Grandma’s One-Pot Old-Fashioned Goulash

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Sometimes when I know I’m going to have a busy day, I will throw all these ingredients in the crock pot. It allows the sauce to really soak into the noodles. It’s just like eating a leftover goulash, and that’s always better the second day! Not only is this hearty goulash filling, it’s also one of my favorite comfort foods. There’s just something that makes you feel good about eating a dish that your most favorite person in the world was famous for years ago.

Check out what they are saying about this recipe over at Recipe Lion:

“This recipe for Grandma’s Goulash is a delicious old fashioned recipe that cooks entirely in one pan, so you cut down on dishes!”

I don’t think I could ever get tired of this dish!



2 onions, chopped

2 pounds lean ground beef

2 cloves garlic, minced

1 jar Ragu tomato based pasta sauce (approx. 26 oz.)

2 (14.5 oz) Hunt’s cans diced tomatoes, undrained

1 can (6 oz) Hunt’s tomato paste

1 tablespoon McCormick’s Italian seasoning

2 bay leaves

3 cups water

1 green bell pepper (optional)

salt & black pepper to taste

2 cups Bertolli macaroni noodles, uncooked

1 cup Kraft cheddar cheese



Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.

Add pasta sauce, diced tomatoes, tomato paste, water, seasonings and green pepper. Simmer covered for 15 minutes.

Add in the in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes).

Top with cheese and replace the lid. Let sit about 5 minutes or until melted.



Quick Tip: For a thicker sauce, let it boil down a bit before adding macaroni.
Thanks again to Recipe Lion for this classically simple recipe.


  1. joan dugan says

    Don’t call it goulash, call itJohnny Marzetti. Maybe that will help. If you’re from Ohio or the Indiana, or PA that’s what we call it. My mother used to call it”conglomeration” but she was original.

  2. Linda says

    I love goulash, but this recipe sounds better than the one that I make.

  3. Carol says

    My Mom used stewed tomatoes. And in MA we call it American chop suey.

  4. Ruthie says

    When does Bay leaf go in

    1. Karla Golden says

      bay leaves goes in when you add the sauces. Be sure to take them out before you serve. SO don’t crush them.

  5. Sherry says

    I don’t like Hunts products, flavor is bitter and too strong. I use Campbell’s tomatoes soup.

  6. sharon says

    too much for just me and my husband can
    i cut it in have

  7. Karla Golden says

    My grandmother put cream style corn in hers. Still a good recipe with or without the corn. Thank you for sharing.

  8. Elaine says

    When you make goulash don’t boil the macaroni just add it to your meat and tomatoes,and boil till macaroni is tender,you will be surprised how much better it taste and thick it is. Put bay leaf in before you add macaroni….bet you won’t make it any other way again.

  9. Ellen says

    In ME we call it. American Chop Suey but we don’t put in the spaghetti sauce.

  10. Sue Riche Knight says

    my mom used to make this in Shawnee Pottery Corn Casserole dish..bake slow in oven..really delicious..

  11. Paula says

    I love this sight because it has many recipes I grew up with but have been lost Thank you

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