Christy’s Favorite Goulash
Hey Everyone! Today I’m tickled to have a guest post from my little adoptive brother, Stacey Little (Oh, I just realized the play on words there! See? Clever, even when I’m not trying to be!) from SouthernBite.com. I asked Stacey to share his Goulash recipe with you because it is one of my personal favorite meals. I tried out his recipe about a year or so ago and have been completely hooked which is why it is named Christy’s Favorite Goulash 🙂
This Goulash is spot on perfect from start to finish. The flavors, the seasonings, and the ease have made it one of my personal favorite suppers. Y’all be sure and try it as soon as you can because I know you’re going to love it! While you’re at it, you can pick up a copy of Stacey’s cookbook by clicking here!
Gratefully,
Christy
Here’s a big hello and howdy to my Southern Plate family! It’s been quite a while since I’ve been over to visit with y’all. You know how you have those certain friends that you can go without seeing for months or even years and then pick up just like you had seen them yesterday? That’s how I feel about y’all. Anyway, I’m visiting today to share one of my most favorite recipes with y’all. It’s quick, it’s easy, and you probably have all the stuff for it in the pantry already. But that’s not why it’s my favorite. It’s my favorite because it’s my mama’s recipe. Now don’t get me wrong, this is lip-smacking delicious, but it holds such a special place in my heart — that’s why I love it so. One bite of this stuff and I can almost feel my short little legs swinging under the kitchen chair as a stuffed my mouth with this delicious goodness. I just love the way food can take us back like that. It’s like a familiar taste or smell can transport us back to any place and time.
This easy one-pot dinner is hearty, delicious, inexpensive, and you can feed a whole slew of folks with one big ol’ pot. Growing up that was important because we had to pinch pennies every way we could, but every night we sat down as a family to have dinner. There weren’t many fancy meals at that table, but it played host to some of the best food I’ve ever had. I have such fond memories of my family gathered around that kitchen table.
This recipe will have your family following their noses to the kitchen, I promise.
To make this dish, you’ll need: ground beef, an onion , garlic, tomato sauce, diced tomatoes, water, paprika, salt, pepper, whole kernel corn, macaroni, and some shredded cheddar cheese. Â
First, you’ll need to cook your ground beef over medium-high heat in a large dutch oven, until it is no longer pink. Then drain the grease away and return the pot to the heat.
Add the onions and garlic and reduce the heat to medium. Cook 7 to 8 minutes or until the onions are translucent. Be cautious not to burn the garlic.
Add the tomato sauce, diced tomatoes with the juice, water, paprika, salt and pepper.
Reduce the heat to a simmer and cook uncovered for 15 to 20 minutes.
Add the drained corn and macaroni and cook for an additional 15 minutes or until the macaroni is cooked through.  
Serve topped with some shredded cheddar cheese (optional).Â
Ingredients
- 1 + 1/2 pounds ground beef
- 1 large onion diced
- 3 cloves garlic minced
- 1 28 ounce can tomato sauce
- 1 28 ounce can diced tomatoes, undrained
- 3 cups water
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 15 1/4 ounce can whole kernel corn, drained
- 2 cups uncooked elbow macaroni
- shredded cheddar cheese optional
Instructions
- In a large dutch oven brown the ground beef over medium high heat until it is not longer pink. Drain the grease.
- Add the onions and garlic to the meat and reduce the heat to medium. Cook until the onions are translucent.
- Add the tomato sauce, diced tomatoes with juice, water, paprika, salt, and pepper. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.
- Stir in uncooked macaroni and corn and simmer uncovered for 20 minutes or until the macaroni is done. Serve topped with shredded cheddar cheese.
Nutrition
When you choose to see the good in others, you end up finding the good in yourself.
~Unknown
You may also enjoy this recipe! Quick Vegetable Jambalaya
My husband’s mom made this and his family called it “Wiggle.” I haven’t seen the recipe in a while and can’t wait to try it again. Thanks so much!
I would love to hear how it came to be called “Wiggle”. That has to be a fun story!!
Christy, since the new look on website and posts, there isn’t a note “to print this recipe” click here like there used to be, which puts it in printer-friendly version. Hope this gets straightened out, or is there a way I don’t know about to print just the recipe. I’ve printed so many in the past which
said “click to print recipe” or some words to that effect. Thanks for any help
The goulash sounds great and I would like to print it. Thanks.
Margie, just look at the recipe title in the top of the box where the recipe is printed. To the right is a blue “Save Recipe button, and then to the right of that you will see the Print button.
I am so glad that you reminded us to leave a message. I meant to yesterday and forgot.
I will try and do better the next time. Thank you.
😀
I am so glad to see this dish called Goulash. That is what I always knew it as growing up and cooking it later for my own family. Now when I saw Goulash I get a a strange look and when I describe it people say oh you mean Johny Marzetti or American chop suey or chili mac. Guess the name is regional. I had the more frugal version with no cheese or corn but can see those would be great additions as well as diced bell pepper. I also add a bit of chili powder. Great eating on a budget.
I have wondered about the new names for things as well. It sure is confusing isn’t it?
My mother made this while we were growing up, and called it goulash also. She, nor I, put corn in it, but use bell pepper as well. Glad to know someone else makes goulash.
Look so great!
Thanks
🙂
Dear Christy,
I would like try your recipes.
Sincerely, Ernest R. Chase Jr
I hope you get the chance to try some of them soon Ernest!
This sounds delish! Thanks!
I hope you get the chance to try it soon Fredy!
Sounds good, I love this sort of dish, it freezes well and can serve a huge group of hungry people. When I do not have corn on hand have used canned black beans, adds a different taste and good for you. Legumes (fancy for beans) are a good source of vitamins and fiber.
Great idea for substituting!!