There’s a moment in my kitchen, usually on a chilly Sunday afternoon, when the air fills with the scent of sweet paprika, simmering tomatoes, and savory beef. That’s when I know my Old Fashioned Goulash is coming together. It’s more than a meal; it’s a warm hug in a bowl, a recipe that reminds me of family, simplicity, and the profound comfort of a dish that just works. I discovered this version through a tattered, handwritten card from my grandmother, and every time I make it, my house feels like a home. I want to share that feeling with you.
Ingredients
- 1 ½ pounds lean ground beef
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (24-ounce) jar of your favorite tomato sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons sweet paprika (not smoked, for this classic version)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups dry elbow macaroni
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
- Olive oil for sautéing
Let’s talk about a few key players here. That sweet paprika is non-negotiable—it’s the soul of the dish, providing that signature depth and color without the smokiness that would change its character. I’ve tried pre-shredded cheese for convenience, but trust me, shredding your own cheddar and mozzarella from the block makes a colossal difference in how smoothly it melts into the goulash. As for the tomato sauce, pick one you genuinely enjoy drinking from the spoon; its flavor forms the backbone of the whole pot.
Equipment Needed
- Large Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or sturdy spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Cheese grater
- Colander
I am utterly devoted to my enameled cast-iron Dutch oven for this recipe. Its heavy base prevents any scorching during the long simmer, and it distributes heat so evenly that everything cooks just right. If you don’t have one, any large, thick pot with a tight-fitting lid will work. The cheese grater is a must—I learned the hard way that pre-shredded cheese contains anti-caking agents that can leave your sauce a bit grainy. A few minutes of grating is a small price for that velvety, gooey cheese pull we all crave.
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