Grandma's Hearty Skillet Goulash

This hearty Grandma's Goulash has been a staple in my kitchen for years, combining simple ingredients into a comforting one-pan meal that brings everyone to the table with smiles. The savory blend of beef, tomatoes, and tender macaroni creates a dish that tastes like it's been simmering all day but comes together in just minutes.

I first discovered this recipe during a particularly cold winter when my children were small. What started as a way to stretch our grocery budget quickly became our most requested family meal. Now my grown kids still ask for it when they visit.

Ingredients

• Ground beef provides the hearty protein base and rich flavor
• Yellow onion and garlic create an aromatic foundation
• Marinara sauce offers instant depth without long simmering
• Beef broth adds richness while helping cook the pasta perfectly
• Diced tomatoes provide texture and bright acidity
• Tomato paste intensifies the tomato flavor
• Green bell pepper adds color and subtle sweetness
• Italian seasoning blends multiple herbs in one convenient mix
• Bay leaf infuses a subtle complexity many people overlook
• Elbow macaroni cooks directly in the sauce absorbing all the flavors
• Cheddar cheese creates a melty finishing touch

Step-by-Step Instructions

Brown the Meat Mixture

Cook the ground beef with chopped onion and minced garlic over medium high heat until no pink remains. This should take about 7 minutes with occasional stirring to break up the meat. Be sure to drain excess fat which prevents greasiness in the final dish. This foundation layer builds all the savory flavors.

Create the Sauce

Add marinara sauce, beef broth, diced tomatoes with their juices, tomato paste, bell pepper, Italian seasoning, bay leaves, salt and pepper. Stir everything thoroughly to combine and bring to a boil. This creates the rich tomato broth that will cook and flavor your pasta. Make sure to scrape any browned bits from the bottom of the pan for maximum flavor.

Cook the Pasta

Add uncooked elbow macaroni directly to the boiling sauce, then reduce heat to medium low and cover. Let simmer for 10 minutes, stirring occasionally to prevent sticking. The pasta absorbs the flavorful liquid while cooking, resulting in much more flavor than separately boiled pasta.

Finish and Thicken

Uncover and continue simmering for 5 to 10 more minutes until pasta reaches your desired tenderness. Remove and discard the bay leaf at this point. The sauce will continue to thicken as excess liquid evaporates. Top with shredded cheese if using, replace the lid, and let rest for about 5 minutes off heat. This resting period allows the sauce to thicken further and the cheese to melt perfectly.

Save This

The bay leaf might seem like a small addition, but it adds an earthy depth that truly elevates this simple dish. My grandmother always said the secret to good goulash was patience with the onions and never forgetting the bay leaf. She would make this on Sundays, and the scent would fill the whole house, drawing everyone to the kitchen.

Make Ahead and Storage

This goulash actually improves with time as the flavors meld together. You can make it up to 2 days ahead and store in the refrigerator. When reheating, add a splash of broth or water as the pasta will continue to absorb liquid. Leftovers keep wonderfully in an airtight container in the refrigerator for up to 4 days. For longer storage, portion cooled goulash into freezer containers, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Customization Options

The beauty of this recipe lies in its flexibility. For a healthier version, use ground turkey or chicken instead of beef. Vegetarians can substitute a plant based meat alternative or simply add extra vegetables and beans for protein. Boost the nutrition by adding diced zucchini, sliced mushrooms, corn, or additional bell peppers during the sauce simmering stage. For a spicier kick, add red pepper flakes or a diced jalapeño. Whole grain pasta works wonderfully for added fiber, though you may need to adjust cooking time slightly.

Serving Suggestions

Serve this comforting goulash with a simple green salad and garlic bread for a complete meal. For a special touch, offer toppings for everyone to customize their bowls. Some family favorites include fresh herbs like parsley or basil, additional cheese, a dollop of sour cream, or crunchy croutons. This dish pairs wonderfully with a light, crisp white wine for adults or apple cider for the whole family. During colder months, nothing beats serving this in pre warmed bowls to keep it hot longer.

The History Behind the Dish

American goulash differs significantly from its Hungarian namesake. While traditional Hungarian goulash is a paprika seasoned stew, this American version evolved during the Great Depression as a way to stretch affordable ingredients. Home cooks created this economical one pot meal that combined small amounts of meat with pasta and canned goods. The dish became a staple in school cafeterias and home kitchens across America throughout the mid 20th century, earning nicknames like American Chop Suey in the Northeast and Johnny Marzetti in the Midwest. Each family seems to have their own variation passed down through generations.

Save This

Commonly Asked Questions

→ Can I use different pasta shapes in this goulash?

Yes, you can substitute the elbow macaroni with other small pasta shapes like shells, rotini, or small penne. Keep in mind that different pasta shapes may require slightly different cooking times and amounts of liquid. Monitor the cooking process and add more broth if needed until the pasta reaches your desired tenderness.

→ How can I make this goulash more nutritious?

To boost the nutritional value, add extra vegetables like diced zucchini, sliced mushrooms, corn, or additional bell peppers. You can also incorporate beans for more fiber and protein. Using whole grain pasta instead of regular macaroni will increase the fiber content. For a leaner option, substitute ground turkey or chicken for the beef.

→ Can I freeze grandma's goulash?

Yes, this goulash freezes well. Allow it to cool completely, then portion into airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave. You may need to add a splash of water or broth when reheating as the pasta will continue to absorb liquid.

→ What sides pair well with this dish?

This one-pot meal is quite complete on its own, but pairs nicely with a simple green salad, steamed vegetables, or garlic bread. For a heartier meal, you could serve it with a side of cornbread or dinner rolls to soak up the delicious sauce.

→ Can I make this goulash in a slow cooker?

Yes, you can adapt this for a slow cooker. First, brown the meat with onions and garlic on the stovetop, then transfer to the slow cooker with all remaining ingredients except the pasta and cheese. Cook on low for 4-5 hours, then add the pasta during the last 30-40 minutes of cooking until tender. Stir occasionally and add more liquid if needed. Top with cheese in the final 5 minutes.

→ What's the difference between American goulash and Hungarian goulash?

American goulash (like this grandma's version) is a one-pot dish with ground beef, macaroni, and tomato sauce. Hungarian goulash is a stew made with chunks of beef, onions, and paprika - without pasta. The American version became popular as an economical way to feed families by stretching ingredients with pasta, while Hungarian goulash is a traditional soup/stew with a paprika-based flavor profile.