Goulash Recipe with Corn
If you’re looking to add a little something extra to your traditional goulash, this goulash recipe with corn is the way to go! The sweetness of the corn pairs perfectly with the savory beef and tangy tomato flavors. It’s a quick, hearty meal that’s ideal for feeding the family on a busy weeknight. I make this all the time, and it’s always a hit—seriously, I can’t get enough of it!
The best part? This recipe is flexible—you can swap ingredients depending on what you have in the pantry. Whether you add beans, ketchup, or even a little brown sugar, it’s a recipe that lets you play around without losing the comfort-food essence.
Servings
This recipe makes about 6 servings, perfect for feeding the family or saving leftovers for the next day’s lunch!
Prep Time
10 minutes
Cook Time
15 minutes (for 6 servings)
Serves
4–6 people
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Measuring spoons
- Large pot for boiling pasta
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 can (15 oz) corn kernels, drained
- 1 can (10.5 oz) tomato soup
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup elbow macaroni (or pasta of choice)
- 1/2 cup shredded cheddar cheese (optional, for topping)
Step-by-Step Method
Step 1:
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
Step 2:
Add the chopped onion to the skillet and cook for an additional 3 minutes until softened. Stir in garlic powder, paprika, salt, and pepper, cooking for another 1-2 minutes to let the spices bloom.
Step 3:
Add the tomato soup, diced tomatoes (with juice), and drained corn to the beef mixture. Stir everything together and bring it to a simmer. Let it cook for about 10 minutes, allowing the flavors to come together.
Step 4:
While the sauce is simmering, cook your elbow macaroni (or any other pasta) according to package instructions. Drain and add it to the skillet with the beef and tomato sauce mixture. Stir well to combine, making sure the pasta is well-coated with the sauce.
Step 5:
If you like, sprinkle shredded cheddar cheese on top of the goulash and let it melt before serving. Dish it up, and you’re ready to enjoy!
Tips & Variations
- Cheese lover: Feel free to add more cheese! A mixture of mozzarella and cheddar gives it that cheesy, melty goodness everyone loves.
- Sweet & savory: Try adding a tablespoon of brown sugar to balance the acidity of the tomatoes, or drizzle in some ketchup for extra flavor.
- Beans: For a heartier dish, stir in a can of beans (kidney beans or black beans work great). They add some extra protein and texture!
- Baked goulash: After combining everything in the skillet, transfer it to a baking dish, top with cheese, and bake at 350°F for about 20 minutes for a crispy, cheesy top.
Nutrition
Each serving contains approximately:
- Calories: 400
- Carbs: 45g
- Protein: 25g
- Fat: 15g
- Fiber: 4g
Diet & Allergen Info
- Gluten-free: Use gluten-free pasta to make this recipe gluten-free!
- Dairy-free: Skip the cheese or use dairy-free cheese for a dairy-free version.
- Nut-free: This recipe is naturally nut-free.
Storage Suggestions
This goulash keeps well in the fridge for up to 3 days. To reheat, simply microwave or warm on the stovetop with a splash of water or broth to loosen it up. It also freezes well for up to 2 months—just be sure to let it cool completely before freezing!
FAQ
Can I use a different kind of pasta?
Absolutely! You can swap out the elbow macaroni for any short pasta you prefer, like penne or rotini.
Can I make this in advance?
Yes! You can prepare this dish ahead of time, store it in the fridge, and reheat it when you’re ready to serve.
