Grandma’s Goulash Recipe

I found Grandma’s Goulash Recipe tucked inside a faded card and recreated it with ground beef, pasta, tomatoes, onions and peppers, and there’s one simple trick in the method that makes it stand out.

I never thought simple ground beef and elbow macaroni could stop me in my tracks, but they do. When I pull out the pot that recipe my grandma used, little things happen—memories sneak up and a smell I cant quite name fills the kitchen.

I keep finding tiny tricks hidden in plain sight, the ones she never wrote down, and each time it surprises me again. I call it Grandma’s Goulash Recipe, and it’s the kind of dish that tastes more honest than any photo could show.

You might notice a bright tomato tang and a snap from green pepper that just works.

Ingredients

• Ground beef adds protein and deep savory flavor, but higher fat means more calories.
• Elbow macaroni gives comforting carbs for energy it’s easy to digest low fiber.
• Yellow onion brings sweet sharpness and depth it has vitamin C and some fiber.
• Green bell pepper adds crunch and fresh color with vitamin C and subtle bitterness.
• Tomato sauce and diced tomatoes add tangy acidity and umami richness plus lycopene.
• Garlic gives sharp aromatic heat small amounts amplify savory depth and aroma.
• Cheddar brings melty creaminess extra protein and calcium but also salt and fat.

Ingredient Quantities

• 1 pound ground beef 80/20
• 8 ounces elbow macaroni about 2 cups
• 1 medium yellow onion chopped
• 1 green bell pepper seeded and diced
• 2 cloves garlic minced
• 1 can 15 ounces tomato sauce
• 1 can 14.5 ounces diced tomatoes undrained
• 2 tablespoons tomato paste
• 1 cup beef broth or water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon dried oregano or Italian seasoning
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon granulated sugar optional
• 2 tablespoons vegetable oil or olive oil
• 1 to 1 1/2 cups shredded cheddar cheese optional

How to Make this

1. Heat the oil in a large heavy pot over medium high heat, add the ground beef and break it up, season with some of the salt and black pepper, and cook until nicely browned and no pink remains, then scoop off and discard most of the fat but leave a little for flavor.

2. Add the chopped onion and diced green bell pepper to the pot, cook until softened about 4 to 5 minutes, then stir in the minced garlic and cook another 30 to 60 seconds until fragrant.

3. Stir in the tomato paste and cook it with the meat and veggies for a minute or two so it darkens a bit, then sprinkle in the paprika and dried oregano and stir to bloom the spices.

4. Pour in the tomato sauce, the undrained diced tomatoes, the beef broth or water, and the Worcestershire sauce, add the granulated sugar if you want a touch of sweetness, scrape any browned bits off the bottom and bring everything to a gentle simmer.

5. Add the elbow macaroni to the simmering sauce, stir well so the pasta is submerged, reduce heat to medium low and simmer uncovered, stirring every few minutes so the pasta doesnt stick, until the macaroni is tender about 10 to 12 minutes; add a splash more broth or water if the sauce gets too thick before the pasta is done.

6. Taste and finish with the remaining salt and black pepper as needed, adjust the seasoning, if it tastes flat add a little more Worcestershire or a pinch more sugar until it sings.

7. Remove from heat and sprinkle the shredded cheddar cheese over the top, cover the pot and let sit a few minutes to melt, or put under the broiler in an oven safe dish for a couple minutes if you want a bubbly browned top.

8. Give it one last stir, serve hot right away, leftovers reheat great the next day.

Equipment Needed

1. Large heavy pot or Dutch oven (for browning the beef and simmering the pasta)
2. Wooden spoon or heatproof spatula to break up meat and stir
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener (dont forget it for the tomato cans)
7. Slotted spoon or large spoon for skimming fat and stirring
8. Oven-safe baking dish and oven mitts, optional if you want a bubbly browned cheese top

FAQ

Grandma’s Goulash Recipe Substitutions and Variations

• Ground beef: use ground turkey or chicken if you want it leaner, ground pork for a fattier richer taste, or plant based crumbles to make it vegetarian. If using turkey add a little oil cause it’s dry.
• Elbow macaroni: swap for small shells, rotini, or penne — all hold sauce well; or use whole wheat pasta for more fiber, same cook time usually.
• Beef broth or water: replace with chicken or vegetable broth for a milder/vegetarian version, or use bouillon dissolved in hot water if that’s what you got.
• Shredded cheddar: use mozzarella or Monterey Jack for milder melt, pepper jack for spice, or omit and stir in a couple tablespoons of cream cheese for extra creaminess.

Pro Tips

1. Brown the beef hard so you get those little crispy bits, dont crowd the pot or it will steam instead of brown. Scoop off most of the fat but leave a tablespoon or so for flavor, it helps the sauce taste richer.

2. Toast the tomato paste and spices in the fat for a minute or two before you add the liquids, that little darkening step makes the whole dish taste deeper. If the sauce gets too thick while the pasta cooks, add a splash of beef broth or water and stir, dont let it stick.

3. Taste at the end and tweak with small things, not big ones. A few drops of Worcestershire, a pinch of sugar, or a splash of vinegar or lemon if it tastes dull will fix it fast, you could of also used a little extra salt but add it slowly.

4. For melty cheesy goodness let the pot sit covered off the heat for a few minutes so the cheese melts into the sauce, or transfer to an oven safe dish and broil briefly for a browned top. Leftovers reheat better with a splash of water or milk added so it doesnt dry out.