There’s something deeply reassuring about a recipe that’s been around for generations. This goulash – the American version that became a weeknight staple in the mid-20th century – isn’t trying to be fancy or trendy. It’s just honest comfort food that happens to cook in one pot, which automatically makes it a hero in my book.

Let me be clear: if you’re looking for authentic Hungarian gulyás, this isn’t it. This is the Americanized version that immigrant families adapted to what was available in their new home, and what resonated with their neighbors. It’s ground beef instead of stew meat, elbow macaroni instead of egg noodles, and a rich tomato base that makes it hearty enough to feed a family without breaking the bank. It’s the kind of dish that shows up at potlucks, church suppers, and Tuesday nights when everyone’s hungry and nobody wants to do dishes.

What I love about this recipe is how it builds flavor without being fussy. You brown the beef, soften the onions and garlic in olive oil, then let everything simmer together until the pasta soaks up all those savory, slightly sweet tomato flavors. The paprika – that nod to the dish’s Hungarian roots – adds a subtle warmth and depth that makes this taste like more than the sum of its parts.

The technique of cooking the pasta directly in the sauce is brilliant. Instead of boiling macaroni separately and dirtying another pot, you add it right in and let it absorb all that beefy, tomato goodness. My kid calls this “the pasta that tastes like something,” which I think is her way of saying it’s better than plain noodles with butter. High praise from a seven-year-old.

The hour-plus cooking time might seem long, but most of it is hands-off simmering while you handle homework, fold laundry, or just sit down for a minute. And your house will smell amazing – that combination of browning beef, sautéed onions, and tomatoes is the scent of home cooking at its finest.

1950s Goulash

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The waves of immigration in the early twentieth century brought foods from all around the globe to the American palate. Goulash, a traditional Hungarian dish, was one that resonated with the American public due to its comforting mix of ground beef, pasta, and veggies.

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 6
• Category: Entrées

Ingredients

• 1/8 cup plus 1 tablespoon olive oil
• 1 1/2 pounds lean ground beef
• 3 garlic cloves, minced
• 1 yellow onion, diced
• 1/2 cup beef broth
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 3 bay leaves
• 1 tablespoon seasoned salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon paprika
• 2 cups uncooked elbow macaroni

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Instructions

1. In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground beef and sauté until browned, 8 to 10 minutes.
2. Add the garlic, onion, and remaining 1/3 cup olive oil and cook for 3 to 5 minutes.
3. Add the broth, tomato sauce, diced tomatoes, bay leaves, seasoned salt, pepper, and paprika. Mix well.
4. Reduce the heat to medium-low and cover. Cook for 20 minutes, stirring occasionally.
5. Add the uncooked elbow macaroni. Stir well until everything is combined.
6. Cover once again and simmer for about 30 minutes.
7. Once cooked, remove and discard the bay leaves. Serve.

Adjusting Your Goulash to Taste

This recipe is wonderfully flexible. Want more vegetables? Stir in diced bell peppers with the onions, or add some frozen corn or green beans during the last 15 minutes of cooking. I’ve thrown in sliced mushrooms before and they practically melt into the sauce.

For a bit more heat, add a pinch of red pepper flakes or a diced jalapeño with the garlic. If you want a creamier version, stir in a cup of sour cream just before serving – it transforms the dish into something almost stroganoff-like.

You can swap the ground beef for ground turkey or a plant-based alternative if that’s more your speed. The cooking time stays the same, though turkey tends to be leaner so keep an eye on it to prevent drying out.

Some people like to top this with shredded cheddar cheese, which I fully support. Others add a splash of Worcestershire sauce for extra umami depth. My neighbor swears by adding a teaspoon of Italian seasoning, which isn’t traditional but definitely isn’t wrong.

Leftovers keep well in the fridge for several days and actually taste better the next day as the flavors meld together. It also freezes beautifully if you want to make a double batch.

Do you have a family goulash recipe with its own special twist? Maybe your grandmother added something unexpected, or you’ve developed your own variation over the years? Share your goulash stories in the comments – I’d love to hear how this classic dish shows up in different kitchens.