Why This Recipe Is a Keeper
Before we dive into the method, here is why this Amish goulash will become a family favorite.
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Only 4 ingredients. Simple and flavorful.
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No boiling pasta. The pasta cooks right in the oven.
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One dish. Minimal cleanup.
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Crowd-pleasing. Hearty, saucy, and satisfying.
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Budget-friendly. Ground beef and pasta are inexpensive.
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Great for leftovers. Tastes even better the next day.
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Perfect for busy weeknights.
Ingredients
Servings: 6
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2 cups uncooked elbow macaroni (about 8 ounces)
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1 pound ground beef, browned and drained
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2 cans (14.5 ounces each) stewed tomatoes, undrained
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1 can (10.5 ounces) condensed cream of tomato soup
Ingredient Notes
Uncooked elbow macaroni: Use standard elbow macaroni. Do not cook it before adding to the dish. It cooks directly in the tomato mixture. Do not use whole wheat pasta, which requires more liquid.
Ground beef: Use 80% to 90% lean ground beef. Brown it in a skillet and drain off any excess grease. The beef adds savory, meaty flavor.
Stewed tomatoes: Use canned stewed tomatoes with their juices. They add chunkiness and tangy flavor. Do not drain them.
Condensed cream of tomato soup: Adds creaminess and a rich tomato flavor. Do not add water. Use the soup as is.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a bit of butter or cooking spray so the pasta does not stick.
Step 2: Layer the Macaroni
Spread the uncooked elbow macaroni evenly over the bottom of the baking dish. This is your base, so try to get it in a single, even layer.
Step 3: Brown the Beef
In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains. Drain off any excess grease so the finished dish is not too heavy.
Step 4: Add the Beef
Scatter the browned, drained ground beef evenly over the layer of uncooked macaroni in the baking dish.
Step 5: Make the Tomato Mixture
In a medium bowl, stir together the canned stewed tomatoes (with all their juices) and the condensed cream of tomato soup until well combined. This mixture will look quite loose. That is exactly what you want, because the macaroni will soak up that liquid as it bakes.
Step 6: Add the Tomato Mixture
Pour the stewed tomato and tomato soup mixture slowly and evenly over the uncooked macaroni and ground beef in the baking dish. Make sure all of the pasta is moistened and covered. Gently tap the dish on the counter or lightly press down with the back of a spoon so the liquid settles around the noodles.
Step 7: Cover and Bake
Cover the baking dish tightly with aluminum foil to trap the steam. This helps the uncooked macaroni soften and cook through in the oven. Bake for 45 to 55 minutes. The goulash is ready when the pasta is tender when you poke it with a fork and the sauce is bubbling around the edges. If your oven runs cool, add another 5 to 10 minutes.
Step 8: Rest and Serve
Carefully remove the foil. Give the goulash a gentle stir to bring some of the sauce up from the bottom. Let it rest for about 5 minutes before serving.
How to Serve Amish Goulash
This hearty, saucy dish is delicious on its own, but a few simple sides can round it out.
With a Green Salad: A simple salad with a tangy vinaigrette cuts through the richness.
With Garlic Bread: Crusty garlic bread is perfect for sopping up extra sauce.
With Roasted Vegetables: Roasted green beans, broccoli, or carrots add color and balance.
With Fresh Herbs: Sprinkle with fresh parsley or basil.
With Grated Parmesan: Add extra Parmesan for more flavor.
Variations & Tips
Make It with Italian Sausage: Substitute Italian sausage for the ground beef.
Make It with Ground Turkey: Use ground turkey for a lighter version.
Make It with Different Pasta: Use penne, rotini, or shells instead of elbow macaroni.
Make It with Different Tomatoes: Use diced tomatoes or crushed tomatoes.
Make It with Cheese: Add shredded cheddar or mozzarella.
Make It with Vegetables: Add sautéed onions, mushrooms, or bell peppers.
Make It Spicier: Add red pepper flakes or hot sauce.
Make It Gluten-Free: Use gluten-free pasta and gluten-free tomato soup.
Make It in a Slow Cooker: Layer ingredients in a slow cooker. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
Pro Tips for Absolute Success
Do not cook the pasta before baking. It cooks directly in the sauce.
Drain the beef well. Excess grease can make the goulash greasy.
Do not add extra liquid. The tomatoes and soup provide enough moisture.
Cover tightly with foil. This traps the steam that cooks the pasta.
Let the goulash rest before serving. The 5 minute rest allows the sauce to thicken.
Stir gently before serving. This redistributes the sauce.
Frequently Asked Questions
Can I use a different pasta?
Yes. Penne, rotini, or shells can be used.
Can I use a different meat?
Yes. Ground turkey or Italian sausage can be substituted.
Can I use a different soup?
Yes. Cream of mushroom or cream of celery soup can be used.
Can I make this ahead of time?
Yes. Assemble the goulash but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 to 15 minutes to the bake time.
Can I freeze this goulash?
Yes. Assemble the goulash but do not bake it. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Bake as directed, adding 15 to 20 minutes to the bake time.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.
Why is my pasta still crunchy?
The dish needed more liquid or more bake time. Add 1/4 cup of water next time. Bake covered for an additional 10 minutes.
Why is my goulash runny?
The tomatoes released too much liquid. Let the goulash rest for 10 minutes. The sauce will thicken.
Can I add more cheese?
Yes. Use up to 1 cup of shredded cheese.
Can I add vegetables to this dish?
Yes. Add sautéed onions, mushrooms, or bell peppers.
The Amish Kitchen Wisdom
Amish cooking is not about trends. It is about feeding a family well with what is available. It is about dishes that are simple, honest, and deeply satisfying.
This goulash embodies that wisdom. Ground beef is affordable. Pasta is a pantry staple. Canned tomatoes and soup are convenient. Nothing is wasted. Everything is stretched.
Yet when you combine these humble ingredients in a baking dish, they become something special. The pasta absorbs the sauce. The beef adds savory flavor. The tomatoes add tang. The result is a dish that feels like comfort.
This is the kind of goulash that shows up at potlucks and family dinners. The kind that people ask for the recipe. The kind that disappears before the dessert table opens.
Make this on a busy weeknight. Make it for a potluck. Make it because sometimes the simplest food is the best food.
Recipe Card
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Rest Time: 5 minutes
Total Time: Approximately 1 hour 15 minutes
Yield: 6 servings