Grandma’s Old Fashioned One Pot Goulash is a classic comfort dish that is made in one single pot, so minimal cleanup required. I used my dutch oven to cook up this tender pasta, that is loaded with ground beef, tomatoes, in ooey-gooey cheese. Grab a fork and dive into this Grandma’s Old Fashioned One Pot Goulash.
This old fashioned goulash uses pantry staples so that you can probably rummage through your cupboards and find all the supplies or most. Then just turn on your dutch oven or a large pot and get to work at creating one outstanding dinner the whole family will love. Because it is loaded with cheese, even little ones gobble it right up.
Grandma’s Old Fashioned One Pot Goulash
Easy Old Fashioned One Pot Goulash
Whether you call it chop suey or American goulash, I think we all can agree this recipe is outstanding. Our family loves this, and I have been making it for years. A true tried and true recipe right here.
What is Goulash
Goulash is one dish that is served all over the world. Now, in each area, you will find goulash means something totally different. With ingredients used, methods of cooking, it all varies. In America, it is generally a handful of spices, chunky tomatoes as the base, ground beef, and of course pasta, generally elbow macaroni.
What is the Difference Between Stew and Goulash
Stew is loaded with thick pieces of beef or ground beef, and paired with a variety of vegetables in a broth-based soup. While Goulash is made with pasta, ground beef, and offers a creamy tomato base. The textures are totally different along with ingredients. But, many confuse the two because Hungarian goulash was very similar to a stew over an American goulash recipe.
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 4 cloves garlic, chopped
- 2 cups water
- 1 cup beef broth
- Two 15-ounce cans tomato sauce
- Two 15-ounce cans 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 elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- In a Dutch oven, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
- Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
- Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!
- Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.