Here is an easy printable recipe!
I hope you enjoy. 🙂
This really is the absolute BEST goulash I’ve ever had. It is really simple, and is even better reheated. My 4 year old actually ate it, and anyone who knows him knows that he is a SUPER picky eater.
- 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 have complained that the recipe is too salty. I like salty food, and I didn’t think so. You might adjust the salt the recipe calls for if you are sensitive to salt.
** P.S.
I started this blog a few years back for a place to share my favorite things.. recipes, my love of photography, traveling, my crazy randomness, etc. I had no idea that it would turn into something that so many people would take interest in. For everyone stopping by, I truly thank you. Thank you, thank you!!! I love reading all of the comments on my posts.. and under this recipe.. the additions made, the way some of you make yours that differs from this one.. all the different names you grew up calling it. 99% of the comments have been nice.. The thing that does surprise me, although I guess it really shouldn’t.. are all of the hateful comments. I have been flogged in numerous comments for this not being ‘true Hungarian goulash’. I don’t think I ever claimed that it was. It is a recipe that I posted on my blog because I made it for my family and we liked it. I’ve got a tough skin, so the hateful comments don’t bother me. If you need to vent your frustrations about how I’m personally insulting anyone who happens to be Hungarian, then by all means do so… but, if you would rather use your time in a more productive way, you can Google ‘Hungarian Goulash’ and find a more suitable recipe.
Thanks!
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. 🙂 I was sure to include all of the ‘omitted by me’ ingredients to stay true to her awesome recipe!
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!!!
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.
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. 🙂 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
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!,
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.
Macaroni, cook or uncooked?
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.
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. 😉
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. 🙂
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.
Regardless of so called “purists” who claim that real chili has no beans, I think the majority of people tend to prefer beans in their chili. 😉 These purists usually hail from Texas, but I know plenty of Texans who enjoy beans in their chili as well. So it really is a matter of personal taste. I have never cared for kidney beans in general, and especially in my chili; but I put pinto beans in my chili. The only time that chili should never have beans of any type is when you use the chili for chili dogs.
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
Yes, beans and not macaroni.
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! 🙂
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 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?
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
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!!!
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
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
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
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)
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 🙂
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 🙂
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.
…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. 🙁
Sooooo……………………….where is the recipe?!?!
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.
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.
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
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! 🙂
Yes. Made it for the first time tonight. Extremely salty. Too salty to enjoy to be exact.
Is a Dutch oven big enough or do I need to use my stock pot? I want to try this today…
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.
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.
A Tex-mex version of this is to sauté the elbow macaroni until it’s brown. Add chili power. It’s probably no longer called goulash, but it’s really good.
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’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.
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?
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
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 🙂
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
Thanks for sharing this recipe…question: do you let it simmer covered or not covered?
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 .
What is in Guljas in Hungary? Inquiring minds what to know? 🙂 My ancestry was from Germany and Ireland and our recipes have morphed to sooth the taste buds of both over the years. What cut of meat was used? Lamb? mutton? Does it anyway resemble what Americans try to cook up today? I Pondered if shepherds put it together in the field it wouldn’t have pasta in it either? 😉
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. 😉
A real Hungarian Goulash (Gulyásleves)
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.
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 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! 🙂
The only thing I would change is the amount of liquid. I’m more accustomed to a goulash thats less “wet”
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.
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..
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’s 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.
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 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?
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.
I got my goulash recipe from my home ec class years ago. Hamburger with sautéed onions and green peppers. Cooked macaroni. Mix all together with tomato catsup, pork and beans. I have also used Bushes baked beans and that’s good too. Something about the catsup just gives it a different flavor. My dad used to love when I fixed this for dinner when I lived at home.
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 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.
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
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. 🙂
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.
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!
Can this be frozen?
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!
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.
? what a hell is this ??????? It has nothing to do with Gulyas…..or goulash. Paula, you should know better!
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!!!
This tastes just like my sweet little granny used to make. I do skip the extra salt but everything else is right on.
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!
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
This is how I make my goulash which I have been cooking for over 30 years. Brown hamburger meat, onions bell pepper salt and pepper, sautéed mushrooms, Chili powder to taste, 1 can stewed tomatoes, 1 can diced tomatoes, tomato paste, 1 can cream of mushroom soup, 1can cream style corn, water, uncooked shell macaroni. I love the way the macaroni soaks ups the liquid. You can add water. I don’t have exact measurements
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!
This looks amazing. I really wanna try it. Thanks for sharing!!
Very, very, very bland. Will have to doctor up the ton of leftovers big time.
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!!
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. 🙂
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.
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.
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.
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.