Grandma’s One-Pot Old-Fashioned Goulash

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.



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.

The original Johnny Marzetti dish was served at Marzetti’s Restaurant in Columbus, and named for the son of the owner. The company is still in Columbus, making the famous salad dressings.

For that bitter acidity taste, add a of sugar. I have seen many tomato-based recipes that recommend doing this.

I don’t see why you couldn’t half the recipe, but I would rather make entire recipe & freeze the leftovers!

This sure isn’t like my Gram’s goulash. No jarred spaghetti sauce.
Whole tomatoes cut up with the liquid, sautéed
chopped onions, browned ground beef & elbow macaroni. Salt & pepper to taste. That’s it.

I don’t understand how it can be called goulash without paprika. That’s just not right. In Minnesota it would be called “Hotdish”. But you definitely need some good paprika. Not the crap that has been drying out for 7 years, either.

But since it’s nothing like Hungarian goulash (gulyas), the paprika doesn’t matter. I don’t know how this came to be called goulash, but there’s no connection as far as the recipe is concerned.

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