Family Goulash: A Hug in a Casserole Dish

There are certain dishes that transport you back to your childhood kitchen with the very first aroma that wafts from the stove. For me, this Family Goulash is one of those treasures. I can still vividly recall the comforting scent of simmering tomatoes and savory beef mingling with the slightly sweet tang of ketchup, a scent that always signaled a weeknight meal that was both hearty and utterly fuss-free. My grandmother, a woman of few words but immense culinary wisdom, would often whip this up, and the sheer simplicity yet profound satisfaction it delivered is etched in my memory. It wasn’t fancy, but it was always, always delicious, a true testament to how humble ingredients can create something so special and universally loved.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yield: 1 (2-quart casserole)
• Dietary Type: Standard

Ingredients

This goulash is built on a foundation of readily available pantry staples, making it an ideal weeknight savior.

• 1 1/2 cups dry elbow macaroni, cooked according to package directions and drained
• 1 lb ground beef (80/20 or 90/10 works well)
• 1/2 cup onion, finely chopped
• 1 beef bouillon cube, crumbled
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (14.5 ounce) can stewed tomatoes, undrained
• 5 1/2 ounces tomato soup (about 1/2 can)
• 3 ounces tomato paste (about 1/2 can)
• 1 tablespoon ketchup
• 3-4 slices American cheese

Equipment Needed

You won’t need a lengthy list of specialized tools for this straightforward dish.

• Large frying pan or skillet
• Measuring cups and spoons
• 2-quart casserole dish

Instructions

This goulash comes together with remarkable speed, making it perfect for busy evenings.

1. Begin by browning the ground beef, onion, crumbled beef bouillon cube, salt, and pepper in a large frying pan or skillet over medium-high heat. Stir and break up the beef as it cooks until it’s no longer pink.
2. Once the beef is browned, drain off any excess fat thoroughly. This step is crucial for a cleaner, more pleasant flavor.
3. To the skillet with the browned beef mixture, add the stewed tomatoes (including their liquid), tomato soup, tomato paste, and ketchup. Stir everything together to combine.
4. Bring the mixture to a simmer over medium heat and let it cook for 5 minutes, stirring occasionally. This allows the flavors to meld beautifully.
5. Gently stir in the cooked elbow macaroni. Ensure the macaroni is evenly distributed throughout the sauce.
6. Pour the entire mixture into a 2-quart casserole dish. Spread it out evenly.
7. Cover the casserole dish tightly. Place it in a preheated oven at 350°F (175°C) and bake for 25-30 minutes.
8. After the initial baking period, uncover the casserole.
9. Arrange the slices of American cheese on top of the goulash.
10. Return the casserole to the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is completely melted and bubbly.

TIP: A wonderful way to save time and ensure you always have the necessary ingredients for your next batch is to freeze the leftover soup and tomato paste together in a small ziplock bag. This creates a convenient flavor packet ready to go!

Expert Tips & Tricks

While this goulash is delightfully simple, a few culinary nuances can elevate it further. When browning the beef, don’t overcrowd the pan; cook in batches if necessary to ensure a good sear rather than steaming the meat. This will develop a richer, more complex beef flavor. For the onions, a fine chop ensures they become tender and meld into the sauce seamlessly, rather than remaining in large chunks. When adding the cooked macaroni, be sure it’s not overly soft from overcooking; al dente is ideal as it will continue to absorb some liquid during baking. The American cheese is traditional for its meltability, but feel free to experiment with a sharp cheddar or Monterey Jack for a different cheesy profile.

Serving & Storage Suggestions

This Family Goulash is a complete meal in itself, but it pairs wonderfully with a simple green salad or some crusty bread for soaking up any extra sauce. Serve hot, directly from the oven, with the beautifully melted cheese glistening on top.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm individual portions in the microwave or on the stovetop over low heat, adding a splash of water or milk if it seems a little dry. Freezing is also an option; allow the goulash to cool completely before transferring it to freezer-safe containers. It can be kept frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an estimated nutritional breakdown for this comforting dish:

Nutrient	Amount per Serving	% Daily Value
Calories	526.7 kcal
Calories from Fat
Total Fat	22.1 g	34%
Saturated Fat	9.4 g	47%
Cholesterol	87.4 mg	29%
Sodium	1927.5 mg	80%
Total Carbohydrate	50 g	16%
Dietary Fiber	4.1 g	16%
Sugars	13.2 g	52%
Protein	32.3 g	64%

(Note: Nutritional values are estimates and can vary based on specific ingredients used.)

Variations & Substitutions

While the classic remains a favorite, feel free to adapt this goulash to suit your preferences or dietary needs.

• For a Heartier Meal: Add a can of drained kidney beans or black beans along with the macaroni for extra protein and fiber.
• Vegetarian Option: Swap the ground beef for plant-based ground crumbles or a can of rinsed and drained lentils. Ensure you adjust the bouillon to a vegetable variety.
• Spice it Up: For those who enjoy a little heat, a pinch of red pepper flakes can be added during the simmering stage.
• Different Pasta: While elbow macaroni is traditional, rotini, penne, or even ditalini would work well. Ensure they are cooked al dente.
• Cheese Variations: Beyond American cheese, a blend of cheddar, Monterey Jack, or even a sprinkle of parmesan can add a delightful twist.

FAQs

Q: Can I make this goulash ahead of time?
A: Yes, you can prepare the goulash up to the point of adding the cheese and baking. Cover and refrigerate for up to 2 days, then add the cheese and bake as directed, adding a few extra minutes to the covered baking time to ensure it’s heated through.

Q: What kind of ground beef is best for this goulash?
A: A ground beef with around 80/20 or 90/10 fat ratio is ideal. It provides enough richness without being overly greasy after draining.

Q: My goulash seems a bit dry after baking. What can I do?
A: If your goulash appears dry, you can stir in a tablespoon or two of water, milk, or even a bit more tomato soup before adding the macaroni or before the final baking stage.

Q: Can I use fresh tomatoes instead of canned stewed tomatoes?
A: You can, but you’ll need to chop them finely and potentially simmer them for a bit longer to break them down. Canned stewed tomatoes provide convenience and a consistent texture that works well here.

Q: Is there a way to reduce the sodium content?
A: You can opt for low-sodium tomato soup, tomato paste, and use a reduced-sodium beef bouillon cube. You may also want to slightly reduce the added salt, tasting and adjusting as needed.

This Family Goulash is more than just a recipe; it’s an invitation to create cherished memories around the dinner table. It’s a dish that speaks of comfort, ease, and the enduring power of simple, delicious food to bring people together. I encourage you to try it, to make it your own, and to share the warmth and satisfaction it brings with your loved ones. Happy cooking!