There’s something magical about a recipe that fills your kitchen with an aroma that feels like a hug. That’s exactly what happened the first time I made this Old-Fashioned Goulash. I was craving the kind of hearty, no-fuss comfort food my grandma used to talk about, but with my own twist. As the onions and garlic sizzled and the paprika bloomed in the pot, the scent wafted through my entire house, promising something deeply satisfying. When I finally took that first bite—the tender pasta, the rich, tomato-y meat sauce, the gooey cheese—I knew I’d found a keeper. This isn’t just dinner; it’s a warm, delicious blanket on a plate, and I’m so excited to share my version with you.
Why You’ll Love This Recipe
You will love this recipe because it delivers maximum comfort with minimal fuss. It’s a one-pot wonder (almost!) that comes together with simple ingredients, feeds a crowd, and somehow tastes even better as leftovers the next day. It’s the kind of meal that pleases everyone at the table, from picky kids to hungry adults, and it’s forgiving enough to make on a busy weeknight. From my kitchen to yours, I promise this goulash will become a regular in your rotation.
Ingredients
- 1 ½ pounds lean ground beef (85/15 works great)
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tablespoons sweet paprika (trust me, do not skip this!)
- 1 teaspoon dried oregano
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes, with their juices
- 2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 ½ cups dry elbow macaroni (about 6 oz)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- 2 tablespoons olive oil
I know paprika might seem like a background spice, but in goulash, it’s the star. Using a good-quality sweet paprika makes a huge difference—it gives the dish its signature warmth and color. For the tomatoes, I’ve tried this with fresh diced tomatoes, but the canned ones, with their added liquid, create a better, richer base for the pasta to cook in. If you only have one type of cheese, that’s okay, but the combination of melty mozzarella and sharp cheddar is what makes the topping so irresistible.(See the next page below to continue…)