On dark winter nights, my Iowan mother and Missourian grandmother would stir together hearty pots of soul-warming goulash. The one-pot stovetop wonder would come together in a simmering marriage of ground beef, onion, garlic, tomato sauce, and elbow macaroni.
No frills, no tricks. Goulash is straightforward feeds-a-crowd comfort food found in farm kitchens and at church suppers across the Heartland. And, when I’m feeling homesick, it’s a warming, nostalgic Midwest meal that hits the spot.
Funny share: As a kid, I thought the name “goulash” came from the sticky, saucy, noodle-smacking sound that came from the pot when my grandmother stirred the finished product. Turns out, goulash is originally a Hungarian import that’s more of a chunky beef-and-paprika stew than the one-pot, ground-beef-and-pasta situation I grew up with. The direct Hungarian translation: cattle herder or cowboy.
Why Everyone Loves Goulash
Midwest goulash isn’t trying to impress anyone. It’s like a casserole: warm, filling, and proudly mushy. Goulash feeds a crowd and tastes even better the next day. It’s like a hand-made quilt on a January night—reliable and has always been around.
Goulash is born from pantry staples, so it’s very economical. It requires one pot and minimal clean up, and it goes hand in hand with potlucks, snow days, and weeknight dinners.
My No-Nonsense Midwestern Goulash Recipe
Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
The longer the finished goulash sits in the pot, the thicker it will be. It’s recommended to turn off the heat and let it stand uncovered for at least 5 minutes before serving.
Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
- 2 pounds ground beef
- 1 large yellow onion, diced
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cans (15 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1–2 tablespoons ketchup
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1½ teaspoons paprika
- ½ teaspoon sugar
- 2 cups dry elbow macaroni
- 1 cup beef broth
- Dash of Worcestershire
Instructions
- In a Dutch oven or large pot, brown ground beef over medium heat. Drain excess grease if needed.
- Stir in onion and bell pepper and cook until soft, about 5 minutes. Add garlic and cook for another minute.
- Add diced tomatoes, tomato sauce, ketchup, salt, pepper, paprika, sugar, and Worcestershire. Stir well and bring to a gentle simmer.
- Stir in dry elbow macaroni and broth.
- Cover and simmer on low for 20 minutes, stirring occasionally, until pasta is tender.
- Serve with dinner rolls and butter or Saltine crackers.
Midwestern Goulash Variations
- Add diced Yukon potatoes or use them instead of macaroni.
- Sprinkle shredded Cheddar or Colby cheese on top.
- Replace ground beef with cubed pork.
- Use V8 or tomato juice.
- Sub chili sauce for ketchup.
- Add celery or corn for texture and color.