Paula Deen’s Goulash (the best EVER)



This really is the absolute BEST goulash I’ve ever had. It is really simple, and is even better reheated. My 4 year old actually ate it, and anyone who knows him knows that he is a SUPER picky eater.


2 lbs lean ground beef

2 medium yellow onions, chopped

3 cloves garlic, chopped

3 cups water

2 (15 oz) cans tomato sauce

2 (15 oz) cans diced tomatoes

2 tablespoons Italian seasoning (I didn’t use this)

3 bay leaves (I didn’t use this either)

3 tbsp soy sauce

1 tbsp Paula Deen’s House Seasoning (Again, didn’t use this in mine)

1 tbsp salt

2 cups elbow macaroni

*I added garlic powder, seasoning salt, and a little pepper to mine.

Get recipe for Paula’s House Seasoning HERE


In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.  Add onion and garlic, saute until transparent.  Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them).  Allow to simmer for 15-20 minutes.  Add macaroni and allow to simmer an additional 20 minutes or until tender.  Remove bay leaves before serving.

This stuff is GOOD!!!





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  • December 16, 2013 - 12:29 am | Permalink

    This is almost identical to what I have been making for 40 years or more. I don’t use the Italian seasoning, but do use oregano. Paula Dean seasoning hasn’t been around for 40 years, and I don’t use soy sauce. Other than that, it’s pretty much the same. My kids are getting to be middle aged men now, but they still love my goulash!

    • December 16, 2013 - 3:21 am | Permalink

      It’s hard to beat goulash! And, it doesn’t matter how old you are, Mom’s goulash is always the best! :)

      • December 18, 2013 - 2:38 pm | Permalink

        YES Lindsey – you got that OH SO RIGHT! Hard to beat goulash and Mom’s is always the best! I am looking forward to trying this goulash by Paula Deen but will always love MY mom’s and my children love mine <which is like MY mom's of course! THIS looks DELISH!

        • Eloise Covington
          December 21, 2013 - 6:49 pm | Permalink

          about 60 years ago Mother was making Goulash, I walked into the kitchen, gave her a hug and said I love you Mother….NO YOU DON’ YOU LOVE THE GOULASH lolololol she was one of a kind but the kind just right for me. Her Goulash was always perfection. She browned the ground beef to make a rue before adding other ingredients chopped onion bell pepper tomato sauce, ranch style beans and cooked macaroni and 3 c. water with salt while that cooks down low…MAKE A PAN OF CORN BREAD!!!!!

          • January 6, 2014 - 6:33 am | Permalink

            Now this is what im talking about! Ill def try this recipe now that ive seen Thanks :)

      • Kathy Mitchell
        December 21, 2013 - 11:16 pm | Permalink

        What was your Mom’s recipe? Or how did it differ from this? Thanks!!!

        • PENNYPENNY
          December 23, 2013 - 8:41 am | Permalink


    • Ruby Weymouth
      December 17, 2013 - 6:56 pm | Permalink

      This also is almost identical to what I make that my Mother passed down. Minus the soy sauce and Paula Deen seasoning. I also use tomato juice instead of sauce.

      • arvy
        January 4, 2014 - 6:48 pm | Permalink

        just like mine minus the paula dean seasoning. I add corn.

    • poody
      December 17, 2013 - 9:51 pm | Permalink

      I do the same as you Barbara.. But hten i add some greebeans sweet peas and corn in with it :)

    • Vickie
      December 18, 2013 - 12:26 am | Permalink

      Mine is the same>> I don’t use the seasoning, bay leaves and soy sause

    • mike
      December 21, 2013 - 2:42 am | Permalink

      yea this is just like my chilly as well.. except no beans or chilly seasoning oh and add macaroni.. but they both have hamburger onions and tomato’s in them so they are kinda the same right?

    • Christy Blochlinger
      December 28, 2013 - 9:26 pm | Permalink

      I make this but I add frozen okra..delicious

    • December 30, 2013 - 12:57 pm | Permalink

      I have made this for years also. Learned it from an old southern woman ! Just like so many of the other repliers here, I do not add italian seasoning nor bay nor Paula’s seasoning. I DO , however, use a jar of spaghetti sauce and some water. I also add velveeta cheese at the end most of the time ( kids eat it so well with this last addition ) . Cannot beat good old goulash on a cold winter day. :)

    • January 5, 2014 - 3:53 pm | Permalink

      I don’t understand how anybody doesn’t add salt, pepper and garlic salt to a recipe that has ground beef in it!!!!!!!!

      • Sue
        February 26, 2014 - 3:17 pm | Permalink

        My FAVORITE DISH!!!

        Still love it no xtra any thing!
        Just burger. Noodles. TOMATEOS !!

    • Sandy
      January 5, 2014 - 4:42 pm | Permalink

      Barbara how do you make yours? What seasonings?

    • Lena Parrish
      January 7, 2014 - 12:01 am | Permalink

      I make mine with most of those italian dressing…I use Heinz 57 sauce in mine…not soy sauce.

    • Carla
      February 6, 2014 - 9:46 pm | Permalink

      I make this and it is omgggg soooo gooddddddd I have made it for years as well, I use my own seasonings to the taste but I do use my Paula Dean cook ware I love it :)

  • December 16, 2013 - 3:55 am | Permalink

    Kick it up with just a tad chili powder too!! My husband and daughter love this stuff. I never follow a recipe though.

  • Roxy S.
    December 16, 2013 - 4:58 am | Permalink

    This cracks me up! This is the best goulash ever except I didn’t use half the seasonings listed. Um, then you didn’t really have THIS goulash, you had your own goulash. Everyone has their own goulash recipe just like any other comfort food recipe. I, for one, am going to try this with all the ingredients so I can taste the actual recipe.

    • December 16, 2013 - 5:18 am | Permalink

      You are so right! Ha! I am quite sure Paula’s is way better.. of course everyone tweaks a recipe here and there to suit their own tastes. :) I was sure to include all of the ‘omitted by me’ ingredients to stay true to her awesome recipe!

    • Candie
      December 22, 2013 - 2:31 pm | Permalink

      I made the recipe exactly as given, it reminded me so much of mom’s recipe, or at least how I remember it. You will love it too! If you like spaghetti, you will like this dish, you DO NOT taste the soy sauce, it just enhances the flavor! :-)

    • Rob
      January 2, 2014 - 3:34 pm | Permalink

      I was thinking the same as you all… none of them was the recipe posted, but i sure am gunna give it a try.. I too have had many different kinds goulash that were awesome but i haven’t had this one. sounds good

    • Kelli
      January 6, 2014 - 5:24 pm | Permalink

      I tried this recipe to the t….yum!!!

  • Kyle G
    December 16, 2013 - 6:54 am | Permalink

    Without paprika it’s not goulash since in Hungary paprika in the main seasoning and the heart of the dish. I’m sure Paula Deen’s recipe is tasty though

    • Tonja
      December 16, 2013 - 6:23 pm | Permalink

      Thanks for the paprika tip. I have some excellent Hungarian paprika!

    • christine darling
      December 16, 2013 - 7:03 pm | Permalink

      I agree this is not Goulash , more like Bolognese for Spaghetti .

      • Marnanjesse
        December 20, 2013 - 4:58 am | Permalink

        This is American/Italian Goulash which never has Paprika which is the primary seasoning to Hungarian Goulash (only sweet Hungarian Paprika will do, not that regular Paprika at the grocery). These are two separate dishes not to be compared with each other. I make and love them both but the taste is distinctly different.

    • hermann w kroetlinger
      December 17, 2013 - 10:57 pm | Permalink

      thank you Gulash has nothing to do with tomato’s I grew up in the restaurant industry Vienna Austria just down the road from Budapest Lots of onions lots of garlic red wine salt and sweet and hot Hungarian pepper. potatoes and stewing beef. This is a stew not a left over quick fix. Ingredients take long time to simmer so that the meld together. It comes from hungary and the steps of Russia not from the slops of italy.Never grind the meat cube it and let it simmer same with potatoes

      • Sue
        December 18, 2013 - 3:56 am | Permalink

        I suppose you’d call this American Goulash. :) Not Hungarian Goulash. Altho my bro-in-law was a chef & had made the Hungarian Goulash for us. It was very good, but took quite awhile to make.

      • Stefanie
        December 18, 2013 - 3:19 pm | Permalink

        I make Hungarian Goulash very similar but have not used potatoes. Mine is served over egg noodles. My mother is German and passed this recipe down to me. Maybe that is the difference

        • Jeff
          January 9, 2014 - 1:15 pm | Permalink

          Stefanie, Would you be so kind as to give me your Mothers recipe for Hungarian goulash? My Mother also was German, but I would like to try it. I’m the cook around here and have never tried H. G. Thanks

      • Annemarie
        December 20, 2013 - 4:16 am | Permalink

        brawo-agree with you;
        this slop=sloppy joe
        is not GULASH;;

        paula dean use another name for your slop!

        • michelle
          December 24, 2013 - 7:32 pm | Permalink

          I wouldn’t call this sloppy joes! sloppy joes do not have macaroni noodles in it.

        • January 3, 2014 - 4:12 pm | Permalink

          You people leaving mean comments are just plain RUDE!!! Can’t you just try someone’s recipe & just leave it at that??? Really!

          RUDE, RUDE, RUDE!

          Try it, you just might like it . . . that’s what I’m going to do.

          I was always taught: If you don’t have anything nice to say . . . don’t say anything.

          I for one am always glad when someone posts a recipe for me to try. It’s the ‘spice’ of life . . . . If my people don’t like it, then I won’t fix it again! Not everyone likes the same things.

          Get over yourselves!

          • Carol Bu
            January 21, 2014 - 12:03 pm | Permalink

            Hi Cheryl, I love your comment…..why can’t we just be nice and share…..take what you like and leave the rest…..My mom made a Goulash, it was just a hodgepodge (the meaning of goulash anyway) …..she used the basic tomatoes, beef and macaroni……she added seasonings to taste… can use a few drops of the left over catchup and whatever in the fridge… long as they are not overpowering………I am making my hodgepodge today…….thanks for the kind comments…..we need to be nice to each other and just enjoy the “ART OF COOKING” ….experimentation is how we have so many good recipes now…..nothing wrong with that!!!!

      • Fran
        December 20, 2013 - 2:53 pm | Permalink

        To Germany kroetlinger, your recipe isn’t like my goulash but it looks very delicious. Would you share the recipe, please?

      • Rljones
        December 21, 2013 - 1:23 pm | Permalink

        Ditto! When I’ve had it; it’s been more like a beef stew including potatoes and beef chunks not hamburger

      • December 22, 2013 - 6:06 pm | Permalink

        Hermann, could you please post a recipe or a little more specific ingredients & method? Sounds wonderful!

      • judy slocum
        January 8, 2014 - 2:07 pm | Permalink

        what you are describing is Hungarian goulash and very good and there are also variations of it. Paula’s goulash is the American idea of goulash and it is quick and different and also very good. If you put some kidney beans in it,it is called chillie mac.

  • Melinda
    December 16, 2013 - 11:48 am | Permalink

    Paula’s House Seasoning is nothing more than salt, pepper, and garlic powder that she mixes together in quantity and uses in many of her recipes and keeps in a lg shaker jar on the table for people to use at will. I thought it was a great idea.

  • Sandra
    December 16, 2013 - 12:35 pm | Permalink

    Macaroni, cook or uncooked?

    • December 16, 2013 - 1:33 pm | Permalink

      The macaroni is uncooked. The liquid that the recipe calls for cooks the macaroni. :)

      • Norm
        December 18, 2013 - 7:27 am | Permalink

        Do you strain the juice out of the tomato cans or use that juice as well?

        • December 18, 2013 - 1:19 pm | Permalink

          I didn’t drain the juice. It adds flavor and gives it more liquid to help the macaroni cook.

    • January 6, 2014 - 7:10 am | Permalink

      If you add macaroni, you should cook it separately, then drain and add to the recipe, if you add raw macaroni, it was become gummy.

      • January 6, 2014 - 11:11 am | Permalink

        Mine never came out gummy. The liquid in the recipe is more than enough to cook the noodles. I never had any issues doing it this way. If you precook the noodles they become too soft and mushy.

        • Markku Ketola
          January 9, 2014 - 12:58 am | Permalink

          You are absolutely right S.G., you never precook the mac, you want it to soak up the sauce as it cooks.

  • Dana S.
    December 16, 2013 - 1:02 pm | Permalink

    Looks like chili without the chili powder seasoning to me!

    • debbi
      December 17, 2013 - 9:03 am | Permalink

      but, doesn’t chili have kidney beans and not macaroni? :/

      • December 17, 2013 - 5:28 pm | Permalink

        the age old debate – Chili does not have beans. ;-)

        Tawanda, for ground venison, if they process it correctly, venison chili meat should be an 80/20 or sometimes 70/30 lean/fat. I usually have them mix it with pork to achieve this. When cooking it, it behaves almost like beef chili meat.
        If you are not sure or you have a very lean venison chili meat, just mix 2 parts venison to 1 part Jimmy Dean Hot sausage then cook it down. Or have your processor mix it when when he grinds it.


        • Kellyann
          December 17, 2013 - 8:50 pm | Permalink

          Beans or no Beans, is not a debate Sam. It’s a preference. :)

      • angela
        December 17, 2013 - 11:06 pm | Permalink

        My mom’s chili has macaroni :-)

        • Sue
          December 18, 2013 - 4:06 am | Permalink

          Then that’s not chili. It’s what’s called chili mac. I don’t like chili powder in my goulash tho.

      • Zeppelinmonger
        December 18, 2013 - 4:41 am | Permalink

        Regardless of so called “purists” who claim that real chili has no beans, I think the majority of people tend to prefer beans in their chili. ;-) These purists usually hail from Texas, but I know plenty of Texans who enjoy beans in their chili as well. So it really is a matter of personal taste. I have never cared for kidney beans in general, and especially in my chili; but I put pinto beans in my chili. The only time that chili should never have beans of any type is when you use the chili for chili dogs.

    • angela
      December 17, 2013 - 11:06 pm | Permalink

      Exactly what I was thinking.

  • Josie
    December 16, 2013 - 5:00 pm | Permalink

    I add a little sugar to mine to smooth the taste out and to counteract the acid in the tomato products. I also add ketchup, paprika and a little bit of green pepper. It may not be authentic, but it sure tastes good! :)

    • pam
      December 17, 2013 - 5:41 pm | Permalink

      My mom made this as I was growing up, it was my favorite. She also added ketchup! I have made it too over the years, can beat this. Its the best and easy for cold unites.

    • December 17, 2013 - 6:09 pm | Permalink

      I have been looking for a recipe for this for years! I am now 44 but when I was about 15 I babysat for/a kid and his mom left it for dinner. Till this day I can’t find any to taste like that. My question is could I use garlic powder/instead of cloves? I’m real excited to try this!

  • Molly & Michael Vogel
    December 16, 2013 - 5:07 pm | Permalink

    I omit the spices but add worsheshire. I also add corn, zucchini and anything else that sounds good that day.

  • Kelly
    December 16, 2013 - 8:19 pm | Permalink

    Are the diced tomatoes drained?

  • December 16, 2013 - 8:54 pm | Permalink

    I am going to try it. It sounds good! I love to cook and am a good cook! I do find that I like to try a recipe as it is written, then I decide if it needs to be tweaked or not. I think it is good to have variety and be open minded. Switching up a little is good. My boys, now men 17,19, 23, and 53 love my cooking most of the time, but they do enjoy trying new things. I laughed when my hubby talked about this recipe, I told him I thought the best goulash I had was when I was a kid in school! It was great!

    • January 3, 2014 - 4:15 pm | Permalink

      Thanks for your post, Donna! Finally .. . . one that is nice! I can’t wait to try this recipe. I used to make one years ago & lost the recipe in a flood.
      And if I don’t like it, nothing is lost but a little time. =D

  • Glenyce
    December 17, 2013 - 7:07 am | Permalink

    This isn’t goulash……no paprika. But it is almost identical to my spaghetti meat sauce served over spaghetti but minus the macaroni. I think Paula needs to give me a better name…..goulash is misleading.

    • Marsha Boles
      December 18, 2013 - 10:38 am | Permalink

      I tend to think “goulash’ came home from Europe post WWII and got tweaked regionally. ‘Comfort food’ none the less. My dad was in the Philippines and came home trying to duplicate ‘goulash’ army cooks served and taught it to his bride. And the tweaking goes on. Try a little harressa for extra punch. At our house, more likely to be served over rice than with macaroni.

    • December 18, 2013 - 1:04 pm | Permalink

      there obviously is different versions of goulash. One doesn’t make the other “wrong”. I’ve never in my life heard anything about putting paprika or chili powder in it. If you put chili powder in, it will taste like chili, not goulash!….. Anyway different people, different versions. But to say this isn’t goulash is wrong. To each their own!!!

  • William Marchetti
    December 17, 2013 - 10:27 am | Permalink

    This guy doesn’t even use the required ingredients? Is this for real?

  • Elsa Colston
    December 17, 2013 - 11:30 am | Permalink

    We have made this in my family for years and years! I do not use Italian seasoning. we use salt pepper garlic powder (when i don’t have fresh garlic) and crushed red pepper.
    Also we use canned whole tomatoes and hand crush them. Always cooked my macaroni separate and then stirred it in and let it simmer a bit.
    Try adding some american cheese in your bowl

  • December 17, 2013 - 11:50 am | Permalink

    I need some good recipe for deer meat

  • December 17, 2013 - 2:12 pm | Permalink

    I might add a little ketchup.

  • Teresa
    December 17, 2013 - 2:19 pm | Permalink

    My recipe. I use tomato juice , not tomato sauce, I dont put soy sauce, italian seasoning… min is simple…

    2 lbs of hamburger
    3 c tomato juice
    salt- pepper
    and macaroni

  • December 17, 2013 - 3:08 pm | Permalink

    The best recipes are the ones you start with the basic ingredients and then add whatever you want to make it your own. This sounds great. I may try it.

  • C Rob
    December 17, 2013 - 3:12 pm | Permalink

    I use ground turkey or venison rather than beef. A quart of home canned tomatoes, and of course, Paprika. Also, toss in corn cut from two or three ears of fresh or frozen corn on the cob. Everything else is pretty much the same as Paula’s and always a favorite.

  • julie miller
    December 17, 2013 - 3:34 pm | Permalink

    my own goulash always turned to chili mac. ill have to try this

  • lunatik
    December 17, 2013 - 4:13 pm | Permalink

    This is not goulash. I belive its really good and tasty, but without paprika, pepper, and caraway seeds its something else.

  • Deanna
    December 17, 2013 - 4:32 pm | Permalink

    I can totally see where this dish can be absolutely amazing…. This recipe needs tweeking… I cooked this last night for my family exactly like this recipe says and it was horribly disgusting… WAY TOO SALTY!!im gonna try to make it again one day but with a lot less salt and soy sauce… This didn’t go around to well at our dinner table :’(

    • reba vogelsang
      January 6, 2014 - 12:02 pm | Permalink

      I use light soy. Less salty

  • Toni
    December 17, 2013 - 4:48 pm | Permalink

    I do something very similar except I do use the Italian seasoning, but I also add garlic powder and black pepper. I also don’t use bay leaves or soy sauce or her seasoning and I use large shell pasta. The main thing I see missing is celery. I’ve never had goulash that didn’t have sliced celery in it, and I also ass celery salt if I have it around but I don’t use nearly as much salt as this called for. I use one can of sauce and two cans of water. I’m accustomed to goulash being a little runnier than I think this would be, the celery and the watery consistency helps sit it apart more from spaghetti sauce than I think this recipe does.

  • Debbie R
    December 17, 2013 - 5:33 pm | Permalink

    I make the exact same but I put it in a casserole dish cut slices block cheddar cheese layer on top and bake for 30 minutes on 375. Dish my Mom used to make for us and I continue for my family.

  • December 17, 2013 - 7:03 pm | Permalink

    You did not put how much Garlic Powder you used and what brand of seasoning salt and how much of the seasoning salt ?? thanks you

  • Renee Sunday
    December 17, 2013 - 7:17 pm | Permalink

    Our family recipe for this has been passed down in my family for many generations. Mom always used stewed tomatoes (usually from our own garden) and tomato juice instead of tomato sauce. I agree that paprika is a must for goulash. We never put bay leaves or soy sauce in ours. Great for winter nights and very economical.

  • Cheryle
    December 17, 2013 - 8:15 pm | Permalink

    I am making this right now—only difference I’m using ground deer meat and adding 2 big spoons of hungarian paprika—and gonna call it hungarian paprikash with ground venison–i’ll let u know how it turns out

    • Nancy Roessner
      December 18, 2013 - 1:34 am | Permalink

      Everyone’s method is good and I imagine delicious, though not the way my mother-in-law taught me. She was from the area where goulash and paprikas originated. She called the beef dish goulash and made with chicken it was paprikas.
      For goulash she used stewing beef, or similar cut, say one or one and a half pounds. She chopped onions equal in bulk to the beef. Brown beef and onions with lots of paprika. (to taste and to give dish it’s rich color) She used salt. I would add black pepper. Then add water to just cover the beef and simmer until beef is fork-tender. Notice, she didn’t add tomatoes.
      I have cooked a dish similar to these, but called it chili.

  • Terry
    December 17, 2013 - 11:46 pm | Permalink

    I use ground round, kidney beans, chili beans, onion, green pepper, tomato sauce or soup, and whole wheat macaroni. My seasonings are seasoned salt, pepper, garlic powder, onion powder, cumin, and chili powder.

  • Rita Collins
    December 18, 2013 - 12:18 am | Permalink

    I make this also but I don’t add the soy sauce and I add 1 cup of ketchup and a pinch or two of brown sugar and a few drops of hot sauce.

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  • Lou Ann Warren
    December 18, 2013 - 12:49 am | Permalink

    I make mine very similar to this. I use hamburger, onion, macaroni, chili powder, garlic, stewed Italian tomatoes, chili powder and salt and pepper to taste. And last, but not least I add a can of whole kernal corn.

  • December 18, 2013 - 1:17 am | Permalink

    For those who are saying it’s not Goulash…. This is what most Americans, especially Southerners, consider To be Goulash. It’s basically the same ingredients that most of us and our mothers before us have been using for years! I don’t use the Italian seasoning and I corn, that doesn’t not make it Goulash.

  • MissKitty62656
    December 18, 2013 - 2:31 am | Permalink

    I love goulash, but mine is not juicy. I use tomato soup (undiluted) instead of tomato juice. Seasoned salt, lemon pepper, and garlic powder are the only seaonsings I use. If you are on a low-carb diet, use cooked, chopped, cabbage instead of macaroni. It is delicious!

    • Markku Ketola
      January 9, 2014 - 1:12 am | Permalink

      Sounds delicious, but it’s not goulash.

  • Rhonda
    December 18, 2013 - 3:23 am | Permalink

    Mine has chili beans (corn optional)

  • Carla
    December 18, 2013 - 4:28 am | Permalink

    I agree that if you don’t follow Paula’s recipe, it’s not her dish. You should try using bay leaves… they add a lot of flavor. I make a similar dish with no recipe and just use whatever I have in it.
    Also with any ground beef recipe… add a pinch of cinnamon to the meat when browning. Gives a great flavor and makes everyone say… “hmmmm what is that?”

  • December 18, 2013 - 4:59 am | Permalink

    We used to call this American Chop Suey added peppers and lots of celery

  • Jaclyn Dickenson
    December 18, 2013 - 10:40 am | Permalink

    Looks so good

  • joie
    December 18, 2013 - 12:39 pm | Permalink

    This is a southern thing. My great grandma was from Georgia and my grandma who cooked her recipes cooked this and its the American goulash. Now being from south Texas we add chili powder

  • December 18, 2013 - 12:53 pm | Permalink

    The best goulash ever that’s even simpler, Just fry up hamburger with generous amount of salt, pepper and ACCENT! Accent is a must.. Than mix into elbow noodles and ad a big can of tomato juice… Delicious and sooo simple :)

  • Teddy
    December 18, 2013 - 1:53 pm | Permalink

    I made this recipe and put the pasta directly in the with the cooked tomatoes and beef. It seemed kind of starchy to me. Would it be better if I had cooked the pasta first then added it in?

  • Tierney Clark
    December 18, 2013 - 1:57 pm | Permalink

    Well since everyone is throwing in stuff lol, mine is much like Paula’s but I add bell pepper to the meat as it cooks, then velveeta cheese, let it cook the liquid out. I usually cook my macaroni some first while the meat is cooking, but uncooked would certainly soak up some of the juice from the canned tomatoes. Add liquid as needed. It’s the only “hamburger helper” my grandkids will eat :)

  • Ami
    December 18, 2013 - 2:48 pm | Permalink

    This is similar to my recipe. I add a can of green beans to make it stretch and a little more filling. It’s really good that way, and the kids don’t complain about eating the green beans that way.

  • ArloG
    December 18, 2013 - 3:24 pm | Permalink

    This is not goulash. It’s just stew. It’s also Whiskey Tango.

  • redmtngrl
    December 18, 2013 - 9:03 pm | Permalink

    Thank you to all! I’ve written down the basics AND all the different options. This is going to be fun and I think very tasty experimenting with the different combinations. Gonna go try some now…I’m hungry!

  • jfgleas
    December 18, 2013 - 11:11 pm | Permalink

    This is NOT goulash. Goulash is an eastern European dish. This recipe is for Chili-Mac, what southerners call goulash.

  • December 18, 2013 - 11:51 pm | Permalink

    Looks like just what I cooked night before Last Very good to Elwin Simon God Bless

  • dgreenfield
    December 19, 2013 - 3:31 pm | Permalink

    So where is the recipe? All I see are comments.

    • December 19, 2013 - 8:36 pm | Permalink

      All of the unexpected traffic to my site has caused problems and I am working with my web host to try and fix them. Try clicking the ‘recipes’selection under Posts About in the right side of the page. I’m so sorry for the inconvenience. I’m doing all I can from my end to fix the issues.

  • Myrna Loy
    December 19, 2013 - 8:20 pm | Permalink

    …a rose by any name is still as sweet…Call it what you will & agree to disagree!!
    Funny story…after making a BIG pot of goulash, I took some to a neighbor… He asked what it was…my response…goulash…his response…” I don’t eat anything with GOO in it”… He wouldn’t even try it… To bad for him!!! ( =

    • Markku Ketola
      January 9, 2014 - 1:18 am | Permalink

      It was his big lose.

  • Charlotte
    December 19, 2013 - 9:21 pm | Permalink

    I made this last night. I added 2 cans of corn and some paprika. It was delicious! My husband and son ate it up.

  • Monica Rahlf
    December 19, 2013 - 9:21 pm | Permalink

    I also tried to see your recipie for the goulash and even clicking on recipies under “posts about” did not bring it up. :(

    • December 19, 2013 - 11:47 pm | Permalink

      I’m so sorry for the issues. You should be able to view the recipe now. All of the new traffic to my blog was unexpected (very welcomed, but unexpected)and is causing quite a bit of growing pains. There is still an issue with the photos, but hopefully my web host service can find a solution soon. They are working on it now.

  • December 19, 2013 - 10:24 pm | Permalink

    Sooooo……………………….where is the recipe?!?!

    • December 19, 2013 - 11:46 pm | Permalink

      We are trying to figure out the problem and my web host service is working on it on their end. They got the written content back, so you should be able to view the recipe now. The photos still aren’t showing up, but hopefully that will be resolved soon! :)

  • Don Raney
    December 20, 2013 - 5:16 am | Permalink

    It’s the same exactly as mine. My grampy passed it to my dad some thirty years ago. Of course I use venison instead of beef that’s been pumped full of only God knows what. Loose the water and replace it with canned or bottled beer. What the hell is bay leaf some commie food additive to enslave our minds and make us zombies of the state? Lots of salt n pepper and 4 or 5 tablespoons of minced garlic to give it some punch. Then some Diablo hot sauce to warm it up a smidgen. Like I said exactly like grampy”s recipe! And in the winter time if your sidewalk ices up just put some of this on it and it’s cleared in no time.

  • Rhonda
    December 20, 2013 - 12:11 pm | Permalink

    I’m making this tonight with some minor changes. Looks yummy!

  • December 20, 2013 - 6:03 pm | Permalink

    I’ve made this for years but call it ‘soup/stew’ stuff! Great with some garlic bread on the side. Can feed a whole gang with this on a cold winter night!

  • Debbi
    December 20, 2013 - 10:38 pm | Permalink

    Mine is similar but this is incredibly watery from the picture!!! Looks nasty.

  • Kate
    December 21, 2013 - 6:55 am | Permalink

    Chili without beans? Is Chili Sauce! Where’s the ——- BEANS?

  • rita
    December 21, 2013 - 7:05 am | Permalink

    I make goulash but add bell peppers (colored if I have), if not green peppers, kidney beans, celery, not as much water, cook down to a thickened consistancy then add shredded cheese to top. We eat it with rolls, garlic bread, what ever bread we have. Wonderful tasty and filling. I do not add soy sauce.

    • Linda
      January 5, 2014 - 11:47 pm | Permalink

      I agree with your recipe. This is how my mom made it and I make it that way too.

  • Donna
    December 21, 2013 - 2:01 pm | Permalink

    I have used ground beef, ground turkey, and even leftover meatloaf. I used Janes Crazy Mixed Up Salt, garlic, onion, stewed tomatoes w/juice, and Dill weed. We served it over elbow macaroni, or rice when my kids were little. My kids call it Mom’s Mess. It started out as chili one night, but when I discovered I didn’t have any chili powder I omitted the chili beans (not kidney beans) and added the Dill Weed. 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!! LOL!
    My kids called me the dill queen! HaHa!

  • Don
    December 21, 2013 - 8:59 pm | Permalink

    I have made this for years and call it slumgullion.

  • d
    December 21, 2013 - 9:50 pm | Permalink

    so, you didn’t use this recipe really at all…. lol. I left this out, I added this, i left that out, oh and I left this out and adeed that…. totally different taste

  • Bill Thayer
    December 22, 2013 - 5:47 am | Permalink

    I’m going to try this but I will add some green pepper as well!

  • December 22, 2013 - 6:58 am | Permalink

    This kinda reminds me of Johnny Marzetti but then it doesn’t have all these ingredients. 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. My fiance is Hungarian, came here when he was 7, so I won’t be telling his mother this is goulash. Lol. So I’m gonna try this and cut down some of the sodium. Merry Christmas, happy holidays, happy Kwanzaa, and last but not least Happy Festivus. There hopefully I haven’t insulted anyone. LORD ONLY KNOWS YOU CAN’T BE TOO POLITICALLY CORRECT THESE DAYS.

  • Kimberley Kish
    December 22, 2013 - 6:29 pm | Permalink

    This is not a Hungarian guylas. It’s not served over noodles. It’s more like a soup/stew.

  • Sue
    December 22, 2013 - 7:29 pm | Permalink

    Wouldn’t this be VERY salty with 3 tablespoons of soy sauce, 1 tablespoon salt, AND 1 tablespoon of Paula Deen Seasoning? Has anyone made the recipe as given, without any changes or deletions?

    Thank you! :)

  • Barb M
    December 22, 2013 - 6:28 pm | Permalink

    As I have been reading through all of these comments and adjustments to family recipes, I am wondering what the ‘experts’ would call what has been known as goulash in my family. 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.

  • Carolyn
    December 23, 2013 - 11:45 am | Permalink

    I have never seen so many people pick a recipe apart!!!! This is Paula’s recipe. If you are going to try it, make it just as it is written. THEN you can compare yours to her’s.

  • Melissa
    December 24, 2013 - 7:24 am | Permalink

    Is a Dutch oven big enough or do I need to use my stock pot? I want to try this today…

    • December 24, 2013 - 9:27 am | Permalink

      It will depend on the size of your Dutch oven. The size of the pot I used is 6 qt.

  • Melissa
    December 24, 2013 - 10:33 am | Permalink

    Thanks for the quick reply… My Dutch oven seems to only be 4 qt. glad I asked!!! Stock pot it is.. Starting it now mmmmm can’t wait!!!!

  • sharon
    December 25, 2013 - 1:18 pm | Permalink

    My mother made this when I was growing up and I have made it for 50 + years. 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 don’t know where that name came from But what ever it is called, it is delicious.
    I like it better after it is warmed over.

  • Barbara Matas
    December 27, 2013 - 7:51 am | Permalink

    >A Southern Girl> Paula’s House Seasoning is a mixture of salt. pepper and garlic powder so it can be easily be mixed up and used in your recipes.

  • Freida Buttrey Ratliff
    December 28, 2013 - 3:14 pm | Permalink

    AND a pone of cornbread …..:D

  • Ruth Marie
    December 30, 2013 - 8:17 pm | Permalink

    Re: the chili/bean argument. 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.

  • December 31, 2013 - 2:57 pm | Permalink

    No green peppers? It’s not goulash without peppers!

    My mamau’s goulash (which she called ‘slumgullian’) goes:
    brown some ground beef in an iron skillet. Don’t drain it. Meanwhile, boil sliced peppers and onions in a little water. When they’re soft (and the beef is browned) dump pepper/onion mixture into the skillet of beef. 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.

  • karen
    January 1, 2014 - 5:34 pm | Permalink

    A Tex-mex version of this is to sauté the elbow macaroni until it’s brown. Add chili power. It’s probably no longer called goulash, but it’s really good.

    • joan Kelly
      January 5, 2014 - 6:38 pm | Permalink

      made this for my family 50 years ago, however we added carrots, peppers and any leftover veggies the family loved it.

  • Judi
    January 4, 2014 - 9:26 pm | Permalink

    Growing up we made something very similar that we called Goulash – brown ground beef with onions & green peppers. Add 2 cans of crushed tomatoes & 2 cans of tomato sauce (or spaghetti sauce if we didn’t have just tomato). Paprika, salt & pepper to taste. Cook until it thickens up. Add a package of elbow macaroni & cook til pasta is al dente. 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.)

  • Tamara
    January 4, 2014 - 10:24 pm | Permalink

    Can his be frozen with the pasta already added?

  • Mimi
    January 5, 2014 - 6:26 am | Permalink

    I’ve been looking for this recipe for about 20 years! My Mama used to make this. The only difference that I can see is that she would add ripe olives. Yummy!

  • christy
    January 5, 2014 - 10:51 am | Permalink

    What could you substitute for the tomato sauce? I have everything else on hand.

    • January 6, 2014 - 11:15 am | Permalink

      Hmmm, I’m not aware of anything that could be substituted. Others, feel free to chime in on this one if you have any suggestions.

  • Shenoa flack
    January 5, 2014 - 2:35 pm | Permalink

    I make a goulash that my kiddos LOVE!! Brown hamburger meat, with onion Lipton soup mix for flavor. Drain extra grease and set aside. Make kraft or velveta macaroni & cheese according to direction, leaving noodles a little more firm. Add hamburger meat and a can of corn, sprinkle with shredded cheese and bake for 15 mins at 300. BESF GOULASH EVER!!!!! And so so simple.

  • January 5, 2014 - 3:55 pm | Permalink

    How many servings does this make?

    • January 6, 2014 - 11:14 am | Permalink

      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. :)

  • Cat
    January 5, 2014 - 6:29 pm | Permalink

    Do you cook Mac first?

  • patti
    January 5, 2014 - 6:49 pm | Permalink

    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.have crushed tomatos so put 4 cups of water.

  • January 5, 2014 - 7:38 pm | Permalink

    my grand mother made this this way and its the only i will ever make it so simple and all my kids and grandkids love it 2&1/2 pounds ground beef box of elbow macaroni 2 lg cans tomato sauce half of green bell pepper fine chopped salt and lots of coarse ground pepper brown the meat almost at the end add green pepper cook macaroni drain drain meat mix all together cook until peppers are soft and your done we eat it over buttered mashed potatoes and its easy and cheap never any left around here ….oh and diced tomatoes are good in it if ya have them just thought i would share

  • Lola Bagwell
    January 5, 2014 - 11:19 pm | Permalink

    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!!!!

  • January 6, 2014 - 6:08 am | Permalink

    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 back in skillet and add my onions, seasonings, chopped green peppers, my tomatoes that I caned, juice and all..salt and pepper, boiled macaroni (do not cook macaroni through). Simmer 20 minutes. Enjoy with garlic bread. .and a splash of mozzarella cheese on top.

  • david
    January 6, 2014 - 7:55 am | Permalink

    do you cook the noodles first or raw

  • Mark
    January 6, 2014 - 10:21 am | Permalink

    Paula Deen’s seasoning is salt, pepper, and garlic powder in a 4:1:1 ratio so 1 Tbsp of her seasoning (15 ml) is 2 tsp Salt, 1/2 tsp pepper, 1/2 tsp garlic powder.

    “*I added garlic powder, seasoning salt, and a little pepper to mine.”

    In the end, you actually did add her seasoning to the recipe. Thanks for sharing the recipe, my grandmother used to make this and like another commenter, called it “American Chop Suey!”

  • mama jane
    January 6, 2014 - 12:00 pm | Permalink

    well, thank you so much for providing all these wonderful recipes. We should just agree to disagree about the nomenclature. Southern/Texas goulash is very different from Austrian/German/Polish, wherever goulash. I can recommend Knorr goulash mix for the authentic sort if you don’t want to spend the necessary time for the long version, you can buy it on Amazon. It’s pretty darn good. 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. My middle daughter was 3 at the time, and she later told me, “I didn’t much care for that ooh-gosh.” So of course, goulash became ooh-gosh in our family. Again, thank you so much for taking the time to post all these yummy recipes. GBU~ mama jane

  • January 6, 2014 - 12:01 pm | Permalink

    Goulash is the greatest!! I add kidney beans to mine, as per my mom did for 30 yrs. lol

  • January 6, 2014 - 1:16 pm | Permalink

    I add a large can of cheap spaghetti sauce with peppers and oniins. and a can of finely chopped tomatos, 1t chili powder, 2 T paprika, 1 T chopped garlic. 4 T dehydrated onion flakes 1 can corn 1 can kidney beans, 4 c water and 1 lb of pasta. 1 lb of cooked Hamburger

    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.etc to add

    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.

  • Colleen
    January 6, 2014 - 3:02 pm | Permalink

    My Grandma from Illinois called it Goulash or Kitchen Sink Soup & a dear lady we met after moving to Texas called hers Hamburger soup! It’s all the same…& such a great comfort food especially on these cold days & nights! Homemade bread or rolls with Real butter make it even better! ENJOY ALL Y’ALL!

  • Joen Vanes
    January 6, 2014 - 6:03 pm | Permalink

    That looks almost as delicious as her special nappy-headed Ho Hos.

  • Jen
    January 7, 2014 - 12:46 pm | Permalink

    People keep commenting on “Paula Deen Seasoning” not being used. But that seasoning is just a combination of salt, pepper and garlic. So to everyone who instead just added “salt, pepper and garlic” you actually did the same as her seasoning. lol….the magic of advertising :)

  • Debbie
    January 7, 2014 - 7:25 pm | Permalink

    I made this tonight without the Italian seasoning and the bay! I added th soy sauce an a little worcheshire! I cooked my noodles b4 so I didn’t have all th starch from the noodles! The soy sauce give it a great flavor! I added season salt.garlic. salt pepper.and onion powder! It was awesome! My husband loved it!

  • January 7, 2014 - 8:04 pm | Permalink

    Growing up this was called Johnny Marzetti… it’s great, over time it was called Goulash and I love it, just don’t eat it very ofter. What I like you can pick and choose what you want in your pot. Thanks for sharing this recipe and what you used or didn’t use…

  • Markku Ketola
    January 9, 2014 - 1:40 am | Permalink

    Thank you Southern Gal For this long discussion about Goulash, I haven’t made it for years, but I will make some tonight for my wife, I don’t think he has ever had any except from a can.

  • Tracey
    January 10, 2014 - 1:14 pm | Permalink

    This looks great! Can I print it? Please let me know.

    Thank you,

    • January 10, 2014 - 8:24 pm | Permalink

      Yes you can print. There should be a ‘print friendly’ option at the bottom of the recipe. :)

  • Stephanie
    January 10, 2014 - 3:28 pm | Permalink

    Thanks for sharing this recipe…question: do you let it simmer covered or not covered?

  • Daniel Moore
    January 10, 2014 - 6:05 pm | Permalink

    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 1.5 lbs of ground beef then add a diced onion, diced pepper and a couple of diced celery sticks and cook until tender. 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 12-15 minutes, until pasta is tender and liquid is mostly absorbed. Remove from heat. Sprinkle with mozzarella cheese and cover until cheese melts. Serve immediately.

  • January 14, 2014 - 3:47 pm | Permalink

    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 .

    • January 14, 2014 - 6:22 pm | Permalink

      Thank you for taking time to comment. You have a very interesting background and ancestry.

      P. S.
      Thank you for the nice photo comment. ;)

      • Anne E Bananee
        March 25, 2014 - 3:26 pm | Permalink

        Thanks for posting your goulash recipe. It looks & sounds delish! :o)

        And good for you for not letting that “Negative Nelly” up there get to you. Some people think they are superior — but the joke is on them, because they’re not!!

  • January 18, 2014 - 7:05 am | Permalink

    What is in Guljas in Hungary? Inquiring minds what to know? :) My ancestry was from Germany and Ireland and our recipes have morphed to sooth the taste buds of both over the years. What cut of meat was used? Lamb? mutton? Does it anyway resemble what Americans try to cook up today? I Pondered if shepherds put it together in the field it wouldn’t have pasta in it either? ;)

    • January 18, 2014 - 7:15 am | Permalink

      After looking up Eastern European food I can understand why Willowspring would be upset over what was being called goulash… It is more of a soup than the dog food looking dish. ;)

      • January 18, 2014 - 9:11 am | Permalink

        I’m sure, like many things, it has been overly Americanized. I love reading all of the comments. I never imagined a little goulash recipe (that wasn’t even mine to begin with) would spark such a debate. I love hearing the history behind the dish. :)

  • eva
    January 21, 2014 - 4:45 am | Permalink

    A real Hungarian Goulash (Gulyásleves)

    Have a nice day / Eva

  • January 21, 2014 - 5:48 pm | Permalink

    My mom made goulash for years, always yummy, sort of like this, but made with egg noodles, corn, hamburger, onions and garlic, olives & canned diced tomatoes and some sauce. 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.

  • A Randle
    February 1, 2014 - 10:56 am | Permalink

    I’ve had different versions of Gulasch in Germany, Russia, Ukraine, and Chech Rep that are all awesome & different!! I used this recipe as a base for two pots of Gulasch today. One using Gulasch seasoning I bought in Germany(paprika, zwiebeln,marjoran, kümmel, chillies, knoblauch(sellerie, senf)) and the other pot using a Maggi Gulasch mix I bought in Germany too. I used chopped beef instead and no spices above- but this recipe was a great guide!! I love all Gulasch!

    • Will
      February 9, 2014 - 9:47 am | Permalink

      I purchased a packet of seasoning at Cost Plus World Market called Gulasch Seasoning that was made in Germany. I used it with stew meat in the slow cooker and a dry packet of Lipton Onion Soup mix. It was REALLY good and added so much depth of flavor to it. When it’s done cooking you can have it with potatoes, as a sandwich or tweak it to make a Stroganoff.

  • Will
    February 9, 2014 - 9:42 am | Permalink

    Hi Southern Girl,

    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. It’s way too much. 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.

    Thanks for doing what you do!

  • Pingback: Paula Deen’s Goulash - gonna have to try sometime. I remember my Mom's goulash and I LOVED it. Will have to see if this is as good. | FOODIEZ-eatzFOODIEZ-eatz

  • April 9, 2014 - 11:52 am | Permalink

    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? – See more at:

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