Mom's Easy 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.




My mom has made goulash for many years- a true comfort food. I am posting her recipe and adding in my additions and changes. While there are so many different types of recipes/versions of goulash, one of the common ingredients is paprika. In reading over my mom's recipe, I realized that she never used paprika- or at least did not include it in the list. However, was always a favorite. It only gets better with age. So make it up a day or two ahead of time. Serve with bread and salad or vegetables, if desired. This is good garnished with grated cheese.




Wednesday, February 16, 2011 - 4:22pm


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