It All Started with a Heaping Pot of Goulash

Believe it or not, I first stumbled into goulash territory purely by accident. One chilly Thursday, after a mad dash through the supermarket (because who remembers everything the first time, honestly?), I came home with way too much ground beef and not enough of anything else. Out came the family recipe folder, half scrawled in my grandmother's handwriting and half in my own chicken scratch, and—poof—the original goulash with ground beef and elbow pasta has been in regular rotation ever since.

Now, I make this whenever the weather turns moody or when I'm just craving something that reminds me of late-night kitchen chats growing up. There’s something wildly comforting about this, especially when you sneak a forkful right from the stovetop (don't tell my kids). And just between us, the leftovers taste almost better the next day—if there are any left.

Why You'll Love Making This (Even If You're in a Rush)

I whip this goulash up when the family's been circling the fridge like hungry wolves. My partner actually calls it 'red sauce surprise,' because the name goulash never really stuck for him (though he's always first in line for seconds). It’s easy enough for busy weeknights when you just can't stare at another sad takeout menu, and honestly, it just kind of makes your kitchen smell like home. I’ve burnt the bottom once or twice, but you know what? You stir it real quick and the world keeps turning.

Ingredients You’ll Need (Plus Some "Feel Free" Swaps)

1 pound (450g, give or take) ground beef – I’ve used turkey in a pinch, and as wild as it sounds, it wasn’t half bad
1 large onion, chopped – yellow or white, or a red onion if that’s all that’s rolling around in your veggie bin
2-3 cloves garlic, minced – I confess, sometimes I cheat with that jarred stuff
2 cans (about 15 ounces each) diced tomatoes – my grandmother swore by Hunt’s, but, honestly, store-brand is fine
1 can (15 ounces) tomato sauce – if you only have passata, that'll work too
2 cups beef broth, but I’ve used chicken stock, and once I even used plain water plus a beef bouillon cube (didn’t notice too much difference)
2 teaspoons paprika (or a heavy-handed sprinkle; I rarely measure, let’s be real)
1 teaspoon dried oregano, a pinch of Italian seasoning if that’s easier
Salt and black pepper to taste
2 cups (about 300g) elbow macaroni – I’ve done spirals, shells, bowties—almost anything goes
1 cup shredded cheddar (optional, but honestly… try it)

Let’s Get Cooking: My Not-So-Perfect Steps

Grab a big ol’ pot. A Dutch oven is perfect, but I’ve used a beat-up soup pot too. Heat up a splash of oil, then toss in the ground beef. Break it up as you go; you want it crumbly, not meatloaf-y.
Once the beef looks brown (no more pink!), tip in the onions. Cook till they’re soft and see-through, about 5 minutes. Sometimes I add a splash of water here if things look like they might stick.
Stir in the garlic. Give it a minute until the kitchen smells dreamy.
Dump in your canned tomatoes, tomato sauce, and broth. Sprinkle in paprika, oregano, salt, and pepper. Mix it around—this is where I usually sneak a taste, just to see if I need more salt or maybe a splash of hot sauce (don’t judge me!).
Bring to a gentle bubble, then lower the heat so it simmers. Let it hang out for 10-15 minutes. Honestly, sometimes I forget and it's more like 20; not a tragedy.
Stir in the uncooked macaroni. I know it looks weird, but trust me. Give it another 15ish minutes, stirring every now and again so nothing sticks. If it starts looking extra thick, chuck in another half cup of broth or water.
Once the pasta’s soft, taste again (quality control, right?), then throw in some cheese if you want it gooey. Stir until melted. Done!

Some Notes form the Trenches

Pasta absorbs more liquid as it sits, so if you reheat it… you might want to add a splash of broth. I learned that after scraping the bottom out one too many times.
If you’re making a double batch, use two pots—it can get messy (I tried piling everything in one massive dutch oven and the noodles didn't cook evenly; live and learn).
Don’t stress if the sauce looks soupy at first. It’ll thicken—promise.

Variations I’ve Tried (and One I’ll Never Do Again)

Swap beef for ground turkey or even lentils; both work, though the lentil version gets oddly thick (not my favorite, but hey—it’s protein!)
Sometimes I add diced bell pepper with the onions for a sweeter twist
I once chucked in leftover corn; everyone loved it except my eldest, who picked each kernel out with surgical precision
Don't try to swap elbow pasta for orzo. Trust me. It turned into a gluey disaster; one for the blooper reel

Use What You've Got: Equipment Talk

I usually go for my gigantic Dutch oven, but a big stockpot works too. And look, if you don’t have a fancy wooden spoon, I’ve stirred this up with a spatula or even a ladle. It all ends up in the same place, right?

Original Goulash with Ground Beef and Elbow Pasta

Storing Leftovers (If You Even Have Any)

Fridge: Pop it in airtight containers; it’ll keep 3 or 4 days. Though, honestly, in my house it never lasts more than a day! Reheat gently, add a splash of broth if it’s too thick.

Freezer: Just fair warning, the noodles will get a bit softer, but I don’t mind. Freeze in batches, thaw overnight in the fridge, reheat with a little water and you’re golden.

How We Eat It (Because Every Family's Weird)

We always serve this with thick slices of crusty bread—usually swiped through the bowl to catch all the saucy bits. And, oddly enough, my youngest insists on a pickle spear alongside. No idea why, but it’s tradition at this point. Sometimes I just top it with a big dollop of sour cream (try it!).

Stuff I Wish I’d Known: Pro Tips

Don’t rush the simmer step—once I got impatient and chucked in the pasta too early, it never cooked properly and ended up weirdly tough (not recommended)
But (and here’s a contradiction), if you’re extra hungry, you can start boiling the pasta separately and add it at the end. It’s not quite the same but shaves off time
I tried to wing it without tasting as I went once, and somehow it came out bland—lesson learned. Taste early, taste often!

Your Burning Questions (So to Speak)

Can I use gluten-free pasta?
Oh, for sure! Just watch the cooking time carefully because some GF pasta goes mushy real fast. Maybe undercook by a smidge and let it sit; it'll finish up in the sauce.

What's the deal with the cheese—do I have to add it?
Nope, only if you’re a cheese hound like me. Sometimes I skip it if I’m out (or being half-heartedly healthy) and it’s still good.

Does this actually freeze well?
Honestly… it’s fine, but the noodles do soften up a bit in the freezer. But if you’re not picky, it works! I’ve definitely lived on these leftovers during busy weeks.

Why is mine coming out too thick?
It happens! Usually just needs a splash more broth or water. Or, you may have left it bubbling too long—but that’s easily fixed next time (or just embrace it and call it 'goulash stew').

Oddly, this recipe reminds me of the first time I tried to convince my kids that onions "just melt away." They didn't buy it, but the empty bowls said otherwise. If you want more international cozy recipes, I honestly spend way too much time on Simply Recipes and get most of my ingredient inspiration from Serious Eats. Happy goulash-making—if you tweak it, let me know what weird ingredients you throw in!

Original Goulash with Ground Beef and Elbow Pasta