Goulash Recipe


Okay, what I’m about to tell you may seem a little weird. I’ve never made goulash before this. I know, I know, it’s pretty standard fare. I have certainly eaten my fair share, and I’ve made lots and lots of Hamburger Helper, which this dish kind of reminds me of. I’ve just never made it before, and I don’t know why. Anyway, that is why you will have to believe me when I say anyone can make it. It’s simple enough to get it right the first time. This is a yummy, comforting dish. In fact, while I was taking pictures of the bowlful, I kept going back to the pot and taking a bite! Bad, bad, bad. Not too bad, though, because I made it with ground turkey instead of ground beef. I never missed the beef.

I started with Bobby Deen’s recipe (here), but I changed it up quite a bit. As I said, I used ground turkey instead of beef . I also made some adjustments to the spices, and I added a kick with a little bit of red pepper flake. I also made less, using a pound of meat instead of three.

Try my version, or try Bobby’s, but definitely make this inexpensive yet simple and hearty meal for your family.

Goulash Recipe

3.04 from 25 votes
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  • 1/2 pound ground turkey sausage
  • 1/2 cup of finely chopped onion
  • 1/2 pound ground turkey
  • 1 15 oz. can tomato sauce (I used the type with Italian spices in it.)
  • 2 teaspoons soy sauce
  • 1 beef bouillon cube
  • 1 14.5 oz. can diced tomatoes
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup of finely chopped red bell pepper
  • 1/2 teaspoon black pepper
  • 1 cup uncooked macaroni
  • 2 tablespoons butter
  • 1 tablespoon minced garlic. I used the jarred type


  • Using a large seasoned casted iron pan over medium heat, brown the two ground turkey together while stirring and breaking up the meat. Add the stock cube while browning the meat.
  • Add the onion and bell pepper and sauté together until the vegetables are soft.
  • Add the rest of the ingredients, except the macaroni. Reduce heat and simmer for 20 minutes.
  • Add the uncooked macaroni, cover, and simmer for another 20 minutes. If your mixture is thick when you add the macaroni, add a little water or tomato sauce. There should be enough liquid in the pan to cook the macaroni.
  • After the goulash is fully cooked, add the butter. I used salted butter. I did not add salt to the dish because I felt it was salty enough with butter and stock.
  • Let stand for about 10 to 20 minutes. The longer you let it stand before eating, the softer the macaroni will be.


  1. Thomas Dempsey

    you stated that “Bobbys’ recipe was on the page but I couldn’t find it in the article. Do you mind sending it?

    • Carol

      Go to pauladeen.com for Bobby’s recipe.

      Janet, I’ve never made goulash either! But I didn’t know it was so close to an Italian recipe either with the seasonings. I guess you can make it your own by tinkering with any recipe like this!

      Thanks for all your recipes.

  2. Al Hornsby

    We call this mixture “slum gullian”. Very good any time, even cold!

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3.04 from 25 votes (25 ratings without comment)