Best Goulash Recipe
User Reviews
5.0
93 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
4 servings (2 cups each)
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Calories
675 kcal
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Course
Main Course
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Cuisine
American
Best Goulash Recipe
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Busy days call for a recipe like Easy Goulash, a one-pot masterpiece that practically cooks itself. It’s cheesy, meaty, and 1000% delicious.
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Ingredients
- 1 pound ground beef (see note 1)
- 1 large onion peeled and chopped
- 1 tablespoon Italian seasoning (see note 2)
- 2 cloves garlic minced
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 1/2 cups elbow macaroni uncooked (see note 3)
- 1 1/4 cups water
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 2 cups shredded cheddar cheese for garnish (see note 4)
Instructions
- In a Dutch oven or large pot over medium-high heat, add beef, onion, and Italian seasoning. Cook until beef is browned, about 5 minutes. Drain well.
- Stir in garlic until fragrant, about 30 seconds. Stir in tomato sauce, diced tomatoes with juice, macaroni, water, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Cover and simmer until macaroni is mostly tender, about 10 minutes. Uncover and cook until macaroni is tender and sauce has thickened slightly, about 3 to 5 minutes longer, then season to taste with salt and pepper (I like an additional 1/4 teaspoon salt). Garnish with cheddar cheese.
Notes
- To make your own
- homemade Italian seasoning
- , combine equal parts of dried basil, marjoram, oregano, rosemary, and thyme. Store extra seasoning covered in the pantry for up to 6 months.
- Ground beef: Or lighten things up by using ground turkey instead. Ground Italian sausage tastes good too if you're excited about that.
- Italian seasoning: To make your own homemade Italian seasoning, combine equal parts of dried basil, marjoram, oregano, rosemary, and thyme. Store extra seasoning covered in the pantry for up to 6 months.
- Macaroni: Or any small pasta that you have on hand: penne, rotini, shells, etcetera.
- Cheddar cheese: Shredded is best so it melts like a dream (the cheese is optional, but I'm from Wisconsin, so cheese goes on everything).
- Yield: This recipe makes about 8 cups of goulash, enough for 4 hearty, 2-cup servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cool completely, label, date, and freeze for up to 3 months. For individual servings, portion into smaller containers. Thaw overnight in the refrigerator before reheating in the microwave.
Nutrition Information
Show Details
Serving
2cups
Calories
675kcal
(34%)
Carbohydrates
46g
(15%)
Protein
39g
(78%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Cholesterol
125mg
(42%)
Sodium
479mg
(20%)
Potassium
570mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
400IU
(8%)
Vitamin C
4mg
(4%)
Calcium
350mg
(35%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings (2 cups each)
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 675kcal | 34% |
| Carbohydrates | 46g | 15% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 125mg | 42% |
| Sodium | 479mg | 20% |
| Potassium | 570mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 350mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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