Hamdi Saidani Paula Deen’s Bobby’s Goulash is made with lean ground beef, chopped onions, garlic, Italian seasoning, diced tomatoes, tomato sauce, soy sauce, and elbow macaroni. This hearty goulash recipe creates a delicious and comforting dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 1 tablespoon Paula Deen’s House Seasoning
- 3 tablespoons soy sauce
- 3 bay leaves
- 2 tablespoons Italian seasoning
- 2 (15 oz) cans diced tomatoes
- 2 (15 oz) cans tomato sauce
- 3 cups water
- 3 cloves chopped garlic
- 2 large chopped onion
- 2 lbs lean ground beef
- 1 tablespoon Paula Deen Seasoned Salt
- 2 cups uncooked elbow macaroni
How To Make Bobby’s Goulash ?
- Cook the beef and drain the grease: In a large pot or Dutch oven, sauté the ground beef over medium-high heat until no pink remains, breaking up the meat as it cooks. Spoon off any grease.
- Sauté the onions and garlic: Add the chopped onions and garlic to the pot and cook until they are tender, about 5 minutes.
- Combine seasonings and liquids: Pour in 3 cups / 710 ml of water, and add the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.
- Simmer the mixture: Cover the pot and cook for 15–20 minutes, allowing the flavors to blend.
- Add macaroni and continue cooking: Stir in the uncooked elbow macaroni, replace the lid, and let simmer for about 30 minutes.
- Final resting and serving: Turn off the heat, remove the bay leaves, and let the goulash sit for another 30 minutes before serving.
- Serving Suggestion: Serve warm with garlic bread and a side salad.
Recipe Tips:
- Drain the Beef Well: After browning the beef, drain off any excess grease to keep the goulash from becoming too oily. This will help the flavors shine through without extra fat.
- Use Fresh Garlic and Onion: Freshly chopped garlic and onions add the best flavor to the dish. Pre-chopped or powdered versions won’t deliver the same depth and richness.
- Simmer Slowly for Full Flavor: Allow the mixture to simmer for the full cooking time. This helps the spices and tomatoes fully blend with the beef, creating a rich and hearty sauce.
- Cook the Pasta in the Sauce: Add the uncooked macaroni to the pot instead of pre-boiling it. Cooking it in the sauce lets it absorb the flavors, making the dish tastier.
- Let it Rest Before Serving: After turning off the heat, let the goulash sit for about 30 minutes. This resting time thickens the sauce and enhances the flavors for a perfect serving.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Bobby’s Goulash cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate for up to 3–4 days.
- Freeze: Let the goulash cool completely, then portion it into freezer-safe containers or bags, and freeze for up to 3 months. To thaw, move it to the fridge overnight.
- Reheat: Transfer a portion of the goulash to a microwave-safe container. Cover loosely and microwave on high for 1–2 minutes, stirring halfway through, until fully heated.
Nutrition Facts
Serving Size: 1 cup (serves 6)
- Calories: 416 kcal
- Total Fat: 14 g
- Saturated Fat: 5 g
- Cholesterol: 67 mg
- Sodium: 1367 mg
- Potassium: 758 mg
- Total Carbohydrate: 45 g
- Dietary Fiber: 4 g
- Sugars: 9 g
- Protein: 24 g
Try More Paula Deen Recipe:
Paula Deen Bobby’s Goulash
Description
Paula Deen’s Bobby’s Goulash is made with lean ground beef, chopped onions, garlic, Italian seasoning, diced tomatoes, tomato sauce, soy sauce, and elbow macaroni. This hearty goulash recipe creates a delicious and comforting dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the beef and drain the grease: In a large pot or Dutch oven, sauté the ground beef over medium-high heat until no pink remains, breaking up the meat as it cooks. Spoon off any grease.
- Sauté the onions and garlic: Add the chopped onions and garlic to the pot and cook until they are tender, about 5 minutes.
- Combine seasonings and liquids: Pour in 3 cups / 710 ml of water, and add the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.
- Simmer the mixture: Cover the pot and cook for 15–20 minutes, allowing the flavors to blend.
- Add macaroni and continue cooking: Stir in the uncooked elbow macaroni, replace the lid, and let simmer for about 30 minutes.
- Final resting and serving: Turn off the heat, remove the bay leaves, and let the goulash sit for another 30 minutes before serving.
- Serving Suggestion: Serve warm with garlic bread and a side salad.
Notes
- Drain the Beef Well: After browning the beef, drain off any excess grease to keep the goulash from becoming too oily. This will help the flavors shine through without extra fat.
- Use Fresh Garlic and Onion: Freshly chopped garlic and onions add the best flavor to the dish. Pre-chopped or powdered versions won’t deliver the same depth and richness.
- Simmer Slowly for Full Flavor: Allow the mixture to simmer for the full cooking time. This helps the spices and tomatoes fully blend with the beef, creating a rich and hearty sauce.
- Cook the Pasta in the Sauce: Add the uncooked macaroni to the pot instead of pre-boiling it. Cooking it in the sauce lets it absorb the flavors, making the dish tastier.
- Let it Rest Before Serving: After turning off the heat, let the goulash sit for about 30 minutes. This resting time thickens the sauce and enhances the flavors for a perfect serving.
Paula Deen Bobby’s Goulash
