Easy Beef Goulash

January 12, 2012

There are a thousand ways you can make goulash and each family has their own sacred recipe.  Essentially, goulash is a rich Hungarian meat sauce made with paprika, cinnamon, and brown sugar.  This version pairs the goulash with pasta but you can also use potato dumplings or store-bought gnocchi.  I also like to add a bit of sour cream at the end of the cooking process to make to sauce creamy and rich.  Easy beef goulash is a recipe you'll want to keep in your back pocket when you want to get dinner on the table quickly.

Easy Beef Goulash


3/4 pound ground beef or ground lamb, browned and fat drained off
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped small
1 teaspoon Goya Adobo seasoned salt (or regular salt)
pepper to taste
1 teaspoon Italian herb blend (or ½ tsp each of oregano and basil)
2 tablespoons worcestershire sauce (I added a few dashes more)
1/2 teaspoon cinnamon (my addition)
1/2 teaspoon smoked paprika (my addition- or you may use 1 tsp of sweet paprika)
1 25 oz jar of spaghetti sauce (or homemade, if preferred)
dash of cayenne pepper, if desired
1 tablespoon brown sugar (if desired to cut the acidity of the tomatoes)
2 beef bouillon cubes (my addition)
Brown the meat with the onion, garlic, green pepper, salt and pepper.
Add in the sauce and other ingredients except the pasta. At this point it may be put in a slow cooker/crock pot to cook on low for about 4-6 hours, if desired. If cooking on the stove, it is best simmered for approximately 1-2 hours.
Approximately 20 minutes before serving, cook the pasta according to directions.
Then add into the sauce and mix well.

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