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Homey Goulash turns basic items into a hearty showstopper where juicy ground beef blends with soft elbow macaroni swimming in a deep, flavorful tomato sauce. This beloved American staple brings warmth and fullness to dinner using just one pot, making it perfect for building family traditions.
At our house, we can't go without this goulash on Thursdays. When the smell of cooking onions and garlic fills the room, it takes me straight back to watching my grandma work her magic in the kitchen, where I first fell in love with honest, filling food.
Must-Have Cooking Tools
- Ground beef: Go for 80/20 to get the tastiest results with good texture
- Elbow macaroni: Their shape holds just the right amount of sauce
- Diced tomatoes: They're the backbone of our thick, tasty sauce
- Beef broth: Adds a rich taste throughout the whole dish
- Fresh garlic and onions: They start the flavor party that makes everything taste better
- Italian seasoning blend: Gives each bite a touch of sunny Mediterranean flavor
Putting Your Meal Together
- Getting The Meat Ready:
- Cook ground beef in your Dutch oven till it's nicely broken up and browned, around 7-8 minutes.
- Flavor Base:
- Mix in chopped onions and crushed garlic with your beef and cook until they're see-through and smell amazing.
- Making The Sauce:
- Add tomatoes, broth, and spices, letting everything bubble together into a tasty mix.
- Adding The Pasta:
- Drop macaroni straight into the bubbling sauce, where it soaks up all the goodness as it softens.
- Finishing Touches:
- Check the taste, add salt if needed, and let it sit a bit to get nice and thick.
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My kids always want to help stir the pot while the pasta cooks, watching it change from hard to just right. There's something wonderful about seeing them get excited as they learn to make food from scratch.
Making It A Full Meal
Turn this filling dish into a proper feast by adding some garlic bread with melted butter and a fresh green salad. For when friends come over, serve it in big bowls with some grated Parmesan on top.
Changing It Up
Try something new by using Italian sausage instead of beef, or go for a Greek twist with ground lamb and extra oregano. If you want something lighter, swap in turkey meat and whole wheat pasta.
Keeping It Fresh
Put leftover goulash in a sealed container and it'll stay good for about four days. Add a little broth when you warm it up to keep it from drying out. For best results, heat it slowly on the stove and stir it a few times.
I've made this goulash for years now, and I've found that taking your time really matters – when you let each flavor fully come out, you end up with something that's way better than you'd expect. This dish isn't just about filling stomachs; it's about making happy moments when everyone sits down together.
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Frequently Asked Questions
- → Can I make it ahead?
- Sure! Keep it in the fridge for up to 3 days. Reheat with a splash of broth if it seems dry.
- → What should I serve with it?
- A crisp salad, garlic toast, steamed veggies, or a loaf of bread all work great.
- → Can you freeze leftovers?
- Absolutely. Seal in a container, freeze for 3 months, and thaw overnight before warming up.
- → What pasta works besides macaroni?
- Use any short shape like penne, rotini, or shells. Just cook it per the package directions.
- → How do I thicken the sauce?
- Let it simmer a few extra minutes uncovered, or reduce the broth. The pasta absorbs liquid as it sits.