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Goulash – Depression Era

Posted in : Beef, Pasta on by : MikeZ

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Goulash – Depression Era

This is pure comfort food. Tons of protein from the beef and cheese. It’s rich, hearty, and perfectly seasoned while only taking 45 minutes to make. 
Difficulty: Easy
Cuisine American, Eastern European
Keyword Beef, Pasta
Method Oven, Stove Top
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 500kcal


  • Large Oven Proof Skillet


  • 1 lb. Ground Beef
  • ½ lb. Elbow Macaroni
  • 1 Medium Onion - Finely Chopped
  • 1 Can Tomato Sauce - (15 oz.)
  • 1 can Petit Diced Tomatoes - (14.5 oz.) Drained
  • ½ cup Cheddar Cheese - Shredded
  • ½ Tbsp. Worcestershire Sauce
  • 1 Clove Garlic - Minced
  • ¾ Tbsp. Italian Seasoning
  • 1 tsp. Salt
  • ¼ tsp. Black Pepper


  • Preheat oven to 350°F.
  • Bring a large pot of water to boil. Cook macaroni for 3 minutes less than the box directions, then drain.
  • In a large oven-proof skillet, over high heat, brown beef and onions. Break beef apart, cooking for 6-7 minutes. Drain any fat.
  • Add garlic and cook until fragrant, about 1 minute.
  • Add in Worcestershire sauce, tomato sauce, and diced tomatoes. Mix until combined.
  • Stir in the Italian seasoning, salt, and pepper. Adjust to taste.
  • Add the cooked macaroni and cheddar cheese. Place the skillet in the oven for 20-25 minutes until the goulash is bubbly and the cheese is melted.


Refrigerate leftovers in an air-tight container for 4 days.
Freeze for up to 3 months.
If you don’t have an oven-proof skillet, transfer to a casserole dish or Dutch Oven, then bake.

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