Old-Fashioned Goulash

ByCaitlyn February 17, 2026March 3, 2026

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Ground beef, homegrown vegetables, and al dente noodles come together in a savory sauce for this Old-Fashioned Goulash. Add a dash of hot sauce for a kick straight from the southwest and some warm seasonings to make this stew a hearty, comfort meal.

Homegrown Comfort

Growing up in the heart of the Salt Lake Valley, Utah, there were a few meals that were on rotation in our home. Some of my mom’s favorite childhood recipes that she carried into adulthood were a good old-fashioned meatloaf and stuffed bell peppers, but my dad, on the other hand, really only loved cooking one meal – goulash.

In the dead of winter, or even in the heat of summer, old-fashioned goulash is a cozy meal. After shoveling snow for hours or after a full day of yardwork, everyone craves a hearty meal that fills their belly and satisfies that taste bud screaming for something savory. My dad had a sixth sense for when the family needed that.

Not only did my dad love to make homemade old-fashioned goulash, but he also loved gardening. Homegrown tomatoes, bell peppers, and onions, amongst other fresh produce, were his favorites. Perfect for a hearty goulash! I almost wonder if he planted his garden that way intentionally. Whether he did plan it that way or not, we still reaped the reward of the tasty stew quite often.

When it was finally my turn to make the meal, I turned to him. He loved any chance he got to teach me a new skill, and especially when it involved food! So we got to work in the kitchen, chopping vegetables, stirring sauces, and serving bowls of smiles.

Why THIS Recipe?

This has been a staple in my home as long as I can remember. From my dad’s recipe card to you, I will show you how to make the original old-fashioned goulash! This recipe uses simple ingredients that can be grown right at home for that extra fresh flavor, requires minimal prep, and uses only one pot, making clean-up a breeze! Craft the most hearty and comforting meal that your family will request over and over again using my dad’s goulash recipe.

The Things Inside: The Ingredients

Ground Beef – 80/20 ratio is perfect for the right balance of fat for flavor
Onion – choose your favorite kind, but I believe purple onions complement this recipe well
Garlic – minced in a jar works well if you don’t have fresh, whole cloves
Tomatoes – any kind works well, but the juicier, the better
Tomato Sauce – just your generic brand will do
Bell Peppers – make it colorful and get some orange, green, or yellow peppers
Elbow Noodles – good old macaroni noodles are all you need
Tabasco Pepper Sauce – don’t skimp out on this, buy the brand
Salt – table salt is perfect
Black Pepper – freshly cracked black pepper is ideal

Building The Dish: Step-By-Step Guide

Step 1
Brown the meat. In a large skillet, cook the ground beef, breaking it up as you go. But leave some larger pieces, it makes it more stew-like. Drain the excess fat, but leave some for flavor.
Step 2
Next, add the diced onion, bell peppers, and garlic to the pan and sauté until the onions are translucent and the peppers are softened.
Step 3
Mix in the diced tomatoes, tomato sauce, and water, and bring to a simmer.
Step 4
Let’s make it a stew! Add in the elbow noodles and cook until al dente. This should take about 12-15 minutes.
Step 5
Time for that Southwest kick! Mix in Tabasco pepper sauce, salt, and pepper to your liking.

The Perfect Pairing

While this stew is filling on its own, it can be accompanied by some warm Sweet Honey Cornbread, a classic grilled cheese sandwich, or some Zucchini Fritters. You can also top it with a dollop of sour cream, tortilla strips, avocado, or a sprinkle of cheese. You might also want to follow it up with something sweet, such as Amaretto Peach Cobbler or Coffee Cake Style Cinnamon Banana Bread, to relieve your taste buds after that kick from the Tabasco sauce.

Have Leftovers?

This recipe can feed an army, especially if you double it, so there will be extra that you will need to store. You can keep this meal in the fridge in an airtight container for up to a week. Or, you can also freeze it in an airtight container for a few months. To reheat, simply thaw and warm in the microwave for a few minutes. For the best results, let the goulash thaw and warm in a pot on the stovetop. If it has dried out a little, add a splash of broth to revive it.

Caitlyn

Hey there! I’m Caitlyn, the brains behind The Traveler’s Ingredients. I’m an amateur chef, baker, and avid food lover who is also passionate about visiting every corner of the world that I can! I am adamant about recreating dishes that I fell in love with in my travels, mastering comfort meals, and building packing lists to ease pre-trip jitters.