Paula Deen's Goulash
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 — the ultimate one-pot weeknight comfort classic.
8
servings
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!
Notes
This classic goulash recipe is flexible: swap in ground turkey or chicken, use gluten-free pasta, or pump up the veggies with bell peppers, mushrooms, or zucchini. For a spicy kick, add crushed red pepper or hot sauce. Stir in some shredded cheese at serving for extra richness.
Storage: Leftovers keep well refrigerated in an airtight container for up to 4 days. For freezing, consider cooking the pasta separately for best texture, and combine after reheating.
Nutrition
Calories: 370kcal | Carbohydrates: 38g | Protein: 27g | Fat: 12g | Saturated Fat: 4.5g | Cholesterol: 60mg | Sodium: 1100mg | Potassium: 900mg | Fiber: 4g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 4mg