Grandma’s Goulash

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This heartwarming bowl of Grandma’s Goulash is comfort food at its finest. A rich, savory blend of tender beef, elbow macaroni, and vibrant vegetables, all slowly simmered in a deeply flavored tomato sauce—it’s the kind of meal that brings people together. The aroma alone will transport you to a cozy kitchen where love is measured in heaping spoonfuls.

What sets this version apart is the old-fashioned depth of flavor that comes from a slow simmer and simple, wholesome ingredients. There’s something deeply nostalgic about it—this is the kind of dish that generations remember, the kind that makes you close your eyes after the first bite and smile. Whether you’re craving a soul-soothing meal on a cold evening or planning to impress with a rustic one-pot dinner, Grandma’s Goulash never disappoints.

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Why You’ll Love This Grandma’s Goulash Recipe

• Time-Tested Comfort: It’s hearty, satisfying, and full of nostalgic flavor.
• One-Pot Wonder: Easy to prepare and even easier to clean up.
• Budget-Friendly: Uses simple pantry staples and affordable ingredients.
• Family Favorite: Kid-friendly and crowd-pleasing.
• Versatile: Easily adaptable with different veggies or proteins.
• Freezer-Friendly: Make a big batch and save some for later.
• Meal Prep Hero: Tastes even better the next day!
• Balanced & Nourishing: Packed with protein, fiber, and just the right amount of carbs.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

To create the rich, comforting layers of Grandma’s Goulash, having the right kitchen tools can make the process smoother and more enjoyable:

• Large Dutch Oven or Heavy-Bottomed Pot: This is the heart of your cooking setup. It evenly distributes heat, allowing the goulash to simmer without scorching. A 5 to 6-quart pot is ideal for cooking large batches.
• Wooden Spoon or Silicone Spatula: You’ll need a sturdy spoon to stir the goulash as it thickens and simmers. Wood or silicone ensures you don’t scratch your pot.
• Sharp Chef’s Knife: Essential for chopping the beef, onions, peppers, and garlic efficiently and uniformly.
• Cutting Board: A sturdy surface to safely and neatly prep all your ingredients.
• Measuring Cups and Spoons: Accuracy matters when balancing spices and liquids, so use proper tools to measure your ingredients.
• Colander: Useful for draining pasta if you prefer cooking it separately before adding it to the stew.
• Ladle: Perfect for serving hearty, saucy portions without mess.

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Preparation Tips

• Use Chuck Roast Over Ground Beef: If you want more depth and texture, opt for cubed chuck roast instead of ground beef—just like Grandma did.
• Sauté for Flavor: Always sauté the onions, garlic, and bell peppers before adding the meat. This step builds flavor from the bottom up.
• Deglaze the Pot: Add a splash of broth or wine to the pot after browning the beef—scrape up those browned bits; they’re flavor gold.
• Don’t Overcook the Pasta: Add macaroni toward the end of cooking to avoid mushiness. Al dente is key!
• Simmer Low and Slow: Goulash isn’t a quick stew. Let it simmer gently to deepen the flavors.
• Taste and Adjust: Seasoning is everything. Taste just before serving and tweak salt, pepper, or even a pinch of sugar if needed.
• Make Ahead: This dish is even better the next day as the flavors meld, so don’t hesitate to prep it in advance.

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Ingredients for This Grandma’s Goulash Recipe

To make this old-fashioned, soul-satisfying goulash, you’ll need a balance of pantry staples and fresh ingredients. Here’s what to gather:

• 2 tablespoons olive oil – For sautéing and building the flavor base
• 1 large yellow onion, diced – Adds sweetness and depth
• 3 cloves garlic, minced – Brings aroma and robust flavor
• 1 red bell pepper, chopped – Adds sweetness and color
• 1 orange or yellow bell pepper, chopped – For a mellow balance
• 1½ pounds beef chuck roast or stew meat, cut into small cubes – The star of the dish; tender and flavorful
• 2 teaspoons paprika – Smoky undertone that defines goulash
• 1 teaspoon dried oregano – For herbal warmth
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 tablespoon tomato paste – Adds concentrated tomato richness
• 1 can (15 oz) diced tomatoes – Base of the sauce
• 1 can (15 oz) crushed tomatoes – Thickens and deepens the stew
• 2 cups beef broth – Brings savory, slow-cooked flavor
• 1½ cups elbow macaroni – Classic choice for texture and tradition
• 2 teaspoons Worcestershire sauce – Adds umami depth
• 1 teaspoon sugar (optional) – Balances acidity
• Fresh parsley, chopped (for garnish) – Adds color and a fresh finish

Optional: Add red pepper flakes for heat or a splash of red wine for extra depth.

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Step-by-Step Instructions for Grandma’s Goulash

Step 1: Sauté the Aromatics

Heat olive oil in a large Dutch oven over medium heat. Add diced onions and cook for 3–4 minutes until softened. Stir in the minced garlic and chopped bell peppers, and cook for another 2–3 minutes until fragrant.

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Step 2: Brown the Beef

Push the vegetables to the sides of the pot. Add the beef cubes in a single layer and sear them until browned on all sides, about 5–7 minutes. Work in batches if necessary to avoid overcrowding. Once browned, mix everything together.

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Step 3: Season & Build the Base

Stir in the paprika, oregano, salt, black pepper, and tomato paste. Let it cook for 1–2 minutes to intensify the flavor. Add the Worcestershire sauce for depth and stir well to coat the meat and vegetables.

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Step 4: Add Tomatoes and Simmer

Pour in the diced and crushed tomatoes along with the beef broth. Scrape the bottom of the pot to release any caramelized bits. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 45–60 minutes, stirring occasionally, until the beef is tender.

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Step 5: Cook the Macaroni

While the goulash simmers, cook elbow macaroni in a separate pot according to package directions until just al dente. Drain and set aside. Alternatively, you can add uncooked macaroni directly into the pot for the final 15 minutes of simmering—just monitor liquid levels and add more broth if needed.

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Step 6: Combine and Finish

Once the beef is tender, stir in the cooked macaroni. Let everything simmer together uncovered for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken.

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Step 7: Serve and Garnish

Taste and adjust seasonings if needed. Ladle into bowls and top with freshly chopped parsley. Serve warm, and enjoy the nostalgic comfort of Grandma’s table.

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Notes

• Make It Ahead: Grandma’s Goulash tastes even better the next day. Store it overnight to let the flavors deepen and meld beautifully.
• Customize It: Feel free to swap the beef for ground turkey, chicken, or even a plant-based protein. You can also toss in green beans, mushrooms, or peas.
• Adjust Pasta Timing: If you prefer firmer pasta, cook it separately and stir it in just before serving.
• Freezer-Friendly: Let the goulash cool completely, then freeze in individual portions for easy weeknight meals.
• Low-Sodium Option: Use low-sodium broth and canned tomatoes to control the saltiness of the dish.

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Watch Out for These Mistakes While Cooking

• Overcrowding the Beef: Browning meat in one crowded batch can cause it to steam rather than sear. Work in batches for best results.
• Skipping the Simmer: The simmering phase is key for tender meat and rich flavor. Don’t rush it!
• Adding Pasta Too Early: Adding macaroni too soon can lead to soggy, overcooked noodles. Stick to the last 10–15 minutes or cook separately.
• Not Deglazing the Pot: The browned bits at the bottom are full of flavor. Always deglaze with broth or wine to incorporate them into the stew.
• Using Lean Beef: Lean cuts can dry out. Chuck roast or stew meat with a bit of fat yields tender results.
• Over-seasoning Early On: Wait until the end to do a final taste test and adjust salt or sweetness. The flavors will concentrate during simmering.
• Skipping Tomato Paste: It adds a deep umami richness—don’t leave it out or the flavor may fall flat.
• Forgetting the Garnish: A sprinkle of fresh parsley might seem minor, but it adds brightness and color that truly finishes the dish.

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What to Serve With Grandma’s Goulash?

While Grandma’s Goulash can easily stand alone as a complete meal, pairing it with the right sides can elevate it into a true feast. Here are some delicious companion dishes:

8 Recommendations

1. Buttery Garlic Bread
   Crunchy on the outside, soft inside—perfect for soaking up every last bit of that savory sauce.
2. Simple Green Salad
   A fresh mix of lettuce, cucumbers, and cherry tomatoes dressed in a light vinaigrette offers a crisp contrast to the hearty stew.
3. Steamed Green Beans or Broccoli
   Bright green veggies bring color and balance to the richness of the goulash.
4. Cucumber-Dill Salad
   A chilled side dish with tangy vinegar and fresh dill cuts through the warmth of the stew with refreshing ease.
5. Coleslaw
   Creamy or vinegar-based slaw adds a crunchy texture and slight tang that pairs wonderfully with tomato-based stews.
6. Roasted Carrots or Root Vegetables
   Earthy, caramelized flavors from roasted vegetables complement the beefy depth of the goulash.
7. Crusty Artisan Bread
   Ideal for dipping or simply piling goulash on top—especially good with a little butter or olive oil.
8. Mashed Potatoes
   Yes, double starch! If you’re skipping the macaroni or just craving more comfort, goulash over mashed potatoes is an indulgent treat.

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Storage Instructions

Grandma’s Goulash stores beautifully, making it ideal for leftovers, meal prep, or freezing:

• Refrigerator: Let the goulash cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days.
• Freezer: Spoon into freezer-safe containers or resealable bags (lay flat for easy stacking). Freeze for up to 3 months.
• To Reheat: Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it seems too thick.
• Pasta Tip: If freezing, consider storing the macaroni separately to avoid mushiness when reheating.

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Estimated Nutrition (Per Serving – Approx. 6 Servings)

Note: Nutrition can vary based on beef cut, portion size, and brand of ingredients.

• Calories: 410
• Protein: 28g
• Carbohydrates: 33g
• Dietary Fiber: 4g
• Sugar: 6g
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 580mg

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Frequently Asked Questions

1. Can I use ground beef instead of cubed chuck roast?

Absolutely. Ground beef is a common variation and makes the dish quicker to prepare. Just be sure to drain any excess grease after browning.

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2. Can I make Grandma’s Goulash in a slow cooker?

Yes! Brown the meat and sauté the veggies first, then transfer everything (except the pasta) to a slow cooker. Cook on low for 6–7 hours, and stir in cooked macaroni at the end.

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3. Can I make this recipe gluten-free?

Definitely. Simply use your favorite gluten-free pasta and ensure your broth and seasonings are labeled gluten-free.

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4. What if I don’t have Worcestershire sauce?

You can substitute with soy sauce or a mix of soy sauce and a splash of balsamic vinegar for similar depth.

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5. Is it okay to freeze Grandma’s Goulash with the pasta included?

You can, but be aware that the pasta may become a bit softer upon reheating. To preserve texture, freeze the sauce and pasta separately.

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6. Can I add cheese to this dish?

Yes! Stir in shredded cheddar or sprinkle mozzarella on top before serving for a cheesy twist.

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7. How do I prevent the goulash from being too thick or too runny?

If it’s too thick, add a bit more broth or water. If too runny, let it simmer uncovered for a few minutes to reduce and thicken naturally.

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8. Can I double the recipe for a large crowd?

Yes, this recipe doubles beautifully. Just make sure you’re using a large enough pot, and extend the simmering time slightly to account for the increased volume.

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Conclusion

Grandma’s Goulash is the kind of dish that turns ordinary evenings into comforting memories. It’s simple, hearty, and flexible enough to suit nearly any kitchen. Whether you’re feeding a busy family or meal prepping for the week, this recipe delivers deep flavor with minimal fuss. And best of all, it’s a bowlful of love—just like Grandma used to make.

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