Old-Fashioned Beef Goulash

A Simple, Filling Supper That Always Brought Us to the Table.

Beef Goulash was one of those dependable weekend meals in our home — simple ingredients, one big pot, and plenty to go around. Mom would let it simmer on the stove while the house filled with the warm scent of tomatoes, spices, and beef. It wasn’t fancy, but it was comforting, filling, and always welcomed at the table.

This version leans to hearty and flavorful, with ground beef, tender macaroni, sweet corn, and a blend of spices that give it a cozy Southwestern twist. It’s the kind of meal that tastes even better the next day and makes you glad you made a big batch. 

Ingredients:

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 hot pepper, chopped (optional)
2 cloves garlic, minced
1 (28 ozs.) can diced tomatoes with green chilies
1 (8 oz.) can tomato sauce
1 1/2 c. beef broth
2 Tbs. Worcestershire
2/3 c. frozen corn, or 1 can of corn
2 Tbs. cumin
2 Tbs. chili powder
1/2 tsp. garlic powder
2 tsp. paprika
salt and pepper to taste
1 c. macaroni, uncooked

Directions:

In a large skillet or Dutch oven over medium heat, cook the ground beef, onion, green bell pepper, hot pepper (if using), and garlic. Cook until the beef is no longer pink and the vegetables are softened. Drain any excess grease.

Stir in the diced tomatoes with green chilies, tomato sauce, beef broth, corn, Worcestershire sauce, cumin, chili powder, garlic powder, paprika, and uncooked macaroni. Season with salt and pepper to taste. Stir well to combine.

Increase the heat and bring the mixture to a gentle boil.

Reduce the heat to medium-low and simmer uncovered for about 15–20 minutes, stirring occasionally, until the macaroni is tender and the mixture has thickened. Taste and adjust salt and pepper as needed. 

Serve warm and enjoy.

Tips for Best Success:

• Stir occasionally, so the pasta doesn’t stick to the bottom.
• Keep the simmer gentle—too high and the liquid may reduce before the pasta cooks.
• If it thickens too much, add a splash of broth or water.
• Let it sit for 5–10 minutes before serving—it thickens up nicely.
• This dish tastes even better the next day as the flavors deepen.

Variations and Substitutions:

• Milder version: Skip the hot pepper and use mild diced tomatoes.
• No corn: Leave it out or swap for beans (kidney or black beans work well).
• Different pasta: Use small shells, elbows, or rotini.
• Ground turkey or chicken: Works as a lighter option.
• Cheesy version: Stir in 1–2 cups shredded cheddar at the end.
• More traditional goulash: Reduce cumin and chili powder, and add Italian seasoning instead.

Serving Suggestions:

• Serve with warm buttered bread or dinner rolls
• Pair with a simple green salad
• Add a sprinkle of shredded cheese or fresh parsley on top
• Great with a side of cornbread for a heartier meal

How to Store:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 2–3 months (note: pasta may soften slightly)
• Reheating: Warm on the stovetop or microwave with a splash of broth or water to loosen

Frequently Asked Questions:

Can I cook the pasta separately?
Yes. If you prefer firmer pasta, cook it separately and stir it in before serving.

Why is my goulash too thick?
The pasta absorbs liquid as it sits. Just add a little broth or water when reheating.

Can I make this ahead of time?
Absolutely. It’s even better the next day.

Is this traditional goulash?
This is an American-style goulash with a Southwestern twist, not the Hungarian version.

Can I make it in a slow cooker?
Yes—brown the beef first, then cook on low for 6–7 hours. Add cooked pasta at the end.