Instructions
- Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat.
- Add the ground beef to the pot, breaking it up with a spoon. Cook until thoroughly browned, about 8-10 minutes.
- Once the beef is browned, drain off any excess grease. This step is crucial for a less greasy goulash.
- Add the chopped onion and minced garlic to the pot with the browned beef. If using, add the chopped green bell pepper at this stage as well. Sauté for 5-7 minutes, or until the vegetables have softened and the onion is translucent.
- Stir in the crushed tomatoes, diced tomatoes (with their liquid), tomato sauce, beef broth, and Worcestershire sauce.
- Add the dried Italian seasoning, onion powder, garlic powder, black pepper, red pepper flakes (if using), granulated sugar, and salt to the pot. Stir everything together until well combined.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30 minutes. This simmering time allows the flavors to meld and deepen beautifully. Stir occasionally to prevent sticking.
- After 30 minutes of simmering, stir in the uncooked elbow macaroni and the 1/2 cup of water. Ensure the macaroni is mostly submerged in the sauce. If the sauce seems too thick or the macaroni isn’t covered, add a little more water or beef broth, a quarter cup at a time, until it is.
- Increase the heat slightly to bring the mixture back to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and continue to cook for 15-20 minutes, or until the macaroni is tender and cooked through. Stir every 5 minutes to prevent the macaroni from sticking to the bottom of the pot and to ensure even cooking.
- Once the macaroni is tender, remove the pot from the heat. Let the goulash rest, covered, for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle.
- Taste and adjust seasonings as needed. You might want a little more salt or pepper.
- Ladle the Old Fashioned Goulash into bowls. Garnish with fresh chopped parsley and, if desired, a sprinkle of shredded cheddar or Parmesan cheese. Serve hot.
Cooking Tips and Variations
Achieving the perfect Old Fashioned Goulash is all about balancing flavors and textures. Here are some tips to elevate your dish and variations to make it your own:
Browning the Beef Properly: Don’t rush this step! Ensure your ground beef is well browned and any excess fat is drained. This develops a rich, savory base for your goulash. Overcrowding the pan can lead to steaming instead of browning, so cook in batches if necessary for a larger quantity of beef.
Balancing Tomato Acidity: The granulated sugar in the recipe isn’t there to make it sweet, but rather to cut through the acidity of the canned tomatoes. If your tomatoes are particularly tart, you might add a tiny pinch more sugar. Taste and adjust!
Al Dente Macaroni: The macaroni will continue to absorb liquid and cook even after you remove it from the heat. Cooking it slightly al dente in the sauce will prevent it from becoming mushy. Stirring frequently while the pasta cooks is also key to prevent it from sticking together or to the bottom of the pot.
Flavor Boosters: For an even deeper umami flavor, consider adding a splash of red wine (about 1/4 cup) after sautéing the vegetables and letting it reduce before adding the tomatoes. A bay leaf added during the simmering stage can also add subtle depth, just remember to remove it before serving.
Vegetable Variations: Feel free to experiment with other vegetables. Diced carrots or celery can be added with the onion and bell pepper for extra nutrients and flavor. A handful of frozen peas or corn can be stirred in during the last few minutes of cooking.
Spice It Up: If you love a bit of heat, increase the amount of red pepper flakes or add a dash of cayenne pepper. Conversely, omit the red pepper flakes entirely for a milder version suitable for all palates.
Cheesy Goodness: While traditionally served plain, a sprinkle of sharp cheddar, mozzarella, or a blend of Italian cheeses over individual servings is always a welcome addition. For a truly decadent touch, stir in about 1/2 cup of shredded cheese into the pot just before serving, allowing it to melt into the sauce.
Make it a One-Pot Wonder: This recipe is designed to be a one-pot meal, which means less cleanup! Using a heavy-bottomed pot or a Dutch oven ensures even heat distribution and prevents sticking.
Herb Freshness: While dried Italian seasoning works perfectly, a tablespoon of fresh chopped basil or oregano added at the end of cooking can brighten the flavors considerably.
Storage and Reheating
Old Fashioned Goulash is one of those magical dishes that often tastes even better the next day! Proper storage and reheating are simple.
Storage:
- Allow the goulash to cool completely to room temperature before storing. This is important to prevent bacterial growth and maintain food safety.
- Transfer the cooled goulash to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- For longer storage, goulash freezes beautifully. Transfer to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop: This is the preferred method for reheating goulash as it helps maintain the texture. Transfer the desired portion into a saucepan or pot. Add a splash of beef broth or water (1/4 to 1/2 cup per serving) to loosen the sauce, as the pasta will have absorbed a lot of liquid. Heat over medium-low heat, stirring occasionally, until heated through.
- Microwave: For individual servings, place goulash in a microwave-safe bowl. Add a tablespoon or two of water or broth. Cover loosely and microwave on high for 2-3 minutes, stirring halfway through, until hot. Be careful not to overheat, as this can make the pasta mushy.
- Oven (for larger batches): If reheating a large quantity from the refrigerator, transfer it to an oven-safe dish. Add a little broth or water to keep it from drying out. Cover with foil and bake at 325°F (160°C) for 20-30 minutes, or until heated through. Remove foil for the last 5-10 minutes if you prefer a slightly crispier top.
Always ensure the goulash is heated to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional for Old Fashioned Goulash, you can certainly substitute it with other small pasta shapes. Ditalini, small shells, or even penne can work well. Just be aware that cooking times might vary slightly depending on the pasta shape and size. Ensure the pasta is fully submerged in the sauce for even cooking.
Is this goulash gluten-free?
As written, this recipe is not gluten-free due to the elbow macaroni. However, you can easily adapt it by using gluten-free elbow macaroni or another gluten-free pasta. Ensure all other ingredients, such as beef broth and Worcestershire sauce, are certified gluten-free, as some brands may contain hidden gluten.
Can I make this goulash ahead of time?
Yes, Old Fashioned Goulash is an excellent make-ahead meal! In fact, many people find the flavors deepen and improve after a day or two in the refrigerator. You can prepare the entire dish, let it cool, and then store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, you’ll likely need to add a splash of beef broth or water to thin the sauce, as the pasta will absorb liquid as it sits.
Why is my goulash too soupy or too thick?
The consistency of goulash can vary based on factors like the moisture content of your tomatoes, how much liquid evaporates during simmering, and the type of pasta used. If your goulash is too soupy, you can simmer it uncovered for a bit longer to allow more liquid to evaporate, or stir in a tablespoon of cornstarch mixed with a tablespoon of cold water (a slurry) during the last few minutes of cooking. If it’s too thick, simply add more beef broth or water, a quarter cup at a time, until it reaches your desired consistency. Remember to stir well after each addition.