Old Fashioned Goulash is 30-Minute Easy, Savory, Cozy.

Old Fashioned Goulash is the cozy, 30-minute weeknight hero I want every busy mom and professional to reach for. As a chef who understands the grind of a packed schedule, I crafted this one-pot classic to deliver comforting nostalgia without the long simmer or fuss. This dish combines beefy tomato sauce, elbow macaroni, and melty cheese into a simple, savory bowl that feeds a crowd and leaves leftovers that reheat beautifully. You’ll find practical steps, quick flavor tweaks, and smart substitutions so you can tailor Old Fashioned Goulash to your pantry, your time, and your family’s tastes. Let’s dive into a fast braid of comfort and convenience.

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what make this Old Fashioned Goulash special

Old Fashioned Goulash is my cozy answer to weeknights. I reach for it when the calendar runs wild. It’s a one-pot fix that tastes like home. I love its simple pantry magic and friendly aroma. With cheese melting on top, it feels like a hug in a bowl.

Opening hook that speaks to busy lives

I know days sprint by like a treadmill you can’t slow. I want meals that don’t drain me. This dish fits between workouts, meetings, and homework chaos.

One-pot weeknight appeal and 30-minute timing

It stays in one pot from start to finish. It covers everything a hungry family needs. And yes, it clocks in at about 30 minutes.

Why You’ll Love This Old Fashioned Goulash

Benefits: quick, comforting, crowd-pleasing

Old Fashioned Goulash saves time and sanity on busy nights.
In about 30 minutes, I serve a warm, hearty bowl that tastes like a hug.
It cleans up quickly because you only use one pot.

Audience connection: perfect for busy moms and professionals

I know schedules collide with homework, deadlines, and carpool lines.
This version of Old Fashioned Goulash slides into the chaos, yet still feels special.
If you’re feeding a crowd, it’s a reliable crowd-pleaser that travels well.

Ingredients

Here are the core ingredients you’ll need.
Exact measurements are listed at the bottom of the article and in the printable version.
I love how this lineup comes together fast in one pot, especially for a hungry family chasing the clock.

What’s in the pot (core ingredients)

• 1 lb ground beef — lean or 80/20; brown and drain the fat.
• 1 small onion, chopped — adds sweetness and depth.
• 2 cloves garlic, minced — the aroma that wakes the dish.
• 1 (15 oz) can tomato sauce — a smooth, tomatoy base.
• 1 (14.5 oz) can diced tomatoes with juice — small bits of tomato for texture.
• 2 cups beef broth (or water) — keeps the sauce creamy; low-sodium preferred.
• 1 1/2 cups elbow macaroni (uncooked) — classic comfort pasta.
• 1 tsp paprika — warm color and gentle smokiness.
• 1 tsp Italian seasoning — quick herb boost.
• 1/2 tsp garlic powder — optional extra zing.
• Salt and pepper, to taste — season in layers.
• 1 cup shredded cheddar or mozzarella cheese — melts into gooey goodness.
• Fresh parsley, for garnish — bright, fresh finish.

Exact quantities are at the bottom of the article and in the printable version. This Old Fashioned Goulash shines because the ingredients stack up for flavor without extra steps.

Ingredient notes and substitutions

These notes help you tailor the dish to your pantry.
From dairy swaps to gluten-free noodles, I’ve got you covered.
Let’s keep it practical and tasty.

• Ground beef: try 85/15 for rich flavor, or turkey for a lighter option.
• Onion and garlic: yellow onion gives sweetness; you can use shallots or red onion if needed.
• Tomato products: choose good quality tomato sauce and diced tomatoes; low-sodium options help control salt.
• Beef broth: low-sodium broth works best; substitute with water if you’re cutting salt.
• Macaroni: standard elbow macaroni is classic; gluten-free pasta works well here.
• Cheese: a mix of cheddar and mozzarella makes a gooier top; you can use just one variety if you prefer.
• Parsley: fresh parsley is optional but shines as a bright garnish.

How to Make Old Fashioned Goulash

Step 1 — Brown the beef and onions

Heat a large skillet over medium heat.
I crumble the beef with chopped onion as it cooks.
Brown until no pink remains and onions are tender.

Step 2 — Season and aromatics

I stir in garlic, paprika, Italian seasoning, salt, and pepper.
This Old Fashioned Goulash comes together fast and smells amazing.
If you like heat, add a pinch of red pepper flakes.

Step 3 — Add liquids and simmer briefly

Pour in tomato sauce, diced tomatoes, and beef broth.
Stir well to combine and bring to a gentle boil.
This one-pot dish keeps cleanup to a minimum while it simmers briefly.

Step 4 — Stir in macaroni and finish cooking

Stir in the uncooked elbow macaroni.
Bring to a gentle boil, then cover and simmer until tender.
Stir occasionally and ensure most liquid is absorbed.

Step 5 — Melt cheese and serve

Turn off the heat and stir in the cheese until melted.
Garnish with parsley for brightness.
Let it rest a minute, then serve warm.

Tips for Success

Quick flavor boosts

• With Old Fashioned Goulash, these quick boosts keep flavor rich.
• I boost flavor with a splash of Worcestershire or red pepper flakes.
• I top with a bit more cheese for extra gooey comfort.
• I finish with fresh parsley to brighten the dish.

Timing and texture tips

• I use a wide skillet to prevent sticking.
• I stir occasionally to avoid clumping and ensure doneness.
• I let the sauce rest a minute before serving.

Equipment Needed

Essential tools

• Large skillet or wide, heavy-bottom pot (about 12 inches) for browning and simmering in one pan.
• Wooden spoon and spatula for easy stirring.
• Measuring cups and spoons to keep flavors balanced.
• Lid or foil to cover during simmering.

Substitutes and handy aids

• No lid? Foil works; a Dutch oven also handles this dish nicely.
• Nonstick, stainless steel, or cast iron all work—pick what you own.
• A silicone spatula helps scrape every bit of cheese and sauce from the pan.

Variations Old Fashioned Goulash

Gluten-free, dairy-light, and vegan-adjacent twists

Old Fashioned Goulash shines on busy nights for me too.
For gluten-free, I swap in gluten-free elbow macaroni.
I always check labels on broth to avoid hidden gluten.

Dairy-light tweaks lean on dairy-free cheese or skipping cheese entirely.
When I want richness, I reach for nutritional yeast or olive oil.
These tweaks keep comfort without heaviness.

Vegan-adjacent options use plant-based crumbles and meltable dairy-free cheese substitutes.
I still call it Old Fashioned Goulash and it tastes familiar.
Flavor comes from tomatoes and spices, not dairy alone.

Want to maintain texture? I add gluten-free breadcrumbs on top after reheating for bite.
These crumbs add crunch and don’t weigh down the dish.
Textural contrast stays cozy and familiar.

Extra veggie or protein tweaks

Want more veggies? I like bell peppers, mushrooms, and zucchini in the pot.
The colors pop, and the texture stays cozy and soft.
They blend with tomato sauce like a chorus joining the melody.

For more protein, I add turkey or swap in beans for bulk.
Leftover chicken from another meal slides in easily.
It’s a flexible, budget-friendly boost.

Spice it gently with red pepper flakes or chili powder if you like heat.
Finish with a sprinkle of fresh herbs for brightness.
This keeps Old Fashioned Goulash satisfying and adaptable.

Serving Suggestions

Pairings and plating ideas

I love serving Old Fashioned Goulash in wide bowls.
Garnish with parsley and crusty bread on the side.
A simple green salad keeps things light.

Pair with a glass of red wine or a cold beer.
Both echo the dish’s tomato warmth.
It’s a cozy, crowd-pleasing combo.

Make-ahead serving tips

You can make this a bit early on busy days.
Store in the fridge and reheat gently with a splash of broth.
Stir well and let it rest before serving.

Leftovers reheat nicely for lunch the next day.
Keep portions in individual containers for grab-and-go meals.
Freeze for longer storage if needed.

Make-Ahead and Storage for Old Fashioned Goulash

On hectic weeknights, I lean on make-ahead tricks. Old Fashioned Goulash stays cozy even when it comes from the fridge, not the stove.

Freezer-friendly ideas

• Freeze the dish in portions. Cool completely, seal in airtight containers, and label with the date. Best within 2–3 months; skip cheese before freezing.
• Freeze sauce and pasta separately. Cook pasta al dente, cool, and freeze in separate bags. Reheat sauce, toss with hot pasta, and finish with cheese.

Reheating for best texture and flavor

Stovetop reheating keeps texture best. Thaw overnight if possible, then simmer with a splash of beef broth until heated through; stir in cheese at the end.

Microwave works in a pinch: heat in 1–2 minute bursts, stirring between intervals. Add a little extra broth if it looks dry, and finish with cheese.

FAQs

Can I make this gluten-free?

Yes. This Old Fashioned Goulash can be gluten-free with simple swaps. Use gluten-free elbow macaroni and check labels on tomato sauce and beef broth for gluten. To prevent cross-contamination, use clean utensils and cookware that haven’t touched gluten-containing foods.

Can I swap beef for turkey or chicken?

Absolutely. Ground turkey or chicken works well here. Brown the poultry with the onion, then proceed as usual. You may want a pinch more salt or herbs if the meat is leaner.

How long do leftovers keep?

Leftovers keep well for 3–4 days in the fridge. Reheat gently on the stovetop with a splash of broth to loosen the sauce. You can freeze the cooled leftovers for up to 2–3 months, but cheese may separate slightly after freezing.

Can this be made in a slow cooker or Instant Pot?

Yes. For a slow cooker, brown the meat and onions first, then combine with tomato sauce, tomatoes, broth, and spices. Cook on low 6–8 hours (high 3–4), and cook pasta separately to add with the cheese at the end. For an Instant Pot, use sauté to brown, add all liquids and uncooked pasta, seal, and cook on high pressure about 4 minutes with natural release; stir in cheese after opening.

Can I spice this up or scale the cheese?

Yes. I like red pepper flakes or cayenne for heat, or a little hot paprika. If you want more cheesy richness, add extra cheese at the end; if you prefer less dairy, reduce cheese or substitute with a dairy-free melt. This spice-ready version of Old Fashioned Goulash keeps the cozy, familiar feel. Taste as you go to keep the balance.

Final Thoughts

The comforting core of a quick weeknight meal

I love how Old Fashioned Goulash becomes a hug in a bowl when the clock runs wild.
I reach for it on busy weeknights because it delivers comfort fast without sacrificing flavor.
One pot means less washing, more time for stories at the counter, and leftovers that taste even better the next day and rehearse a new meal in minutes.

Encouragement to customize and share

The cheese melts into the sauce like sunshine on a cloudy day.
The familiar tomato bite keeps everyone coming back for seconds.
This warm, rustic dish fills bellies and invites stories around the stove.

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