Paula Deen Goulash Recipe
If you’re looking for a hearty, one-pot dish that’s packed with flavor, this Paula Deen goulash recipe is exactly what you need. It’s my go-to for family dinners or when I want something warm and filling without a lot of fuss. The combination of seasoned ground beef, pasta, and tomato sauce makes it a crowd-pleaser, and it’s easy to throw together on a busy weeknight!
I’ve been making this recipe for years, and it never fails to deliver. It’s so simple, but every bite is a flavor explosion. Plus, leftovers taste even better the next day. Seriously, I’m on my sixth week straight of making this, and no one is complaining!
Servings
This recipe makes about 6 servings—perfect for a small family or for lunch leftovers!
Prep Time
15 minutes
Cook Time
45 minutes (for 6 servings)
Serves
4–6 people
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Measuring spoons
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup elbow macaroni
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 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 until browned, breaking it up as it cooks, about 5-7 minutes.
Step 2:
Add the chopped onion and cook for another 3-4 minutes, until softened. Stir in the garlic powder, paprika, salt, and pepper, and cook for another minute to let the spices release their flavor.
Step 3:
Add the diced tomatoes (with juice) and tomato sauce to the skillet. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
Step 4:
While the sauce simmers, cook the elbow macaroni according to the package instructions. Drain and add it to the skillet with the beef mixture. Stir to combine, making sure the pasta is well coated with the sauce.
Step 5:
If you like, sprinkle shredded cheddar cheese on top and let it melt before serving. You’re done! Serve hot, and enjoy!
Tips & Variations
- Cheese lover: Add extra cheese on top for an even richer flavor. A mix of cheddar and mozzarella works wonders!
- Spicy twist: Toss in a pinch of red pepper flakes for a little heat or add some chopped jalapeños.
- Veggie version: Stir in some chopped bell peppers or spinach for added texture and color.
Nutrition
Each serving contains approximately:
- Calories: 350
- Carbs: 35g
- Protein: 25g
- Fat: 15g
- Fiber: 3g
Diet & Allergen Info
Contains dairy (milk, cheese) and is naturally gluten-free if you use gluten-free broth. Not suitable for vegetarians or vegans due to bacon, but you could leave out the bacon and use veggie broth instead
- Gluten-free: Use gluten-free pasta for a gluten-free version of this dish.
- Dairy-free: Skip the cheese topping for a dairy-free meal.
- Nut-free: This recipe is nut-free.
Storage Suggestions
This dish stores well in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stove with a splash of water or broth to keep it moist. It also freezes nicely for up to 2 months—just be sure to let it cool completely before freezing!
FAQ
Can I use a different type of pasta?
Absolutely! You can use any short pasta, like penne or rotini, in place of elbow macaroni.
Can I make this in advance?
Yes! You can prepare it a day ahead and store it in the fridge. It will only get better with time!
