Paula Deen’s Goulash is a classic comfort food that combines savory ground beef, zesty tomato sauce, and hearty macaroni noodles.
This one-pot recipe is affordable, easy to make, and can feed a large group of hungry people. It’s the perfect dish to feed a big family, or your next dinner party!
How To Thicken Goulash
One of the things we love the most about goulash is how thick its sauce is. The secret? Don’t add the macaroni noodles at the beginning – allow the meat sauce to come to a boil before throwing them into the pot.
Another trick is to use all-purpose flour to form a roux. Add 1 to 2 tablespoons of all-purpose flour as you cook the onions. But try to stay under 2 tablespoons or the goulash will become too thick.
If you want a soupier goulash, just add the macaroni noodles right away.
Tips & Tricks For the Best Goulash
- Apart from the main ingredients, feel free to add your choice of veggies to make your goulash even more fantastic. Corn, beans, carrots, peas, zucchini, spinach, and mushrooms all make wonderful additions.
- If you add veggies, do so in the latter part of cooking so you don’t end up with mushy and overcooked vegetables. Timing is key! For hearty veggies, such as potatoes and carrots, add them halfway through cooking. For more delicate veggies, such as peas, add them in the last few minutes of cooking.
- You can substitute ground beef with your choice of ground meats. Turkey is a wonderful option, especially for the weight-watchers out there.
- If the beef is sticking to the pan, simply add some olive oil.
- Meat and tomato sauce always tastes better with cheese, right? So load your goulash with tons of cheddar cheese to make it even more irresistibly good.
- Planning to freeze your goulash? Make everything as you normally would, but skip the pasta. Pasta turns mushy when reheated, so cook it separately from the soup and add it in once you’re about to serve.
- Want to give this American classic an Asian flair? Instead of macaroni noodles, use egg noodles for a new texture and flavor.
- Instead of water, use beef broth to give the macaroni extra flavor and get better-tasting pasta.
- For a creamier goulash, add a cup of sour cream into the mix.
- Make the meat even more flavorful by seasoning it with paprika. You could also deglaze it in some red wine.
- Here’s a good tip for all stews in general: use a mirepoix (onion, carrot, celery) for the base of your soup. The ingredients are basic but the flavors are phenomenal.
- Sometimes, you can’t help but overcook pasta, especially when making one-pot dishes. To avoid overcooking the macaroni noodles, consider cooking them in a separate pot.
How to Make Paula Deen’s Goulash
Here’s how to make a scrumptious and heavenly goulash from the kitchen of Paula Deen:
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1 thought on “Paula Deen’s Goulash”
I prefer to cook my macaroni in a separate pan and add it to the base. Very good recipe.