Classic Goulash - Certified Hereford Beef

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

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




19% DV


43% DV


10% DV


33% DV


  • 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


  • 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! 

About Ground Chuck

Economical, versatile and flavorful. Holds its shape well for cooking and is ideal for burgers, meatloaf and meatballs.

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