Name: Paula Deen Goulash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 20 min
Ingredients: 1 tablespoon olive oil; 2 lbs (lean) ground beef; 1 large chopped Vidalia onion; 1 chopped red bell pepper; 4 cloves chopped garlic; 3 cups water; 1 (29 oz) can tomato sauce; 2 (14.5 oz) cans fire roasted tomatoes; 2 teaspoons dried basil; 2 teaspoons dried oregano; 3 tablespoons Paula Deen Hot Sauce; 1 teaspoon garlic powder; 2 cups elbow macaroni; to taste kosher salt; to taste black pepper; to taste parsley

Paula Deen’s Goulash is made with lean ground beef, Vidalia onion, red bell pepper, garlic, tomato sauce, fire-roasted tomatoes, dried basil, dried oregano, Paula Deen Hot Sauce, and elbow macaroni. This hearty goulash recipe creates a delicious dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

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Ingredients Needed:

1 tablespoon olive oil
2 lbs (lean) ground beef
1 large chopped Vidalia onion
1 chopped red bell pepper
4 cloves chopped garlic
3 cups water
1 (29 oz) can tomato sauce
2 (14.5 oz) cans fire roasted tomatoes
2 teaspoons dried basil
2 teaspoons dried oregano
3 tablespoons Paula Deen Hot Sauce
1 teaspoon garlic powder
2 cups elbow macaroni
to taste kosher salt
to taste black pepper
to taste parsley

How To Make Goulash?

Heat Oil: In a large Dutch oven, warm the olive oil over medium-high heat.
Cook Beef: Add ground beef and cook for about 10 minutes, breaking it up with a spoon as it browns.
Add Vegetables: Stir in the chopped onion and cook until tender, about 5 minutes.
Add Remaining Ingredients (Except Macaroni): Add the water, tomato sauce, fire-roasted tomatoes, basil, oregano, hot sauce, garlic powder, salt, and pepper. Cover and simmer for 20 minutes.
Add Macaroni: Stir in the macaroni, cover again, and simmer for an additional 30 minutes.
Let Stand & Serve: Let the goulash stand for 20 minutes before serving. Garnish with fresh parsley and enjoy with garlic bread.

Recipe Tips:

Use Lean Ground Beef: Lean beef helps prevent excess grease in your goulash, making it less oily and more flavorful. Drain any excess fat after browning for the best results.
Sauté the Vegetables Properly: Cook the onion and bell pepper until they’re soft and tender. This step enhances the flavor and makes the goulash richer and more savory.
Simmer for Full Flavor: Letting the mixture simmer for the recommended time allows the flavors to blend deeply. Don’t rush this step—it’s key to a tasty, well-rounded goulash.
Add Macaroni Towards the End: Stir in the macaroni only after the initial simmer. This ensures it cooks to the perfect texture and doesn’t get mushy in the sauce.
Let It Rest Before Serving: Letting the goulash stand for about 20 minutes after cooking thickens the sauce and makes each bite more flavorful. This rest time really enhances the final dish!

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover goulash cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to 3-4 days.
Freeze: If you want to freeze the goulash, place it in an airtight container or a freezer-safe bag. Make sure to remove as much air as possible before sealing. Goulash can be frozen for up to 3 months.
Reheat: Transfer the goulash to a microwave-safe container. Cover it loosely with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals until it’s hot throughout.

Nutrition Facts

Serving Size: 1 cup (about 240 grams)

Calories: 416
Total Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 64 mg
Sodium: 921 mg
Potassium: 754 mg
Total Carbohydrate: 42 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 41 g

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