Go Back

Classic Goulash

This meaty goulash recipe is easy to make on the stovetop but can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Print Recipe
Prep Time 8 minutes
Cook Time 27 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3669.8 kcal

Equipment

  • 1 Dutch Oven Or a large heavy-bottomed pot
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For stirring and breaking up meat
  • 1 Measuring Cups/Spoons

Ingredients
  

Main

  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 2 pounds lean ground beef
  • 3 cloves garlic chopped
  • 3 cups water
  • 2 15 ounce cans tomato sauce
  • 2 14.5 ounce cans diced tomatoes
  • 3 tablespoons soy sauce
  • 2 tablespoons dried Italian herb seasoning
  • 1 tablespoon seasoned salt or to taste
  • 3 bay leaves
  • 2 cups uncooked elbow macaroni

Instructions
 

  • Gather all ingredients. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
  • Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook 3 minutes, stirring often. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
  • Add ground beef and cook, breaking up the meat until it is evenly browned, about 5 minutes. Add garlic and cook 3 minutes, stirring often. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
  • Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Bring to a simmer, cover and cook 5 minutes, stirring halfway through. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
  • Stir in uncooked macaroni, cover, and simmer over medium heat until pasta is tender, 11 to 13 minutes, stirring occasionally. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
  • Remove from heat, discard bay leaves, and serve. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley

Notes

1. **Browning is Key:** Ensure the ground beef is thoroughly browned and any excess fat is drained before adding liquids. This develops a crucial depth of flavor, known as the Maillard reaction, which is essential for a rich goulash. 2. **Taste and Adjust:** While the recipe provides seasoned salt, always taste the goulash before the final macaroni addition and adjust salt and pepper as needed. A touch of smoked paprika can add an authentic layer of warmth and complexity. 3. **Pasta Perfection:** Stir the macaroni frequently, especially as it cooks, to prevent it from sticking to the bottom of the pot. Cook until al dente; nobody enjoys mushy pasta. 4. **Slow Cooker Adaptation:** For a slow cooker, brown beef and onions on the stovetop, then transfer all ingredients (except macaroni) to the slow cooker and cook on low for 6-8 hours. Add macaroni for the last 30-45 minutes of cooking.