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 Recipe
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 black 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
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!