Old School Goulash

Goulash is one of those classic meals you can have on the table in under 30 minutes. Comfort food at its best, I’ve never had a complaint when I’ve served this Old School Goulash for dinner. I’ve recently revamped this recipe to make it even better, it’s now a one-skillet meal. I hate doing dishes as much as the next person and now there’s only one skillet to clean up!

Old School Goulash

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I always make a double batch when I make this. The leftovers are great for lunches and never last long! I add corn to my goulash for the simple reason that little ones seem to love it. It always convinces them to take that first bite!

Old School Goulash

Nothing fancy going into this dish, just good ‘ol pantry staples: two pounds ground beef, one yellow onion chopped, two eight ounce cans tomato sauce, two 14.5 ounce cans diced tomatoes (undrained!), two cups frozen corn (canned will work too), three cups uncooked macaroni pasta, half cup water, one tablespoon olive oil, half teaspoon garlic powder, two teaspoons dried basil, and a quarter teaspoon each salt and pepper.

Like I said before, I’ve modified this recipe from it’s original method to make it one-pan. Previously, I’d cook the pasta separately on the stove. In the one-pan method, everything will cook in the same skillet, reducing clean-up time, and who doesn’t LOVE that??!!

A note on ground beef: I always strain, rinse and drain my ground beef after cooking it to remove as much fat as possible. That being said, I saved major grocery bucks this go around because the 73% lean was half price! If you want to save money but are concerned about the fat content of your ground beef, try rinsing it. Just make sure to season the ground beef after the draining process, otherwise you’ll rinse all the seasoning down the drain with the fat!

My diced tomatoes look a little different than canned because I am using tomatoes from our garden last year that I chopped and froze. I don’t peel them so if you see weird little red things in the recipe, they’re just the skins! I figure they add fiber and who really has time to blanch and peel hundreds of tomatoes??

Old School Goulash

 A double batch makes enough for 10 servings. We enjoyed this Old School Goulash with a side salad and homemade bread, per usual! Enjoy!

Here are some other great one-pan meals you’ll love:

One Pan Texas Bean Skillet

One Pan Breakfast Potatoes with Eggs

Fast One-Pan Ham and Broccoli Pasta

Below you will find some of the equipment I found useful while preparing this Old School Goulash. I only recommend items that I actually own and use.


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Old School Goulash

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Old School Goulash. This one-pan Goulash is the ultimate in easy comfort food. Adding corn ensures little ones will be eager to try this family favorite! The First-Taste.com.
Old School Goulash
Print Recipe
This one-pan Old School Goulash is the ultimate in quick and easy comfort food. Adding corn ensures little ones will be eager to try this family favorite!
Servings Prep Time
10 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
20 minutes
Old School Goulash. This one-pan Goulash is the ultimate in easy comfort food. Adding corn ensures little ones will be eager to try this family favorite! The First-Taste.com.
Old School Goulash
Print Recipe
This one-pan Old School Goulash is the ultimate in quick and easy comfort food. Adding corn ensures little ones will be eager to try this family favorite!
Servings Prep Time
10 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Chop the onion and cook along with the ground beef over medium heat in a large skillet. Cook until the beef is no longer pink. Drain and rinse with hot water. Set aside.
  2. Wipe the now empty skillet out with a paper towel and add the uncooked macaroni. Add the water, tomato sauce, olive oil, diced tomatoes with their juices, basil, salt, pepper, and garlic powder. Stir to combine and bring to a boil over medium heat. Place the lid on the skillet, reduce heat and simmer for 15 minutes, stirring halfway through.
  3. The macaroni should be al dente after 15 minutes of simmering. Add the cooked ground beef back to the skillet along with the corn, stir to incorporate and heat through, about 5 minutes. Enjoy!
Recipe Notes

-Recipe lovingly adapted from Colleen Bixenman's Goulash recipe. Thanks Mom!

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