This Beef Goulash is my take on a Hungarian classic. In it, I use lots of vegetables to make it a one dish meal. Lean ground beef, lots of fresh vegetables and a perfect blend of seasonings are simmered in a rich tomato sauce. Add the pasta to the same pot and let it cook until tender and the sauce is slightly thickened. Top it with sour cream and a sprinkle of cheese and dinner is served.
Beef Goulash Recipe
Classic Goulash has Hungarian roots, but like most dishes, it has evolved over the years as each cook put their own spin on it. While admittedly this is a departure from classic goulash, it's a very popular family friendly variation that I serve quite often. This beef goulash dish is incredibly versatile making it a frugal moms best friend. It's a terrific choice to serve at game-day or race-day parties in place of chili, and it only requires one pot, which really makes clean-up super easy.
Helpful Tips for Making Southern Style Goulash
- Don't be intimidated by the ingredient list, you likely have the vegetables you need in your crisper looking for something to make with them.
- If you don't have carrots, no worries just leave them out. No celery? Skip it.
- It's a terrific opportunity to use on of the vegetable pastas or macaroni to get even more nutritional goodness into this pot of goulash.
- My version is a stove top casserole of sorts, and the add-ins can be adapted to suit your family's preferences and what you have on hand. This is another one of those "don't sweat the small stuff" moments in cooking.
- Other stovetop casseroles to try is my Supreme Pizza Pasta Skillet, Stacked Beef and Bean Tostada Skillet and Skillet Cowboy Rice Casserole.
- You may also like this recipe for Skillet Sloppy Joe Casserole from Bread Booze and Bacon.
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Helpful Kitchen Items:
- 2 tablespoon olive oil
- 2 lb lean ground beef
- 1 small red bell pepper diced
- 1 small green pepper diced
- 1 medium onion diced
- 1 medium carrot peeled & diced
- 1 rib celery diced
- 4 cloves garlic minced
- ¼ cup Worcestershire sauce
- 2 14.5 oz cans tomato sauce
- 1 14.5 oz can fire roasted tomatoes
- 3 cups dry elbow macaroni or twisted elbow macaroni
- 4 cups water
- 2 tablespoon dark chili powder
- 2 tablespoon Hungarian paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon dry oregano
- 2 bay leaves
- 2 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- At the end:
- ¼ cup chopped parsley
- grated cheddar cheese and sour cream for garnishing
- In a large pot or Dutch oven over medium-high heat, saute the ground beef, bell peppers, onion, carrot and celery in a few drizzles of olive oil. Season with salt and black pepper to taste.
- Cook until no pink remains then drain any excess fat from the pan. Add garlic. Sauté for another 1-2 minutes.
- To the pan add the Worcestershire, tomato sauce, fire roasted tomatoes and seasonings. Stir in the pasta and water.
- Simmer covered over medium-low heat for 25-30 minutes or until the macaroni is cooked to al dente.
- Uncover mix in the chopped parsley and thicken with tomato paste, if needed.
- Serve with a sprinkle of grated sharp cheddar cheese and a dollop of sour cream.
b) Tomato paste can be used to thicken at the end of cooking, if needed.