This hearty and comforting Old-Fashioned Goulash is a classic dish that’s perfect for a cold day. Packed with flavor and featuring a rich, savory broth, this goulash is sure to satisfy any craving.

Ingredient Quantity
Beef stew meat, cubed 2 lbs
Onions, finely chopped 2 large
Garlic, minced 3 cloves
Bell peppers, diced 2 (red and green)
Beef broth 3 cups
Tomato sauce 2 cups
Diced tomatoes (undrained) 1 can (14 oz)
Tomato paste 2 tablespoons
Paprika 2 teaspoons
Caraway seeds 1 teaspoon
Dried thyme 1 teaspoon
Salt and pepper To taste
Elbow macaroni or pasta 3 cups
Instructions:
Brown the beef: In a large Dutch oven or heavy-bottomed pot, brown the beef stew meat over medium-high heat until each piece develops a rich, golden-brown crust.
Sauté aromatics: Add chopped onions and minced garlic to the pot, sautéing until they become translucent and fragrant.
Add bell peppers and spices: Introduce diced bell peppers to the pot, allowing them to sauté briefly until they soften. Sprinkle paprika, caraway seeds, dried thyme, salt, and pepper over the meat and vegetables.
Pour in liquid ingredients: Pour in beef broth, tomato sauce, diced tomatoes (undrained), and tomato paste.
Simmer to perfection: Bring the mixture to a gentle boil, then reduce the heat to low and let the goulash simmer for at least 1.5 to 2 hours.
Cook the pasta: In a separate pot, cook the elbow macaroni or pasta of your choice according to package instructions.
Combine and serve: Once the goulash reaches a delightful melding of flavors and the beef achieves the desired tenderness, stir in the cooked pasta. Serve piping hot, garnishing with a sprinkle of fresh parsley if desired.