Paula Deen’s Goulash (the best EVER)


Here is an easy printable recipe!

I hope you enjoy. :)

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.

5.0 from 3 reviews
Paula Deen's Goulash (the best EVER)
  • 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 (uncooked)
  • *I added garlic powder, seasoning salt, and a little pepper to mine.
  1. In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
  2. Add onion and garlic, saute until transparent.
  3. 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.
  4. Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.

Get recipe for Paula’s House Seasoning HERE

This stuff is GOOD!!!

*Some people have complained that the recipe is too salty. I like salty food, and I didn’t think so.  You might adjust the salt the recipe calls for if you are sensitive to salt.


** P.S.

I started this blog a few years back for a place to share my favorite things.. recipes, my love of photography, traveling, my crazy randomness, etc. I had no idea that it would turn into something that so many people would take interest in. For everyone stopping by, I truly thank you. Thank you, thank you!!! I love reading all of the comments on my posts.. and under this recipe.. the additions made, the way some of you make yours that differs from this one.. all the different names you grew up calling it. 99% of the comments have been nice.. The thing that does surprise me, although I guess it really shouldn’t.. are all of the hateful comments. I have been flogged in numerous comments for this not being ‘true Hungarian goulash’. I don’t think I ever claimed that it was. It is a recipe that I posted on my blog because I made it for my family and we liked it. I’ve got a tough skin, so the hateful comments don’t bother me. If you need to vent your frustrations about how I’m personally insulting anyone who happens to be Hungarian, then by all means do so… but, if you would rather use your time in a more productive way, you can Google ‘Hungarian Goulash’ and find a more suitable recipe.




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  1. says

    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!

      • says

        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 says

          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!!!!!

          • Elissa Ochoa says

            The only seasoning I used other than fresh garlic & onion was 1 pkg of taco seasoning that I mixed before adding the onion & garlic and it is delicious

          • Melva Barb says

            This sounds like my mothers 40-50 years ago as well. She called it spaghetti red. But when you add beans it is goulash. Oh so good.

          • Ruth Olson says

            A very simple, quick and very delicious way that I make mine, is to brown 1 lb. hamburger with diced green pepper, diced onion, drained, and add a package of mac and cheese prepared as box directs, and one can of tomato sauce with one can of water. Very quick and oh so good! If you like more cheese, just add a little extra.

          • says

            There is a brand that’s actually called ‘Ranch Style Beans’ with a black label and white lettering. Ranch style beans have specially blended spices for southwestern style cooking and there are a few different brands. Check the canned food aisle because you might have just overlooked them. :) If you can’t find them, just substitute a can of your favorite beans instead. :)

        • PENNYPENNY says


        • Marsha Watkins says

          Sounds like ours except I like to put corn in mine and also sometimes chilli powder. Sometimes just add a little worchestershire insteed of soy sauce. It’s all good and sprinkle grated sharp cheddar cheese.

        • Evelyn Emmons says

          I am going to have to try this because the goulash I make is really different but everyone loves it. 1 lb ground beef and a diced onion. Brown both together. Add about 4 hot dogs; sliced and quartered, 1 can pork and beans, 1 can tomato soup, and one cup of water. Simmer for about 45 minutes and then add 1 cup of minute rice. Cook a while longer. That is it but make cornbread to go with it. It is so good.

          • Cindy says

            My mom made goulash for as long as I can remember. Ground beef browned along with fine chopped onion, a little salt and pepper while cooking. Then add one can tomato soup, about 4 tablespoons butter and cooked macaroni. Everyone always loved it and still do.

          • MyTwoBeagles says

            What you make is beans and wieners, not goulash. :-). My goulash recipe is similar to Paula’s, except I don’t use soy sauce or her seasoning. I usually just shake a few shakes of salt on it, too.

      • Wendy says

        Goulash was a regular thing at our house, growing up.
        Very often we had very little meat. Mom woud take a 1/4 pound of hamburger and manage to feed a family of 6 with it by making goulash. I loved, loved, loved it…except when someone gave us a freezer full of mutton and she made it with that instead of hamburger.

        Today, I still have the ingredients for goulash in the pantry, almost all the time. My recipe changes a little each time. Sometimes I will put in a packet of mushroom or onion gravy mix. Garlic powder, onion, worchestershire sauce, just a couple of shakes, tomato sauce, chili powder, also just a couple of shakes, however much macaroni I decide to put in it and, who knows what else I might end up putting in the pot. But, it is always good and reminds of me of my childhood. A true comfort food in this house.

    • Ruby Weymouth says

      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.

    • mike says

      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?

      • Dia says

        Christy – Now, adding okra is the best idea I’ve seen in these comments! Thanks for sharing. So many poor souls haven’t a clue about how good it is…and this dish will make an excellent showcase for it. I love to buy a bag of frozen mixed veggies then add a can of tomatoes and frozen okra. Use onion soup to flavor and I snack on this calorie free dish off and on all day. Next day add rice or macaroni to change it up and finish it off.

    • says

      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. :)

      • Sue says

        My FAVORITE DISH!!!

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

        • Nancy says

          Oh yes, just like my grandmother made! Burger, noodles and tomatoes with salt and pepper. I’m going to try putting some garlic in it but nothing else.

        • Marsha says

          This is how I have made mine for years as well, Sue. Sometimes I add a little onion and or garlic powder , but one thing I do that my kids love in their goulash is add evaporated milk and a little butter, turns a little pink but my kids think it’s super!!!!!!

        • Yvonne says

          Sounds like what my niece makes. Love it. She makes it every year for our family reunion and the pot is cleaned every time. I have been known to get some out before it put on the table with the other food.

        • margaret palkoner says

          Oh my, there are so many variations here. I grew up in a very large family, my mother had to put dinner on the table for 14 people!! Her recipe was as basic as it gets, browned ground hamburger seasoned with onion salt, mixed with elbow macaroni, than hot tomato juice poured over each serving. As simple as it gets I guess. Of course over the years each of the siblings have varied it, i.e., tomato paste or canned tomatoes, and adding chopped garlic and onions. Personally, I add some fresh jalapeno to the hamburger as it is cooking, gives it a little “kick”.

          • says

            It sounds like even with 14 people, you all ate very well! Wow! I have much respect for anyone who has to feed that many on a regular basis. :) Thanks for the comment!

          • Evelyn M. Kpndelik says

            My mother-in-law used to cook the elbows add browned ground beef, onions, garlic, spices, and then pour in Campbell’s tomato soup. Reminded me of t he kid’s who added the evaporated milk just a few posts back. I guess I should try it too. I’m alone now so don’t have to make much. I think she added bacon, too. Enjoy.

        • Gloria says

          Absolutely correct!!! I add a touch of basil to bring out fresh tomato flavor. But not all those other spices. As we say in my family, if you want spaghetti, make spaghetti.

    • Lena Parrish says

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

    • Carla says

      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 :)

    • Tammy Swengel says

      I thought our goulash was one of a kind… . I honestly thought goulash was something my mom made up… funny..Ours is just about the same minus the soy sauce…

    • Lynn says

      I make Goulash like my mama does.Our Goulash has ground beef browned,drained and seasoned with salt and pepper.Next we add 2 cans tomato soup and water,The noodles we use are the sea shell noodles which are cooked before adding and it is always great !Mama sometimes adds onions when browning the meat but I like it without the onions.

    • William Hatcher says

      I use 1/4 tsp. oregano, 1/4 tsp celery salt, (1) large clove of elephant garlic (minced) and half each of large green bell pepper and onion diced. When it is done I add 3 oz to 4 oz of finely shredded mozzarella cheese and half tsp. of grated parmesan. Slightly different from regular goulash but yummy just the same.

      BTW, the kids love the slightly cheezy texture.

    • Lori Sayers says

      Recipe Is very similar to mine I’ve been making it for over 30 years .I Use tomato juice instead of tomato sauce and use oregano, Tyme and Basil ,its absolutely delicious my children love it and now my boyfriend loved it ..

    • Ron says

      ‘MY’ basic goulash is rather short. Burger, macaroni, favorite canned diced tomatoes, my wife’s home-canned tomato juice (or favorite store bought brand), chopped onion, chopped bell pepper, garlic, salt, pepper. Raised on it since birth. Wife makes it that way. ‘I’ make it that way. Have tried other versions, always go back to ‘ours’.

        • Sandi says

          My mother made it this way for years and I absolutely loved it, I have been making it the same way since I got married in 1978. I think its the best, love the garlic taste. I think I may make a big pan this weekend.

    • Jil Manning says

      I just cannot imagine soy sauce in this old family recipe I’ve been making my whole life long. Sometimes I add a can of beans, too. Sometimes corn. Sometimes black olives. It’s always good no matter what you add to it. Except soy sauce.

    • judi says

      this was origanly from bobby deen . i have made this several times and the amount of salt and paulas seasoning is too much .its too salty. so adjust your seasoning . other than that the recipe is very good.

    • Lisa says

      Way better when you actually follow the whole recipe. The bay leaf makes it. How do you even say you like a recipe when you leave half the ingredients out? Smh

      • Linda says

        Thank you ~ is see all this “I add” LOL I wanted Paula’s recipe not all these people who I don’t think have made many million w/their add ons :))

        • Lynn says

          Linda. good for you!! Mary’s comment was just downright RUDE!!! During the Christmas season in Canada, we try to be EXTRA nice. Apparently Mary didn’t get the “memo”

    • Susan says

      Same here. I was taught by a real Hungarian woman, Mrs Joseph Szigeti, when I was a child, Made this today but did not use Paula’s seasoning. Or soy sauce. I used reg salt and black pepper. Very yummy.

    • says

      I love you Paula and usually your recipes are spot on, but this is NOT Goulash. Goulash is Hungarian and as far as I’m concerned MUST contain paprika (I love Hot Hungarian Paprika). This recipe should be titled “Hamburger and Macaroni Stew” or something similar. I’m sure it tastes great and I agree with most, I have been cooking something similar as did my mother and grandmother because it is cheap and easy to make. But it is NOT Goulash, please.

  2. Roxy S. says

    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.

    • says

      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 says

      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 says

      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

    • Carol says

      Right, try this recipe and see how you like it. You can’t cook something and not follow recipe and then make an informed decision on it. We all think we know what “might ” taste better, but if you change it you will never know if you like it or not since you didn’t do it by the recipe.

  3. Kyle G says

    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

      • Marnanjesse says

        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 says

      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 says

        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 says

        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 says

          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

        • says

          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 says

            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!!!!

          • Susan Wisdom-Bagnall says

            I have this cooking on the stove right now followed the recipe exactly and it smells delicious can’t wait to try it!!

        • Sue says

          Funny, we respectfully called this recipe, Slop!!, Macaroni and red sauce, goulash, lots of names but still taste good!

      • Fran says

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

      • judy slocum says

        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.

      • Nicole Johnson says

        Herrmann can you please tell me where to get the sweet and hot Hungarian pepper? I love to try various seasonings from other parts of the world. I live in Texas and getting tired of same ole TexMex seasons. Thank you.

        • MAMA JANE says

          Nicole, you can get different paprikas on amazon-sweet, hot, etc. Kuby’s in dallas probaby has it too, i would think. Have you ever tried the Knorr goulash mix? A german friend of mine told me about it, she uses it and it is so good! You can get that on amazon for sure, I’ve bought it there. You used to find it in the bigger chain grocery stores but not in the past few years. It’s in a little packet like taco seasoning sized. I make Texas goulash which is browned hamburger, onion, and garlic. I just add a big can of tomato sauce and cook it for an hour or so. Then I add cooked and drained pasta, cook it for 10 or 15 min. to allow flavors to mix. I have to watch my sodium and the PD recipe looks to have rather a lot of salt in it. I have two of her cookbooks, lots of good recipes!

    • GEB says

      thats what I thought too, but plus a lot of onions, added to it. But this is what I make, generally, and change it up. I like a lot of vegges in it, at times, and mex, sometimes, italy seasonings, some times, and changing the cheese, can change the dish. and no matter what Garlic!!!! LOL

    • says

      I agree, paprika is the only reason I like it. Soy sauce sounds disgusting as well as all those vegetables. Paprika, macaroni, ground beef and tomatoes with onion, yum!,

  4. Melinda says

    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.

    • Carol says

      I use the bought garlic pepper blend at the store, so I can see now where the “House Blend” Paula Dean makes would be a great idea! Probably cheaper than buying what I buy. Certainly I will try her mix.

      Her Goulash recipe looks good and pretty easy. I must give it a try. I just tried another goulash recipe recently that was called “One Pot Goulash” That was the first time I have ever cooked my pasta right in with the sauce. Worked great, and I am glad to see Paula’s recipe does it that way too! Sure easier and less clean-up mess. LOL

      • Evelyn M. Kpndelik says

        I think that the idea of cooking the various kinds of pasta in the broth, sauce or whatever you use for a base is becoming popular, I see it on TV, magazines, etc. I’ve tried it too and it works just fine–the pasta seems to absorb the others flavors from the dish, as well.

      • says

        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.


      • Zeppelinmonger says

        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.

        • krissileigh says

          Or when you’re serving to someone with allergies…..I can’t eat beans, it inflames my lungs and causes asthma attacks. So my chili is mostly meat and tomatoes. My girls love it because they don’t care for beans either.

        • Tim says

          Why don’t people just realize there are two different types of chilis? One with beans is for eating, like Wendy’s. One without beans is for hamburgers and hot dogs and bologna burgers.

          But this recipe is for Chili Mac. I don’t know why a good old Southern Girl like Paula would call this goulash.

          • Lydia blevins says

            I am Hispanic & the way we generally make our green chili, is ground beef, garlic, salt to taste.

            For our red chili generally, cubed pork or if we don’t have pork, can certainly use ground beef, garlic, cumin & salt, to taste. These can be used to make enchilada’s
            with side of beans & side of spainish rice.

            I know the subject is goulash but somebody got off on chili & being from New Mexico, I had to put in my two cents about chili. As for goulash, I will certainly try PD’s tomorrow? Sounds perfect for a cold winter day & it is suse cold here in the land of enchantment.


  5. Josie says

    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! :)

  6. Molly & Michael Vogel says

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

  7. says

    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!

    • says

      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

  8. Glenyce says

    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 says

      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.

    • says

      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!!!

  9. Elsa Colston says

    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

  10. Teresa says

    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

  11. C Rob says

    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.

  12. lunatik says

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

  13. Deanna says

    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 :'(

  14. Toni says

    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.

  15. Debbie R says

    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.

  16. Renee Sunday says

    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.

  17. Cheryle says

    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 says

      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.

  18. Terry says

    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.

  19. Rita Collins says

    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.

  20. Lou Ann Warren says

    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.

  21. says

    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.

  22. MissKitty62656 says

    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!

  23. Carla says

    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?”

  24. joie says

    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

  25. says

    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 :)

    • Suzy Q says

      I fix mine with Accent and add chopped cabbage and a few shakes of Tabasco sauce! Nothing else except a big pone of cornbread or cheese biscuits which I buy from the Dollar Tree (package).

  26. Teddy says

    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?

  27. Tierney Clark says

    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 :)

  28. Ami says

    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.

  29. redmtngrl says

    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!

    • says

      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.

  30. Myrna Loy says

    …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!!! ( =

  31. Monica Rahlf says

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

    • says

      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.

    • says

      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! :)

  32. Don Raney says

    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.

  33. says

    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!

  34. rita says

    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.

  35. Donna says

    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!

  36. d says

    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

  37. says

    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.

  38. Sue says

    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! :)

  39. Barb M says

    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.

  40. Carolyn says

    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.

  41. Melissa says

    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!!!!

  42. sharon says

    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.

  43. Barbara Matas says

    >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.

  44. Ruth Marie says

    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.

  45. says

    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.

  46. karen says

    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 says

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

  47. Judi says

    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.)

  48. Mimi says

    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!

  49. Shenoa flack says

    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.

    • says

      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. :)

  50. patti says

    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.

  51. says

    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

  52. Lola Bagwell says

    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!!!!

  53. says

    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.

  54. Mark says

    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!”

  55. mama jane says

    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

  56. says

    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.

  57. Colleen says

    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!

  58. Jen says

    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 :)

  59. Debbie says

    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!

  60. says

    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…

  61. Markku Ketola says

    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.

  62. Daniel Moore says

    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.

  63. says

    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 .

      • Anne E Bananee says

        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!!

  64. says

    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? 😉

  65. says

    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.

  66. A Randle says

    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 says

      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.

  67. Will says

    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!

  68. Becky says

    I don’t use the added seasonings, just salt ,pepper, garlic, and I add green pepper to mine. Had this recipe since the 50’s.

  69. Alexis says

    Wow I can’t believe so many people are posting ways to change a recipe that they have never even tried. That and saying that it isn’t really considered goulash. My husbands family use to just take whatever leftovers were in the fridge and cook them all up in one pot with some canned tomatoes and called that goulash. Everyone has their own recipes, and they can call them whatever they want who’s to tell them that it isn’t so. I for one am going to try this recipe for Paula’s Goulash tonight it looks really good and it seems to be something quick and easy. Seeing as I sprained my ankle it won’t keep me on my feet for too long. (Ok done with rant LOL)

  70. Debbie Meeks says

    I fix mine pretty much like this one EXCEPT I use Velveeta Shells N Cheese. Cook them separately just like the instruction on the box and then add everything else after it is ready! My family all loves it!

    • val says

      It’s not Hungarian goulash, nowhere on this page does it say that. We southerners have been cooking goulash for many years. NOT HUNGARIAN GOULASH.

  71. Katherine Ullmer says

    I’m not a cook, but I got hungry just reading all the recipes and ideas and thinking about it, my mother made something like this with stewed tomatoes, beef and macaroni, but we never called it goulash. I remember it being very good and cleaning our plates with maybe a slice of bread and butter along with it. What a great group of bloggers and cooks. Good to know the traditions are being kept and that women and men are sharing with one another. Ohhh, Paula Deen, you are a blessing to us all. Your good spirits and laughter and fun in cooking and with life bring us all some of the best of America. Shame on the people who blame you for not being a saint…none of us can live up to that…and you are not your past and never have been. We grow up doing what those around us do, but you have shown you can grow past that and have enriched our lives with Butter and all things good to eat…We might be starving if we heeded all the warnings out there…Keep up your good spirits and know there are those of us who cherish your fun-loving ways..The media often goes after people who are successful, as Oprah and Martha and Barbara Streisdan have all experienced…Keep cookin’ and we’ll keep lookin’ and learnin’

  72. Rich utley says

    We usually make our goulash from leftover chili soup. Of course, We make our chili soup with ground beef, onions, diced tomatoes, tomato juice, and spices to accommodate our tastes. Usually, we make a large pot so after leftovers from that for a day it’s nice change it up and macaroni to covert the remains into delicious goulash.

  73. says

    I guess my version is different… I use stewed tomatoes, tomato juice, hamburger, green pepper, onions, garlic, sage, salt n pepper, and butter. Let it simmer all day. Then add elbow mac and if I want it thicker tomato paste.

    For a quick fix my hubby uses hamburger, can if sloppy joe, and elbow mac. Kids love it with bread n butter.

  74. Libby Headley says

    We called ours meat mess. Hee hee hee. I still make it when I can’t think of anything else to make.

  75. Jeff says

    It sounds like good old Midwestern chili without beans to me. Shouldn’t there be vegies in this for it to be goulash?

  76. Tina Farley says

    My mom called it Slumgullion as well, basically the same ingredients but she also threw in a can of spaghetti-o’s!

  77. says

    yes everyone has their own version of ghoulash! my family called it spaghetti hotdish and it consisted of mom and dads canned tomatoes with celery, peppers, and onions, tomato sauce, tomato soup and ketchup, and hamburger of course, cooked noodles and hamburger 1st then mix all together and bake for an hour. oh and a little sugar! always will be a hit in our family and is even better the next day! :)

  78. Frank drake says

    The only thing I would change is the amount of liquid. I’m more accustomed to a goulash thats less “wet”

    • says

      I use stewed tomates in mine. I don’t add all that extra water. I don’t use Paula’s seasoning and I use chilli sause in mine also. I’ve made it this way for years and my family loves it.

  79. Kathy says

    Made this for years. Not sure if anyone before me mentioned this, but “stewed tomatoes” are what I use. Makes all the difference!

  80. Kim Campbell says

    Made this for dinner tonight was very tasty, but was also very salty. Will definitely cut out a lot of salt next time!

  81. Doug says

    My mother made Goulash for 60 years, she used stewed tomatoes with hamburger and also onions, celery, salt and pepper. Instead of elbow macaroni she used spaghetti. It would simmer on the stove, very low heat for hours, Best stuff on earth

  82. Dyanna Reed says

    The ingredients I use in what I call goulash are: Ground beef, onions, garlic, green pepper, tomato sauce, Rotel tomatoes, elbow noodles, whole kernel corn, salt and black pepper. A couple of days ago I made it and used wide egg noodles instead of elbow noodles. My husband and son liked it just as well. Last night my son had a choice of leftover pizza or leftover goulash. He choose goulash. Definitely one of their favorite meals.

  83. Alice Watkins says

    We call ours macaroni casserole and it’s a go to dish. When I’m being super lazy, I use soy crumbles so I don’t have to brown the hamburger. But I do add canned mushroom slices and top with sharp cheddar cheese. Yummy!

  84. Diane says

    reading all the comment , it sounds as though a lot of you are making Chili mac , there is a difference between chili mac and Goulash , y’all know this right . Goulash does not have Chili powder in it — that makes it chili mac.. Im just checking because what I was raised on as far a Goulash goes never had chili powder in it…

  85. rita says

    This Goulash looks delicious. My aunt made up a recipe that I use often, especially in the winter. We use hamburger meat, onions, bell pepper (I prefer the red, orange or yellow), but any will work. Fry this up in a large pot, drain. Add kidney beans, diced tomatoes, (i like the ones that are already seasoned), garlic, salt, pepper, macaroni. , add enough tomato sauce to be able to cook the macaroni. Simmer down and add shredded cheese to the top. Can add as much or as little as you like. You can also add extra ingredients such as corn, mushrooms,carotts, etc If you need a large pot use twice as much of everything. Serve with garlic bread. Very good on cold winter days or nights.

  86. Kelly says

    I haven’t read the whole thread, so I may be repeating a question. I am just now making his for the first time and am very concerned about TABLEspoons of Italian seasoning, house seasoning, and salt. Should any do those be TEAspoons?

  87. Rachel says

    Foiled by Paula Deen once again.

    This stuff is way too salty as written. A tablespoon of salt and three tablespoons of soy sauce? Common sense told me to leave out the soy sauce. I wish I had listened.

  88. Char Girardi says

    This is real similar to what I have been making for about 35 years! It used to be, and still is, my kids absolute FAVORITE meal! I don’t use soy, italian seasoning, bay leaves or paula’s house seasoning. I DO use chopped celery, garlic, onion, dried basil, cumin and whole tomatoes. I also add a little beef broth. Mine was adapted from my dad’s but he used to add beans. I haven’t found one person yet, in all those years, that DIDN’T like it! It’s guaranteed to be the one meal that disappears! And, the next day they are still looking for leftovers! I have 3 kids (grown now) and I would have to make a roaster pan FULL because they would eat this until they were bursting!

  89. Tamara says

    Making it exactly according to the recipe. I’m not an Italian seasoning person, but I want to see what this tastes like before I tweek it. I can already tell I’ll like the next batch without the Italian seasoning.

  90. Tim says

    Paula Deen is from the South….so why is she calling this Goulash? This is Chili Mac…I’ve been eating it for over 50 years. My SOUTHERN mama made it very often.

  91. says

    So many different ways to fix Goulash… I love to change it up and try new things. I have made it and then put half of it in a casserole dish, top this layer with colby or cheddar cheese, put rest of goulash on top of first layer then put cheese on top of this layer. Pour a little tomato juice over top to keep from getting dry. Bake at 375 till bubbly around the edges and cheese is melted good and starting to turn light brown. Yum

  92. Sharon Elkins says

    If you changed or deleted one thing in Paula’s recipe, it is no longer Paula’s recipe, but yours.

    • says

      You are right. I changed it to my tastes, but I was sure to include the original recipe, which is Paula’s, so that each person who decided to make it had the option to follow it exactly or use my modifications. Thank you for taking time to comment. :)

  93. JB says

    The usual ingredients, ground beef, onions, elbow mac, tomatoes, tomato juice, salt and pepper. but I also add ketchup, mushrooms, green peppers…sometimes diced jalapenos and/or cayenne pepper. Gives it a great kick! Of course it is never the same twice in a row…who measures anything when making goulash?

  94. Brandi says

    My mom got a recipe in Tennessee for this and made it for years and years. It’s really good if you add in some chilli powder. Not enough to make it taste like chilli but enough to knock the kick off the tomatoes. She added garlic salt and pepper as well but it’s way better with chilli powder in it. :-)

  95. ANN says


  96. Jason says

    So, what annoys me is that you say it’s Paula’s recipe…the best ever. but you changed it by not adding some of the ingrendients. So, what you are saying it that your recipe is the best ever, not Paula’s. After all, you did not make Paula’s recipe…you made your own version.

    • says

      It’s Paula’s recipe that I shared. Did I change it to suit my tastes? Yes. People have the option to make it however they like to. If that annoys you then you are obviously too easily annoyed. You know what the cool thing is? It’s my blog, therefore, I can post whatever I please. If you don’t like it.. feel free to move along.

  97. teresa says

    I got my goulash recipe from my home ec class years ago. Hamburger with sautéed onions and green peppers. Cooked macaroni. Mix all together with tomato catsup, pork and beans. I have also used Bushes baked beans and that’s good too. Something about the catsup just gives it a different flavor. My dad used to love when I fixed this for dinner when I lived at home.

  98. Nona says

    I have made this a few times but added potatoes,green beans, & corn to it. My family loves it! I also season my ground beef with salt,pepper, & Lawry’s Seasoned Salt. I am going to try frying the potatoes before adding them at some point, heard it was delicious!

  99. Alisa Branham says

    i just made my own version of goulash this past Sunday, and we have been eating it all week long, brown the ground beef with a chopped up onion, and lawry’s seasoning salt and pepper. Then i added a bunch oif veggies, mostly frozen from the garden this past summer, including squash, zuchini & yellow, lima beans, white sweet corn, carrotts, celery, tomatoes, and tomato sauce, a little sugar for the acid in the tomatoes, and some elbow macaroni. It was delish, and was more like a soupy/stew combo, oh and some beef broth was added after i drained the grease from browned ground beef! It was yummy if i do say so myself! Make your own versions, start with the basic recipe, and add or delete items that you like. (I did forget to add a bit of cabbage that i had also, i won’t forget next time though!) Bon Appetit!

  100. Terrie Spradley says

    I make goulash taught from my mom, from my grandma! I have never tried soy sauce. I cook the macaroni separate and I love mushrooms so I add that.

  101. says

    I have to put momma G hamburger stew against any ones .her mother during depression days early 30s when hamburger was 5 cents a pound. How about all the specials Lisa you ate the 12 yrs maxine was the cook. How quickly we forget. Poppa G

  102. says

    Mommageez did everything from natural ability.iIhave to put her hamburger stew among the best. The italian came from my mom and the penn. Dutch came from her mom. Made her a perfect cook poppa G

  103. lisa stalcup says

    YA’LL ARE NUTS .. IF YOU WANT TO MAKE IT ANY OTHER WAY TO MAKE IT YOURS DO IT YOU DON’T HAVE TO TELL PEOPLE IT ISN’T RIGHT …..CHECK OUT THE MILLIONS DIFFERENT WAYS THAT PEOPLE MAKE GOULASH ,,, RECIPE ARE JUST a base to use ,, it is up to you to tey it or not and then make it better or different for your family … jezzzzzzz

      • Christine says

        I’ve always said that a recipe was a “guideline” and because I cook with what is on hand it is always different. I do hamburger stew and I loved the recipes shared. I also make a distinctive and flavorful chili (w or w/o beans). My goulash almost always uses leftovers, I just did one with leftover beef roast and cabbage and homemade spaghetti sauce and it was polished off by the menfolk. It was probably the cornbread and sweet tea that they really liked…lol. I applaud anyone who can follow a recipe to the letter. I enjoyed Paula Deen’s cooking tho I admit I used less butter. :o)

      • Amy Holliday says

        My daughter brought me this recipe to try for dinner tonight! It looks delicious. Can’t wait!!
        (It’s quite hilarious how many people want to “correct” the recipes of others…. actually, quite sad for them… Ignore the people who want to criticize, but won’t put out enough effort to create their own blog to share their own favorite recipes!!!) Press on and enjoy your blog! My family will enjoy this recipe tonight and happily call it Goulash in honor of those who understand your blog for what it is… a happy place to share!! Thanks for sharing!!

  104. Melanie Baker says

    Sounds absolutely delicious. Can’t wait to make it myself. The Goulash I grew up on was, 2-3 lbs. of red potatoes diced in large chunks, 1 lrg. onion chopped cooked together and before the potatoes were done, add 1 lb. of elbow macaroni and 1 quart of homemade canned tomatoes, salt and pepper to taste. Then a can of cubed spam added until warm through and through. I’m ready to give this Goulash a try!!!!!!!

  105. MILLIE Elrod Fletcher says

    I do not use all the stuff she used and mine is very good and everyone that has ever eaten it loves it. I cook my mac. and drain it for the water that it’s cooked in is very starchy. I cook my hamburger meat with Onions diced, salt and pepper sometimes garlic powder and sometimes diced green peppers. ( I DO NOT add water to the meat. I add 2 small size cans of diced tomatoes. AND then serve it. It is so good warmed up too. I always place shredded cheese (sometimes the Taco cheese from walmart) on the table and if anyone wants to add the cheese to the goulash, then it’s there for them. I don’t think I will try Paula’s, why cook someone else’s when mine is very good. Been cooking for years and years. I will be 80 years old next Oct. I have so many of my mother and grandmother’s old family recipes. Millie.

  106. Sharian says

    This has been a staple on school menus as long as I can remember, but, was always called Beef-a-roni. I have also worked in dietary kitchens, still called Beef-a-roni. Paula and I are not from the same South. :)

  107. Sheri says

    We like ours spicy,add a chopped jalapeno and a can of rotel.Just add the macaroni ,the starchy water helps thicken the sauce.

  108. ANGELA says


  109. Michelle says

    When I saw this…all I thought of was the Southern version of the North’s American Chop Suey….I’m sure it’s good!

  110. Patricia Freeland says

    Use V8 instead of tomato sauce and thicken with tomato paste if you like, i usually don’t and it is even more awesome…otherwise…been making some very similar for years!!! Definitely a crowd pleaser.

  111. Thomas Bruneau says

    this is also identical to what my mother made us five boys 30 years ago the only difference is 10 minutes before it was served she would take a pound Land O Lakes white American cheese and cut it into small cubes sprinkle over the top cover let melt then serve

  112. Tamz says

    Just made this tonight…added all ingredients listed, gf quinoa noodles and onion powder…everyone really loved it!

  113. William Fuzi says

    I’m a Hungarian, and this recipe is macaroni with spaghetti sauce, it’s not anywhere close to goulash. Paula Get in touch with me, and I will show you how to make actual goulash. As a matter of fact, I can teach you all kinds of Hungarian recipes.

  114. Charles Vamossy says

    My God!!! What concoction is this? Gulyas (the proper spelling for this famous Hungarian dish) from ground beef? No paprika? Paula Deen’s spice? Italian herbs and MACARONI? What is this? It sounds horrible…

    • Jeannie says

      Exactly! Why name something goulash when it’s not goulash? We don’t go around calling beef lo mien spaghetti and meatballs, do we?! “Goulash” should not be a catch all word for throwing stuff in a pot and cooking it. This is a far cry from real Hungarian gulyás!

      • Diane says

        Look I don’t know where y’all are from but here in America especially in southern parts we like to call it goulash..kinda like chili but it’s got macaroni noodles. If you don’t like it then don’t make it. but don’t hate on something you have never tried before. If you don’t have anything nice to say don’t say anything at all.

  115. Beatrix Kelemen says

    Gulyas (here goulash) is an athentic hungarian dish (soup). This receipe not even a little bit close to that. Instead of calling goulash, we should call Paula Deen ground beef casarole or something like that.

  116. Barb says

    Being Hungarian, I can tell you what we call this, chili mac, jonny marzetti, or in my house slop. When you have real goulash let me know.

    • Barbara says

      Sad that you have to be so hateful. You could have just said nothing at all if you couldn’t be nice. If this “goulash” recipe is so upsetting to you, why waste your time submitting such a negative commentary? Or just share with the rest of us folks how you make it so we can all be educated rather than kept in the dark as to what “authentic” goulsh actually is. All I care about is that my three yr. old grandson and I love the recipe posted here, but please redeem yourself and share your way of maki.g it with others.

  117. Barbara says

    Made this goulash recipe for dinner – was so good, I gorged myself, which isn’t the routine – it was comfort food on a cold, wretched night.
    Being that it’s only my grandson and me, halfed the recipe, and still plenty left, which is one of the few dishes that (according to my taste) will warm over as if it were just made. Very inexpensive meal, which is another plus. Garlic toast added just the right finishing touch. Was out of Italian seasoning and substituted Greek seasoning – if it was,any better, I’d open my own goulash cafe. Thanks for sharing. Love this site.

  118. Shae says

    Hamb meat
    Ranch style beans
    Taco seasoning
    Ranch seasoning. Powder
    Elbow noodles
    Velveeta cheese
    Garlic salt

    This is how my family makes it. Super good!!!

  119. Christie says

    This tastes just like my sweet little granny used to make. I do skip the extra salt but everything else is right on.

  120. Laylan says

    To all those proving a point that this isn’t “Goulash”- it reminds me of the chewy Chalupa at Taco Bell, nothing like the crispy one at any Tex Mex restaurant. This is American Goulash- which, most Americans (especially in the Midwest) grew up eating- and will probably never make it to Hungary to sample what we Americans like to call BEEF STEW. Who cares!

    That being said, this reminds me of my grandma’s Goulash, and I will be making it this evening! Thanks for the recipe!

  121. LaWanda says

    I was excited when I saw this and what I saw made me laugh. This is very close to mine. A few differences but basically mime

  122. Sandi Hill says

    This is how I make my goulash which I have been cooking for over 30 years. Brown hamburger meat, onions bell pepper salt and pepper, sautéed mushrooms, Chili powder to taste, 1 can stewed tomatoes, 1 can diced tomatoes, tomato paste, 1 can cream of mushroom soup, 1can cream style corn, water, uncooked shell macaroni. I love the way the macaroni soaks ups the liquid. You can add water. I don’t have exact measurements

  123. Sandy Hall says

    Here’s my two cents worth.

    Love the Paula Dean GOULASH!!! This is American GOULASH. Just like American Spaghetti is different than the Spaghetti you get in Italy.

    I also love Hungarian “GULASCH” as they spell it in AUSTRIA. If you want “GULASCH”, I order the Knorr GULASCH FIX from GermanDeli online.

    Granted……………….American GOULASH and Hungarian GULASCH are two very different species, and while spelled differently…………..they are pronounced the same.


  124. Mary Ann says

    I can’t believe how people can be so rude over something like the name of a recipe! Its your blog, call it what you want! I doubt that anyone held a gun to their head making them read the recipe. I have been making a similiar dish (that my Mom taught me to make) and she called it goulash. The only real change was we didn’t use soy sauce and we used grated cheddar cheese on top. I intend to try the ss. As for it being too salty; I don’t measure s and p and use common sense. You can add it but you can’t take it out. Have a great day and ignore the NUTS!

  125. says

    Amazing blog! Do you have any helpful hints for aspiring writers?
    I’m hoping to start my own website soon but I’m a little lost on everything.
    Would you recommend starting with a free platform like WordPress or go for a paid option? There
    are so many choices out there that I’m completely confused ..
    Any tips? Kudos!

    • says

      Thank you for the nice comments! My blog is a self hosted blog. I prefer WordPress myself, but you could always start with the free WordPress blog and go from there. My advice is to read, read, read, and research, research, research. I’ve had both and I ultimately decided on self hosted. It’s fairly cheap to do.. but on the other hand, free is free. That would be up to you to decide which route you wanted to take based on your specific needs. There are a ton of informational sites to help you get started blogging, whichever platform you choose. Hope that helps!

  126. Joanne Hart says

    I don’t use as many tomatoes as we like ours thicker and I also throw in some chuck of mozzarella cheese at the end and let it melt and serve. Delicious!

  127. Kimmo says

    I feel like I should inform the readers that Paula Deen’s seasoning isn’t something you buy at the store, its a simple seasoning blend she recommends you make and have on hand. It consists of 1 part black pepper, 1 part garlic powder, and 4 parts salt. You can also add onion powder to your liking and store it in an airtight container to use for multiple recipes

  128. Rachel says

    Well I guess it is a good thing it isn’t Hungarian goulash then if it isn’t how hungarians do it. It is meant to be a southern goulash. It’s just a word and it’s just food. Don’t let it bug you. Great recipe and great blog. :)

  129. Kristyn says

    Oh my heavens….what a perfect time to stumble upon your blog for the first time! It’s the perfect weather for a nice, warm meal with the family. I can’t wait to work on this one tomorrow night! Thank you for sharing your recipes. I love trying new things, even if it sounds like I won’t like it (onions…yuck!), but I did learn the hard way…foods do not taste right without cooking them with onions.

    • says

      Aw, thank you for the sweet comment. It’s funny.. I used to hate onions when I was younger. I’ve learned to really like them… and you are right, some recipes just don’t taste right without them. Thanks for stopping by! I hope you stay warm. <3

  130. Reb says

    Perhaps some think it’s too salty because it calls for one TABLESPOON of salt. Are you sure that’s not supposed to be one TEASPOON? There already is salt in each of the two cans of tomatoes, the two cans of tomato sauce and in the soy sauce. I’d like to try it, but I definitely will use less salt.

  131. Ronn says

    My mom made this for years. I figure it was one of her concoctions, and still today I make it several times a year. So easy.

  132. Alma says

    This is what we have always called chili. The family comes from near Cincinnati so that might have something to do with it.

  133. Kathy Beverly says

    Like others who have commented, I also have made goulash similar to PD’s recipe for many many years, except like others, I do not put Italian seasoning in mine. I put onions, garlic, and chili powder along with salt & pepper. That is because I do not want my goulash to taste like my spaghetti sauce, which has lots of Italian seasoning. I prefer the southwest flavors for goulash. So, I guess it is just a personal preference thing. I also read that others put beans in their goulash. I do not put beans in goulash. Beans go in chili to me. Basically, goulash to me can be whatever you want it to be. But, it’s always made with ground beef.

  134. Anita says

    I make two different goulashes, A variation of one my Maternal Grandmother use to make and have eaten over 60 yrs and another a variation of one my Mother In Law use to make. One from my Grandmother is cook the Ground Beef with chopped onion, drain, season with garlic and salt; Add a can of Pork n Beans, some catsup, Liquid Smoke, either A1 Sauce or Worchestershire Sauce and heat, One my MNL made was with canned Chili, canned Stewed Tomatoes, Tomato Sauce, Garlic, Salt, sliced Hog Dogs, and cooked elbow macaroni. I also like to add a little Salsa Verde to the mix.

  135. Anita says

    I have made something for nearly 50 years that is a “goulash of sorts” only we called it “Hurry Up Spaghetti. Born out of needing to get food on the table quick for two small children after working an 8 hr day. Cook some ground beef with chopped onion and drain; While cooking in a separate pot, put a couple of cans of canned spaghetti with the sauce, Season with Garlic, Italian Seasoning, chopped Mushroom Stems and Pieces and about half lb Velveeta Cheese cubed, Stir often so the cheese will melt. Once the cheese is melted add the cooked ground beef, Use to be able to get Franco-American Spaghetti with Meat Sauce only it was skimpy on the meat so added my own. They are out of business now so have to use Campbell’s canned Spaghetti. Youngest Son says it just doesn’t take the same but is still good. My Husband would eat 3 bowls before I could get anything else on the table or wait for Salad and Garlic Bread.

  136. Marlene Fannon says

    We make something similar, but always called it Johnny Marzetti. My (now ex-) husband would call it goulash, and that iritated me, but everything he did irritated me. LOL. I had never heard it called that before though.

  137. Sandy says

    Don’t need to copy & save this recipe. Been cooking goulash for too many years to change now. The only thing is I like to add color, not necessarily for taste but for color, I add a handful of corn (white or yellow) – not the whole can – just handful. Then add green bell pepper – not much just a little bit. Adding a can of drained black beans makes it taste pretty good, too.

  138. Mike says

    I put all my tomatoes and sauce in a separate pan and heat them up with my onion and dried red and green pepper flakes, usually to a low boil then add just a little apple cider vinegar and brown sugar to give it a sweet taste. Not alot, just enough to take bitter taste out of the tomatoes. Usually let it cook while macaroni is cooking. No complaints yet.


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