Pull Up a Chair: Let Me Tell You About Goulash

I don't know if you grew up with a pot of goulash bubbling away on the stove, but for me, it always meant something big was happening—usually feeding a crowd, or at least my perpetually hungry teenage brother. Did it solve sibling squabbles? No, but it absolutely made us hush up and eat (until someone inevitably complained about onions—oh, the drama). The aroma grabs you from down the hall, you know? Anyway, here's how I wrangle old fashioned goulash with ground beef and elbow pasta nowadays—fewer complaints, still plenty of flavor.

Why You’ll Actually Want to Make This (Besides It Just Being Tasty)

I make this on nights when I’ve got both limited patience and more mouths than usual hanging around. My family goes nuts for it because it’s got that magical mashup—meaty, saucy, and those wiggly little elbows soaking up every bit of flavor. (Honestly, my partner has been known to sneak seconds before the rest of us sit down. Shady, I know.) And it’s also kind of a relief—it mostly uses stuff I’ve already got sitting in the pantry. Though, let’s not pretend it hasn’t gone sideways if I forget to set the timer, but hey, crunchy pasta has its fans. Maybe not in this house, but somewhere.

What Goes Into The Pot (And What to Swap If You’re Short)

1 pound ground beef (You can use ground turkey or chicken if that’s your thing—just don’t tell my mom.)
1 large onion, diced (Yellow, white, even red—honestly, any will work. My grandmother always insisted on yellow but…)
3-4 cloves garlic, minced (I often squish them through a press. Sometimes, I totally cheat and use the jarred stuff.)
2 cans (14.5 oz each) diced tomatoes, not drained (Once or twice I’ve just blitzed up whole tomatoes—worked fine!)
1 can (15 oz) tomato sauce (I don’t get picky on brand; if you’ve just got passata, that’s okay too.)
2 cups beef broth (Chicken broth in a pinch. Water and a bouillon cube is what I usually grab, to be honest.)
2 cups elbow macaroni, uncooked (Rotini or shells work, but elbows are sorta non-negotiable for me.)
1 tablespoon soy sauce (Sounds weird in goulash, but it’s secretly the best part.)
1 tablespoon paprika (Smoked if you’ve got it. Sweet works too—just don’t bother with the hot kind unless you like a kick.)
1 teaspoon dried oregano
1 teaspoon dried basil (Or Italian seasoning if you’re trying to empty the spice cupboard—that’s what I do after holidays.)
Salt & pepper, to taste (I’m liberal with both. My mom, absolutely not.)
Optional: a handful of shredded cheddar, for topping (My kids stage a mutiny if I forget it.)

How I Actually Make This: The Good, The Bad, The Delicious

Brown that beef. Toss your ground beef in a big, sturdy pot. Medium-high heat. Break it up as it browns—don’t panic if it looks a bit lumpy at this stage; it always smooths out once the liquid goes in. (If there’s a bunch of fat, just scoop some out. Or don’t. Life’s short.)
Sauté the veg. Chuck in your onions, let them go translucent, then stir in your garlic. The house should smell pretty wild about now.
Add the saucy bits. Pour in the diced tomatoes (with juice), tomato sauce, and beef broth. Give it a good stir. This is usually when I sneak a taste, though it’s never quite right yet.
Season it up. Sprinkle in paprika, oregano, basil. And—here’s the trick—add the soy sauce. Sounds odd, but trust me. Season with salt and pepper, but maybe a touch conservative; you can always amp it up later.
Let it merge. Simmer for about 10 minutes, uncovered, just to let everything get cozy. (If you’re feeling impatient, 7 minutes will do. Probably.)
Pasta time. Dump in those elbows. Give it all a stir, then let it simmer, uncovered, for about 15 minutes, or until pasta’s al dente. Don’t wander too far—sometimes it tries to stick.
Final taste test. Check the seasoning. More salt? A pinch of sugar if it’s too tart? I just go by instinct at this stage, though I suppose you could be scientific about it.
Cheese, if you’re feeling it. Right before serving, sprinkle on that cheddar. Or not. Up to you (but you’ll make at least one friend for life if you do).

Notes: The Real (Messy) Stuff You Probably Won't Find in Cookbooks

If your pasta’s getting weird and gummy, it’s probably overcooked. Actually, I started stirring it only halfway through after a few gluey flops.
I once splashed in a bit of Worcestershire sauce by accident (long story—cat jumped on the counter), and it honestly tasted great.
Don’t stress about ‘fancy’ beef. The standard 80/20 does the trick.
If you want to double the recipe, use a massive pot (trust me, I’ve almost had a lava flow more than once).

Variations I’ve Messed With (Plus One That Went… Badly)

Spicy Southwest: Toss in a diced jalapeño and a half cup of corn. Had some happy campers with that version.
Veggie twist: I’ve sometimes swapped in lentils for the beef. Not the same, but fills the gap if you’re going meatless. But the texture—well, let's just say it's an acquired taste.
Mistake corner: One time, I tried adding sour cream at the end. Seperated into weird curdles. Never again. (But hey, maybe you’re braver than me.)

What If You Don’t Have a Giant Pot?

Just use your biggest saucepan and halve the recipe. Or, I once tried making the beef and veggies in a frying pan and then dumped everything into my rice cooker (!). Surprisingly decent results. Improvisation is the mother of dinner, or however that saying goes.

Old Fashioned Goulash with Ground Beef and Elbow Pasta

How to Store This (But Who Are We Kidding?)

It’ll keep in an airtight container in the fridge 2-3 days, maybe even 4 if you’re bold. Honestly, in my house, the leftovers don’t stand a chance—my kids inhale it for breakfast. If you’re freezing, it’s better without the pasta—just add fresh ones when you reheat.

Here’s How I Like to Dish It Up

I serve it with a big pile of buttered bread (Texas toast sometimes, other times just whatever’s left in the bag). Overkill? Maybe, but it’s my house. Sliced pickles on the side—don’t knock it 'til you try it. Dessert? If we’re being fancy, something like snickerdoodles. Otherwise, chocolate chips straight from the bag.

Oh, and speaking of dessert, did you know there’s a national Goulash Day? I read that somewhere but, on second thought… I’m not sure if that’s actually a thing. Felt right, though!

Lessons I Learned The Hard Way (So Maybe You Don’t Have To)

Don’t rush the simmer—once I tried cranking the heat to finish faster. Burnt the bottom and had to scrub the pot for ages. Rookie move.
If you add the cheese too soon, it just disappears. Wait till the very end. Learned that one after three bland batches.

A Few Questions I Actually Get (No, Really)

Can I make it ahead?: Sure thing—actually, I think the flavor gets better on day two. If you’re worried about mushy pasta, you could cook that separate and add it when you reheat.
Can I use different pasta?: Absolutely. Whatever gets you across the finish line—penne, rotini, little shells. I even tried bow ties once. A bit too fancy-feeling, but it worked.
What’s the deal with the soy sauce?: I know, seems weird! But it adds this depth, like background music for all the tomatoey goodness. Found the trick on Serious Eats and now I can’t skip it.

I could go on (and I probably will if you ask me), but that’s the gist. If you want a deeper dive into elbow pasta science, check out Pasta Fits—I learned more than I expected there!

Send me a message if you try it—or if you’ve ever had a kitchen flood during goulash. Misery loves company, right?

Old Fashioned Goulash with Ground Beef and Elbow Pasta