Texas Goulash Recipe

Name: Texas Goulash Recipe
Prep time: 20 min
Cook time: 1 h
Yield: 6 to 8
Ingredients: 2 tablespoons olive oil; 2 pounds 85/15 ground beef; 1 large peeled small diced yellow onion; 1 seeded small diced poblano pepper; 1 seeded small diced red bell pepper; 4 finely minced garlic cloves; 1 cup corn kernels; 1 cup diced fresh tomatoes; 2 tablespoons chili seasoning; 1 cup tomato puree; 2 cups beef stock; 8 ounces American cheese; 1 pound macaroni noodles

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Servings
6 to 8
Calories
922 kcal
Course
Main Course
Cuisine
American

Texas Goulash Recipe

Frida Davis

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Nothing compares to the comfort of Texas Goulash. Made with ground beef, macaroni, veggies, cheese, and tomato sauce, it’s the ultimate crowd-pleasing family meal that is ready in 1 hour. The best way to describe it? A homemade Hamburger Helper with a flavorful kick! My wife and daughter absolutely couldn’t get enough.

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Ingredients

Servings

2 tablespoons olive oil
2 pounds 85/15 ground beef
1 large peeled small diced yellow onion
1 seeded small diced poblano pepper
1 seeded small diced red bell pepper
4 finely minced garlic cloves
1 cup corn kernels
1 cup diced fresh tomatoes
2 tablespoons chili seasoning
1 cup tomato puree
2 cups beef stock
8 ounces American cheese cut into 1” cubes
1 pound macaroni noodles

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Instructions

Add the oil to a large rondeau or Dutch oven pot over high heat. Once it begins to lightly smoke, add the ground beef and cook while frequently stirring and breaking up the meat for 8 to 10 minutes or until it’s browned and cooked throughout.
Set the beef to the side and then add the onion to the pot with the rendered meat fat, gently season with salt, and sauté over medium heat for 5 minutes. Turn the heat down to low and occasionally stir for 10 more minutes until well browned.
Next, add the peppers and saute over medium heat for 5 minutes or until lightly browned.
Stir in the garlic and corn and cook for 2 to 3 minutes. Add in the tomatoes and then stir in the chili seasoning. Mix to combine.
Next, pour in the tomato puree, cooked beef, and beef stock. Adjust any seasonings with more chili seasoning and cook over low to medium heat for 30 minutes.
In the meantime, boil the macaroni in a pot of salted boiling water until al dente. Drain under cold water and then toss in a container with a small amount of oil to keep it from sticking. Set it aside.
Finish the beef mixture by stirring in the cheese cubes and mix until it is completely melted.
If you are serving right away, add the macaroni and mix until combined. If you are waiting until later, it’s best to serve the noodles in individual portions in a bowl and mix in some of the Texas goulash. Optionally garnish with shredded cheese and sliced green onions.

Notes

I highly recommend taking the time to brown the beef, caramelize the onions, and brown the peppers to build on the layers of complex flavors. Skipping this would leave the goulash tasting flat instead of rich and flavorful. Slow-cooked depth starts with how you treat your ingredients from the beginning!
Make-Ahead: You can prepare the goulash sauce and cook the pasta a few hours before serving. Keep the sauce on the stove over low heat, and when it’s time to eat, stir the pasta into the sauce.
How to Store: Store the leftover goulash and cooked pasta in separate airtight containers in the fridge for up to 4 days. The goulash also freezes well for up to 3 months (I don’t recommend freezing the cooked macaroni). To thaw, defrost the sauce in the refrigerator overnight.
How to Reheat: Reheat the chilled sauce and cooked macaroni in a pot over medium heat until warm. Add a splash of beef stock or water if the sauce is too thick. As for the frozen and thawed sauce, reheat it the same way while cooking a fresh batch of pasta on the stove. Combine the two before serving.
Pick the Right Pot: I use a 2-gallon Dutch oven, but any large rondeau or heavy-bottomed pot works just as well.
Mild But Flavorful: This goulash isn’t overly spicy, the chili seasoning and poblano pepper add bold, smoky depth without overwhelming heat.
Boost the Flavor: A splash of Worcestershire sauce takes the rich, beefy flavors up a notch.
Perfect Pasta Texture: I cook the pasta only to al dente so it stays tender with a slight bite and doesn’t turn mushy in the sauce.
Thicken the Sauce: If the sauce is too thin, I let it simmer uncovered until it reduces. If needed, I stir in cornstarch slurry for extra thickness.
Make It in a Crockpot: I brown the beef and sauté the onions first, then transfer everything to the slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours for an easy, hands-off meal.

Nutrition Information

Show Details

Calories 922kcal (46%) Carbohydrates 73g (24%) Protein 47g (94%) Fat 49g (75%) Saturated Fat 19g (95%) Polyunsaturated Fat 3g Monounsaturated Fat 20g Trans Fat 2g Cholesterol 145mg (48%) Sodium 970mg (40%) Potassium 1226mg (35%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 2643IU (53%) Vitamin C 52mg (58%) Calcium 472mg (47%) Iron 6mg (33%)

Nutrition Facts

Serving: 6to 8

Amount Per Serving

Calories 922 kcal

% Daily Value*

Calories	922kcal	46%
Carbohydrates	73g	24%
Protein	47g	94%
Fat	49g	75%
Saturated Fat	19g	95%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	20g	100%
Trans Fat	2g	100%
Cholesterol	145mg	48%
Sodium	970mg	40%
Potassium	1226mg	26%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	2643IU	53%
Vitamin C	52mg	58%
Calcium	472mg	47%
Iron	6mg	33%