Hearty and comforting, this Paula Deen’s goulash combines tender ground beef, onion, garlic, and elbow macaroni with a rich tomato base. It’s cozy, saucy, and smells like home.
This is the kind of dinner that fills the kitchen with the smell of onions sizzling in beef drippings while tomato sauce simmers into something deep and nostalgic. Paula Deen’s goulash is a big ol’ pot of weeknight comfort—savory, saucy, a little tangy from the tomatoes, and exactly what I want on a slightly chaotic Tuesday.
The elbow macaroni soaks up all that seasoned brothy goodness, and there’s just enough garlic and spice to keep things interesting. You might want to pop a tray of bacon basil cornbread muffins in the oven too… just because.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Paula Deen’s Goulash
Simple, cozy, and barely fussy—this dish is built for the days when you need a little edible hug and don’t feel like measuring out thirteen spices one by one.
- Ridiculously simple to make: No complicated steps, just a bit of sautéing, dumping, and simmering.
- Feeds a crowd (or your future self): It makes a generous batch, so leftovers are basically tomorrow’s lunch plan.
- Flexible to the max: You can swap the protein, pump up the veggies, or tweak the seasoning to your vibe.
- Full-on comfort food mode: That combo of beef, tomato, and pasta does not mess around in the cozy department.
- Your house will smell amazing: Like someone’s Italian grandma moved into your kitchen and brought bay leaves.
- Good balance of pantry and fresh: Uses canned tomatoes and sauce, but still has fresh garlic, onion, and that lovingly aggressive amount of seasoning.
Ingredient Notes
Let’s break down the goods. You’ve probably got half of this in your pantry already, which makes it one of those “lazy genius” meals.
- Lean ground beef: The star. Choose 85/15 or leaner if you don’t want to deal with much draining.
- Yellow onions: Go big here. These sweet and mellow onions melt beautifully into the sauce once sautéed.
- Garlic cloves: Adds some nose-tickling aroma at the start. You’ll notice when it hits the pan—it always smells like you’re doing something right.
- Canned tomato sauce: Silky and mild. This forms the backbone of the luscious tomato broth.
- Diced tomatoes: Bright, chunky contrast to the smooth sauce. Don’t drain ‘em—the liquid helps things along.
- Italian seasoning: That all-in-one herb lift. If you have dried oregano, basil, and thyme lying around, feel free to DIY.
- Bay leaves: These sneaky guys build slow flavor in the background. Just don’t forget to fish them out.
- Soy sauce: Sounds odd, tastes incredible. Adds umami and balances the acid from the tomatoes.
- House seasoning: A mix of salt, pepper, and garlic powder. Make extra—it’s gold on roasted veggies too.
- Seasoned salt: A classic Paula touch for that Southern leaning flavor flair.
- Elbow macaroni: Small pasta equals even cooking and good sauce coverage. Basically, the cozy spoonability factor is high.
How To Make This Paula Deen’s Goulash
This is one of those friendly recipes where once everything’s in the pot, it mostly just needs a little space and time to work its magic. No rushing. Pour yourself something bubbly and let’s do this.
-
Make your House Seasoning: In a small bowl, stir your salt, pepper, and garlic powder. Boom. Label that jar and stash it on your spice shelf for rainy Tuesdays.
-
Brown the beef: Toss your ground beef in a big Dutch oven and cook on medium-high. Break it up with a wooden spoon until nice and browned. If there’s too much grease, spoon out a bit. We want hearty, not greasy.
-
Sauté the aromatics: Add your chopped garlic and onions straight to that sizzling beef. Stir for about 5 minutes, till the onions are soft and everything smells… like dinner is already worth it.
-
Add the liquids and flavorings: Dump in the tomato sauce, diced tomatoes, water, Italian seasoning, bay leaves, soy sauce, seasoned salt, and a tablespoon of your House Seasoning. Stir like you mean it.
-
Stir in macaroni and simmer: Pour in the dry noodles, give it a good mix again, and pop a lid on. Simmer gently for 30 minutes. The pasta cooks right in the pot and soaks up all the tomato-rich broth—it’s brilliant.
-
Cool and serve: Remove the pot from the heat and fish out those bay leaves. Then let it sit for about 30 minutes so the flavors hang out and get to know each other. Serve warm with something crusty and chewy.
Storage Options
Goulash is basically the gift that keeps on giving. Of course, you can stash leftovers in the fridge—just transfer it to an airtight container and let it cool down before sealing. It’ll keep happily for 4-ish days and just gets cozier with time.
Now, about freezing. You can—if you must—but the texture of the pasta will soften a little more once thawed and reheated. If you know you want to freeze a bunch, consider cooking the pasta separately and mixing it in when you reheat. That helps keep things a little firmer.
To reheat, warm it gently on the stove over low heat, adding a splash of water if it seems too thick. Or zap it in the microwave in short bursts, stirring between each to keep it evenly hot.
Variations and Substitutions
This recipe’s flexible, which makes it great for stretching a pantry or finessing things around picky eaters (we’ve all been there).
-
Ground turkey or chicken: For a lighter version, swap in turkey or chicken. It’ll still soak up all the flavor, just with a milder profile.
-
Veggie-heavy twist: Add chopped bell peppers, mushrooms, or zucchini when you sauté the onions. You’ll boost the nutrition without stealing the spotlight.
-
Noodle swap: No elbows? Penne, rotini, or even small shells work fine—it just changes the chew.
-
Spicy goulash: Add crushed red pepper flakes or a splash of hot sauce to dial up the heat. Totally optional, and very welcome.
-
Cheesier take: Stir in a handful of shredded cheddar or mozzarella at the very end for a melted comfort vibe.
-
Meatless version: Just skip the meat and use an extra can of beans (like kidney or black beans). Toss in some extra seasoning too.
What to Serve with Paula Deen’s Goulash
Once you’ve got this pot of warm, tomatoey goulash going, the sides are just a chance to round out the vibe. A little texture here, a little green there—nothing fussy.
-
Bacon basil cornbread muffins are insane with this. They bring a slightly sweet, smoky crunch alongside the soft goulash. Plus, cornbread: always appropriate.
-
A simple green salad with vinaigrette cuts through the richness with freshness and crunch. Bonus points for red onion slivers and cherry tomatoes.
-
Garlic bread, because honestly… there is no wrong time for garlicky, buttery carbs. Slice, slather, and toast it up while the goulash cools for serving.
-
Roasted broccoli or Brussels sprouts make an earthy, crisp contrast. Toss them with a little olive oil, salt, and chili flakes. 20 minutes at 425°F and you’re golden.
-
If you’re feeling adventurous, follow it with peanut butter banana ice cream sandwiches. Wild card dessert but oddly delightful.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use gluten-free pasta in this goulash?
Yep, you totally can. Just one minor thing—gluten-free pasta sometimes cooks faster or absorbs liquid a little differently, so you might want to check it a few minutes early. Also, some types break down after sitting, so if you’re storing leftovers, expect it to soften a bit more. Still tasty though!
What does the soy sauce do in this recipe?
It’s kind of a secret weapon. Soy sauce adds umami—that savory, hard-to-pin-down richness that makes everything taste deeper. You won’t taste it as a “soy sauce” flavor, but you’d definitely miss it if it were gone. It helps balance the acid in the tomato and makes the whole stew feel more rounded.
Can I make this ahead of time?
Yes, and honestly, it’s even better the next day. Let it cool completely, then pop it in the fridge. When you reheat, just add a splash of water or broth to loosen it up. The pasta keeps soaking up the sauce as it sits, so a little refresh helps bring it back to life.
Is this goulash spicy?
Nope—not at all as written. The spices give it warmth, not heat. If you like a little kick, you can always toss in crushed red pepper or a few dashes of hot sauce. Otherwise, it’s definitely family-friendly in the spice department.
Paula Deen's Goulash
Ingredients
House Seasoning
- 1 tbsp (15 g) salt
- 1/2 tbsp (7 g) black pepper freshly ground
- 1/2 tbsp (5 g) garlic powder
Goulash
- 2 lbs (900 g) lean ground beef
- 2 yellow onions chopped
- 3 garlic cloves minced
- 2 cups (480 ml) water
- 1 can (15 oz) (425 g) tomato sauce
- 2 cans (14.5 oz) (822 g) diced tomatoes undrained
- 2 tbsp (30 ml) soy sauce
- 2 tsp (4 g) Italian seasoning
- 2 bay leaves
- 1 tbsp (15 g) house seasoning see above
- 1 tbsp (15 g) seasoned salt such as Lawry's
- 2 cups (200 g) elbow macaroni uncooked
Equipment
- Large Dutch Oven or Soup Pot
- wooden spoon
Instructions
- Make your house seasoning: In a small bowl, mix together salt, black pepper, and garlic powder. Set aside.
- In a large Dutch oven or soup pot over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned. If there is excess grease, spoon off most, leaving a bit for flavor.
- Add chopped onions and minced garlic to the beef. Sauté for about 5 minutes, until onions have softened and smell fragrant.
- Add the tomato sauce, diced tomatoes (with juices), water, Italian seasoning, bay leaves, soy sauce, seasoned salt, and house seasoning to the pot. Stir well to combine.
- Stir in the dry elbow macaroni and mix again. Cover with a lid and let simmer gently for 30 minutes, stirring occasionally to make sure the pasta cooks evenly and does not stick.
- Remove from heat and take out the bay leaves. Let the goulash cool, uncovered, for about 30 minutes to allow the flavors to meld and the sauce to thicken.
- Serve hot, optionally with crusty bread, cornbread muffins, or a side salad. Enjoy!
