This cozy, one-pot Old-Fashioned Goulash is the ultimate comfort food—a hearty mix of lean ground beef, elbow macaroni, tomatoes, and melty cheddar cheese. It’s simple, nostalgic, and full of big flavor that’ll take you right back to grandma’s kitchen (or the one you always wished you had).
Old-Fashioned Goulash
You know those meals that just feel right—the kind that wrap you up like your favorite blanket on a chilly evening? That’s exactly what you get with Old-Fashioned Goulash. It’s hearty, cheesy, and deeply satisfying. Honestly, it’s the kind of dish that makes you slow down for a second and go, “Yup, this is the good stuff.”
This isn’t your trendy, minimalist “three-ingredient” dinner. It’s a comfort food classic—rich, savory, and unapologetically filling. It’s what your grandma might have made (or at least something you wish she made). And the best part? It all comes together in one pot. No fuss, no mess, just warm, cheesy goodness with every bite.
What Makes This Meal So Irresistible?
First things first—flavor is king, but texture’s the queen. And this dish delivers both like royalty.
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Garlic Butter Pork Chops: Juicy on the inside, with a crispy seared crust, and then kissed by garlic butter? Yes, please. The herbs—rosemary and thyme—elevate everything without overpowering. There’s balance here, and that’s key.
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Cheesy Potato Bake: Think scalloped potatoes, but way more indulgent. We’re talking layers of tender potatoes, creamy sauce, and molten cheese. It’s rich without being heavy, decadent but approachable.
And the best part? It’s not complicated. You don’t need to be a professional chef to pull this off—you just need a bit of patience and the willingness to layer love into your food (cheesy, but true).
Let’s Talk Ingredients (Because They Matter)
For the Pork Chops:
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4 pork chops (bone-in or boneless, about 1 inch thick)
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Olive oil, butter, fresh garlic
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Dried thyme, rosemary, salt, pepper
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Chopped parsley for garnish
Pro tip: Bone-in chops tend to keep more flavor and moisture. But hey, if boneless is all you’ve got—run with it. Just don’t skip the garlic butter. That’s the soul of this recipe.
For the Potato Bake:
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4 large potatoes, thinly sliced
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Butter, onion, garlic
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Heavy cream + whole milk (no skimping here)
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Cheddar + Parmesan (or mix it up—more on that later)
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Smoked paprika, oregano, chives or green onion for garnish
You know what makes a big difference? The type of potato. Yukon Golds have this naturally creamy vibe that holds up under heat. Russets will work too, but the texture changes a bit—they’re starchier, more rustic.
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Step-by-Step: From Sizzle to Satisfaction
Let’s break it down so it doesn’t feel overwhelming. Cooking should feel like jazz—not a marching band.
1. Start with the Cheesy Potato Bake
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Preheat your oven to 375°F (190°C).
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Slice your potatoes evenly. If you’ve got a mandoline slicer, now’s the time. If not, a sharp knife and steady hand will do.
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In a pan, sauté onions and garlic in butter until soft and fragrant. That smell? Heaven.
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Pour in your cream, milk, paprika, oregano, salt, and pepper. Simmer gently, don’t boil—you’re not making soup.
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Layer like you mean it: half the potatoes, half the sauce, half the cheese. Repeat. Cover with foil.
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Bake for 40 minutes covered, then another 20-25 minutes uncovered until bubbling and golden.
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Garnish with chives or green onions for color and freshness. (And because it looks fancy.)
2. While That Bakes, Handle the Pork
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Pat your chops dry. Seriously, do it—it helps the sear.
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Season generously. This is not the time to be shy with salt.
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Heat your skillet—medium-high heat, olive oil first. Let it shimmer.
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Sear chops 3-4 minutes per side. They should be golden with that perfect crust. Then drop the heat.
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Add butter, let it melt, toss in garlic, and start basting like a champ. Tilt the pan, spoon the butter over, again and again.
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Cook until internal temp hits 145°F (63°C). Then let them rest. Don’t skip this step.
Chef Secrets That Make All the Difference
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Let your meat rest. Ina Garten swears by it, and she’s never wrong.
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Want brightness? Nigella Lawson adds a dash of lemon juice to her garlic butter sauce—it cuts the richness beautifully.
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And if you want Michelin-level flavor? Thomas Keller reminds us: don’t skimp on quality butter or fresh garlic. Simple ingredients, elevated.
Serving It Up Right
Here’s how to really bring it all together:
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Plate generously. A pork chop, a hearty scoop of cheesy potato bake. Add greens if you’re feeling virtuous.
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Garnish—the parsley and chives are more than decoration. They wake up the dish.
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Pour yourself something chilled—white wine, sparkling water, or a crisp cider pairs beautifully.
Storing Leftovers (If You Somehow Have Any)
Look, this meal will disappear fast. But on the off-chance you’ve got leftovers:
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Store pork and potatoes in separate airtight containers in the fridge for up to 3 days.
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Reheat pork gently in a skillet over low heat with a touch of butter or in the oven at 300°F (150°C).
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Potato bake loves the oven—350°F (175°C) for about 10–15 minutes is ideal. Microwaving makes it weirdly rubbery.
A Few FAQs—Because We All Have Questions
Can I use chicken instead of pork?
Absolutely. Thighs work great. Just cook to 165°F (74°C) instead.
No heavy cream—what now?
Use half-and-half thickened with a spoon of flour or a splash of cornstarch slurry.
Want to sneak in veggies?
Go wild—spinach, mushrooms, even broccoli fit right in with the potato layers.
Cheese substitutions?
Gruyère adds nuttiness. Mozzarella gives you that classic pull. Mix it up.
Gluten-free option?
Yes! Just check your seasonings and cheeses, and use cornstarch instead of flour if thickening anything.
Make-ahead magic?
Potato bake can be assembled and refrigerated 24 hours in advance. Just bake fresh.
Final Thoughts: This Is the Kind of Meal That Stays With You
Comfort food isn’t just about calories—it’s about connection. It’s about the smell of garlic melting into butter. The sound of bubbling cheese in the oven. The quiet moment when everyone at the table takes that first bite and goes, “Mmm.”
So whether you’re cooking for your family, for friends, or just for yourself—because honestly, you deserve it—this recipe is worth the little bit of effort.
It’s cozy. It’s classic. And it’s the kind of thing that makes a house feel like home.
Old Fashioned Goulash
Ingredients
- 2 lbs ground beef or turkey
- 3 tsp minced garlic
- 1 large yellow onion diced
- 2.5 cups water
- 0.5 cup beef broth
- 0.33 cup olive oil
- 2 15-ounce cans tomato sauce
- 2 15-ounce cans diced tomatoes
- 1 tbsp Italian seasoning
- 1 tbsp adobo seasoning
- 3 bay leaves
- 1 tbsp seasoned salt
- 0.5 tbsp black pepper
- 2 cups elbow macaroni uncooked
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded cheddar cheese
Instructions
- In a large skillet, cook ground meat over medium-high heat until browned. Break it into small pieces, cooking halfway through. Remove from the pan and set aside.
- If needed, add olive oil to the pan and heat over medium. Add minced garlic and diced onion, sautéing until the onions are translucent.
- Return the meat to the pan and stir in water, beef broth, tomato sauce, and diced tomatoes. Mix well to create the base.
- Add Italian seasoning, adobo seasoning, bay leaves, seasoned salt, and black pepper. Stir to evenly distribute the seasonings.
- Lower heat, cover, and let simmer for 20 minutes, stirring occasionally to develop flavors.
- Stir in the elbow macaroni, ensuring it’s evenly mixed. Cover and simmer for another 30 minutes, stirring occasionally.
- Remove bay leaves and stir in shredded cheddar cheese until melted. Sprinkle mozzarella on top and let it melt slightly before serving.
