Name: Grandma’s Goulash Recipe
Ingredients: 1 pound lean ground beef; 1 large yellow onion, chopped; 2 cloves garlic, minced; 2 cups marinara sauce (or tomato-based pasta sauce); 2 cups beef broth or water, more as needed; 1 (14-ounce) can diced tomatoes with juices; 3 tablespoons tomato paste; 1 green bell pepper, diced (optional); 1½ teaspoons Italian seasoning; 1 bay leaf (2 if they are small); ½ teaspoon salt; ¼ teaspoon black pepper; 8 ounces elbow macaroni, uncooked; ½ cup shredded cheddar or mozzarella cheese (optional)

Description

Grandma’s goulash recipe is a timeless comfort dish that brings together simple ingredients in one pot for a warm and hearty meal. Made with ground beef, onions, tomatoes, and elbow macaroni in a rich tomato-based sauce, this recipe is perfect for busy weeknights, feeding a family on a budget, or enjoying a taste of nostalgic home cooking. It’s a meal that combines affordability, flavor, and comfort all in one.

Ingredients

1 pound lean ground beef
1 large yellow onion, chopped
2 cloves garlic, minced
2 cups marinara sauce (or tomato-based pasta sauce)
2 cups beef broth or water, more as needed
1 (14-ounce) can diced tomatoes with juices
3 tablespoons tomato paste
1 green bell pepper, diced (optional)
1½ teaspoons Italian seasoning
1 bay leaf (2 if they are small)
½ teaspoon salt
¼ teaspoon black pepper
8 ounces elbow macaroni, uncooked
½ cup shredded cheddar or mozzarella cheese (optional)

Instructions

In a Dutch oven or large skillet with a lid, cook the ground beef, onion, and garlic over medium-high heat until the beef is browned and no pink remains. Drain excess fat.
Add marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, bay leaf, salt, and pepper. Stir well and bring to a boil over medium-high heat.
Add elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
Uncover and continue to simmer for 5–10 more minutes, or until the pasta is tender.
Remove and discard the bay leaf. If desired, top with cheese, cover again, and let rest for 5 minutes until the pasta thickens and the cheese melts.

Notes

- Serving Suggestions: Serve your goulash hot with crusty garlic bread, cornbread, or a crisp side salad for a balanced meal. For extra comfort, sprinkle parmesan or shredded cheddar cheese on top before serving.
- Storage: Place leftovers in an airtight container in the refrigerator for up to 4 days. Goulash tastes even better the next day as the flavors meld.
- Freezing: Let the goulash cool completely, then store in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the fridge before warming on the stovetop. Add a splash of beef broth or water if the pasta has absorbed too much liquid.
- Reheating: Warm in the microwave in 1–2 minute increments, stirring in between, or reheat on the stovetop over medium-low heat until hot.