I stumbled upon this recipe many years ago when I was a brand-new mom, navigating the world of quick and easy meals. I think it was written on the label of a soup can, actually—hey, you’ve got to start somewhere!
Over the years, I’ve doctored it up a bit, and it has always been a hit with my family. This goulash is rich, creamy, and, well…GLORIOUS. The flavors meld together in a way that’s incredibly comforting, making it the perfect dish for any night of the week. It’s one of those meals that everyone loves, and it’s so simple to make that it quickly became a staple in our home.
Whether you’re looking for a quick weeknight dinner or a dish that will warm you up on a chilly day, this glorious goulash is sure to satisfy. Trust me—one bite, and you’ll see why this humble dish has earned its place in my recipe collection.
Ingredients
- 1 lb. box Cavatappi or elbow pasta elbow, fusilli, or ruote (wagon wheel) pasta's work well
- 1 lb. ground beef preferably less fat version
- ½ C onion, diced
- ½ C celery, diced
- 2 10¾oz. cans tomato soup
- ¼ C brown sugar*
- 1 tsp yellow mustard
- 1 T Worcestershire sauce
- ¾ C cheddar cheese, shredded
- freshly grated parmesan cheese
Instructions
- In a large skillet, cook the ground beef over medium heat, breaking it up as it browns. Add the onion and celery to the skillet and continue cooking until the beef is fully browned and the vegetables are soft, about 8-10 minutes. Season with salt and pepper to taste, ensuring the flavors are well balanced.
- Lower the heat and add the tomato soup, brown sugar, mustard, and Worcestershire sauce to the skillet. Stir everything together until well combined. Once the mixture starts to bubble slightly, reduce the heat to a simmer and let it cook for about 5 minutes, allowing the flavors to meld while you prepare the pasta.
- Boil the pasta according to the package instructions, making sure not to overcook it—you want the pasta to have a slight "bite" or al dente texture. Once cooked, drain the pasta well and set it aside.
- Combine the cooked pasta with the beef and tomato mixture in the skillet or a large mixing bowl. Stir everything together until the pasta is evenly coated with the sauce. Next, fold in the cheese, allowing it to melt into the goulash, creating a rich and creamy texture.Serve the goulash hot, topped with a generous sprinkle of Parmesan cheese for an extra burst of flavor.
