Old-fashioned from my grandmother goulash recipe (we also called him interchangeably Johnny Marzetti, but he is also known as American goulash or American Chop Suey) was one of the signature dishes of my childhood.
NEW! Due to popular demand, I have converted this recipe for your instant pot / pressure cooker. Discover my recipe for instant goulash pot !!!
There's just something so warm and comforting in a large bowl of grandma's old-fashioned goulash with melted cheddar cheese on top. Honestly, I could eat it everyday and never get tired of it!
Old-fashioned goulash recipe
Unfortunately, I don't have my grandmother's old-fashioned goulash recipe and she sadly passed away a few years ago. I miss my boy, my grandmother!
I had to do some experimentation in the kitchen to taste the recipe as I remember when I was a kid.
It's all about finding the right combination of red sauce, spices, pasta and ground beef to make the perfect goulash. Fortunately, this dish is fairly forgiving and leaves you plenty of room to modify the recipe to your personal preferences.
It's easy goulash recipe is also a big hit with children. My son and daughter are just as excited about having this goulash for dinner as my brother and I were on the days my grandmother made it.
In other words, you just can't go wrong with making this easy old-fashioned goulash for dinner. Trust me, your whole crew will love it!
It is also the type of recipe that tastes good as leftovers throughout the week. As a busy mom, it is very important to me that my dinner recipes get a lot of miles. Being able to reheat this goulash on days two and three is such a time saver.
In fact, I think this recipe tastes even better on the second day. Isn’t it funny how it works? Am I the only one who prefers leftovers in some cases? 🙂
Don’t forget to watch our video tutorial below, and let me know in the comments if you like this recipe! Also, you really want to follow me on Instagram because I have amazing recipes to share this week!
No more delicious one-pot dinners
2 pounds lean ground beef
2 large yellow onions, chopped
4 garlic cloves, chopped
2 cups of water
1 cup beef broth
Two 15-ounce cans of tomato sauce
Two 15-ounce cans of diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon oregano
3 bay leaves
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
2 cups uncooked macaroni at the elbow
1 cup grated cheddar
In a Dutch oven, brown the ground beef over medium-high heat until no more pink remains. Break up the meat while sautéing; remove any grease.
Add the onions to the pan and sauté until they are tender about 5 minutes. Add 2 cups of water and a cup of beef broth, with tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Mix well. Place a lid on the pan and cook for 20 to 25 minutes.
Add the macaroni to the elbow, mix well, put the lid back in the pan and simmer until the pasta is al dente, about 4-5 minutes. The pasta cooks a little more when you remove it from the heat. IMPORTANT: be careful not to cook your pasta for too long, the pasty goulash is not good!
Remove from heat, remove bay leaves. Serve hot and garnish with grated cheddar.