Homemade Goulash
Homemade Goulash is an inexpensive and simple one-pan meal that serves 8.
This is a large recipe that makes 8 – 454g servings and will require a pan or pot capable of holding at least 4.74L (5qt).
I have included the links to the recipes for the seasoning mixes used in this recipe, but it is fine to use ready made mixes instead.
If the anchors aren’t working, scroll down the page of seasoning mixes to find the ones you need.
The sodium content is quite high. I will be looking at reducing this in the future. I haven’t created a slow-cooker version for this recipe, but may in the future.
The ingredients required for Homemade Goulash:
- 907g (2lbs, 4 cups) lean ground beef
- 1 large (11g, 1 1/2 cups) cooking onion, diced
- 1 large (78g, 1 1/2 cups) green bell pepper, chopped
- 2 large cloves garlic, minced
- 1080 ml (32 oz, 4 cups) tomato sauce
- 796 ml (26.7 oz, 3 cups) tomatoes, diced and with the juice
- 625 ml (20 oz, 2 1/2 cups) beef broth
- 125 ml (4 oz, 1/2 cup) water
- 3 bay leaves
- seasoning mix (see below)
- 460g (16.2 oz, 2 cups) to 690g (24.3 oz, 3 cups) of Cavatappi macaroni
Seasoning Mix
- 10.8g (1 tbsp) Adobo seasoning
- 15g (1 tbsp) Seasoning salt
- 3g (1 tbsp) Italian seasoning
- 3g (1/2 tbsp) black pepper
- 4.2g (1 tsp) white granulated sugar
Directions:
1. Sauté the ground beef until browned, but not fully cooked.
2. Add in your onions, garlic, and peppers. Cook until the onion is opaque.
3. Add in the tomatoes, tomato sauce, beef broth, water, seasoning mix and bay leaves. Lower the heat to medium-low. Cover and cook for 15 to 20 minutes, stirring occasionally.
4. Mix in your macaroni. Cover and simmer another 20 to 25 minutes, or until your pasta is cooked. Stir frequently to avoid sticking. Add more water if needed.
5. Remove from heat and serve.
Store in a sealed container in the refrigerator or freeze.
Goulash
Course: lunch, dinnerCuisine: Hungarian8
servings15
minutes1
hour355
kcalHomemade hamburger helper (aka Goulash) is an inexpensive and simple one-pan meal.
You can use store-bought seasoning mixes, or use the recipes found here on my blog to make your own. You can find links to the seasoning mix recipes in the notes section below.
Ingredients
907g (2lbs, 4 cups) Lean Ground Beef
1 large (11g, 1 1/2 cups) cooking onion, diced
1 large (78g, 1 1/2 cups) green bell pepper, chopped
2 large cloves garlic, minced
1080 ml (32 oz, 4 cups) tomato sauce
796 ml (26.7 oz, 3 cups) tomatoes, diced and with the juice
625 ml (20 oz, 2 1/2 cups) beef broth
125 ml (4 oz, 1/2 cup) water
3 bay leaves
1 tbsp Seasoning mix, or to taste (recipe below)
460g (16.2 oz, 2 cups) to 690g (24.3 oz, 3 cups) of Cavatappi macaroni
- Seasoning Mix
10.8g (1 tbsp) Adobo seasoning
15g (1 tbsp) Seasoning salt
3g (1 tbsp) Italian seasoning
3g (1/2 tbsp)black pepper
4.2g (1 tsp) white granulated sugar
Directions
- Sauté the ground beef until browned, but not fully cooked.
- Add in your onions, garlic, and peppers. Cook until the onion is opaque.
- Add in the tomatoes, tomato sauce, beef broth, water, seasoning mix and bay leaves. Lower the heat to medium-low. Cover and cook for 15 to 20 minutes, stirring occasionally.
- Mix in your macaroni. Cover and simmer another 20 to 25 minutes, or until your pasta is cooked. Stir frequently to avoid sticking. Add more water if needed.
- Remove from heat and serve.
- Store in a sealed container in the refrigerator or freeze.
Notes
- Click the following links for the recipes for the seasoning mixes used above: Adobo seasoning, Seasoning salt, Italian seasoning
- I used a large 4.74L (5 qt) skillet. It was filled to the top, making it difficult to stir in the end. You might find it easier to use a large pot instead.
- We like Cavatappi pasta, but some may find it sticky if it sits too long.
