Hey There, Cozy Cooks!

Is there anything better than the smell of something hearty simmering on the stove when the world feels chilly? If your soul craves those uncomplicated, hug-in-a-bowl meals that make everyone gather ’round the table with spoons at the ready, you and I are kindred spirits. Today, we’re diving fork-first into my scaled-down, extra-cozy version of Old-Fashioned Goulash – the ultimate comfort food hero for smaller crews or weeknight wins. Forget fancy techniques or obscure ingredients; this is pure, nostalgic magic built on ground beef, tomatoes, and that glorious moment when melty cheddar weaves through tender elbows. It’s the recipe I turn to when I need a guaranteed smile generator – simple enough for a Tuesday, special enough for Sunday supper. So grab your favorite pot (and maybe a polka-dot apron!), because we’re about to fill your kitchen with the kind of warmth that makes everyone ask, “Is it ready yet?”

Why This Goulash Feels Like Home

This recipe? It’s steeped in the kind of memory that smells like rain on a tin roof. Picture my grandma’s farmhouse kitchen in late October, wind howling outside, and me – maybe eight years old, perched on a wobbly stool, “helping” her brown the beef. She’d let me stir the tomato paste into the broth, watching my eyes go wide as the whole pot transformed into this rich, crimson wonderland. “Secret’s in the patience, Livvy-girl,” she’d wink, nudging the bay leaf deeper into the simmering goodness. We’d eat it steaming hot, bowls balanced on knees by the woodstove, elbows bumping, stories flowing between bites. That goulash wasn’t just dinner; it was laughter echoing off checkered linoleum, the scrape of spoons against speckled enamel bowls, and the deep, unshakeable knowing that you were exactly where you belonged. Every time I make it now, that cozy farmhouse feeling bubbles right back up. It’s my edible hug, passed straight from her hands to yours.

Your Goulash Toolkit: Simple Staples, Big Flavor

Gather these cozy essentials! Don’t sweat substitutions – cooking’s an adventure, not a pop quiz.

• 1 lb ground beef (80/20 blend) – That bit of fat = mega flavor! Swap: Ground turkey or plant-based crumbles work, but add an extra tbsp olive oil.
• 1 onion, chopped – Yellow or white, your pick! They melt into sweet, savory goodness.
• ½ green bell pepper, chopped – Adds a fresh crunch. No green? Red or yellow bell pepper brings sweetness!
• 1 tsp garlic, minced – Fresh is chef’s kiss, but ¼ tsp garlic powder in a pinch works.
• 1 cup beef broth – The flavor backbone! Low-sodium is best for control freaks like me.
• ½ cup water – Helps cook the pasta perfectly.
• 1 (8 oz) can tomato sauce – Smooth, rich base. Chef Tip: Smear the can with a spatula – waste not!
• ½ (14.5 oz) can diced tomatoes – Texture & tang! Fire-roasted add a smoky twist.
• ½ (15 oz) can stewed tomatoes – These break down beautifully for thicker sauce. Roughly chop if pieces are large.
• 3 oz (½ can) tomato paste – Flavor BOMB! Freeze leftover paste in 1 tbsp dollops.
• 1 tbsp Worcestershire sauce – That “what IS that?” depth. GF? Use coconut aminos.
• 1 tsp Italian seasoning – Herby perfection. No blend? Use ½ tsp oregano + ¼ tsp each basil & thyme.
• ½ tsp paprika – Sweet or smoked – your vibe! Smoked adds warmth.
• Salt and pepper, to taste – Season in layers!
• 1 bay leaf – The quiet hero. REMOVE IT before serving!
• 8 oz elbow macaroni, uncooked – Classic! GF? Use rice elbows or small shells.
• 1 cup shredded cheddar cheese – Sharp cheddar melts like a dream. Pre-shredded works, but block cheese melts smoother.
• Fresh parsley, for garnish – Pretty pop of green & freshness!

Let’s Build Flavor Town: Step-by-Step Magic

Grab your biggest, heaviest pot (Dutch oven lovers, unite!), and let’s get simmering!

1. Brown that Beef! Crumble the ground beef into your pot over medium heat. Cook, stirring occasionally, until no pink remains (about 5-7 mins). Chef Hack: Don’t stir constantly! Letting it sit for a minute creates tasty browned bits = FLAVOR GOLD. Drain excess fat (I tilt the pot and use a spoon, leaving about 1 tbsp for yumminess).
2. Sauté the Aromatics! Toss in the chopped onion, bell pepper, and garlic. Stir like you mean it! Cook until the onion turns translucent and the pepper softens (4-5 mins). Smell that? That’s the foundation of amazingness!
3. Tomato Tango Time! Pour in the beef broth, water, tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, paprika, salt, pepper, and that trusty bay leaf. Pro Tip: Add the tomato paste in dollops and stir vigorously to dissolve any lumps. Give it one big, loving stir to combine everything.
4. Simmer & Mingle! Bring the pot to a lively simmer (bubbles breaking the surface gently). Reduce heat to low-medium, cover partially (leave a small crack), and let it bubble happily for 15 minutes, stirring occasionally. This is where flavors become best friends! Taste and adjust salt/pepper now.
5. Pasta Party! Stir in the uncooked elbow macaroni. Push it down into the saucy goodness. Cover the pot completely this time. Simmer for 12-15 minutes, stirring every 4-5 minutes to prevent sticking, until the pasta is perfectly al dente (tender but with a slight bite). Watch closely near the end! Pasta drinks up sauce.
6. Cheese, Please! & Serve! Turn off the heat. Fish out and discard the bay leaf (seriously, don’t forget!). Sprinkle the shredded cheddar over the hot goulash. Let it sit, covered, for 2-3 minutes just to melt dreamily. Then, stir gently but thoroughly – watch the cheese weave its magic! Garnish with a flourish of fresh parsley. Dig in while it’s piping hot and gloriously messy!

Cozy Up: How to Serve Your Masterpiece

This goulash is a proud one-pot wonder that begs for simplicity! Ladle generous scoops into deep, wide bowls – you want room for all that saucy goodness. A final sprinkle of parsley adds freshness and makes it look chef-y. For the ultimate cozy experience? Serve with crusty bread for dunking (garlic bread takes it over the top!) or simple buttered green beans on the side. Keep napkins handy – this is happily messy, soul-warming food meant to be enjoyed with zero pretense. Gather your people, dim the lights, light a candle, and let the comfort commence!

Make It Your Own: Delicious Twists!

Love playing with flavors? Try these fun spins:

• Kickin’ Cajun: Swap paprika for ½ tsp Cajun seasoning and add a dash of hot sauce with the tomatoes. Stir in sliced andouille sausage when browning the beef!
• Veggie-Packed Power: Sneak in ½ cup diced carrots or zucchini with the onions/peppers. Use lentils instead of beef and veggie broth!
• Italian Night Remix: Use ground Italian sausage instead of beef. Swap cheddar for mozzarella and stir in a handful of fresh basil at the end.
• Cheesy Dream: Use a blend of cheddar AND Monterey Jack cheese. Top bowls with extra cheese and broil for 2 mins until bubbly!
• Mushroom Lover’s: Sauté 8 oz sliced cremini mushrooms with the onions. Adds amazing umami depth!

Olivia’s Kitchen Confessions & Tips

Okay, real talk? The first time I made goulash solo (age 12!), I used cinnamon instead of paprika. Don’t ask. My brothers still tease me! This recipe evolved from that disaster through years of tweaks – more broth for sauciness, less pasta for perfect balance, sharp cheddar for punch. My biggest lesson? Don’t rush the simmer! Those 15 minutes letting the tomatoes, spices, and broth get cozy are non-negotiable for deep flavor. Also, the pasta will soak up leftovers. If reheating the next day (hello, dreamy lunch!), splash in a tablespoon of broth or water to bring back the saucy magic. This dish is forgiving! Forgot the Worcestershire? A splash of soy sauce or balsamic vinegar can save the day. Cooking is love, not perfection. Now go make a (delicious) memory!

Goulash Guru: Your Questions, Answered!

Let’s tackle those common kitchen curiosities:

• Q: My pasta turned out mushy! Help!
  A: Overcooking is the culprit! Pasta keeps cooking in the hot sauce even off the heat. Check it 1-2 minutes BEFORE the minimum time listed. Aim for al dente (slightly firm) when you turn off the heat – it’ll soften perfectly as it sits with the cheese. Also, ensure your simmer is gentle, not a rolling boil.
• Q: Can I make this ahead of time?
  A: Absolutely! Cook the goulash completely, but stop BEFORE adding the cheese. Cool, cover, and refrigerate for up to 2 days. When ready, reheat gently on the stove over medium-low, stirring often. Add a splash of broth or water if needed. Once hot, remove from heat and stir in the cheese.
• Q: It’s a bit too acidic/tangy for my taste. Fixes?
  A: Tomato-based sauces can sometimes need balancing. Try adding ½ teaspoon of sugar OR a pinch of baking soda (start with 1/8 tsp, stir well, wait a minute, taste). The baking soda neutralizes acid without adding sweetness. A tablespoon of butter stirred in at the end also adds richness and mellows tang.
• Q: Can I freeze Old-Fashioned Goulash?
  A: Yes, but with a caveat. Freeze it without the cheese. Cook completely, cool, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stove, adding a little broth. Stir in fresh cheese after reheating. Pasta texture might be slightly softer after freezing.

Old-Fashioned Goulash

---

• Author: OliviaBennett
• Total Time: 40 mins

Print Recipe

Pin Recipe

Description

When you crave a warm, nostalgic hug in a bowl, this Old-Fashioned Goulash brings all the cozy farmhouse vibes—rich ground beef, tomatoes, tender elbows, and melty cheddar, ready to gather your crew around the table. Simple, hearty, and weeknight-friendly, it’s the kind of recipe that makes the whole kitchen smell like home.

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef (80/20)

• 1 onion, chopped

• ½ green bell pepper, chopped

• 1 tsp minced garlic

• 1 cup beef broth

• ½ cup water

• 1 (8 oz) can tomato sauce

• ½ (14.5 oz) can diced tomatoes

• ½ (15 oz) can stewed tomatoes, roughly chopped

• 3 oz tomato paste (about ½ small can)

• 1 tbsp Worcestershire sauce

• 1 tsp Italian seasoning

• ½ tsp paprika (sweet or smoked)

• Salt & pepper, to taste

• 1 bay leaf

• 8 oz elbow macaroni (uncooked)

• 1 cup shredded sharp cheddar

• Fresh parsley, for garnish

---

Instructions

1️⃣ Brown the Beef: In a large pot, brown ground beef over medium heat until no pink remains (5–7 mins). Drain excess fat, leaving about 1 tbsp for flavor.

2️⃣ Sauté Aromatics: Add onion, bell pepper & garlic. Sauté 4–5 mins until softened & fragrant.

3️⃣ Build the Base: Stir in broth, water, tomato sauce, diced & stewed tomatoes, tomato paste, Worcestershire, Italian seasoning, paprika, salt & pepper, and bay leaf. Bring to a simmer.

4️⃣ Let It Mingle: Cover partially, simmer 15 mins, stirring occasionally to build rich flavor. Taste & adjust seasoning.

5️⃣ Add Pasta: Stir in uncooked elbows, cover fully & simmer 12–15 mins, stirring often, until pasta is al dente.

6️⃣ Finish & Serve: Remove bay leaf. Sprinkle cheddar on top, cover for 2–3 mins to melt, then stir gently. Garnish with parsley. Ladle into bowls & enjoy immediately!

Notes

• Add Cajun spice for a kick!

• Swap beef for Italian sausage or lentils for a veggie spin.

• Broil bowls topped with extra cheese for bubbly perfection.

• Reheat leftovers with a splash of broth to keep them saucy!

Nutrition

• Calories: 460 cal Per Serving
• Fat: 22g
• Carbohydrates: 40g
• Protein: 28g

Nutritional Info (Per Serving – Approx.)

Calories: 460 | Fat: 22g | Saturated Fat: 9g | Carbohydrates: 40g | Fiber: 3g | Sugar: 8g | Protein: 28g | Sodium: 780mg

Note: Nutritional values are estimates based on the ingredients listed and can vary depending on specific brands and substitutions used.

Final Thoughts: The Pot That Built a Home

Goulash is more than ingredients—it’s a mindset. It’s the dish you make when the grocery budget is tight but the heart is full, when the rain won’t stop but the laughter won’t either. It’s the meal that says, Come as you are to the college kid homesick for Mom’s cooking, the new parent too exhausted to chop, the friend who just needs a seat at your table.

As you stir that pot, remember: You’re not just cooking dinner. You’re weaving a safety net of scents and flavors that’ll catch someone’s memory years from now. Maybe they’ll tweak your recipe, add their own story, and pass it forward. That’s how food becomes legacy—one simmering, cheese-stretched, imperfectly perfect pot at a time.

Now go forth and goulash boldly, dear friend. And if you burn the garlic? Welcome to the club. We’ve all been there, and the world kept spinning.