Grandma's Easy Goulash Recipe (2024)

The Best Goulash Recipe Ever!

Hey guys, it’s time for a Halloween-themed recipe – “ghoul” ash!

Ha ha, just kidding. Actually, goulash is a hearty, meaty stew from Hungary. It’s usually made with beef, but you can also use lamb, veal, or pork. And it’s good pretty much any time the weather is chilly.

There are lots of different ways to make goulash. The original Hungarian recipe had beef with peppers, wine, and spices (especially paprika). Grandma’s easy version added tomatoes or tomato sauce, as well as noodles. And since beef, noodles, and tomatoes go so well with cheese, my version throws in some shredded sharp cheddar – because hey, recipes are supposed to evolve, right?

This takes about 40 minutes to make, but only 10 to 15 minutes of that is actual cooking time. You brown the beef and drain it, then get it simmering in a big, deep skillet (or a Dutch oven) with tomatoes, beef broth and spices. After about 10 minutes, you stir in the noodles and let them cook until they’re tender. And right before you serve it, you yank out the bay leaves, sprinkle on the cheese, and cover it just long enough to let it melt.

The finished meal is hot, savory and incredibly filling – and there’s nothing in it that the average kid wouldn’t be happy to eat. On a cold night, it warms you right up from the inside out.

Easy Goulash Recipe

Ingredients:

2 pounds lean ground beef
2 teaspoons seasoned salt, I used Lawry’s
1/2 cup chopped onion
3 cloves garlic, minced
2 (15oz) cans diced tomatoes
2 Tablespoons Worcestershire sauce
3 cups beef broth
1 (15oz) can tomato sauce
1 TB dried parsley
1 teaspoon dried oregano
2 large bay leaves
2 cups dry elbow noodles
Kosher salt and pepper, to taste
1 and 1/2 cup shredded sharp cheddar cheese

NOTE: if you do not have a large, deep skillet, you can use a large pot or dutch oven.

Directions:

1. Season beef with seasoned salt. Saute ground beef and onions in a large, deep skillet over medium-high heat until cooked. Drain.
2. Add garlic, broth, tomato sauce, diced tomatoes, Worcestershire sauce, parsley, oregano, and bay leaves Stir well. Cover and allow to simmer for 10-12 minutes.
3. Add the uncooked elbow macaroni to skillet, stir well cover with lid and simmer for about 12-18 minutes more, or until noodles are tender.
4. Turn off heat, remove the bay leaves, and add shredded cheddar cheese. TIP. Place lid back on until cheese is melted.

Enjoy!

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XO
Corey, Darryl, Big D & Little D