Old Fashioned Goulash recipe is the one I grew up with. You cook everything on the stove top, and then bake until all the flavors come together and it gets bubbly and hot. It goes by a million different names, but in Minnesota this is what we called it.
This recipe is completely different from the rest of the world.
It is a hearty beefy macaroni dish with lots of tomatoes.
Depending on the part of the United States that you grew up in this also goes by the name Chop Suey or Slumgullion.
If you are trying to stretch your food budget, goulash is a great choice.
A single pound of ground beef can stretch to several servings when combined with pasta and a richly seasoned tomato-based sauce.
It’s become a popular standard for many not just for flavor, but for convenience and affordability.
Since the bulk of this recipe can be kept in my pantry easily, it is often one I decide to whip up at the last minute when I just don’t feel like making anything else.
It’s even easy enough that my teenager can whip this up for us when it’s his weeknight dinner night.
Ingredients
1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed
How To Make Old Fashioned Goulash
Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.
Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.
I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like.
Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.
In the Fridge:
Let the goulash cool to room temperature.
Transfer to an airtight container.
Store in the refrigerator for up to 4 days.
In the Freezer:
Cool completely before freezing.
Portion into freezer-safe containers or heavy-duty zip-top bags.
Freeze for up to 3 months.
To reheat, thaw overnight in the fridge and warm on the stovetop or microwave.
Add a splash of tomato juice or water if it seems too thick.
Variations:
Cheesy Goulash: Stir in a cup or two of shredded cheddar or mozzarella at the end, or sprinkle on top before baking.
Add Veggies: Bell peppers, mushrooms, corn, or zucchini are great additions for extra nutrition and flavor.
Switch the Meat: Use ground turkey, chicken, pork, or even a plant-based crumble instead of beef.
Spice It Up: Add red pepper flakes, cayenne, or more hot sauce for a kick.
Make it Creamy: Stir in a spoonful of sour cream or cream cheese for a creamy version.
Use Different Pasta: Elbow macaroni is classic, but you can use rotini, penne, or shells.
Tips:
Don’t overcook the pasta — it’ll cook a little more when baked or reheated.
Mash tomatoes well so they break down and blend into the sauce.
Taste and adjust seasonings before baking, especially salt and spice.
Let it rest for 5–10 minutes after baking so the flavors meld and it’s easier to serve.
Leftovers soak up sauce, so add a bit of tomato juice or water when reheating.
Here’s a general estimate for the nutritional information per serving of Old Fashioned Goulash, based on a recipe that serves 6:
Calories: ~380
Protein: ~25g
Fat: ~15g
Saturated Fat: ~6g
Carbohydrates: ~35g
Fiber: ~3g
Sugars: ~6g
Sodium: ~500–700mg (varies with seasoning and ketchup used)
These values can vary based on ingredients (like leaner beef, whole wheat pasta, or low-sodium tomatoes).