German Goulash Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
348 kcal
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Course
Main Course
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Cuisine
German
German Goulash Recipe
Description
This German Goulash begins by cooking lean ground beef with diced onion, garlic, and celery until browned. The addition of red wine deglazes the pan, bringing up caramelized bits for richness. Seasoning includes oregano, black pepper, and seasoned salt for savory depth. Canned fire-roasted tomatoes and sliced black olives add smoky and briny layers to the sauce, simmered gently to blend flavors.
Macaroni noodles are cooked separately until al dente and then mixed with the sauce and cubed cheddar cheese. The melting cheese integrates creamily, coating the pasta and meat mixture. The result is a thick, comforting casserole-style dish with a mix of tender pasta, rich beef, and tangy tomato-olive sauce needing no additional sides.
You can store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw frozen portions overnight. Reheat in the microwave or on the stovetop until warmed through, stirring to ensure even heating.
Ingredients
- 1 teaspoon vegetable oil
- 1 lb. ground beef lean
- 1 yellow onion diced, medium
- 3 cloves garlic minced
- 2 celery diced, stalks
- 2 tsp. oregano
- 1 tsp. black pepper freshly ground
- 1 tsp. seasoned salt such as Lawry's
- 1/4 c. red wine
- 2 fire-roasted tomatoes 15 oz cans
- 1 black olives 2.25 oz can, sliced
- 1.5 cups cheddar cheese cubed
- 1.5 cups macaroni noodles uncooked
Instructions
- Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat. Add the ground beef, onion, garlic, and celery, and cook until the ground beef is cooked through. Add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck-on pieces.
- Season with oregano, black pepper, and seasoned salt, then add the two cans of tomatoes and the sliced olives. Turn the heat to low and let simmer for fifteen minutes.
- Meanwhile, cook the macaroni noodles in a pot of salted boiling water until al dente. Drain well and set aside.
- Add the cheese to the skillet and let it melt for a few minutes. Add the drained noodles and toss to combine. Let simmer for an additional five minutes, then serve hot.
Notes
- Keep leftovers airtight in the refrigerator for up to 3 days.
- Freeze goulash for up to 3 months; thaw overnight before reheating.
- Reheat in microwave or on stove, stirring occasionally for even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 348kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 569mg | 24% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 251mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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