Old-Fashioned Goulash is a beloved dish that brings warmth and comfort to any table. This hearty meal combines ground beef, pasta, and vegetables in a rich tomato sauce, making it a perfect family dinner.
Why Make This Recipe of Old-Fashioned Goulash
Making Old-Fashioned Goulash is easy and quick. It’s a great choice for busy weeknights when you want something nutritious and filling. You can whip it up in one pot, which means less cleanup afterward, and it’s a dish that everyone will love.
How to Make Old-Fashioned Goulash
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups elbow macaroni
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions
- In a large pot, brown the ground beef over medium heat.
- Add the chopped onion, garlic, and bell pepper; cook until softened.
- Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and Italian seasoning.
- Bring the mixture to a boil, then reduce heat and let simmer for 10 minutes.
- Add the elbow macaroni, cover, and cook for an additional 15-20 minutes, or until pasta is tender.
- Season with salt and pepper to taste before serving.
How to Serve Old-Fashioned Goulash
Serve your Old-Fashioned Goulash hot. It goes well on its own or with some crusty bread on the side. A simple green salad can also complement the meal nicely.
How to Store Old-Fashioned Goulash
To store Old-Fashioned Goulash, keep it in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze it for longer storage, and it will keep well for up to 3 months. Just reheat before serving.
Tips to Make Old-Fashioned Goulash
- Use lean ground beef to reduce grease.
- Customize the vegetables by adding peas or corn if you like.
- For extra flavor, let it simmer a bit longer.
Variation of Old-Fashioned Goulash
If you want a twist on the classic, try adding some shredded cheese before serving. You can also use different types of pasta, like penne or shells, to change things up.
FAQs about Old-Fashioned Goulash
Can I use ground turkey instead of ground beef?
Yes, ground turkey can be a healthier alternative in this recipe.
How long does it take to make Old-Fashioned Goulash?
The total time is about 30-40 minutes, making it a quick meal option.
Can I make Old-Fashioned Goulash in advance?
Absolutely! You can prepare it a day before and reheat it when you’re ready to serve.
Buy it here.
Old-Fashioned Goulash is not just a meal; it’s a comforting experience that brings families together. Give this recipe a try, and enjoy the delicious flavors!
Scallion-Oil Fish
Ingredients
Main Ingredients
- 8 ounces white fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia, or lemon sole Choose any white fish you prefer.
- 1 bunch scallions, thinly sliced crosswise About 1 heaping cup of sliced scallions.
- 6 tablespoons extra-virgin olive oil For cooking and flavor.
- 1/4 teaspoon coarse kosher salt For brining the fish.
- Flaky sea salt, for serving (optional) Use as desired on top of the finished dish.
- Crusty bread, for serving Great for dipping in the scallion oil.
Instructions
Preparation
- Sprinkle a heaping 1/4 teaspoon kosher salt over the fish fillets and place them in the refrigerator, uncovered, for about 10 minutes.
Cooking
- In a small cold skillet, add the olive oil and sliced scallions. Heat over medium and bring to a simmer. Cook, stirring occasionally, for 7 to 12 minutes, or until the scallions are dark green and starting to brown.
- Carefully add the fish to the skillet, cutting it into pieces if needed, and spoon some of the hot oil over the fish.
- Let the fish cook on the first side for 1 to 3 minutes, then flip it over. Cover the fish with the fried scallions and cook until it is no longer translucent, about 1 to 5 minutes.
Serving
- Serve the fish right from the skillet for a fun presentation, accompanied by crusty bread for dipping into the scallion oil.
