Step 4: Pour in the Broth and Pasta
Add the beef broth and uncooked elbow macaroni directly into the pot. Stir to submerge all the pasta evenly.
Bring the mixture to a boil, then reduce heat to low and cover with a lid. Simmer for 15–20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
🥣 Tip: If the mixture becomes too thick before the pasta is fully cooked, add a little more broth or water.
Step 5: Optional Cheese Finish
Once the pasta is fully cooked, stir in shredded cheddar cheese until melted for an extra creamy, cheesy version. This step is not traditional, but it adds a decadent twist.
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Step 6: Serve and Garnish
Ladle the goulash into bowls. Top with a little more cheese, a sprinkle of fresh parsley, or a dollop of sour cream for added richness.
Serve with crusty bread, cornbread, or a simple green salad.
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Storage and Reheating
Old fashioned goulash stores well:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat on the stovetop or in the microwave, adding a splash of water if needed to loosen the texture.
It also freezes well. Portion into freezer-safe containers and freeze for up to 2 months.
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Final Thoughts: Why We Still Love Old Fashioned Goulash
There’s a reason old fashioned goulash has stood the test of time. It’s easy, affordable, and customizable. Whether you’re feeding a crowd, prepping meals for the week, or simply craving a taste of home, this dish delivers both flavor and comfort in every bite.
Would you like a printable recipe card or a variation for a slow cooker or pressure cooker version?
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