Kitchen notes · a little help before you start
Mom’s Goulash
A generous spoonful of macaroni and beef is a welcome sight at the end of an ordinary day. This goulash has that familiar tomato-rich flavor that doesn't need much explaining.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Beef · Turkey
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Cook the pasta a little shy
Drain the macaroni while it's still slightly firm. It gets a couple more minutes in the tomato mixture at the end, and gluten-free pasta especially can go soft if it starts out fully cooked.
2. Build flavor before the tomatoes
Give the onion time to soften, then add the garlic briefly before the meat goes in. That short start in the oil keeps the finished pot from tasting flat.
3. Frozen vegetables may take longer
Canned vegetables are already cooked and just need heating through. If you're using frozen vegetables, let the mixture simmer a few extra minutes until everything is tender and hot.
Get to know the ingredients
Elbow macaroni
Elbows are cooked separately first, then added back at the end. That keeps them from soaking up too much liquid while the beef, tomatoes and vegetables simmer together.
Lean ground beef
Use lean ground beef, or ground turkey if that's what you're using. The recipe still has you drain excess fat if needed, so check the pot after the meat is browned.
Diced tomatoes
Add the tomatoes with their juices. That liquid is part of the saucy base for the goulash, so don't drain the can the way you do with the canned vegetables.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Mom’s Goulash
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste at the very end
Once the macaroni is stirred in and heated through, taste before serving. Add more salt and pepper if it needs it, and use the remaining sugar only if you want the tomatoes a little softer-tasting.
A little more help as you go
A small note on sugar
Start with the first teaspoon in the simmering tomato mixture. The second teaspoon is optional at the end, so you can decide after the pasta and vegetables are in the pot.
Leftovers and reheating
Leftovers can be refrigerated in an airtight container for up to 3 to 4 days or frozen for up to 3 months. Reheat in the microwave or on the stovetop, adding a splash of water if needed.
A few questions you might have
Should I drain the tomatoes?
No. Add the diced tomatoes with their juices. The canned corn, green beans and peas get drained, but the tomato juices help make the sauce for the macaroni.
Can I use frozen vegetables instead of canned?
Yes. The recipe gives frozen amounts for the corn, green beans and peas. Frozen vegetables may need a few extra minutes in the simmering tomato mixture before the pasta goes in.
Why cook the macaroni separately?
The macaroni needs to be cooked, drained and added near the end. If it simmered the whole time with the tomatoes and vegetables, it could get too soft, especially if you're using gluten-free pasta.
Do I add both teaspoons of sugar right away?
No. Stir in 1 teaspoon with the tomatoes and vegetables, then taste at the end. Add the remaining teaspoon only if you want to balance the tomatoes a bit more.
What should I do if there's fat in the pot after browning the beef?
Drain off any excess fat after the ground beef is browned and cooked through. Lean beef may not leave much, but it's worth checking before the tomatoes and vegetables go in.
Any more cooking tips?
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Pasta may soften after freezing. Reheating: Warm in the microwave or on the stovetop, adding a splash of water if needed. Nutrition: Nutrition information is calculated using Jovial Whole Grain Brown Rice Elbows Pasta. Values are approximate and will vary depending on the ingredients used.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: eatingbirdfood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
