This Is The Perfect Meal To Make On Any Day Of The Week
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Finally! The Secret To Great Goulash Is Revealed!
It may vary a bit from the traditional recipe, but this goulash by Paula Deen is yummy for people of all ages, good for your next potluck or for a nice family meal. It requires minimal prep (maybe 15 minutes’ worth) and cooks in about an hour and a half. What the Crock-Pot offers in convenience and versatility, a solid, well-seasoned Dutch oven offers in style, durability, and quality of cooking. For those one-pot meals that require a moderate to high amount of heat, you can’t go wrong with a Dutch oven.
It holds the heat well and distributes it evenly, making your job as cook quite a bit easier than it otherwise would be. My Dutch oven has been in my mother’s family for several generations and is still going strong.
I can’t say that I have ever had goulash in it before now, though–at least not that I can remember. When I came upon this recipe, I figured, why not give it a try? Hard to go wrong with ground beef and macaroni, right?
Original recipe by Paula Deen; shared by The Food Network
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Serve this savory one-pot meal with crisp, lettuce salad and rustic artisan bread.
55 Comments
SooooYummy Can’t wait to try it!
My husband has a thing about chunks of tomato in anything. Do you have a suggestion to substitute for the two cans of diced tomatoes
Just leave them out. There are only there for texture and flavor but omitting them won’t change anything. I grew up eating what my mom called American Chop Suey and this is the same thing. Sometimes she used the tomatoes & in leaner times, she didn’t
Tomato Puree – Works great.
Yep, crushed tomatoes, they are mostly pulverized.
use crushed tomatoes,
Dump them in food processor and eliminate the chuncks.
put them in the blender and make tomato sauce
You could use tomato puree. Don’t think it would mess too much with the flavor, however, he could do like my husband does…when he finished his bowl of Goulash the tomatoes are still in the bowl. He is like your husband but he eats around them, haha.
use crushed or pureed, I use 1 can oof crushed with 1 of diced seasoned.
I suspect any tomato sauce would do, or just water. I have been known to use a large amount of ketchup, if I need flavor without making it too much like tomato.
I use a blender and blend tomatoes until free if chunks and you still have that great flavor
It’s called tomato sauce.
I have done something similar, but I add in peas, corn, carrots and broccoli and when served a dash of Parmesan on top. Makes for a super simple one bowl meal with all the yummy veggies included. I suppose you could swap ground turkey for ground beef. Don’t forget herbs and spices, and/or a bit of Tabasco or Sriracha in the mix for some heat and kick. Go southwestern with a bit of jalapeno and tortilla chips.
I think Paula got a bad rap! I love her and believe her to be a loving person. I love to see her on DWTS and hopes she get another chance at a cooking show. I miss her sweet, happy, kind face. Bringing back, Door knock dinners would be fun. First I ever saw her on TV. She could make all kinds of things out of random Fridges and pantries. ‘Cause she can! <3
I love Paula Dee too, and I agree she got a bad rap. Too many people jumped on the witch hunt wagon.She never was a racist, and never will be,although the monster the witch hunters voted for will be sworn in as President of The United States.
Deen
This is offensive AND NOT the place for bashing people you don’t agree with.
Please don’t bash our president on this website .
Thank you, Angela!
Is it really necessary to bash the President to defend Paula? Your comment about the President adds NOTHING to reviews on the recipe.
I agree wholeheartedly. She didn’t get “caught” saying anything. What she admitted saying was almost 30 years before the big brouhaha. Now, after being criticized for using butter, we’re being told that butter is healthier for us than margarine, which makes sense.
I guess you weren’t one of the 50 seniors who were made to stand outside her restaurant for 20 minutes, in the COLD POURING RAIN waiting to get in. We had a reservation. When we were finally let in we single filed past all the people who were eating. We were brought down to the basement and I mean basement. And had to stand there while they set up what Paula considered tables and chairs. Then they brought in three containers of something unrecognizable. Nothing like the food we saw upstairs. It was a Valentine lunch we had made reservations for a month ago. Paula and her sickening false sweetness makes me sick.
Can you clarify the seasoning proportions, beginning with 1 T House Seasoning? I don’t get it. Just a bit dense I guess.
“House Seasoning” simply refers to Paula Deen’s basic personal seasoning mix, which consists of a blend that is two-thirds salt, one-sixth black pepper, and one-sixth garlic powder. Rather than tell people to throw in half a teaspoon of pepper, half a teaspoon of garlic powder, and two teaspoons of salt (once you get to that level, it can be a bit tricky to measure everything out just right), it is easier just to tell people to mix up a basic seasoning blend in those proportions and take a full tablespoon of it. (One tablespoon is equal to three teaspoons.)
Italian seasoning is a commonly used and mass-produced seasoning mix that always (or at least nearly always) includes rosemary, thyme, oregano, and basil (the four basic herbs used in Italian cooking) along with a couple of other herbs/spices of the manufacturer’s (or cook’s) choosing. McCormick’s Italian seasoning includes marjoram, sage, and savory (yes, savory is the name of an actual spice–it’s where we got the term, actually) in addition to the core four herbs. You can make your own seasoning, but if you don’t have access to relatively inexpensive fresh herbs and spices, it is much easier (and even less expensive, in most cases) just to buy a pre-made blend out of the spice section in your grocery store. This recipe calls for two tablespoons of whatever Italian seasoning blend that you choose (or decide to make, if you prefer).
Seasoned salt is a common mass-produced product that consists of salt, pepper (or paprika), and a mix of other basic spices (such as celery seed or powdered onion), with a little sugar added to the mix for contrast. This recipe calls for one tablespoon of such a blend. I used Morton Nature’s Seasons, which contains about 25% less sodium than most brands of seasoned salt. Of course, if you are concerned about sodium, there are also low-sodium options for the tomato sauce (I’ve seen some people even substitute a bit of V-8, but I can’t give a yea or nay on that, as I’ve never done it that way), diced tomatoes, and soy sauce (e.g., Kikkoman less sodium, with the green label). For that matter, when mixing up the “House Seasoning,” you could include a bit less salt. It’s a matter of personal tastes, really.
I made goulash just like this using a similar recipe. It wsa way too salty. Be careful, there is a lot of salt in the seasonings…..js I ended up throwing it down the garbage disposal.
I would NOT cook the pasta with the rest of it. So many good chefs say not to do this as it adds all the cooked-out starch to your meal. I always cook pasta separately.
I do as well, but only because I don’t like leftovers after the macaroni has absorbed all of the liquid.
This is not Goulash but hamburger helper…Please stop insulting the Hungarians who clearly do not serve this type of food….HAMBURGER HELPER>..
Sorry to offend 🙂
Agreed!! I am Hungarian and this cringey ‘Goulash’ recipe makes me cry!
Called it goulash all my life, won’t be changing now. I would like to think that, if I were to encounter any Hungarians & had an occasion to mention goulash, they wouldn’t be as thin skinned & easily angered as you seem to be. lol
this recipe seems to have a lot of salt in it. has anyone tried it and agree?
how to cook in a crockpot?????
Looks like plain old beef a roni to me.
This would really be great if I could only PRINT it…….
I want to be able to post to my facebook page how do I do that? All these recipes look great.
we cook the macaroni separate until el dente, then combine , and a nice layer of your favorite cheese on top and bake long enough to thouroughly reheat and melt cheese. note we love the leftovers fried in a cast iron pan with a little butter always better the next day. if you do this do not add the water or you will have soup
Sorry to rain on your parade (nothing against the recipe as such, it’s ok), but this is NOT a goulash, not even remotely. To be precise, it’s as much a recipe for goulash, as if I claim I am giving you a recipe for gjuvetch that calls for nuri sheets, raw fish, rice, avocado and cucumber. As for the “finally” statement, I guess my grandma never got the memo LOL.Do you really want to know the secret to a great goulash? I’ll give it you right now: COOK GOULASH!
How can it be goulash without paprika?
Geez people this is American goulash. Not Hungarian. Two completely different dishes. Both are delicious.
This is what is served in jail. called chili mac or “blowup” (cause it will put the weight on for sure).
This one looks good and simple enough also………
I am Hungarian and this cringey ‘goulash’ recipe with soya sauce Italian herbs…and other totally unrelated ingredients makes me cry…Those poor Hungarian shepherds are spinning in their grave!
Ok, pretend the word “Hungarian” isn’t there and replace it with “shepherds spinning in their grave” goulash. 🙂
hahahaha Jessica! (:
I omit the salt, if anything with all the tomato acid a couple teaspoons of sugar. I also slice zucchini in half moon slices for more veggies. Top with cheese while it rests.
I’ve made this a couple of times. It is THE best recipe I’ve ever had. It was also the EASIEST!
Where are the green peppers and onions?? I’ve never seen AMERICAN (for those who got offended by the word “goulash” *eye roll*)Goulash without these 2 veggies.
We substitute 2 bottles of Bennett’s or Heinz Chili Sauce instead of the tomato sauce. it has onions and green peppers in there too!
I’ve made several versions of this recipe, using other’s suggestions. The one thing I do not like, at all, is mushy pasta. When making this I cook the macaroni alone….and when serving, add it to each bowl, then the ‘goulash on top. I never mix the 2 as there is always enough for leftovers and if added, the macaroni absorbs too much of the sauce and ends up mushy. Just my opinion, not stated as fact.
I have eaten Goulash in austria switzerland, germany and real austrian restaurants in the USA. I have made it a number of ways but PASTA Never. This recipe is more like swamgoulian. And I like that too.
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This recipe was huge. Too much for two people. It was tasty but would like it better over spaghetti. Found it a bit salty,actually a lot salty. I mean 1 tbsp. seasoned salt is a bit much on top of the House Seasoning and 2 tbsp. Italian seasoning whoa!
I have eaten this since childhood, and we always called it goulash. It also had onions and green peppers, and in my early 20″s, friend of mine made it using a can, or frozen mixed veggies. Now, I always make mine that way, I also use stewed tomatoes.