best flavor and juiciness
- Elbow macaroni: Their unique shape holds just enough sauce in each bite
- Diced tomatoes: Whether from your garden or a can, they create our saucy base
- Beef broth: Adds extra flavor throughout the whole dish
- Fresh garlic and onions: They create the tasty foundation that makes everything better
- Italian seasoning blend: Adds a touch of herb warmth to every bite
Making Your Homemade Goulash
- Cooking The Meat:
- Cook ground beef in a large Dutch oven until it's nicely broken up and browned, around 7-8 minutes.
- Adding Flavors:
- Mix in the chopped onions and crushed garlic with your beef until they're soft and smell amazing.
- Building The Sauce:
- Add tomatoes, broth, and spices, letting everything mix into a tasty, rich sauce.
- Cooking The Pasta:
- Put macaroni straight into the bubbling sauce, so it soaks up all those flavors while getting tender.
- Finishing Touches:
- Check the taste, add salt if needed, and let it sit a bit to get nice and thick.
Pin it
My kids really enjoy helping me stir the pot while the pasta cooks, watching as it changes from hard to perfectly soft. There's something wonderful about seeing them get excited as they learn how to make food from scratch.
Impressive Serving Ideas
Make this filling dish even better by serving it with some garlicky bread and a fresh green salad. For casual family dinners, put it in deep bowls with some grated Parmesan on top.
Changing It Up
Try a new flavor by using Italian sausage instead of beef, or go Mediterranean with ground lamb and extra oregano. Want something lighter? Use turkey and whole wheat pasta instead.
Storing Leftovers
Keep leftover goulash in a sealed container for up to four days, and add a bit of broth when heating it up to keep it nice and smooth. For best results, warm it slowly on the stove, stirring every so often.
After making this goulash for years, I've found that taking your time matters – letting each flavor develop fully makes a dish that's way better than you'd expect. This meal isn't just about filling hungry bellies; it's about making happy moments around your dinner table.
Pin it
Frequently Asked Questions
- → Is it okay to make goulash beforehand?
- Sure! It holds up well for 3 days in the fridge. Warm it on the stove or in the microwave—add some broth if it’s a little thick.
- → What pairs nicely with goulash?
- Try it with crusty bread, a fresh salad, steamed veggies, or some garlic bread on the side.
- → Can I freeze leftovers from this dish?
- Absolutely. Seal it in an airtight container and freeze it for up to 3 months. Defrost it in the fridge overnight before reheating.
- → What's a good swap for elbow macaroni?
- You can use any short pasta like shells, penne, or rotini. Just follow the cooking directions on the package.
- → How do I thicken up goulash if it's too soupy?
- Let it simmer awhile without the lid, or cut back on the broth. The pasta will soak up liquid as it sits.