Ah, Grandma’s goulash! Just the thought of it brings back memories of cozy family dinners and the comforting aroma wafting through the kitchen. This dish has a rich history in American homes, often passed down through generations, and it’s no wonder why. It’s the ultimate one-pot meal that’s both hearty and fulfilling, making it a beloved family favorite. With its simple ingredients and easy preparation, Grandma’s goulash is the kind of dish that warms the soul and fills the belly. Whether it’s a chilly evening or a busy weeknight, you can count on this classic recipe to bring everyone together around the table. Trust me, once you try it, you’ll see why it holds a special place in so many hearts!
Ingredients for Grandma’s Goulash
- 1 lb ground beef, browned
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz), undrained
- 1 can tomato sauce (15 oz)
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
How to Prepare Grandma’s Goulash
Alright, let’s get down to the delicious details of making Grandma’s goulash! This recipe is all about simplicity and comfort, so grab your favorite large pot and let’s dive in!
Step-by-Step Instructions
- Start by heating your large pot over medium heat. Once it’s nice and warm, add in the 1 lb of ground beef. Cook it until it’s browned, breaking it up with a spoon as it cooks. It should take about 5-7 minutes. Trust me, the smell is heavenly!
- Next, toss in the chopped onion and minced garlic. Stir everything together and cook until the onion is soft and translucent, which usually takes about 3-4 minutes. This is where the magic begins to happen—your kitchen will smell like a warm hug!
- Now, it’s time to stir in the diced tomatoes (don’t drain them!), the tomato sauce, and the beef broth. This creates a luscious base for our goulash. Bring everything to a gentle boil, and oh boy, that rich aroma is going to make your mouth water!
- Once boiling, add in the 2 cups of uncooked elbow macaroni and sprinkle in the teaspoon of Italian seasoning. Give it a good stir to combine all those wonderful flavors.
- Reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, stirring occasionally, until the pasta is tender and has soaked up all those delicious flavors. Don’t forget to taste and season with salt and pepper as needed!
And there you have it! A hearty pot of Grandma’s goulash, ready to be enjoyed. I can’t wait for you to taste this comforting classic!
Why You’ll Love This Recipe
- Quick prep and cook time—ready in just 40 minutes!
- Hearty and satisfying, perfect for busy weeknights.
- Comforting flavors that remind you of home.
- One-pot convenience makes cleanup a breeze.
- Versatile—feel free to add your favorite veggies or spices!
- A great way to feed a family or meal prep for the week.
Tips for Success
To make Grandma’s goulash truly shine, here are some of my favorite tips! First off, don’t rush the browning of the ground beef. Let it get a nice sear; that adds so much flavor! Also, when you’re cooking the onions and garlic, keep an eye on them—you want them soft but not browned, so stir often. If you want to kick it up a notch, try adding some chopped bell peppers or a dash of red pepper flakes for a bit of heat. Another pro tip? Let the goulash sit for about 5 minutes after cooking. This allows it to thicken up a bit and meld those amazing flavors together! And don’t forget, tasting is key—adjust the seasoning to your liking before serving. You’ve got this!
Variations of Grandma’s Goulash
One of the best things about Grandma’s goulash is how adaptable it is! Here are some fun variations to make it your own:
- Veggie-Loaded: Toss in some chopped bell peppers, carrots, or zucchini for added nutrition and color.
- Different Pasta: Swap out elbow macaroni for shells, rotini, or even whole wheat pasta for a twist.
- Spicy Kick: Add some diced jalapeños or a sprinkle of cayenne pepper to heat things up!
- Cheesy Delight: Stir in some shredded cheddar or mozzarella cheese just before serving for a creamy finish.
- Herb Infusion: Experiment with fresh herbs like basil or parsley to brighten up the flavor profile.
Feel free to mix and match these ideas—Grandma would definitely approve of making it your own! Enjoy!
Storage & Reheating Instructions
Got some leftovers? No problem! To store Grandma’s goulash, let it cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, stirring occasionally until warmed through. You can also pop it in the microwave for a quick fix—just make sure to cover it to prevent splatters! Trust me, this hearty dish tastes just as good the next day, if not better! Enjoy every comforting bite!
Nutritional Information
When it comes to comfort food like Grandma’s goulash, knowing what you’re serving up is always a good idea. Here’s a rough estimate of the nutritional values per serving, which is about 1 cup of this hearty dish:
- Calories: 350
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 5g
- Protein: 20g
Keep in mind that these values can vary based on the specific ingredients you choose and any additions you make. But overall, this dish is a well-rounded meal that satisfies both the taste buds and your hunger! Enjoy every bite with comfort and joy!
FAQ About Grandma’s Goulash
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great lean alternative that still gives you that hearty feel. Just be sure to adjust the cooking time slightly since it may cook a bit faster.
What if I don’t have elbow macaroni?
No worries at all! You can use any pasta shape you have on hand, like penne, shells, or even spaghetti if that’s what you’ve got. Just keep an eye on the cooking time as different shapes may require different times to become tender.
How long does it take to cook Grandma’s goulash?
From start to finish, you’re looking at about 40 minutes. This includes browning the meat, cooking the veggies, and letting everything simmer together. It’s a quick and satisfying meal!
Can I make Grandma’s goulash ahead of time?
Definitely! It actually tastes even better the next day as the flavors meld together. Just prepare it as usual, cool it down, and store it in the fridge. When you’re ready to eat, just reheat it on the stovetop or microwave.
Is Grandma’s goulash freezer-friendly?
For sure! Just let it cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat as mentioned earlier!
For more delicious recipes, check out this baked mac and cheese recipe or this creamy garlic pasta recipe!
Print
Grandmas goulash: 5 Heartwarming Secrets to Comfort Food
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting and hearty dish made with ground beef, tomatoes, and pasta.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (15 oz)
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add chopped onion and garlic; cook until soft.
- Stir in diced tomatoes, tomato sauce, and beef broth.
- Add elbow macaroni and Italian seasoning.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
Notes
- This dish can be stored in the refrigerator for up to 3 days.
- You can add vegetables like bell peppers or carrots for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: grandmas goulash
