This Homemade German Goulash recipe is a comforting mix of beef, noodles, onion, celery, tomatoes, olives, cheddar cheese, spices and red wine for a fantastic meal!
Truth be told, I’m not that sure what “goulash” is. Sometimes I see goulash recipes that look like beef stew. Other times, closer to a pasta. Well, which is it?
I don’t have an answer for you, but I can tell you that this German Goulash recipe is the best there ever was.
No joke, it’s soooo good. It’s the most comforting and delicious food in the whole wide world.
I made a huge double batch of this not too long ago and took some of it over to a friend’s house. They loved it, including their three year old daughter.
Let me tell you – if a three year old will eat it, you KNOW it has to be good.
It’s also SUPER husband friendly, which is a huge plus. I know you all think that the husband will eat anything and everything I make, which he does, but he definitely lets me know when he loooooves something.
And in honor of Valentine’s Day (Happy V-day by the way!), I’m sharing this recipe that the husband just loooooves.
Just heat some oil in a really big frying pan or Dutch oven and dump in the ground beef and raw vegetables. Cook for a few minutes, then add the wine, seasonings, olives, and tomatoes. Let it simmer while you boil some pasta, then toss it all together. Be sure to serve this German pasta up in really big bowl (like these!) because you’re going to want to eat a LOT of it.
I kid you not, it’s uh-may-zing. I can’t even put into words how much I love this.
Just make it, and thank me later.
Homemade German Goulash
This homemade German Goulash recipe is a comforting mix of beef, noodles, onion, celery, tomatoes, olives, cheddar cheese, spices and red wine for a fantastic meal!
Ingredients
- 1 tsp. vegetable oil
- 1 lb. lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 tsp. oregano
- 1 tsp. freshly ground black pepper
- 1 tsp. seasoned salt (such as Lawry's)
- 1/4 c. red wine
- 2 (15 oz) cans fire-roasted tomatoes
- 1 (2.25 oz) can sliced olives
- 1.5 cups cubed cheddar cheese
- 1.5 cups uncooked macaroni noodles
Instructions
- Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat. Add the ground beef, onion, garlic, and celery and cook until the ground beef is cooked through. Add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck on pieces.
- Season with oregano, black pepper and seasoned salt, then add the two cans of tomatoes and the sliced olives. Turn the heat to low and let simmer for fifteen minutes.
- Meanwhile, cook the macaroni noodles in a pot of salted boiling water until al dente. Drain well and set aside.
- Add the cheese to the skillet and let it melt for a few minutes. Add the drained noodles and toss to combine. Let simmer for an additional five minutes, then serve hot.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 390Total Fat 21gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 100mgSodium 589mgCarbohydrates 15gFiber 2gSugar 2gProtein 32g
Nutrition information has been auto-calculated for your convenience.
Comments
I’m so excited to try this!! Is the total amount of fire roasted tomatoes needed 15oz or 30oz? Sorry for my confusion!
Hi Amy,
The recipe uses 30 oz. So, I used two 15 oz. cans.
– Linda
Hello. What kind of red wine do you recommend for this recipe? Thanks!
Pretty much anything red that you have hanging around. Merlot, Cab Sauv, even a Chianti or a Malbec. Anything that’s tasty and isn’t too sweet!
Do you drain the olives?
Yes!
What kind of red wine do you use?
Hi, Emily! I usually use whatever I already have open 😉 Try a cabernet sauvignon, shiraz, or merlot 🙂
My dad comes from German descent and he always made this and I still do! I am vegetarian so I alter it by using soy ground beef and I add nutritional yeast for cheesy flavor. We never used celery or olives but not opposed to trying it! My dad used butter and I use margarine in it. There will always be different variations of it I think!
Oh my goodness…. I have never seen a goulash recipe so close to the one that has been passed down in my father’s German family. It’s been a family favorite in for generations now. The only difference I see is that this one has oregano and olives while ours does not. However….they look like great additions, and who knows…maybe the original recipe included them!
Definitely going to try it. Thank you!
What a great recipe! I featured it in a goulash blog post last week: http://www.recipechatter.com/gratifying-goulash-recipes-every-taste/
Nice dish – not Gulyasch! This is a Hungarian dish and actually a soup with beef, onions and Paprika. The actual stew is called Pörkölt. Same weight stewing beef with some fat and connective tissue in the cubes and onions chopped with 2 heaped tablespoons Hungarian Paprika, salt, ground caraway (maybe a good squirt of Ketchup but I deny having suggested that). Slow stew and maybe a bit of liquid if it is too dry to stew. NOTHING ELSE! Served with Nockerln (flour/egg/water little oval dumplings cooked in salt water until they float) and pickles.
Sounds tasty!
Looks yummy.
Black olives or green olives?
Black!
Is the cheese regular block cheese or more on the lines of velveeta???
It is regular cheddar cheese – not the processed or pasteurized kind 🙂
I use the same basic recipe but do not use cheese or wine. I do add a couple tablespoons of tomato paste as my family likes it very tomato-ee.
Hi, Jan! That sounds delicious, too 🙂
It is an Americanized version of German Goulash… our family called this dish American Chop Suey.. and it is as Chinese as German! 🙂 I grew up in Austria and true goulash is a stew served over bread dumplings or spaetzle… I like Wolfgang Puck’s recipe of Beef Goulash. You can find it on the food network. I blogged it as well. Keep cooking!
Do you drain the tomatoes before adding them?
Nope! Undrained 🙂
This looks like a great pasta gulasch! Like you said, there are tons of different variations of this dish – in the region where I live it’s typically a plain beef stew – just beef with a tomato sauce, perfect paired with spaetzle or potatoes – german comfort food at it’s best 😉
Hi, Sabrina! Thanks so much for stopping by 🙂 I love that style of gulasch, too! I just checked out your site and I’m totally blown away – you’ve got a new follower!
This sounds delicious!!!
You are officially one of my favorite bloggers! A girl with a theme after my own heart:) Liking, following, etc., etc. Love your recipes:)
Hi, Christine! How have I not seen your site before? It’s amazing! Did you just get back from Thailand? That’s where my husband proposed 🙂