Hamdi Saidani 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.
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
Try More Paula Deen Recipe:
- Paula Deen Deviled Eggs
- Paula Deen Chicken Pot Pie
- Paula Deen Broccoli Salad
- Paula Deen Chicken And Pastry
Paula Deen Goulash
Description
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.
Ingredients
Instructions
- 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.
Notes
- 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!
Paula Deen Goulash
