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Classic Goulash Recipe

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4.3 from 5 reviews

This Classic Goulash recipe is a hearty, comforting dish that blends ground beef, tomato sauce, and elbow macaroni for a satisfying meal. Inspired by Paula Deen's Bobby's Goulash, it’s easy to prepare on the stovetop or in a slow cooker, making it perfect for busy weeknights or meal prepping.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 pounds lean ground beef
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 tablespoons soy sauce
  • 2 tablespoons dried Italian herb seasoning
  • 1 tablespoon seasoned salt, or to taste
  • 3 bay leaves
  • 2 cups uncooked elbow macaroni

Instructions

  1. Prepare Ingredients: Gather all ingredients to have everything ready for cooking.
  2. Sauté Onion: Heat olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook for about 3 minutes, stirring often, until softened.
  3. Brown Ground Beef: Add the ground beef to the pot, breaking up the meat with a spoon. Cook until evenly browned, approximately 5 minutes. Then add the chopped garlic and cook for an additional 3 minutes, stirring frequently.
  4. Add Liquids and Seasonings: Stir in water, tomato sauce, diced tomatoes, soy sauce, dried Italian herb seasoning, seasoned salt, and bay leaves. Bring the mixture to a simmer, cover, and cook for 5 minutes, stirring halfway through to ensure even cooking.
  5. Cook Macaroni: Stir in the uncooked elbow macaroni, cover again, and simmer over medium heat for 11 to 13 minutes until the pasta is tender. Stir occasionally to prevent sticking.
  6. Finish and Serve: Remove the pot from heat and discard the bay leaves. Serve hot.
  7. Slow Cooker Option: After browning the beef and sautéing the onions (Steps 2 and 3), transfer the mixture to a slow cooker. Add water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, bay leaves, and uncooked macaroni. Stir well to combine. Cook on high for 1 hour until the pasta is tender and flavors melded.

Notes

  • You can substitute the elbow macaroni with any short pasta shape you prefer.
  • Adjust the seasoned salt according to your taste or dietary needs.
  • For a richer flavor, consider using beef broth instead of water.
  • Be careful not to overcook the macaroni; check for tenderness towards the end of cooking.
  • Remove bay leaves before serving as they are not edible.
  • This recipe can be doubled for larger gatherings.

Find it online: https://cookedbygrace.com/classic-goulash-recipe/