Step 3: Add the Liquid and Simmer
Pour in the beef broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10–15 minutes. This allows the flavors to meld together and develop richness before adding the pasta.
Step 4: Cook the Pasta in the Pot
Stir in the uncooked elbow macaroni. Cover the pot and cook over medium-low heat for 12–15 minutes, stirring occasionally so the pasta doesn’t stick to the bottom. The macaroni will absorb the savory broth as it cooks, becoming tender and flavorful.
Step 5: Adjust and Finish
Once the pasta is tender, taste the goulash and adjust seasoning with extra salt, pepper, or a pinch of sugar if the tomatoes are too acidic. Remove the bay leaves.
For an indulgent touch, sprinkle shredded cheddar cheese on top, cover the pot, and let it melt before serving.
Serving Suggestions
Old Fashioned Goulash is best served hot, straight from the pot. Garnish with fresh parsley for color and freshness. Pair it with:
- A slice of buttered crusty bread or garlic toast
- A crisp green salad to balance the richness
- Pickles on the side, for a tangy contrast (a tradition in many families)
Why This Dish is Timeless
This version of goulash became popular in American kitchens during the Great Depression and post-war years because it was inexpensive, filling, and made with pantry staples. Families could stretch a pound of meat to feed a crowd, and children loved the mild, tomatoey pasta. Today, it remains a symbol of simple comfort food that connects generations.
Final Thoughts
Old Fashioned Goulash is the kind of recipe that proves you don’t need fancy ingredients or complicated techniques to create something delicious. It’s cozy, budget-friendly, and endlessly adaptable—you can swap pasta shapes, use ground turkey, or add vegetables like bell peppers and mushrooms.
Whether you’re cooking for a family dinner, meal prepping for the week, or just craving a bowl of nostalgia, this goulash will always deliver a taste of home.
Would you like me to also create a shorter, printable recipe card version of this (just the ingredients + quick steps) so you can keep it handy while cooking?
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