Easy Beef Goulash
This easy beef goulash takes the classic beef and pasta favorite and gives it a twist with red pepper flakes and the addition of cream of mushroom soup for more flavor and a slightly thicker texture.
Servings: 8
Calories: 728kcal
Ingredients
- 2 lbs ground beef
- 1 lg onion, chopped
- 3 cloves garlic, minced
- 10.5 oz cream of mushroom soup
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 1 cup beef broth
- 10.5 oz can Rotel
- 1 tsp red crushed peppers
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp basil
- 1 tsp pepper
- 2 cups frozen corn
- 2 cups sharp cheddar cheese, grated
- ½ cup Monterey Jack cheese, grated
- 8 oz elbow macaroni, use ½ of 16 oz box
Instructions
- In a large sauce pan or dutch oven, brown ground beef, onions and garlic. Drain and return to pan.
- Over medium heat, add red crushed peppers, cumin, pepper, oregano and basil. Stir.
- Pour tomato sauce, tomato paste, soup, beef broth and Rotel into ground beef mixture.
- Cook for approximately 20 minutes then add frozen corn and continue cooking for an additional 10 minutes.
- Add grated cheese, stir until melted.
- Cook pasta according to package directions, drain and rinse with warm water.
- Spoon pasta into ground beef mixture, then enjoy!
Notes
Tips
- Stir your beef, onions, and garlic constantly to avoid burning the onions and garlic.
- It's important to drain your beef. Even lean ground beef will render some fat and can make your goulash greasy.
- Cook your pasta to al dente. If it's too soft, it will break apart when you mix it into the other ingredients.
- Use a gentle folding motion to add the pasta. This helps avoid smashing it.
Nutrition
Calories: 728kcal | Carbohydrates: 63g | Protein: 42g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1950mg | Potassium: 2122mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2641IU | Vitamin C: 38mg | Calcium: 359mg | Iron: 8mg