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 A heavy-bottomed pot is ideal for even heat distribution.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Stirring Spoon Heat-resistant for browning and simmering.
  • 1 Measuring Cups/Spoons For accurate ingredient portions.

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

Achieve a deep, rich flavor by ensuring the ground beef gets a good, even sear before adding liquids. Don't crowd the pot; if necessary, brown the beef in batches. The soy sauce adds a subtle umami depth; consider a low-sodium version if preferred. For an extra layer of flavor, a dash of Worcestershire sauce or a splash of red wine during the simmering phase can elevate this dish. Always taste and adjust seasoning (especially salt) before serving, as the seasoned salt and soy sauce already contribute sodium. Remember to remove the bay leaves before serving, as they are not meant for consumption. If the sauce becomes too thick, a little extra water or beef broth can be added to reach your desired consistency.