Old-Fashioned Goulash Recipe: A Hearty Taste of Tradition
In the world of comfort food, few dishes can rival the timeless appeal of Old-Fashioned Goulash. This hearty, one-pot wonder has been a beloved staple in kitchens around the world for generations, offering a delicious combination of flavors and a warm, comforting embrace that transcends time. Whether you’re a seasoned home cook or just starting your culinary journey, this classic goulash recipe is sure to become a family favorite.
Originating in Hungary, goulash, or “gulyás” in Hungarian, has a rich history dating back centuries. It was traditionally cooked by Hungarian herdsmen, known as “gulyások,” who would slow-cook tender cuts of meat with onions, paprika, and various seasonings in a large cauldron over an open fire. The result was a hearty stew that provided sustenance during long cattle drives across the vast Hungarian plains.
Over time, goulash recipes have evolved and adapted to different regions and tastes. The American version, often referred to as Old-Fashioned Goulash, simplifies the dish while retaining its soul-soothing qualities. This dish has become a cherished part of American comfort food, bringing warmth and nostalgia to tables across the country.
What makes Old-Fashioned Goulash so special is its blend of simple, affordable ingredients that come together to create a satisfying, flavorful meal. Ground beef, tomatoes, pasta, and a combination of herbs and spices meld to form a dish that’s as comforting as a hug from Grandma. This goulash recipe is a testament to the idea that sometimes the most uncomplicated dishes are the ones that leave the most lasting impression.
Without further ado, let’s dive into the step-by-step process of creating your own Old-Fashioned Goulash that will transport you to a simpler time and fill your home with the aroma of love and tradition.
Ingredients:
2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 T Italian seasoning
1 T Adobo Seasoning
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese
Preparation :
Prepare the ground meat in a large pan by sautéing it over medium heat until it’s half cooked. Add the garlic, olive oil, and onions and continue cooking until the meat is fully cooked.
Add the tomatoes, water, and broth to the pan. Also, add the bay leaves, adobo seasoning, and seasoned salt. Mix well.
Lower the heat and cover the pan. Turn the heat down to medium-low and cook the ground meat until it’s tender. Then, add the cooked elbow macaroni and the remaining ingredients. Bring the mixture to a boil, reduce the heat, and remove the bay leaves. In a small bowl, combine the cheese and the remaining ingredients.
Pro Tips:
Choose Quality Ground Meat: Use high-quality ground beef or turkey for the best flavor. Leaner meat will result in a healthier dish.
Don’t Overcook the Pasta: Be mindful not to overcook the pasta in the sauce; it should be al dente. Overcooking can make it mushy.
Customize Your Goulash: Feel free to add vegetables like bell peppers, carrots, or peas to enhance the nutritional value and flavor.
Nutrition Facts (Per Serving):
Calories: 400
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 45mg
Sodium: 800mg
Total Carbohydrates: 45g
Dietary Fiber: 3g
Sugars: 7g
Protein: 24g
Note: Nutrition facts are approximate and may vary based on specific ingredients used.
Conclusion :
Old-Fashioned Goulash is more than just a meal; it’s a comforting taste of nostalgia. This hearty and flavorful dish brings people together with its rich history and satisfying flavors. Whether you’re preparing it for a family dinner or looking for a comforting meal on a chilly evening, this classic goulash recipe is a winner. With our pro tips, you can elevate your goulash game and savor every spoonful of this timeless favorite. Enjoy the tradition, warmth, and taste of Old-Fashioned Goulash for years to come.
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