Classic Goulash

Melty cheese, juicy beef and tomatoes, oh my! Classic goulash gets a spicy twist in this recipe from The Ranch Kitchen.

Cook Time 25M
|
Protein 46g
|
Servings 8
Classic Goulash
Skillet

Helpful Hereford Tips

It's important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.

Nutritional Information

Cals

650

Carbs

19% DV
53gg

Fat

36% DV
28gg

Fiber

11% DV
3gg

Iron

33% DV
6mgmg

Ingredients

  • 2 pounds Certified Hereford Beef ground beef, browned
  • 1 – 10 fluid ounce can Rotel Tomatoes with Green Chili’s & Cilantro
  • 1 onion, chopped
  • 4 – 6 cups water
  • 2 cups elbow macaroni or bowtie pasta
  • 1/4 cup sugar (optional)
  • 1 – 12.5 fluid ounce can stewed tomatoes or fresh cut in to chunks
  • 1 teaspoon Tony Chachere’s Creole Seasoning
  • 1/2 teaspoon black pepper
  • 2 teaspoon chili powder
  • 1 teaspoon garlic salt or fresh, minced garlic to cut down on salt
  • 1 green bell pepper or green chilis, chopped (optional)
  • 1/4 pound fresh grated cheddar cheese

Instructions

  • Brown ground beef and onion in a skillet. Drain leftover grease off meat.
  • Add tomatoes with liquid from both cans.
  • Add sugar, chili powder, garlic, water, noodles and all remaining spices.
  • Bring goulash to a boil and then down to a simmer (low heat) and cover with a lid. You may need to add more water depending on how many noodles you add to you pot. Make sure you have enough water for your noodles to boil in without making this dish a soup. 4 -5 cups of water should be the maiximum.
  • Cook goulash on low, stirring occasionally until noodles are tender.
  • Add grated cheese the last 10 minutes of cooking and stir until melted. Enjoy!
Beef cuts map

About Ground Chuck

Melty cheese, juicy beef and tomatoes, oh my! Classic goulash gets a spicy twist in this recipe from The Ranch Kitchen.
The Ranch Kitchen