Recipe By pathunt
Published May 10th
Prep 15m Cook 1h 5m Additional - Ready In 1h 20m
Servings 8 servings Calories 385.5

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen’s Bobby’s Goulash.

Recipe Ingredients

  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 tablespoons soy sauce
  • 2 tablespoons dried Italian herb seasoning
  • 3 bay leaves
  • 1 tablespoon seasoned salt, or to taste
  • 2 cups uncooked elbow macaroni

Cooking Directions

  1. 1 Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  2. 2 Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
  3. 3 Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Nutrition Facts

  • Calories 385.5
  • Carbohydrate 34.1 g
  • Cholesterol 74.3 mg
  • Fat 14.6 g
  • Fiber 4.4 g
  • Protein 28.2 g
  • Saturated Fat 5.6 g
  • Sodium 1466.1 mg
  • Sugar 9.1 g

Chef's Notes

For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the ground beef-onion mixture into the preheated slow cooker. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour.


  1. My wife talked about wanting this a few weeks ago. As the resident foody I was excited to make it, (not remenbering I have had it) I read at least 100 reviews for this recipe.... I made this "almost to the letter", I was moved by how passionate and nostalgic this was for many reviewers, - Read more ...
  2. I'm grateful for this recipe because it reminds me of a dish my mother made in the mid-1940's in Denmark after the war when we finally could get enough cheap meat with our ration coupons to do it. This recipe has nothing whatever to do with anything I think of as goulash, whether Hungarian, Austrian, - Read more ...
  3. This is not "classic" Hungarian Goulash but it is goulash or Chop Suey depending on what part of the country you grew up. For me it was western NY and we added canned corn. Made this tonight, exactly as written, for my very picky folks and we loved it; it was a taste of my - Read more ...
  4. Because we're on a super tight budget this week, I used only one pound ground meat (half ground beef, half ground pork) and threw in chopped veggies for the rest of the meat (red pepper, zucchini, spinach). To make a more tomato-y sauce, I used V-8 instead of water. I'm out of soy sauce so - Read more ...
  5. Too soupy, too much bay. Was ok but wont make again.
  6. This is delicious! It is near identical to a Paula Deen goulash recipe that I have been making for a few years. It is also easy to make as the noodles are added uncooked. The main difference it appears between this and that recipe of hers, that I use, is it looks like the ingredients - Read more ...
  7. This is the classic goulash made in the mid-west, USA, not Hungarian Goulash. I grew up on this in Iowa, but we used Worchestershire sauce instead of soy sauce, no bay leaf, and a green pepper if we had one.
  8. Being from Minnesota, I understood the term "goulash" as meaning "hot dish" as the two terms are more or less interchangable in this state! I realize there is a Hungarian goulash which is completely different, but this is a regional term that I understood to be exactly what it is! Kudos! Yummy
  9. mrsjoedo mentioned something was missing, next time try adding chopped green pepper. To me it's not goulash unless you add it.

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