Paula Deen Bobby’s Goulash

Paula Deen Bobby’s Goulash is a one-pot supper of ground beef, elbow macaroni, and tomatoes. Bobby Deen built it to feed 10 to 12 in about 70 minutes, all from one Dutch oven. The kind of weeknight dinner that sits on Southern tables the same way chili does: no fuss, big batch, everybody eats.

The step most people skip is the 30-minute rest after you kill the heat. That wait lets the macaroni soak up the tomato sauce instead of swimming in it. Without it you get watery goulash and limp noodles. Add the pasta dry, not cooked, and let the pot do the work.

Brown the beef in batches if your Dutch oven is small, so it sears instead of steaming. The goulash thickens overnight, so leftovers reheat well with a splash of water. Bobby serves it with garlic bread and a salad.

Paula Deen Bobby's Goulash

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

290

kcal

A thick, beefy one-pot goulash where ground beef, Italian seasoning, soy sauce, and two kinds of tomato simmer with dry elbow macaroni until everything melds together. A 30-minute rest after cooking lets the pasta absorb every bit of flavor.

Ingredients

• 1 tablespoon Paula Deen’s House Seasoning
  

• 3 tablespoons soy sauce
  

• 3 bay leaves
  

• 2 tablespoons Italian seasoning
  

• 2 (15 oz) cans diced tomatoes
  

• 2 (15 oz) cans tomato sauce
  

• 3 cups water
  

• 3 cloves chopped garlic
  

• 2 large chopped onion
  

• 2 lbs lean ground beef
  

• 1 tablespoon Paula Deen Seasoned Salt
  

• 2 cups uncooked elbow macaroni

Directions

• Make the goulash: In a Dutch oven, sauté the ground beef over medium-high heat until no pink remains. Break up the meat while sautéing. Spoon off any grease. Add the onions and garlic to the pot and sauté until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use a different pasta shape instead of elbow macaroni?

Rotini, shells, or penne all work because they hold the sauce in their curves. Stick with a short, sturdy shape. Long noodles like spaghetti will not absorb the sauce the same way.

How long does this goulash keep in the fridge?

Store it in an airtight container for up to four days. The pasta absorbs liquid as it sits, so add a splash of water or broth when you reheat. It also freezes well for up to three months.

Can you make this goulash ahead of time?

It tastes better the next day because the flavors have more time to soak into the macaroni. Make the full batch, let it cool, and refrigerate. Reheat on the stove over medium-low heat, stirring in a little water if it gets too thick.

Why does my goulash turn out watery?

The most common reason is not letting it rest for 30 minutes after you turn off the heat. That rest time lets the macaroni absorb the excess liquid. Lifting the lid too often while simmering also lets steam escape and slows the thickening.

What does the soy sauce do in a goulash?

It adds depth without making the dish taste like Asian food. The soy sauce brings salt and umami that beef broth would normally provide. Bobby uses it as a shortcut to make the sauce taste like it cooked for hours.