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.
- 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
- 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 InformationYield 6 Serving Size 1
Amount 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.