Save This Recipe
We'll email this post to you, so you can come back to it later!
This cozy Old-Fashioned Goulash takes me straight back to my childhood dinners—but with a little lighter twist that still hits all the same comforting notes. I swapped in lean ground turkey and added some colorful bell peppers and beans for a boost of flavor and protein, and honestly, no one in my family misses the original. It’s a true one-pot meal that comes together easily, making it a go-to for busy weeknights or when I’m prepping meals ahead. And the best part? And honestly, it’s even taste better the next day. The flavors settle in, and it just gets cozier. I’ve definitely gone back for seconds—and maybe thirds—without a second thought.
Why You’ll Love This Old-Fashioned Goulash
You know those meals that just feel like home? This is one of them. I grew up eating goulash on chilly nights, and it still hits the spot every single time.
It’s easy—just one pot, nothing fancy. You toss in some ground beef, pasta, tomatoes, and spices, and let it all bubble together. That’s it.
It’s the kind of dish that feeds a crowd without costing much, and the leftovers? Even better the next day. My husband swears it tastes better after it sits overnight.
Plus, you can tweak it however you like. Sometimes I throw in a few chopped peppers or a sprinkle of cheese on top. You really can’t mess it up.
It’s simple, comforting, and always welcome on my table.
What You’ll Need for Old-Fashioned Goulash
We’ve made this goulash for years. It’s not fancy, but it’s filling and always tastes good. Nothing special to it—just things I usually have on hand.
Ground Beef – I usually go with whatever’s in the fridge, but if I have a choice, I like the 80/20. It browns up nicely and gives the sauce a richer taste.
Elbow Macaroni – Good old-fashioned elbow noodles are what makes this dish what it is. They hold onto the sauce just right.
Onion – One medium yellow onion, chopped up fine. You want that sweet, mellow flavor it brings after a good sauté.
Garlic – I go for two cloves, sometimes three if I’m feeling bold. Fresh is best, and it makes a difference.
Diced Tomatoes – One can, juice and all. It adds texture and that little pop of tomato you want in every bite.
Tomato Sauce – Smooth and rich, this is the base of that cozy, simmered-all-day taste—even if you didn’t.
Beef Broth – Just enough to loosen things up and deepen the flavor. I’ve even used water with a bouillon cube in a pinch.
Paprika – A teaspoon or so gives warmth and color. I use sweet paprika, but smoked would be lovely too.
Bay Leaves – Toss in a couple while it simmers and fish them out before serving. Adds just the right background note.
Salt & Pepper – Season as you go. I always taste toward the end and adjust.
Directions :
Start with the perfect protein base
First things first—grab a big skillet or pot (you’ll want the extra room later). I like to use lean ground turkey instead of beef here. It’s lighter, sure, but still packs plenty of flavor. Once the skillet’s hot over medium-high heat, in goes the turkey. Break it up with a wooden spoon, let it sizzle, and cook it until it’s browned and a little crispy around the edges.
Honestly, this is the part where your kitchen starts smelling like “dinner is happening,” and it’s the best kind of aroma. Once that turkey’s looking good, go ahead and set it aside—but keep the pan. That little bit of residue stuck to the bottom? That’s flavor gold.
Build that flavor foundation
If your pan looks a bit dry, no worries—just drizzle in a whisper of olive oil. We’re keeping this light but luscious. Turn the heat down to medium and toss in a diced yellow onion and a few cloves of minced garlic. And here’s where things start getting real.
There’s something deeply satisfying about watching onions soften and garlic release its magic. Let them cook about five minutes, just until everything looks glossy and your kitchen starts smelling like you’ve been cooking all day—even if it’s only been ten minutes.
Bring it all together like a pro
Now comes the fun part. Slide that browned turkey back into the pan, and pour in your liquids: a bit of water, reduced-sodium beef broth, tomato sauce, and a can of diced tomatoes. Stir it all together and just look at that—rich reds, golden bits, steam curling up like a promise.
You don’t need any cream or butter here. This combo gives you a deep, satisfying base that’s hearty enough to stick to your ribs without dragging you down after.
Time to season with love (and a little sass)
Let’s talk seasoning. This is where you give the dish its soul. Toss in some Italian seasoning, Adobo seasoning (trust me on this one—it brings depth without effort), a couple bay leaves, seasoned salt, and some freshly cracked black pepper.
Here’s my take: healthy doesn’t mean bland. It means you’re smart about layering flavor. So don’t be shy—season like you mean it. Stir everything well so those spices can settle in and start doing their thing.
Simmer and let the magic happen
Reduce the heat and let that whole mixture simmer for about 20 minutes. Give it a stir every so often, maybe hum along to your cooking playlist (everyone has one, right?).
What’s happening here is a bit like letting new friends get to know each other at a dinner party. The tomatoes are mingling with the broth, the turkey’s soaking up those herbs—it’s quiet magic, and it smells like home.
Make it a one-pot wonder
Now here’s the part that makes busy people cheer: no separate pot for the pasta. You’re welcome.
Just toss your elbow macaroni right into the sauce. Stir to coat every piece—none of that dry-on-top nonsense—and let it cook, uncovered, for around 30 minutes. Stir now and then to keep it from sticking.
Meanwhile, you’ve got time to throw together a side salad, maybe pour a glass of wine, or, let’s be real, scroll through TikTok while pretending you’re meal prepping for the week.
Add a little cheesy happiness
Once the pasta is tender and perfectly saucy, fish out the bay leaves (no one wants to chew on one of those), and stir in a bit of reduced-fat shredded cheddar. Watch it melt and swirl into everything like it was born to be there.
It’s just enough to make the dish feel indulgent without going full cheese bomb. Balanced. Cozy. Delicious.
Top it off like a pro
Sprinkle a modest handful of part-skim mozzarella across the top and let it melt from the residual heat. You don’t need to broil it unless you’re really feeling fancy—but even just letting it sit a minute makes the top all stretchy and beautiful.
It’s the little things, you know?
Plate it up and enjoy the moment
Spoon this gooey, gorgeous goulash into your favorite bowls while it’s still piping hot. That moment when the cheese stretches from pot to bowl? Pure satisfaction.
Sometimes I’ll sprinkle a little extra cheddar or some chopped fresh parsley on top—especially if I’m trying to impress someone (or just feel like I deserve it, which is often).
Serve it up with that salad you made earlier, or a slice of crusty whole-grain bread, and you’ve got yourself a weeknight win.
How I Like to Serve It
This goulash is super filling on its own, but here are a few extras I sometimes throw in to round it out:
-
Garlic Bread
Can’t go wrong with a buttery slice of garlic bread. Great for soaking up every bit of that sauce. -
Simple Salad
I usually toss together a green salad with some vinaigrette — just something light to balance all the cozy, rich flavors. -
Veggies on the Side
Green beans, broccoli, roasted asparagus — whatever’s in the fridge works. Quick steam or roast and you’re good to go. -
A Little Wine (if you’re into it)
If I’m pouring a glass, I’ll go with a Merlot or Cab. If you’re more into white, try a cold Chardonnay — it cuts the richness nicely.
Storage & Reheating
Leftovers?
Just pop them in an airtight container and stick them in the fridge — they’ll keep for about 4 days.
Want to freeze it?
Totally doable. I like to portion it out into freezer containers so I can just grab one for a quick meal later. Keeps well for up to 3 months.
To reheat:
-
Microwave: Heat it in short bursts, like a minute or two at a time, and give it a stir between rounds.
-
Stovetop: Warm it up low and slow. I usually add a splash of broth or water to loosen the sauce a bit — works like a charm.
Creative Twists on Classic Goulash
-
If you like things spicy (I do), add a pinch of red pepper flakes or throw in some chopped jalapeños. Just enough to warm you up.
-
I’ve tossed in veggies like bell peppers, mushrooms, and zucchini when I had extras lying around. It bulks it up and adds a little something.
-
Want to make it cheesy? After it’s done, put it in a baking dish, throw some shredded mozzarella on top, and stick it under the broiler. Gets all melty and golden.
-
Trying to lay off the carbs? I’ve used cauliflower or zucchini noodles instead of pasta a few times. Is it the same? Nope. Still good though, and it does the trick when I want something cozy but lighter.
-
Also—sometimes I just grab whatever fresh herbs I’ve got, usually parsley or basil, and toss a bit on top. Not necessary, but it makes it look nicer. Feels like I tried, even if I didn’t.
A little kitchen wisdom to wrap things up
What makes this dish a keeper? It nails that sweet spot—filling but not heavy, cheesy without going full melt-fest, and easy enough to whip up on a weeknight without turning your kitchen into a war zone.
So the next time you’re standing there, fridge door wide open, hoping something halfway decent jumps out—this is the recipe to remember. It won’t blow your budget, it won’t blow your diet, and it definitely won’t leave you hungry.
Because sometimes, all it takes is one pot, a handful of pantry staples, and just enough cheese to make it feel like a little celebration on an ordinary night.
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.
