Paula Deen Bobby’s Goulash Recipe

This Paula Deen Bobby’s Goulash is a hearty and flavorful one-pot recipe, which is made with lean ground beef and elbow macaroni in a rich tomato sauce. It’s the ultimate comfort food for feeding a large crowd, ready in about 1 hour and 35 minutes.

Paula Deen Bobby’s Goulash Ingredients

For the Goulash:

• 2 lbs lean ground beef
• 2 large 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
• 3 bay leaves
• 3 tablespoons soy sauce
• 1 tablespoon Paula Deen’s House Seasoning (recipe below)
• 1 tablespoon Paula Deen 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 Bobby’s 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 no longer pink, breaking it up with a spoon as it cooks. Drain off any excess grease.
2. Sauté the Aromatics: Add the chopped onions and garlic to the pot with the beef. Sauté for about 5 minutes, or until the onions are tender.
3. Simmer the Sauce: Pour in the water, tomato sauce, and diced tomatoes. Stir in the Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Bring the mixture to a simmer.
4. Develop Flavors: Cover the pot and allow the sauce to cook for 15 to 20 minutes to let the flavors begin to meld.
5. Cook the Macaroni: Add the uncooked elbow macaroni to the pot and stir well to combine. Return the lid to the pot and continue to simmer for about 30 minutes, or until the pasta is tender.
6. Rest and Serve: Turn off the heat and remove the bay leaves. Let the goulash sit, covered, for about 30 minutes more before serving. This allows it to thicken and the flavors to settle. Serve warm with garlic bread and a salad.

Recipe Tips

• Why let the sauce simmer before adding pasta? Allowing the tomato and seasoning mixture to simmer on its own for 15-20 minutes before adding the macaroni gives the sauce a head start, creating a deeper and more developed flavor base.
• Why let the goulash rest at the end? The final 30-minute resting period is a key step. It allows the macaroni to absorb more of the flavorful sauce, and the entire dish will thicken to the perfect consistency.
• Can I make my own House Seasoning? Yes, it’s very simple. Just combine 1 cup of salt, ¼ cup of black pepper, and ¼ cup of garlic powder. Store it in an airtight container and use it to season all sorts of dishes.
• How do I prevent the pasta from sticking? While the goulash simmers after you’ve added the macaroni, be sure to give it a good stir every 5-10 minutes. This will prevent the pasta from sticking to the bottom of the pot.

What To Serve With Bobby’s Goulash

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

• Warm garlic bread for dipping
• A simple green salad with a light vinaigrette
• Fluffy cornbread

How To Store Bobby’s Goulash

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors are often even better the next day.
• Freeze: Goulash freezes very 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.

Bobby’s Goulash Nutrition Facts

• Calories: ~420 kcal
• Protein: 35g
• Fat: 15g
• Carbohydrates: 40g
• Sodium: ~2000mg

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

FAQs

Try More Recipes:

• Paula Deen Goulash Recipe
• Paula Deen Tomato Pie Recipe