Easy Beef Goulash Recipe

Name: Easy Beef Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups elbow macaroni noodles (measured before cooking); 2 lbs ground beef; 1 onion, Chopped; 4 celery ribs, Chopped; 3 (10 ounce) cans tomato soup; 1 (15 ounce) can diced tomatoes; 2 garlic cloves, Minced; ½ tablespoon parsley flakes; ¼ teaspoon sugar; ¼ teaspoon pepper; ⅛ teaspoon salt; ½ cup water

Servings: persons

4 cups elbow macaroni noodles (measured before cooking)
2 lbs ground beef
1 onion, Chopped
4 celery ribs, Chopped
3 (10 ounce) cans tomato soup
1 (15 ounce) can diced tomatoes
2 garlic cloves, Minced
½ tablespoon parsley flakes
¼ teaspoon sugar
¼ teaspoon pepper
⅛ teaspoon salt
½ cup water

1
In a dutch oven, add noodles and cook a minute or less than the recommended time on package.
2
In a large skillet, add beef, onions and celery and cook until beef is no longer pink.
3
Drain off fat from beef and set aside.
4
When noodles finish cooking, drain well then add beef mixture to noodles in dutch oven.
5
Add the rest of ingredients and stir until well blended.
6
Cover and Cook over medium heat until it begins to boil.
7
Reduce heat to a low simmer.
8
Cover and Simmer, stirring frequently, for 30 Minutes or until heated through and serve.

1587

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups elbow macaroni noodles (measured before cooking), 2 lbs ground beef, 1 onion, Chopped, 4 celery ribs, Chopped, and more.

Yes, Easy Beef Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Beef Goulash

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