Step-by-Step Method:
1. Brown the Ground Beef
Start by heating a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks. Stir occasionally, allowing the beef to brown evenly. Browning creates a depth of flavor that’s crucial for a hearty goulash.
Tip: If the beef releases too much fat, drain some of it off, but leave a little for richness.
2. Sauté the Aromatics
Once the beef is mostly cooked, add the diced onions to the pan. Cook for about 3–4 minutes until they turn translucent and soft. Then, stir in the minced garlic and cook for another 1–2 minutes, just until fragrant. Be careful not to burn the garlic—it can turn bitter.
3. Build the Flavor Base
To the beef and onion mixture, add the tomato paste and stir well to coat everything. Cooking the tomato paste for a minute before adding liquids caramelizes it slightly, intensifying its flavor.
Next, pour in the beef broth, tomato sauce, and diced tomatoes with their juices. Stir to combine.
Add the Worcestershire sauce, paprika, Italian seasoning, salt, and black pepper. These seasonings will give the goulash its deep, savory profile with just the right amount of spice and herbaceousness.
4. Simmer the Sauce
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 15–20 minutes, stirring occasionally. This simmering time allows the flavors to meld beautifully.
Note: If the sauce looks too thick at this point, you can add a little more beef broth or water.
5. Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente (firm to the bite). Drain the pasta well.
Alternatively, some recipes cook the pasta directly in the sauce to absorb even more flavor, but pre-cooking ensures the pasta doesn't get too soft.
6. Combine Pasta and Sauce
Add the drained macaroni to the sauce and stir gently to combine. Allow it to cook together over low heat for about 5 minutes so that the pasta can soak up some of that rich tomato flavor.
If you like, sprinkle in a handful of shredded cheddar cheese for a creamy, comforting twist. Stir until melted and combined.
7. Garnish and Serve
Spoon the goulash into bowls and garnish with freshly chopped parsley. Serve hot, maybe with a side of crusty bread to mop up every last bit of sauce.
Final Tips for the Perfect Old-Fashioned Goulash:
• Use quality beef broth: It makes a big difference in the depth of flavor.
• Let it rest: If you can, let the goulash sit covered for 10 minutes after cooking. It thickens and tastes even better.
• Customize it: Feel free to add vegetables like bell peppers or mushrooms if you want extra nutrition and texture.
• Make it ahead: Goulash tastes even better the next day after the flavors have had time to develop!
A plate of Old-Fashioned Goulash brings not just a delicious meal, but also a taste of timeless comfort. Whether you’re gathering the family around the table or cooking for yourself on a cozy evening, this dish promises warmth, satisfaction, and a little bit of nostalgic magic.
