This dish is a great example of soul food that does not leave you feeling guilty. Not unless you pair it with a big bowl of noodles or pasta. Your email address will not be published. Notify me of new comments. This is not German goulash. And I say this having a natural German grandmother who brought her goulash recipe to America and wrote a German cookbook with traditional German recipes.
Different regions in Germany have their own favorite styles, ingredients, and flavors. By the way, I lived in Germany and experienced good old German goulash there. All German grandmas have their own recipe.
My East German great-grandma had to make goulash without meat, often. Get off your uninformed high horse. This goulash is immaculate! I made it for my family on a rainy day and it warmed our souls. I served it with pasta and it was delicious. My daughter even declared this goulash her favourite dish ever. Thank you so much for this wonderful recipe, I will be making it again soon.
I made it as listed and it was excellent. One question however: If I doubled the broth, would you recommend doubling the red wine vinegar? Good to hear that, Joseph. Maybe even double the tomato paste. If I want to use red wine instead of red wine vinegar how much wine should I use?
Also, can the beef cubes be seared or browned first? Does that change the flavor? Browning beef will definitely add more flavor but I find this dish quite flavorful as it is. Fingers crossed!! I adjusted this to finish off cooking in my slow cooker.
I browned the beef first, added to slow cooker. Then cooked the onions in butter until soft then added that to slow cooker. Then cooked off the tomato paste with the spices and garlic until fragrant, added to slow cooker. Deglazed then pan I had been using with a bit off the beef stock then added that alongside the rest of the broth, vinegar and Bay leaves. Cook low and slow for hours. My German partner loves it and says the best he has ever had.
Thanks from New Zealand! I rarely comment on these blogs but I have to say that this is a terrific recipe. I used my instapot and the result was great.
It lasted two days in my home and I live alone. You could drink the sauce! He eats every last morsel and keeps requesting for it at every family gathering. Thanks for a great recipe. Can also be done in a slow cooker.
Inspired by Paula Deen's Bobby's Goulash. Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the ground beef-onion mixture into the preheated slow cooker. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour. All Rights Reserved. Classic Goulash.
Rating: 4. Read Reviews Add Review. Save Pin Print Share. Classic Goulash Diana Rae. Classic Goulash Sarah Sletten. Classic Goulash dksmrs. Classic Goulash Holiday Baker. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print.
Cook's Note For slow cooker, preheat a slow cooker set on High heat. Full Nutrition. Reviews Read More Reviews. Most helpful critical review bubbasracecar. We eat it with rolls, garlic bread, what ever bread we have. Wonderful tasty and filling. I do not add soy sauce. I have used ground beef, ground turkey, and even leftover meatloaf. We served it over elbow macaroni, or rice when my kids were little.
The rest is history. Over the years I have added corn or green beans, but the main ingredient secret has always been the dill. Dill goes well with chicken, anything tomatoe based, carrots, green beans, broccoli, oh and pickles!! My kids called me the dill queen! Me too! Where are you from? I left this out, I added this, i left that out, oh and I left this out and adeed that…. Chili mac yes, goulash no.
I did read through all the comments and I have seen some great recommendations! I am now very hungry for this what ever we shall call it.
Merry Christmas, happy holidays, happy Kwanzaa, and last but not least Happy Festivus. This is not a Hungarian guylas. NOT Hungarian Goulosh…. Has anyone made the recipe as given, without any changes or deletions? What my mother made was very quick and simple. Just browned some ground beef, seasoned it and while that was cooking, she boiled the macaroni in salt water.
When tender, she drained the macaroni, added the ground beef, stewed tomatoes and red kidney beans. And we grew up calling it goulash.
And that is the way I have done it in my home for 60 years. As I said, just quick and simple but tasty on a cold evening. I have never seen so many people pick a recipe apart!!!! If you are going to try it, make it just as it is written.
Thanks for the quick reply… My Dutch oven seems to only be 4 qt. Stock pot it is.. I also do not use some of the spices. However when we had it my mother called it Mulligan Stew. So that is what I call it.. I like it better after it is warmed over. Chili refers to the chili peppers. Chili con carne is chili with meat no beans. Chili con carne con frijoles is chili with meat and beans and, yes, Texans eat it both ways although I have seen it more often with pinto beans than with kidney beans.
Meanwhile, boil sliced peppers and onions in a little water. Add a can of tomatoes or tomato sauce, a bay leaf, salt, and pepper. Simmer until the broth is a nice, muddy red, and it smells divine. About a half an hour-ish. Serve over mashed potatoes. Add chili power. Cook until it thickens up. May not have been Hungarian Goulash, but we loved it, and so easy to make, especially if you are cooking for a large family we had 10 kids, so had to find ways to stretch it out.
My Mama used to make this. The only difference that I can see is that she would add ripe olives. Others, feel free to chime in on this one if you have any suggestions. I make a goulash that my kiddos LOVE!! Brown hamburger meat, with onion Lipton soup mix for flavor.
Drain extra grease and set aside. Add hamburger meat and a can of corn, sprinkle with shredded cheese and bake for 15 mins at And so so simple. It makes quite a bit. I would say for a family of 4 you would definitely have leftovers, and that is if everyone had a really large serving. I believe the pot I used was a 6 quart and you can see it was almost full. I made this tonight but used ground turkey, wheat pasta green beans and black beans.
Then put in grated cheese and a dop of sour cream. Was reallt good. I did not. I made this exactly as the recipe says,I hesitated with the soy sauce but saw a lot of goulosh recipes call for it so I used it and loved it!!!
I tasted the mixture b4 and after I added it and it totally enhanced the flavor,give it a try!!!! This is no secret recipe. One thing I do differently is after you cook off the meat I rinse it off under hot water to rid of all the fat..
Simmer 20 minutes. Enjoy with garlic bread. In the end, you actually did add her seasoning to the recipe. We should just agree to disagree about the nomenclature. I got that tip from a german friend. My own Texas goulash is pretty basic- onions, garlic, tomato sauce, seasoning salt, ground meat, and pasta, with the sauce simmered a long time, cooking the pasta separately and adding it to the sauce about 15 minutes before serving. Funny story, my mom was not much for spices or seasoning.
We had dinner at her house one night and she made her version of goulash which was pretty flat. Again, thank you so much for taking the time to post all these yummy recipes. I add a large can of cheap spaghetti sauce with peppers and oniins. I keep lb packages of cook ground pork, ground beef, ground chicken and ground venison even ground sausage in the freezer. I even put bags of precooked pasta in the freezer.
I always have packets of seasonings prepared in snack sized zip bags. I put note cards with the seasoning of which cans. Of veggies or tomato sauce. Makes it easy for my husband to fix things when I work late, It also makes for easy meals to take camping or for hunting camp.
Homemade bread or rolls with Real butter make it even better! But that seasoning is just a combination of salt, pepper and garlic. I made this tonight without the Italian seasoning and the bay! I added th soy sauce an a little worcheshire! The soy sauce give it a great flavor! I added season salt. It was awesome! My husband loved it! What I like you can pick and choose what you want in your pot. Yes you can print.
I think that the term goulash has come to encompass a casserole containing ground beef, tomato and macaroni. We always called it American Chop Suey. Over the years I have tweaked it as my taste buds evolved. Currently, I brown 1. I then add one cup of water, a can of diced tomatoes, undrained, and a jar of my favorite salsa.
I stir in about half a box of rotini and stir. Bring to a boil, reduce heat, cover and simmer for minutes, until pasta is tender and liquid is mostly absorbed. Remove from heat. Sprinkle with mozzarella cheese and cover until cheese melts.
Serve immediately. That picture on top looks nasty ,and its definitely NOT goulash Guljas. And Daniel Moore, Goulash came from Hungary hundreds of years ago, as my Grand Mother who was Teresa Guljas and our ancestors created the dish, and also it was made out doors by the Hungarian shepherds in a kettle , and when it came to this country they could not pronounce or spell it right and that is how the name came about. I attended 3 years of culinary arts in Hungary, cooked around Europe and never ever did I see anything like the foods pictured above.
Food is a Art and to go through this on to that is just wrong. What is in Guljas in Hungary? Inquiring minds what to know? What cut of meat was used? Does it anyway resemble what Americans try to cook up today? I love reading all of the comments. I love hearing the history behind the dish. Noodles were cooked separately and stirred together with rest of ingredients and shredded cheese and topped with cheese and baked in the oven until the cheese was bubbly.
This was not soupy, but was great just out of the oven or as left overs. This sounds yummy too. I used this recipe as a base for two pots of Gulasch today. I used chopped beef instead and no spices above- but this recipe was a great guide!! I love all Gulasch! I used it with stew meat in the slow cooker and a dry packet of Lipton Onion Soup mix.
Minnesota Man here and I tried this recipe after seeing it in a friends post on Facebook. Over all it is a good, tasty comfort food. I shared it with some friends and coworkers. The only problem for me was the 2 tbsp of Italian Seasoning. I would suggest altering the recipe in your post and changing it to 1 or less.
It was quite overpowering and I ended up throwing some away. Dumb question, but I was thinking of using this as a one pot meal for Scouts. Is the macaroni pre-cooked or raw and it cooks in the pot? My husbands family use to just take whatever leftovers were in the fridge and cook them all up in one pot with some canned tomatoes and called that goulash.
Ok done with rant LOL. Cook them separately just like the instruction on the box and then add everything else after it is ready! My family all loves it! We southerners have been cooking goulash for many years. I remember it being very good and cleaning our plates with maybe a slice of bread and butter along with it.
What a great group of bloggers and cooks. Good to know the traditions are being kept and that women and men are sharing with one another. Ohhh, Paula Deen, you are a blessing to us all. Your good spirits and laughter and fun in cooking and with life bring us all some of the best of America. Shame on the people who blame you for not being a saint…none of us can live up to that…and you are not your past and never have been.
We grow up doing what those around us do, but you have shown you can grow past that and have enriched our lives with Butter and all things good to eat…We might be starving if we heeded all the warnings out there…Keep up your good spirits and know there are those of us who cherish your fun-loving ways..
We usually make our goulash from leftover chili soup. Of course, We make our chili soup with ground beef, onions, diced tomatoes, tomato juice, and spices to accommodate our tastes. I guess my version is different… I use stewed tomatoes, tomato juice, hamburger, green pepper, onions, garlic, sage, salt n pepper, and butter.
Let it simmer all day. Then add elbow mac and if I want it thicker tomato paste. For a quick fix my hubby uses hamburger, can if sloppy joe, and elbow mac. Kids love it with bread n butter. We called ours meat mess. Hee hee hee. It sounds like good old Midwestern chili without beans to me. I make my goulash thicker than this. I would put in more uncooked macaroni to thicken it.
But it sounds good. The only thing I would change is the amount of liquid. I use stewed tomates in mine. Made this for years. Makes all the difference! Made this for dinner tonight was very tasty, but was also very salty. Will definitely cut out a lot of salt next time! My mother made Goulash for 60 years, she used stewed tomatoes with hamburger and also onions, celery, salt and pepper.
Instead of elbow macaroni she used spaghetti. It would simmer on the stove, very low heat for hours, Best stuff on earth. The ingredients I use in what I call goulash are: Ground beef, onions, garlic, green pepper, tomato sauce, Rotel tomatoes, elbow noodles, whole kernel corn, salt and black pepper. A couple of days ago I made it and used wide egg noodles instead of elbow noodles. My husband and son liked it just as well. Last night my son had a choice of leftover pizza or leftover goulash.
He choose goulash. Definitely one of their favorite meals. But I do add canned mushroom slices and top with sharp cheddar cheese. Goulash does not have Chili powder in it — that makes it chili mac.. Im just checking because what I was raised on as far a Goulash goes never had chili powder in it…. This Goulash looks delicious.
My aunt made up a recipe that I use often, especially in the winter. We use hamburger meat, onions, bell pepper I prefer the red, orange or yellow , but any will work. Fry this up in a large pot, drain. Add kidney beans, diced tomatoes, i like the ones that are already seasoned , garlic, salt, pepper, macaroni.
Simmer down and add shredded cheese to the top. Can add as much or as little as you like. You can also add extra ingredients such as corn, mushrooms,carotts, etc If you need a large pot use twice as much of everything. Serve with garlic bread. Very good on cold winter days or nights. I am just now making his for the first time and am very concerned about TABLEspoons of Italian seasoning, house seasoning, and salt. Should any do those be TEAspoons? This stuff is way too salty as written.
A tablespoon of salt and three tablespoons of soy sauce? Common sense told me to leave out the soy sauce. I wish I had listened.
This is real similar to what I have been making for about 35 years! I DO use chopped celery, garlic, onion, dried basil, cumin and whole tomatoes. I also add a little beef broth. And, the next day they are still looking for leftovers!
I have 3 kids grown now and I would have to make a roaster pan FULL because they would eat this until they were bursting! Making it exactly according to the recipe. Paula Deen is from the South….
So many different ways to fix Goulash… I love to change it up and try new things. I have made it and then put half of it in a casserole dish, top this layer with colby or cheddar cheese, put rest of goulash on top of first layer then put cheese on top of this layer. Pour a little tomato juice over top to keep from getting dry. Bake at till bubbly around the edges and cheese is melted good and starting to turn light brown. You are right. Thank you for taking time to comment. The usual ingredients, ground beef, onions, elbow mac, tomatoes, tomato juice, salt and pepper.
Gives it a great kick! Of course it is never the same twice in a row…who measures anything when making goulash? This recipe says it serves 6. Hope that helps. Recipe Converter.
My mom got a recipe in Tennessee for this and made it for years and years. Not enough to make it taste like chilli but enough to knock the kick off the tomatoes. This sounds so good! Makes me happy to get old recipes, brings back memories of old food and good folks. Great recipe! Sounds similar to one my grandmother used to make.
Could ground pork be substituted for the ground beef? Did I change it to suit my tastes? People have the option to make it however they like to. If that annoys you then you are obviously too easily annoyed. You know what the cool thing is? I got my goulash recipe from my home ec class years ago.
Cooked macaroni. Mix all together with tomato catsup, pork and beans. Something about the catsup just gives it a different flavor. My dad used to love when I fixed this for dinner when I lived at home.
My family loves it! I am going to try frying the potatoes before adding them at some point, heard it was delicious! It was yummy if i do say so myself! Make your own versions, start with the basic recipe, and add or delete items that you like. Bon Appetit! I make goulash taught from my mom, from my grandma!
I have never tried soy sauce. I cook the macaroni separate and I love mushrooms so I add that. I love mushrooms. I may have to try that! I love black olives too. Thanks for stopping by! I have to put momma G hamburger stew against any ones. How about all the specials Lisa you ate the 12 yrs maxine was the cook.
How quickly we forget. Poppa G. Mommageez did everything from natural ability. The italian came from my mom and the penn. Dutch came from her mom. Made her a perfect cook poppa G. Momma G made goulash with her left hand. I ate like a king. I do hamburger stew and I loved the recipes shared. My goulash almost always uses leftovers, I just did one with leftover beef roast and cabbage and homemade spaghetti sauce and it was polished off by the menfolk.
It was probably the cornbread and sweet tea that they really liked…lol. I applaud anyone who can follow a recipe to the letter. My daughter brought me this recipe to try for dinner tonight! It looks delicious. Press on and enjoy your blog! My family will enjoy this recipe tonight and happily call it Goulash in honor of those who understand your blog for what it is… a happy place to share!! Thanks for sharing!! Sounds absolutely delicious. The Goulash I grew up on was, lbs. Then a can of cubed spam added until warm through and through.
I do not use all the stuff she used and mine is very good and everyone that has ever eaten it loves it. I cook my mac. I cook my hamburger meat with Onions diced, salt and pepper sometimes garlic powder and sometimes diced green peppers. I add 2 small size cans of diced tomatoes.
AND then serve it. It is so good warmed up too. Been cooking for years and years. I will be 80 years old next Oct. This has been a staple on school menus as long as I can remember, but, was always called Beef-a-roni. I have also worked in dietary kitchens, still called Beef-a-roni. Paula and I are not from the same South.
We like ours spicy,add a chopped jalapeno and a can of rotel. Just add the macaroni ,the starchy water helps thicken the sauce. Definitely a crowd pleaser. Just made this tonight…added all ingredients listed, gf quinoa noodles and onion powder…everyone really loved it! Paula Get in touch with me, and I will show you how to make actual goulash.
As a matter of fact, I can teach you all kinds of Hungarian recipes. My God!!! What concoction is this? Gulyas the proper spelling for this famous Hungarian dish from ground beef? No paprika? What is this? It sounds horrible…. It has nothing to do with Gulyas…..
Paula, you should know better! Gulyas here goulash is an athentic hungarian dish soup. This receipe not even a little bit close to that. Instead of calling goulash, we should call Paula Deen ground beef casarole or something like that.
Being Hungarian, I can tell you what we call this, chili mac, jonny marzetti, or in my house slop. When you have real goulash let me know. Sad that you have to be so hateful. All I care about is that my three yr. Barbara, Because it upsetting Paula Deen have no idea what Goulash is! Very inexpensive meal, which is another plus. Garlic toast added just the right finishing touch. Love this site. Oh Dear its not a goulash easy even if its rude….
I agree. Ground beef? Italian seasoning? Put potato, celery root, paprika. Lady definitely is rude, this recipe is delicious! However I think what know one has gotten is that this is actually closer to Pasta Fagoli then Goulash.
This is what many of us associate with goulash. And Southern Girl…. Hamb meat Ranch style beans Corn Taco seasoning Ranch seasoning. This tastes just like my sweet little granny used to make. I do skip the extra salt but everything else is right on. Who cares! Thanks for the recipe! Thank you and you are so right! I was excited when I saw this and what I saw made me laugh. This is very close to mine. A few differences but basically mime. This is how I make my goulash which I have been cooking for over 30 years.
I love the way the macaroni soaks ups the liquid. You can add water. Just like American Spaghetti is different than the Spaghetti you get in Italy. Its your blog, call it what you want! I doubt that anyone held a gun to their head making them read the recipe. I have been making a similiar dish that my Mom taught me to make and she called it goulash. I intend to try the ss. Have a great day and ignore the NUTS! Thank you!
Try this.
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