Old-Fashioned Goulash Recipe

The History of Old-Fashioned Goulash

Goulash, a dish deeply rooted in Central European culinary traditions, originated in Hungary over a thousand years ago. Initially prepared by Hungarian shepherds known as gulyás, the dish was cooked over open fires in large kettles and served as a hearty, nourishing meal for herdsmen spending long days in the fields. The word “goulash” itself is derived from the Hungarian word gulyás, meaning “herdsman” or “cowboy,” reflecting its pastoral origins.

In its earliest form, goulash was a simple stew made with cuts of beef, onions, and seasoned generously with paprika—a spice that would later become the hallmark of Hungarian cuisine. As the dish evolved, it spread across neighboring countries such as Slovakia, the Czech Republic, Austria, and parts of the Balkans, each region adapting it to local tastes and ingredients. In America, goulash took on a new identity during the 19th and 20th centuries, influenced by waves of Eastern European immigrants who brought their recipes with them. The American version often includes elbow macaroni, tomatoes, and sometimes bell peppers, transforming it into what many now know as “American goulash” or “slumgullion.”

Despite these variations, the essence of old-fashioned goulash remains: a comforting, one-pot meal rich in flavor, easy to prepare, and perfect for feeding families or storing for leftovers. Its enduring popularity lies in its simplicity, affordability, and the deep, warming spices that evoke nostalgia and tradition in every bite.

Ingredients Breakdown

To create an authentic and satisfying old-fashioned goulash, selecting high-quality ingredients is essential. Each component plays a vital role in building the dish’s signature taste, texture, and aroma. Here’s a detailed breakdown of the key ingredients:

Ground Beef (1 pound): Traditionally, chuck or round is preferred for its balance of fat and flavor. Leaner cuts can be used, but a bit more fat enhances the richness of the sauce.
Yellow Onion (1 medium, diced): Provides a sweet, aromatic base when sautéed. Yellow onions caramelize well and add depth to the overall flavor profile.
Green Bell Pepper (1, diced): Adds a mild vegetal note and slight crunch. Red or yellow peppers can be substituted for a sweeter taste.
Garlic (3 cloves, minced): Essential for adding pungent, earthy warmth. Fresh garlic is highly recommended over powdered forms for optimal flavor.
Sweet Paprika (2–3 tablespoons): The soul of goulash. Sweet Hungarian paprika gives the dish its characteristic red hue and warm, slightly smoky flavor. Avoid using hot paprika unless you prefer a spicier version.
Tomato Sauce (15 oz can): Acts as the liquid base, contributing acidity and body. You can substitute with crushed tomatoes or tomato puree for a thicker consistency.
Beef Broth (2 cups): Enhances the savory depth of the stew. Homemade broth adds superior flavor, but low-sodium store-bought versions work well too.
Elbow Macaroni (2 cups uncooked): A staple in American-style goulash. The small tubes absorb the sauce beautifully and provide a comforting, pasta-driven heartiness.
Salt and Black Pepper (to taste): Fundamental seasonings that bring balance to the dish.
Olive Oil or Vegetable Oil (2 tablespoons): Used for browning the meat and sautéing vegetables.
Optional Add-Ins: Carrots, celery, mushrooms, Worcestershire sauce, bay leaf, dried thyme, or a splash of red wine can elevate complexity.

Step-by-Step Recipe

Follow this detailed guide to prepare a classic old-fashioned goulash that captures the spirit of home-cooked comfort food at its finest.

Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon for flavor.
Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and green bell pepper to the pot. Cook, stirring occasionally, until softened—about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Paprika: Sprinkle in 2 tablespoons of sweet paprika and stir immediately to coat the meat and vegetables. Cooking the paprika briefly in the fat helps release its oils and intensify its flavor—be careful not to burn it.
Incorporate Liquids: Pour in the can of tomato sauce and 2 cups of beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot—these are packed with flavor!
Season the Mixture: Add salt and freshly ground black pepper to taste. For additional depth, consider adding a bay leaf, a pinch of thyme, or a dash of Worcestershire sauce.
Bring to a Simmer: Increase the heat and bring the mixture to a gentle boil. Then reduce to low, cover partially, and let it simmer for 20 minutes to allow the flavors to meld.
Cook the Pasta: After 20 minutes, stir in 2 cups of dry elbow macaroni. Make sure the liquid fully covers the pasta; add a splash more broth or water if needed.
Finish Cooking the Goulash: Continue to simmer uncovered for 12–15 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the liquid. Adjust seasoning as necessary.
Rest and Serve: Remove the bay leaf (if used), turn off the heat, and let the goulash sit for 5 minutes. This allows the sauce to thicken slightly and the flavors to settle.

Tips for the Best Old-Fashioned Goulash

Use Quality Paprika: Since paprika is central to the dish’s flavor, invest in fresh, high-quality Hungarian sweet paprika. Store it in a cool, dark place and replace it every 6 months to maintain potency.
Don’t Rush the Sauté: Take time to properly soften the onions and peppers—they form the flavor foundation. If you’re aiming for deeper sweetness, cook them slowly over medium-low heat.
Layer the Spices: In addition to paprika, consider adding a pinch of caraway seeds, marjoram, or smoked paprika for extra dimension.
Avoid Overcooking the Pasta: Elbow macaroni should be al dente when done. Since it continues to absorb liquid even after cooking, serve promptly or add a little broth when reheating leftovers.
Let It Rest: Allowing the goulash to rest for a few minutes before serving improves texture and taste. It also makes portioning easier.
Freeze for Later: Goulash freezes exceptionally well. Store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of water.
Skim Excess Fat: If your beef releases a lot of fat during browning, skim it off after cooking the meat to keep the dish lighter without sacrificing flavor.

Variations and Customizations

While traditional old-fashioned goulash follows a basic formula, there are countless ways to personalize it based on dietary preferences, regional influences, or seasonal ingredients.

Vegetarian Goulash: Replace the beef with lentils, mushrooms, or textured vegetable protein. Use vegetable broth instead of beef broth and increase the variety of vegetables—try zucchini, eggplant, or potatoes.
Turkey or Chicken Goulash: Substitute ground turkey or chicken for a leaner protein option. Boost moisture with a bit more broth or tomato sauce, as poultry tends to be drier.
Dairy-Enhanced Version: Stir in sour cream or cream cheese at the end for a creamy goulash variation reminiscent of Hungarian tejbegriz (though not traditional in the stew form).
Gluten-Free Option: Swap regular elbow macaroni for gluten-free pasta made from rice, corn, or quinoa. Ensure all other ingredients (like broth) are certified gluten-free.
Spicy Kick: Add a pinch of cayenne pepper, chopped jalapeños, or hot paprika to give your goulash some heat.
Pasta Alternatives: Try using small shells, penne, or even egg noodles. Rice or cauliflower rice can replace pasta for a lower-carb alternative.
Slow Cooker Method: Brown the meat and sauté veggies first, then transfer everything (except pasta) to a slow cooker. Cook on low for 6–8 hours. Add cooked pasta just before serving.
Campfire Style: Inspired by the original herder’s method, cook goulash in a cast-iron Dutch oven over coals for a rustic, smoky twist.

Health Considerations and Nutritional Value

Old-fashioned goulash can be both nourishing and balanced, depending on how it’s prepared. Here’s a nutritional overview based on a typical serving (approximately 1.5 cups):

Nutrient	Amount per Serving
Calories	~320 kcal
Total Fat	14 g
Saturated Fat	5 g
Cholesterol	45 mg
Sodium	600–800 mg
Total Carbohydrates	28 g
Dietary Fiber	3 g
Sugars	6 g
Protein	20 g

Health Notes:

The dish provides a good source of protein and iron from the beef, supporting muscle repair and energy production.
Paprika contains antioxidants like vitamin A and capsaicinoids, which may have anti-inflammatory properties.
Using whole grain pasta increases fiber content, promoting digestive health.
To reduce sodium, opt for low-sodium broth and canned tomatoes, and control added salt carefully.
For heart-healthy modifications, choose lean ground beef (90% lean or higher), limit added fats, and incorporate more colorful vegetables.

Ingredients

1 pound ground beef (80/20 blend recommended)
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, finely diced
1 green bell pepper, diced
3 cloves garlic, minced
2–3 tablespoons sweet Hungarian paprika
1 (15 oz) can tomato sauce
2 cups beef broth (low-sodium preferred)
2 cups uncooked elbow macaroni
Salt and freshly ground black pepper, to taste
(Optional) 1 bay leaf, pinch of thyme, or dash of Worcestershire sauce

Directions

In a large pot or Dutch oven, heat oil over medium-high heat. Add ground beef and cook until browned, about 7–8 minutes. Drain excess fat if needed.
Add diced onion and green bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Immediately add sweet paprika and stir to combine. Cook for 1 minute to toast the spice.
Pour in tomato sauce and beef broth. Stir well, scraping the bottom of the pot.
Season with salt, pepper, and optional herbs or sauces. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
Stir in uncooked elbow macaroni. Ensure pasta is submerged; add more broth or water if necessary.
Simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
Remove from heat. Let stand for 5 minutes. Adjust seasoning if needed.
Serve warm, garnished with parsley, grated cheese, or a dollop of sour cream if desired.

FAQ

Q: Can I make goulash ahead of time?
A: Absolutely! Goulash tastes even better the next day as the flavors deepen. Store in the refrigerator for up to 4 days.

Q: Why did my pasta turn mushy?
A: Overcooking or letting the goulash sit too long can cause pasta to absorb too much liquid. To prevent this, undercook the pasta slightly if planning to reheat later, or cook the pasta separately and mix in before serving.

Q: Can I use tomato soup instead of tomato sauce?
A: Yes, condensed tomato soup was historically used in mid-century American goulash recipes. However, it often contains added sugar and seasonings. Use one 10.5 oz can and dilute with water according to package directions.

Q: Is goulash supposed to be soupy?
A: No. Traditional old-fashioned goulash should be thick and hearty, similar to a casserole. If too runny, simmer longer to reduce. If too thick, add a splash of broth.

Q: What sides go well with goulash?
A: Try buttered egg noodles, crusty bread, a crisp green salad, pickled vegetables, or steamed broccoli. A dollop of sour cream or shredded cheddar on top also complements it nicely.

Q: Can I freeze goulash?
A: Yes, goulash freezes well for up to 3 months. Cool completely, then store in freezer-safe containers. Thaw in the refrigerator and reheat on the stove with a little water or broth to refresh the texture.

Summary

Old-fashioned goulash is a timeless, comforting dish that blends tender ground beef, aromatic vegetables, rich tomato sauce, and al dente pasta in a warmly spiced paprika-infused broth. Simple to make, endlessly adaptable, and perfect for weeknight dinners or meal prep, it’s a beloved staple of American homestyle cooking with roots in Hungarian tradition.