We’ve reached the “one pound of meat isn’t cutting it for our family of 5 anymore” portion of the program. First of all, Gwen can put it DOWN. Girlfriend had two PB&J sandwiches plus an entire bagel as a warm up for lunch the other day, and the boys are well past receiving “kid-sized” portions of whatever I make for dinner.
Translation: we are blazing through groceries and so I’m always looking for ways to stretch meat, especially. I’ve been using frozen riced cauliflower and broccoli a ton lately, and my mushroom hack is still a go-to, but stretching a pound of ground beef with a little help from the pantry can also create amazing results. The proof is in the OMG-Good Goulash!
All I really need to say about this goulash recipe is that it tastes like homemade Beefaroni. Fellow Xennials: if you’re anything like me, this is very exciting news. 😂 That is to say, OMG-Good Goulash is saucy, savory, and super comforting, plus making it from scratch is almost as easy as opening a can.
This “American-style” goulash recipe is gluten free pasta simmered with ground beef, shallots, onions, tomato sauce, broth and seasonings until thick and savory and SO GOOD! I didn’t name it oh-my-gosh-good-Goulash for nothing! You will go back for bite after bite, and leftovers will be fought over. This is the first dish I’ve made in a long time where all five of us ate with zero complaints, everyone was comfortably fed with just one pound of meat, and our meal was ready in just 30 minutes.
Winner, winner, easy ground beef dinner!
I also have to say that this base goulash recipe can easily be turned into different variations. I have plans of stirring in shredded mozzarella, sliced olives, and chopped pepperoni to make OMG-Good Pizza Goulash. I reheated a bowl the other day with shredded cheddar cheese stirred in. Add chili powder to that and you’ve got Chili Mac. I know you’re going to love this goulash!
How to Make This Recipe:
Start by browning a pound of lean ground beef with chopped shallot or onion, garlic, worcestershire sauce (Lea & Perrins is gluten free in the states – if outside the states, please read labels carefully!) homemade seasoned salt, and pepper.
Next add a can each of tomato sauce and petite diced tomatoes, chicken or beef broth (whichever you’ve got in the cupboard,) plus dried Italian seasoning, more homemade seasoned salt, and a bay leaf. Gently simmer for 10 minutes to help marry the flavors and help remove any tinny taste from the canned tomatoes.
Last step is to add gluten free elbow pasta then simmer, stirring occasionally, until the pasta is tender, 12-14 minutes.
- I find a corn/rice blend gluten free pasta works well in dishes where the pasta gets cooked within the sauce (versus boiled separately.) It tends to hold up better compared to brown rice pasta, for example, which can absorb too much liquid and turn to mush. I like Barilla and HyVee’s GF pastas for this dish.
- Make sure you keep the sauce at a gentle simmer to ensure you have enough liquid to cook the pasta all the way through.
That’s all she wrote! Scoop into bowls then serve with a side salad or roasted vegetables. Oh my gosh, I just know you’re going to love this OMG-Good Goulash – enjoy, enjoy!
- Pizza Pasta Bake >
- 3 Cheese Skillet Lasagna >
- One-Pan Italian Sausage and Peppers Pasta >
- Vegetable Beef and Rice Soup >
5 Secrets to the Coziest Christmas Ever
have your best christmas ever...at home!
One bite of my OMG-Good Goulash recipe and you'll go back for more and more! This easy, hearty, one-pan dish is made with kitchen-staples in 30 minutes.
- 1lb lean ground beef
- 1 large shallot or small yellow onion, chopped
- 3 cloves garlic, pressed or minced
- 8 shakes gluten free worcestershire sauce (~1/2 Tablespoon)
- 1 teaspoon + extra dash homemade seasoned salt (see notes)
- 1-1/2 cups chicken or beef broth
- 15oz can tomato sauce
- 15oz can petite diced tomatoes
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 1 cup uncooked gluten free elbow noodles
- Heat a large skillet or Dutch Oven over medium-high heat. Add beef, shallot or onion, and garlic then break beef up with a wooden spoon. Season with worcestershire sauce, a dash of homemade seasoned salt, and pepper, then brown. Add remaining teaspoon seasoned salt, broth, tomato products, Italian seasoning, and bay leaf then turn heat up to bring to a bubble. Turn heat down to medium/medium-low then gently simmer for 10 minutes, stirring occasionally.
- Add elbow noodles then continue to simmer, stirring often, until noodles are tender, 12-14 minutes, turning the heat down slightly near the end to maintain a very gentle simmer. Remove bay leaf then taste and add additional seasoned salt and/or pepper if desired. Serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.