You Can’t Go Wrong With This One-Pot Goulash

This takes a little bit of an effort to put together but man oh man is it worth it in the end. I make this for my family probably about once a month. They never liked the first goulash that I used to make. With this kettle though, it’s a whole different story. We are usually fighting over the last little bit. I always serve with a nice salad and garlic bread just to make sure that nobody walks away from the table wishing they had more to eat. Check out what they are saying about this recipe over at Mommy’s Kitchen:

“I have to say this was the best Goulash I have ever tasted. It was so good we cleaned the whole pot out.”

There are an endless amount of goulash recipes out there… this one is by far the BEST!



3 – tablespoon soy sauce
3 – bay leaves
2 – tablespoon Italian seasoning
1 – teaspoon Paula Deen’s House Seasoning (recipe below)
2 – (15-ounce) cans Del Monte diced tomatoes (prefer red gold basil, garlic & oregano)
2- (15-ounce) cans Hunt’s tomato sauce (prefer red gold)
3 – cups water
3 – cloves garlic, chopped
2 – large onion, chopped
2 lbs – lean ground beef or turkey
1 – teaspoon Paula Deen’s Seasoned Salt
2 – cups elbow macaroni or whole grain pasta, uncooked
1 – cup Bird’s Eye frozen mixed veggies or frozen corn



In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. 

Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. 

Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. 

Stir well. If adding mixed veggies or corn add them now. Place a lid on the pot and allow this to cook for 15 to 20 minutes. 

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 – 20 minutes. 

Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.



Quick Tip: For a smaller family, cut this recipe in half…it’s a lot!

Thanks again to Mommy’s Kitchen for this traditional and filling recipe.