Here is an easy printable recipe!
I hope you enjoy. 馃檪
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 (uncooked)
- *I added garlic powder, seasoning salt, and a little pepper to mine.
- 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.
Get recipe for Paula’s House Seasoning HERE
This stuff is GOOD!!!
*Some people聽have complained that the recipe is too salty. I like salty food, and I聽didn’t think so. 聽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.
Thanks!
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!
It’s hard to beat goulash! And, it doesn’t matter how old you are, Mom’s goulash is always the best! 馃檪
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!
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!!!!!
Now this is what im talking about! Ill def try this recipe now that ive seen this..lol Thanks 馃檪
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
That’s what’s so great about goulash.. you can change it up and make it your own. I’ve had it many ways and they are all wonderful! Thanks for the comment! 馃檪
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.
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.
what are ranch style beans..have never heard of them
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. 馃檪 If you can’t find them, just substitute a can of your favorite beans instead. 馃檪
Thanks for showing what you leave out of this recipe and letting me know that it taste great! I am not a great cook and usually go by the recipe as is. I always want to leave out certain ingredients but am afraid it will taste bad. I鈥檓 not an adventurous cook either lol. So thanks for a recipe I would cook with your adjustments! Can鈥檛 wait to try it.
Do you have the recipe for your Mom’s Goulash??? I would like to see hers……if you don’t mind….
What was your Mom’s recipe? Or how did it differ from this? Thanks!!!
YES I HAVE ALSO COOKED THIS FOR OVER 40 YRS ALSO. I DONT USE ALL THE EXTRA SEASONGS. MINE DIFFERENT BECAUSE I USR CHILI POWDER,CUMIN AND ADD VELVETTA CHEESE AT THE END.. OVER THE YEARS.INSTEAD OF TRYING TO KEEP CHILI POWDER ECT ON HAND I PURCHASE THE TACO SEASONING AND PUT THAT IN THERE. IT IS MEASURED OUT AS IF YOU USED THEM SEPARATE.
So in other words, sounds like you just got ChiliMac.
I make that and call it Chili mac. My kids loved it.
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.
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.
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.
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.
And you call that ‘goulash’ because…
Your recipe is similar to mine (my mom’s lol) except we don’t use the hotdogs. It’s the only way to make goulash in my opinion. I have never had goulash that is made with pasta.
That sounds a little bit like what I call Spanish Rice (except no hot dogs). I brown a pound of ground beef and a small minced onion, (don’t drain unless super greasy. You need some grease for flavor and to mix in the seasoning). Stir in 1 packet of chili season mix, then add 3 cups of water, 1 small can tomato paste, and 2 cups of raw rice.. Mix well. Bring to a bowl, stir, turn down to simmer, and simmer 20 minutes with lid on. You can add more water in here, if you want your rice a little wetter. Serve with green salad and bread and butter.
I made goulash when my kids was small. I used dried italian seasoning, oregano, basil, minced onion, onion and garlic powder, salt, pepper and ketchup. It is really good with a hint of sweet.
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.
The best goulash is made with stewed tomatoes…tomato sauce and diced tomatoes do not give the same wonderful flavor I grew up with. Give it a try.
Now that the weather is turning colder, I just may have to give it a try! Thanks!
I used to make it, but living alone for many years, I forgot how I made it. This recipe brings back memories, but I used to also add a can of drained whole kernel corn.
I agree about mom’s & grandma’s recipes can’t be beat. (and of coarse my mom’s) I’m just trying to put together one of my mom’s recipe’s of goulash. seems like it had a sweet or sour green bell pepper in it, but not really sure.
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.
just like mine minus the paula dean seasoning. I add corn.
I do the same as you Barbara.. But hten i add some greebeans sweet peas and corn in with it 馃檪
Then *
We use a similar receipe using Pork n Beans, mixed vegs, corn, ground beef, and all kinds of seasonings. Also, add a small amout of Ketsup and BBQ sauce. It is great and it last 2 days. Yummy.
Yes, I use stewed tomatoes, ketchup, a little brown sugar and vinegar
Mine is the same>> I don’t use the seasoning, bay leaves and soy sause
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?
Right! 馃檪
I make this but I add frozen okra..delicious
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.
I love okra, but prefer mine coated in flour and cornmeal… then fried. 馃槈
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. 馃檪
I don’t understand how anybody doesn’t add salt, pepper and garlic salt to a recipe that has ground beef in it!!!!!!!!
My FAVORITE DISH!!!
WE DIDNT HAVE MUCH MONEY WHEN I WAS GROWING UP,
SO IT WAS ALWAYS SIMPLE,BUT DELISH!!
BOIL THE WATER,COOK THE ELBOW MACARONI DRAIN IT,
FRY THE BURGER,DRAIN IT,MIX THE CANNED TOMATEOS
TOSS IT TOGETHER WITH SALT PEPPER!!
Still love it no xtra any thing!
Just burger. Noodles. TOMATEOS !!
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.
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!!!!!!
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.
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”.
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. 馃檪 Thanks for the comment!
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.
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.
Yep, that’s what we called goulash, macaroni, beef and tomatoes! I try to make it ike my mom but never never never tastes the same! However my neighbor just gave me “Beef and noodles” and it was so good and rich, but with chuck, not ground beef, but taste of sauce was so similar! My mom used canned tomatoes but I will, try with organic juice, as my neighbor, as canned just doesn’t make it! And forget the “haters”, some need to have an “object”!
Paula Deen house seasoning is salt, pepper and garlic powder. I don’t make it up special, but add all three!
Paula Deen House Seasoning is salt, pepper and garlic powder
House Seasoning is salt, pepper, and garlic powder.
Barbara how do you make yours? What seasonings?
I make mine with most of those ingridients..no italian dressing…I use Heinz 57 sauce in mine…not soy sauce.
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 馃檪
If u like a little spice try using total! Its amazing!
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…
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.
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.
I also add diced celery.. I put shredded cheese on the top of each scoop served.
I add a dash of red pepper flakes and tablespoon of Brown sugar.
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 ..
‘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’.
This is exactly the way my mom made it and the way I make.
It’s still our favorite dinner ; )
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.
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.
Did you try the soy sauce. It would just add a little salt flavor. Dont knock what you havent tried.
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.
How many servings in this recipe?
I would say 6 large servings. 馃檪
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
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 :))
Garbage southern food. How terrible is this recipe?
Apparently not nearly as terrible as your manners.
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”
Wow, You must be a joy to be around. But I bet you don’t talk that trash to anybody’s face, and you certainly wouldn’t talk that way to a southern woman like me because you might go home with a black eye. Go troll somebody else’s blog, the rest of us southern girls actually enjoy exchanging recipes and childhood memories. Absolutely immature. But that’s how you people are, you can’t just open another tab and move on to something more suited to your taste.. Nooo …you’ve got to exercise your right to put people down that you don’t know or will never meet face to face and be held accountable for your hateful words. We have a southern term for that behaivoir- its called chickensh#t.
Happy Trolling.
What a dumbass biggot if you don’t like it pass it on by ! Us southerners happen like it just fine !!!
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.
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.
The word Ghoulash simply means Stew or Soup. Just as every American makes stew differently, so does every Hungarian I’m quite sure. Obviously SOMEONE called it Ghoulash at least 40 if not more years ago. My mother learned it from a neighbor in the 70s. Then she changed it with what she had. If you don’t have paprika then you try chili powder or whatever. I think it’s time to get over yourself?
My Mom made something similar as this recipe, it was such a comfort food. We didn’t have much money and this was a treat. I have never made it like hers was and I have tried. I don’t care if it is not authentic, we all loved it and it sure fed a bunch of hungry kids. This recipe comes close to Mom’s, so I am going to try it.
What wonderful memories! Thank you so much for sharing. Sometimes the simplest things bring such joy and comfort to us all! That’s definitely all that matters. <3
It is NOT the same if you don’t use half the ingredients in the recipe. Really??
I wonder with this list of ingredients how this would be different from a jar of pasta sauce?
I prefer crushed tomatoes, salt pepper and two T of sugar. None of the other spices. And I love chopped green peppers in mine. Family loves this too. Fried potatoes on the side or goulash over the top of potatoes. Yum.
By definition, “goulash” uses sweet hungarian paprika….. paula dean’s recipe does not.
Thanks! That’s the first I’ve heard about that. 馃槈
Goulash is made many different ways.
It is. But not this way. https://en.m.wikipedia.org/wiki/Goulash
Does this taste similar to chilli? Im looking for a goulash recipe that doesn鈥檛 remind me of chilli
I don’t think it tastes like chili at all. 馃檪
I’m replying to a comment that was the first to pop up. I mean no harm or disrespect. But I read the updated info and my heart ached.
My definition of a recipe is a SUGGESTION of ingredients to make a certain dish. The lovely thing about cooking is we can adjust whichever ingredients to suit our individual taste. It grieves me that people get negative when it’s not appropriate especially about a recipe. Use what you like and adjust to your own taste. Personally, I appreciate the recipe as a good measure of ingredients.
Kick it up with just a tad chili powder too!! My husband and daughter love this stuff. I never follow a recipe though.
Try cummin.
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.
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. 馃檪 I was sure to include all of the ‘omitted by me’ ingredients to stay true to her awesome recipe!
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! 馃檪
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
I tried this recipe to the t….yum!!!
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.
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
Thanks for the paprika tip. I have some excellent Hungarian paprika!
I agree this is not Goulash , more like Bolognese for Spaghetti .
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.
Do you have a recipe for goulash you could please share? Preferably one that doesn鈥檛 taste like spaghetti or chili
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
I suppose you’d call this American Goulash. 馃檪 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.
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
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
brawo-agree with you;
this slop=sloppy joe
is not GULASH;;
paula dean use another name for your slop!
I wouldn’t call this sloppy joes! sloppy joes do not have macaroni noodles in it.
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!
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…..you can use a few drops of the left over catchup and whatever in the fridge…..as 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!!!!
All I can say is well said Cheryl!!
I have this cooking on the stove right now followed the recipe exactly and it smells delicious can’t wait to try it!!
I agree
Funny, we respectfully called this recipe, Slop!!, Macaroni and red sauce, goulash, lots of names but still taste good!
That remark was uncalled for!
To Germany kroetlinger, your recipe isn’t like my goulash but it looks very delicious. Would you share the recipe, please?
Ditto! When I’ve had it; it’s been more like a beef stew including potatoes and beef chunks not hamburger
Hermann, could you please post a recipe or a little more specific ingredients & method? Sounds wonderful!
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.
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.
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!
slops from Italy ? Shame on you
slops from Italy? What is that?
Do you mean shops from Italy?
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
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!,
Its not the heart of the dish.
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.
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
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.
The above post was by Evelyn Kondelik
Macaroni, cook or uncooked?
The macaroni is uncooked. The liquid that the recipe calls for cooks the macaroni. 馃檪
Do you strain the juice out of the tomato cans or use that juice as well?
I didn’t drain the juice. It adds flavor and gives it more liquid to help the macaroni cook.
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.
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.
You are absolutely right S.G., you never precook the mac, you want it to soak up the sauce as it cooks.
I have done a similar recipe and the macaroni doesn’t come out gummy. That’s what I thought might happen , but was surprised that it didn’t. It actually soaks up the liquid and makes it more flavorful. I liked it!
If you’re came out gummy, then you didn’t cook it right.
Looks like chili without the chili powder seasoning to me!
but, doesn’t chili have kidney beans and not macaroni? :/
the age old debate – Chili does not have beans. 馃槈
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.
-sam
Beans or no Beans, is not a debate Sam. It’s a preference. 馃檪
Chili….. With beans… and I am not a bean person… but if you have chili… beans are required.. hahaha otherwise it is just thick soup.
My mom’s chili has macaroni 馃檪
Then that’s not chili. It’s what’s called chili mac. I don’t like chili powder in my goulash tho.
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. 馃槈 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.
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.
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.
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.
Lydia
Thanks for the comment! I hope you enjoy it. 馃檪
Yes, beans and not macaroni.
Exactly what I was thinking.
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! 馃檪
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.
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!
I don’t see why not. Of course, fresh is always best when possible. 馃檪
Have to disagree. It’s always better the next day.
I think she meant fresh garlic is better than powder.
Yes, that is what I was referring to. Thanks Wendy!
I omit the spices but add worsheshire. I also add corn, zucchini and anything else that sounds good that day.
Now THAT’S Goulash. When you start adding veggies it becomes Goulash. This recipe is just for Chili Mac.
Are the diced tomatoes drained?
No, do not drain.
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!
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
My mom made this and she and her mom called it slumgullion. My friend came over one time, when I was a kid, and asked what we were having for dinner. I told her slumgullion, and she looked at me like I was crazy. She saw what it was and told me, oh, that’s goulash. They made it without the fancy seasonings. My grandmother was from South Carolina. Has anyone else here heard it called that?
There was a comment back from January that said their family called it the same thing.. so you aren’t the only one! I had never heard of it before then. Thanks for sharing!
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.
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.
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!!!
lisa, goulash definitively has paprika in it. It is a primary characteristic of goulash. Without paprika, it isn’t goulash. There are all sorts of things you can out in or leave out and still have it be goulash, but paprika is not one of them. That would be like calling a bowl of rice with no chicken “chicken and rice” regardless of the kind of rice used. It’s like calling tomato soup chilli.
This guy doesn’t even use the required ingredients? Is this for real?
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
I need some good recipe for deer meat
Here is a goulash recipe I found using deer meat and it sounds pretty similar to this one. Ground Beef Venison Goulash
If you add some juniper berry or(tbs of gin) and blueberry jam your venison goulash will be better.
I have successfully used venison in place of beef in many recipes. If is is ground, since venison is very lean you may have to add a little sausage to it. (May be a 1/4 lb to 1-2 lbs of venison. Love venison meat!
I might add a little ketchup.
My recipe. I use tomato juice , not tomato sauce, I dont put soy sauce, italian seasoning… min is simple…
2 lbs of hamburger
onions,,,
3 c tomato juice
salt- pepper
and macaroni
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.
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.
my own goulash always turned to chili mac. ill have to try this
This is not goulash. I belive its really good and tasty, but without paprika, pepper, and caraway seeds its something else.
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 :'(
I use light soy. Less salty
Agreed. As is the recipe is too salty, nearly inedible even after I doctored it up. I’ll try it again, eliminating all salt and soy sauce, then add it to taste at the end.
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.
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.
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
I would start with a tsp of each and adjust as you go to suit your taste.
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.
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
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.
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.
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.
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.
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.
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!
Sounds delicious, but it’s not goulash.
Mine has chili beans (corn optional)
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?”
We used to call this American Chop Suey added peppers and lots of celery
Looks so good
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
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 馃檪
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).
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?
Ha ha right on Linda.
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 馃檪
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.
This is not goulash. It’s just stew. It’s also Whiskey Tango.
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!
This is NOT goulash. Goulash is an eastern European dish. This recipe is for Chili-Mac, what southerners call goulash.
Looks like just what I cooked night before Last Very good to Elwin Simon God Bless
So where is the recipe? All I see are comments.
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.
If anyone is trying to get away from eating red meats, try using ground turkey you can get from the frozen meats sold in the frozen meat department at your local market. I cannot tell the difference once it is cooked in recipes. No one can tell the difference.
Great suggestion! 馃檪
I enjoy this recipe every time I make it. Today I used 1 pound Turkey and 1pound hamburger. I didn’t have 2 pounds of Turkey. I used half beef broth and half water with 1 cube of beef bouillon. This recipe can easily be a make it your own. Thank you for sharing
…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!!! ( =
It was his big lose.
I made this last night. I added 2 cans of corn and some paprika. It was delicious! My husband and son ate it up.
I also tried to see your recipie for the goulash and even clicking on recipies under “posts about” did not bring it up. 馃檨
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.
Sooooo……………………….where is the recipe?!?!
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! 馃檪
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.
I’m making this tonight with some minor changes. Looks yummy!
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!
Mine is similar but this is incredibly watery from the picture!!! Looks nasty.
Thank you for sharing. 馃槈
Chili without beans? Is Chili Sauce! Where’s the ——- BEANS?
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.
I agree with your recipe. This is how my mom made it and I make it that way too.
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!
I have made this for years and call it slumgullion.
Me too! That’s what my mother and her mother called it as well. My grandmother was from South Carolina. Where are you from?
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
I’m going to try this but I will add some green pepper as well!
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.
This is not a Hungarian guylas. It’s not served over noodles. It’s more like a soup/stew.
Paula’s recipe is called: Goulosh….NOT Hungarian Goulosh….her’s is a southern recipe!
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! 馃檪
Yes. Made it for the first time tonight. Extremely salty. Too salty to enjoy to be exact.
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.
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.
Is a Dutch oven big enough or do I need to use my stock pot? I want to try this today…
It will depend on the size of your Dutch oven. The size of the pot I used is 6 qt.
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!!!!
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.
Do you have any idea how long this will keep in the fridge ??
Thank you 馃槈
>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.
AND a pone of cornbread …..:D
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.
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.
My grandmother called it slumgullion too.
A Tex-mex version of this is to saut茅 the elbow macaroni until it’s brown. Add chili power. It’s probably no longer called goulash, but it’s really good.
made this for my family 50 years ago, however we added carrots, peppers and any leftover veggies the family loved it.
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.)
Can his be frozen with the pasta already added?
I haven’t ever tried that, but I don’t see why not. 馃檪
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!
What could you substitute for the tomato sauce? I have everything else on hand.
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.
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.
How many servings does this make?
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. 馃檪
Do you cook Mac first?
No need to precook. Just toss it in! 馃檪
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.
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
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!!!!
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 fat..place 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.
do you cook the noodles first or raw
Just toss the noodles in, no need to precook. 馃檪
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!”
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
Goulash is the greatest!! I add kidney beans to mine, as per my mom did for 30 yrs. lol
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.
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!
That looks almost as delicious as her special nappy-headed Ho Hos.
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 馃檪
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!
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…
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.
This looks great! Can I print it? Please let me know.
Thank you,
Tracey
Yes you can print. There should be a ‘print friendly’ option at the bottom of the recipe. 馃檪
Thanks for sharing this recipe…question: do you let it simmer covered or not covered?
I think you could do either, but I left mine uncovered.
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.
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 .
Thank you for taking time to comment. You have a very interesting background and ancestry.
P. S.
Thank you for the nice photo comment. 馃槈
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!!
What is in Guljas in Hungary? Inquiring minds what to know? 馃檪 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? 馃槈
After looking up Eastern European food I can understand why Willowspring would be upset over what was being called goulash…http://easteuropeanfood.about.com/od/hungariansoups/r/gulyasleves.htm It is more of a soup than the dog food looking dish. 馃槈
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. 馃檪
A real Hungarian Goulash (Guly谩sleves)
http://www.youtube.com/watch?v=i4ZAwUoP8c4
Have a nice day / Eva
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.
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, k眉mmel, 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!
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.
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!
Will
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: http://asoutherngirl.com/paula-deens-goulash-the-best-ever/#comment-7901
I did not pre-cook mine. Just toss it in. 馃檪
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.
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)
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!
real goulash is not red. there is no tomato sauce in Hungarian goulash
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.
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’
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.
I make it and call it hamburger soup.
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.
If using Bay Leaf, remember to remove it from the goulash. Never eat the Bay Leaf.
I add cumin to mine and I do use the Italian seasoning. I do use the Bay leaf.
We called ours meat mess. Hee hee hee. I still make it when I can’t think of anything else to make.
It sounds like good old Midwestern chili without beans to me. Shouldn’t there be vegies in this for it to be goulash?
My mom called it Slumgullion as well, basically the same ingredients but she also threw in a can of spaghetti-o’s!
just like my moms!
I make my goulash thicker than this. I would put in more uncooked macaroni to thicken it. But it sounds good.
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! 馃檪
The only thing I would change is the amount of liquid. I’m more accustomed to a goulash thats less “wet”
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.
Made this for years. Not sure if anyone before me mentioned this, but “stewed tomatoes” are what I use. Makes all the difference!
Made this for dinner tonight was very tasty, but was also very salty. Will definitely cut out a lot of salt next time!
sounds like hamburger helper to me… yuck…
Bacon….you HAVE to add bacon!!!
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
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.
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!
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…
The house seasoning of Paula Deen’s is Equal amounts of Salt, Pepper and Garlic Powder
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.
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?
Thanks.
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.
I’m going to be trying this recipe tomorrow night! I can’t wait.
Sounds like Chilli to me. If you added a little Chilli Powder, that’s what it would be..
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!
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.
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.
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
My mama鈥檚 sauce for this was a little oregano and a can of condensed tomato soup.
If you changed or deleted one thing in Paula’s recipe, it is no longer Paula’s recipe, but yours.
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. 馃檪
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?
was wondering how i could make this for 200 people? how much would i need to increase the items by?
This recipe says it serves 6. Hope that helps. There are a ton of recipe conversion ‘helpers’ online. Here’s one I found. Recipe Converter
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. 馃檪
I would probably use some paprika in it.
This sounds so good! thanks Wendy for sharing it. Makes me happy to get old recipes, brings back memories of old food and good folks
Great recipe! Sounds similar to one my grandmother used to make. Can’t wait to make it for my family. Could ground pork be substituted for the ground beef?
I don’t see why not. Ground turkey would even work. 馃檪
I ALWAYS USE GROUND UP DARK TURKEY TO PUT IN MY GOULASH! 馃檪
I ADD BLACK BEANS OR KIDNEY BEANS OR PINTO BEANS TO THIS GOULASH. 馃檪 HEY, I EVEN ADD FRESH GROUND UP GINGER TO IT TOO AND IT GIVES IT A HOT KICK. 馃檪 GINGER IS ALSO GOOD FOR A COLD OR FLU! I LOVE GOULASH AND TRY TO MAKE IT ONCE A WEEK! EVEN IN THE SUMMER MONTHS!
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.
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.
I got my goulash recipe from my home ec class years ago. Hamburger with saut茅ed 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.
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!
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!
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.
Oooh. I love mushrooms. I may have to try that! I love black olives too. Hmmm, I’m getting good ideas reading through the comments. Thanks for stopping by! 馃檪
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
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
i ate like a king
My family’s hamburger stew .so simple inexpensive, and delicious. Momma G made goulash with her left hand. I ate like a king. Poppa G
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 ,,, http://en.wikipedia.org/wiki/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
I’m giving you a hug through the internet. Can you feel it? 馃槈 Muah xoxo
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)
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!!
Thank you so much for the sweet comment. I hope you enjoy it!
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!!!!!!!
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.
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. 馃檪
I grew up on this aand it is most defintly good.my mom add a can of corn
We like ours spicy,add a chopped jalapeno and a can of rotel.Just add the macaroni ,the starchy water helps thicken the sauce.
My folks were poor. We had hamburger, macaroni and ketchup and glad to have it.
OOOOKKKKK !!!! HERE GOES !! I TRYED THIS RECIPE AND ENJOYED THE H#LL OUT OF IT !! I, AS WELL AS OTHERS,HAVE MY OWN SIMALAR RECIPE . I CALL MINE MACARONI INSTEAD OF GOULOSH . GROUND BEEF, ONION, CRUSHED TOMATOES, WATER, ELBOW NOODLES, BUTTER, AND GARLIC, SALT, AND PEPPER TO TASTE !! FRIENDS COME AND EAT AND SAY ITS GOULOSH BUT I HAVE TO EXPLAIN TO THEM THAT THIS IS MY MOMS RECIPE FOR MACARONI . NOT MAC-N-CHEESE, NOT BUTTER NOODLES, JUST MACARONI !! AND NOT GOULOSH !! BUT ON OCCASSION I DO ADD A CAN OF CORN AND GREEN BEANS TO ADD EXTRA VEGGIES TO THE MEAL AND TELL THEM THEY CAN CALL IT GOULOSH THEN !! LOL !! ALSO, I COOK IT ALL IN ONE POT ADDING AFTER BROWNING THE MEAT !! AND SPICES ARE ALWAYS TO TASTE SO YA DONT GET TO MUCH FOR YOUR TASTE !! EVERY NOW AND THEN, AFTER REHEATING, WE MAY TOP IT WITH SOME SHREDDED CHEESE . ALWAYS AWESOME WITH GARLIC BREAD ON THE SIDE AND FRESH SALAD . ANYWHO, MINE IS JUST PLAIN OLE MACARONI, BUT AS I SAID BEFORE, I TRIED THIS RECIPE FOR GOULOSH AND ENJOYED IT ALSO !! TO EACH HIS OWN !! GOD BLESS !!
ALL CAPS IS NOT AN EASY READ!!!!!!!!
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!
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.
are you just making this stuff up as you go along? This has nothing to do with Goulash!
Thank you so much for taking time to comment. 馃檪
Can this be frozen?
I don’t see why not. 馃檪 I have never frozen any, but I can’t imagine why it wouldn’t be fine to do so.
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
Just made this tonight…added all ingredients listed, gf quinoa noodles and onion powder…everyone really loved it!
Yay! I’m glad they enjoyed it. Thanks for the comment!
Hungarians everywhere are offended at the way you misused the word goulash.
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.
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…
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 guly谩s!
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.
? what a hell is this ??????? It has nothing to do with Gulyas…..or goulash. Paula, you should know better!
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.
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.
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.
Barbara, Because it upsetting Paula Deen have no idea what Goulash is ! http://en.wikipedia.org/wiki/Goulash so maybe she can have some idea!
And it is not hateful, she shouldn’t name it goulash when its not.
This is SOUTHERN Goulash. I’m from the south and it’s what I grew up on.
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.
not even close thats sound horrible – http://en.wikipedia.org/wiki/Goulash
http://en.wikipedia.org/wiki/Rudeness
Oh Dear its not a goulash easy even if its rude…. first goulash never made with ground meat… where is the potato? no soy, no Italian seasoning…. no macaroni…. sad sad .. don’t name it goulash.
Thank you. I agree. This is far from “gulyas”.
Ground beef? Italian seasoning?
Put potato, celery root, paprika.
If you ain’t got nothing nice to say don’t say anything at all
Lol! Lady definitely is rude, this recipe is delicious! However I think what know one has gotten is that this is actually closer to Pasta Fagoli then Goulash.
Betty….since you seem to like the Wikipedia:
http://en.wikipedia.org/wiki/American_goulash
This is what many of us associate with goulash. This is how it’s been made since I was a kid. And Southern Girl….this looks like a great recipe and one I will be making soon. Thanks for sharing.
Thank you so much! I hope you enjoy it. 馃檪
Hamb meat
Ranch style beans
Corn
Taco seasoning
Ranch seasoning. Powder
Rotel
Elbow noodles
Velveeta cheese
Garlic salt
Pepper
This is how my family makes it. Super good!!!
I made the goulash last night…I added some rotel for a little kick….awesome!!! 馃檪
This tastes just like my sweet little granny used to make. I do skip the extra salt but everything else is right on.
Aww, you’ve got to love those Granny recipes. 馃檪 Thanks for commenting!
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!
Thank you and you are so right! People can be so silly, but that’s ok. 馃槈 Thanks for commenting!
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
Great minds must think alike. 馃槈
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, saut茅ed 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
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.
BOTH DELICIOUS THOUGH.
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!
Thank you! It’s like water on a duck’s back. It doesn’t bother me in the slightest…. but I do reply on occasion. 馃槈 Thank you for the sweet comment. 馃檪
This looks amazing. I really wanna try it. Thanks for sharing!!
Thank you!
Very, very, very bland. Will have to doctor up the ton of leftovers big time.
Can’t please everybody. 馃槈 A ton of people complained it was too salty. Ah well…
FYI. This might be a tasty dish but it is NOT GOULASH AT ALL. Try this. It’s so much better. http://www.saveur.com/article/Recipes/Hungarian-Goulash
You go, girl!!
Amazing blog! Do you have any helpful hints for aspiring writers?
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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!
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!
In the North, we call this American Chop Suey.
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
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. 馃檪
Thank you! I don’t let it bother me one bit. 馃槈
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.
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
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.
No, the original recipe calls for a tablespoon.
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.
This is what we have always called chili. The family comes from near Cincinnati so that might have something to do with it.
Do you cook the pasta before you put it in ?
No, just put in in the pot dry. It cooks while it simmers.
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.
I have always added corn to mine. Just like my mom did.
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.
Thanks for taking time to comment! I love hearing all the different variations. 馃檪
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.
That sounds wonderful. I’ll have to try that one. 馃檪
I make mine with mixed vegetables! Usually a couple of cans of Veg-All!!
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.
The ex-husband comment made me snort.. too funny!
HAHAHA!!!! Yes they call it Johnny Marzetti in southern PA. Irritates me too. Idiots. I snorted as well.
My bad I read your comment backwards. Still snorted though hahaha
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.
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.
Very good! I made the recipe as is and added some frozen corn I had in the freezer; about 1 cup.
I made this goulash 2 nights ago and my family complained about it being WAY too salty. I would recommend cutting back or even leaving out the soy sauce.
I make it just like this but add zuchinni and serve with a dollop of sour cream……my kids LOVE it
…they call it “Moms Slop”……I take it as a term of endearment 馃檪
“Mom’s Slop” That’s awesome! I love hearing all the different ways you guys prepare it. Nothing beats home cooked, stick-to-your ribs, comfort food.
I love this recipe. Some of you have said some pretty hateful things about it. If you don’t like it – don’t make it again. Some say it’s not goulash because it has to have this or that etc. To me that’s like saying soup isn’t soup because you like green beans in yours and I like brown beans in mine. If you want to change it – change it. Then so many of you say you don’t use Paula’s seasonings BUT… you add salt, pepper and garlic salt. What do you think is in her house seasoning? Salt, pepper and garlic salt. Duh… If you don’t like Soy Sauce, use Worstershire. They are interchangeable. Depends if you like fermented soy beans or anchovies. I use Worstershire when I don’t have Soy Sauce on hand. I love this recipe. Wouldn’t change a thing except to cut the amount of salt. Go ahead and change how you make it – it won’t be Paula’s Goulash. I miss her on TV. She had some great recipes.
looks good…but obviously you never really tried a traditional Hungarian goulash…made by Hungarians…my hungarian father made a great goulash…one of the main ingredents is ground Szegedi Paprika..lots of it…never ground meat…good chunnks of beef
My mother is deceased, but she made a delicious “goulash” that slow cooked in the oven. I don’t have the recipe, but it had beef tenderloin and a ton of sweet Hungarian paprika and onions. She served it over noodles with a dollop of sour cream, and boy was it delicious! Beef tender is too pricy for me, so I used this recipe (I halved it, since it’s just me) and followed the recipe, except I added 2 palms full (probably 2 heaping tablespoons) of sweet Hungarian paprika (the kind in the red can). And I put a dollop of sour cream on my serving. Excellent! I’m sure it would be good without the paprika, but I was craving that flavor that I find so comforting, so it worked for me. (Oh, I added about a tablespoon of my secret ingredient that adds unami, boosting the beefy flavor: anchovy paste! No fishy taste, I promise.)
Tried this recipe tonight. Too much of something, it was okay. I will change a few things, but still try it again. Thank you for sharing. 馃檪
Several people have complained that it’s too salty with the addition of seasoning salt, and soy sauce. I didn’t think so, but if you prefer less salt, you could add less next time or omit one or the other. Thank you for taking time to comment! Of course, that’s what makes recipes great… you can always change it to suit your tastes.
My Grandma and Mom made this but we called it slum gullion. She also made it sometimes and put in a box of Kraft Mac and Cheese. that was really good also.
Without the seasoning like Paula had when I fixed it like u it was too bland so I made it next time like the original recipe & it was good.
I have had a pleasant half hour reading ALL of the comments made several years ago. It amazes me that so many people found it necessary to tell you how they make it or to question the name of a recipe. I appreciate the time you spent in posting it.
Thank you for taking the time to post a nice comment. I’ve just developed the attitude ‘to each their own’. I enjoy reading the variations of the recipe that they have made, but the negative Nellie’s sometimes just can’t help themselves. 馃槈 Thanks again!
People confuse Goulash and Hungarian Goulash all the time., They are totally different recipes. The term goulash means soup or stew of different ingredients. No set recipe just different styles. I love all types. Some are made with elbows, some with beans, and then the traditional Hungarian with chopped beef, paprika and sour cream. No need to get so defensive Hungarians. There’s many forms of this goulash. American, Mexican, Southern and Hungarian. I’m sure most countries have their own form of goulash.
Just made your recipe, Good stuff, I did not use the soy, salt, PD seasoning or any extra salt. Substituted 1-10oz can of Rotel Diced peppers and tomatoes for 1 can of the diced tomatoes. Used 1.5 cups of Sharp Cheddar. As I said Good Stuff.
Awesome! I’m glad you enjoyed it. 馃檪
I have fixed this recipe for many years. I like to add a can of corn, and worcestershire sauce. i also add a green pepper, and smoked paprika. Top with cheese, and eat with saltines. Its very good on a cold day.
That sounds wonderful!
I have used this recipe dozens of times and everyone who eats it loves it. As written by Paula Deen, is a bit salty for my taste, easily remedied without feeling the need to berate the blogger! I also love reading the variations different people use. Thanks for sharing!
Let the haters hate…those of us with positive attitudes win every time!!! I just found you today, and look forward to perusing all your “stuff”! Keep up the good work!
I have made this multiple times and we love it every single time..it is delish!!! I do not change a thing from Paulas recipe!
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How many servings does this make?
I would say it could easily feed 6 people.
Thanks for sharing. Love this recipe.