Paula Deen Goulash Recipe

This Paula Deen Goulash is a hearty and comforting one-pot recipe, which is made with lean ground beef and elbow macaroni. It’s the perfect weeknight dinner for feeding a crowd, ready in about 1 hour.

Paula Deen Goulash Ingredients

For the Goulash:

• 2 pounds lean ground beef
• 1 large yellow onion, chopped
• 1 Tablespoon minced garlic
• 3 cups water
• 2 (15 oz.) cans tomato sauce
• 2 (15 oz.) cans diced tomatoes
• 2 tablespoons Italian seasoning
• 3 bay leaves
• 3 tablespoons soy sauce
• 1 tablespoon House Seasoning (recipe below)
• 1 tablespoon seasoned salt
• 2 cups uncooked elbow macaroni

For the House Seasoning:

• 1 cup salt
• ¼ cup black pepper
• ¼ cup garlic powder

How To Make Paula Deen Goulash

1. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat until it is browned, breaking it up with a spoon as it cooks. Drain any excess grease from the pot.
2. Sauté the Aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for about 5 minutes, or until the onions are tender and translucent.
3. Combine the Sauce: Pour the water into the pot. Add the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir everything together until well combined.
4. Add Macaroni and Simmer: Stir the uncooked elbow macaroni into the mixture. Bring the goulash to a simmer, then reduce the heat to medium-low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally to prevent the macaroni from sticking.
5. Finish and Serve: After 30 minutes, remove the pot from the heat. Find and discard the bay leaves. Let the goulash rest and cool slightly for a few minutes before serving warm.

Recipe Tips

• How to get the best flavor? Don’t skip browning the beef properly. This step creates a deep, savory flavor base for the entire dish. Draining the excess grease keeps the goulash from being too oily.
• Can I make my own House Seasoning? Yes, the recipe is included above. Simply mix 1 cup of salt, ¼ cup of black pepper, and ¼ cup of garlic powder. Store it in an airtight container and use it on everything!
• How do I prevent the pasta from getting mushy? By cooking the uncooked macaroni directly in the sauce, it absorbs all the flavors. Just be sure to stir occasionally and don’t overcook it. It should be tender but still have a slight bite.
• Can I adjust the seasonings? Absolutely. Feel free to adjust the amount of Italian seasoning or House Seasoning to your personal preference. You can also add a pinch of red pepper flakes for a little heat.

What To Serve With Goulash

This one-pot meal is hearty enough to stand on its own, but it’s also delicious with:

• Warm, crusty garlic bread for dipping
• A simple green salad with a light vinaigrette
• Cornbread muffins

How To Store Goulash

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even better the next day.
• Freeze: Goulash freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or broth to loosen it up as the pasta will have absorbed more liquid.

Goulash Nutrition Facts

• Calories: 416kcal
• Carbohydrates: 42g
• Protein: 41g
• Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 94mg
• Sodium: 1972mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Crock Pot Mac and Cheese Recipe
• Paula Deen Mac and Cheese Recipe