Old Fashioned Goulash Recipe
If you’ve been looking for a recipe for goulash with ground beef, this is a great one! My Old Fashioned Goulash recipe is budget friendly and easy. Follow this list of ingredients exactly or throw a few additional veggies in, like carrots or green peppers. You can also spice it up a little bit with red pepper flakes if you prefer yours on the spicier side.
Old Fashioned Goulash Recipe
Ingredients:
16 oz dry pasta (I used Cavatappi)
1 lb lean ground beef
1/2 cup onion, diced
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp paprika
1/4 tsp dried oregano
1/4 tsp black pepper
2 cups beef broth
1 cup tomato sauce
1 14.5 oz can diced tomatoes
1 tsp Worcestershire sauce
1/2 – 1 tsp sugar (as needed)
1 Tbsp fresh Italian parsley, chopped
Salt to taste
Cook your pasta according to the directions on the box, drain, and set aside. Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. When there is no more visible raw beef, add the onions, garlic, basil, paprika, oregano, and pepper. Stir to combine well. Turn the heat down to medium and cook for 3 to 4 minutes. Add the diced tomatoes and break up any large chunks with the back of your spoon. Add the tomato sauce, Worcestershire sauce, and broth. Stir to combine and bring it to a simmer. Gently simmer for 10 to 15 minutes to allow the flavors to combine.
Taste your sauce. If it is too acidic or tomatoey for you, add a half a teaspoon of sugar. Stir and taste again. If it needs a little more sugar, add the remaining half teaspoon. Let the sauce cook for another 4-5 minutes.
Add the pasta and sprinkle in the parsley. Stir to combine, taste, and add salt as you feel it is needed. Serve with Parmesan cheese for garnish and enjoy! It takes about 30 minutes to make and will serve 4-6 people. Serve it with some garlic or crusty bread and my crispy asparagus for a complete meal!
Anna Cavatappi #87, 1 Pound Bags (Pack of 20)
Better Than Bouillon Beef Base 8 ozLea & Perrins The Original Worcestershire Sauce, 5 oz
Ingredients
- 16 oz dry pasta (I used Cavatappi)
- 1 lb lean ground beef
- 1/2 cup onion, diced
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp paprika
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 2 cups beef broth
- 1 cup tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 tsp Worcestershire sauce
- 1/2 - 1 tsp sugar (as needed)
- 1 Tbsp fresh Italian parsley, chopped
- Salt to taste
Instructions
- Cook the pasta according to the directions on the package, drain, and set aside.
- Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
- When there is no more visible raw beef, add the onions, garlic, basil, paprika, oregano, and pepper.
- Stir to combine, turn the heat down to medium, and cook for 3 to 4 minutes.
- Add the diced tomatoes and break up any large chunks with the back of your spoon.
- Add the tomato sauce, Worcestershire sauce, and broth. Stir to combine and bring to a simmer.
- Gently simmer for 10 to 15 minutes to allow the flavors to combine.
- Taste your sauce. If it's too acidic or tomatoey, add a half a tsp sugar. Stir and taste again. If it needs a little more sugar, add the remaining half tsp.
- Let the sauce cook for another 4-5 minutes.
- Add the pasta to your skillet and sprinkle in the parsley.
- Stir to combine, taste, and add salt to taste.
- Serve with Parmesan cheese for garnish.
