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best goulash ever!

kroubedeaux avatar
Recipe by
Katrina Roubedeaux
@kroubedeaux
Fresno, CA

Growing up, my grandmother would make the best goulash. I always thought she was the best cook; however, I was unaware that she was a magician as well! She made her goulash with whatever ingredients she had available, and it always tasted amazing! I never got her recipe before she passed away. I made it my mission to find or create one that could compare to her version. This is what I came up with and we love it!

►
yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Convection Oven

Ingredients For best goulash ever!

  • SAUCE
  • 2 Tbsp
    olive oil
  • 1 md
    onion (chopped fine)
  • 1/2
    red bell pepper (chopped fine)
  • 1 md
    carrot (grated)
  • 1 stalk
    celery (chopped fine)
  • 1 Tbsp
    italian seasoning
  • 1 Tbsp
    garlic powder
  • 1 can
    ro-tel (original 10 oz can) diced tomatoes and green chilies
  • 2 Tbsp
    minced garlic
  • 1/4 c
    wine (one you enjoy)
  • 2 can
    tomato sauce (8 oz cans)
  • 1 dash
    salt and pepper to taste
  • MEAT
  • 2 lb
    ground beef
  • PASTA
  • 1 lb
    cooked macaroni noodles

How To Make best goulash ever!

  • 1
    I used a mandolin (finest setting) to chop the onions, red bell pepper, carrots, and celery; however, you may use a food processor or cut them by hand if you choose. In a large sauce pan or Dutch oven, sauté, over medium heat, the onions in olive oil until soft and fragrant. Next, add the bell pepper, carrots, and celery. Sauté the veggies until they are softened. Add the Italian seasoning, garlic powder, minced garlic, and Rot-tel. Allow the flavors to cook over a medium heat for about 5 minutes stirring constantly. Now add the tomato sauce and wine. Salt and pepper to taste. Cover and allow the sauce to simmer on low heat for about 10 minutes (while the noodles and meat cook).
  • 2
    In a separate pan, brown ground beef until cooked through. Drain.
  • 3
    In a separate pot, cook the macaroni noodles according to the package (approximately 10 minutes). Drain.
  • 4
    Once the meat and noodles are cooked and drained, combine everything - mixing thoroughly. I like to serve this with a nice green salad and fresh dinner rolls! Yum!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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