This recipe goes by a few different names. Some call it beef goulash. Others detest that name. Some call it American beef goulash, which I think helps settle the anger from the nay sayers of “beef goulash.” I’ve also heard this dish being called American Chop Suey.
There are some recipes that rise to the top and stand out as a winner on everyone’s list. Paul Deen’s beef goulash is certainly one of those. This dish is so yummy I can’t get enough of it.
Even though this is a Paula Deen recipe, there is no butter! Can y’all even believe it? I’m just poking fun. I know her recipes are delicious even if there usually is a lot of butter. Butter really does add to the flavor and creaminess to a lot of her recipes.
Check out this awesome recipe on the next page and you won’t be disappointed!
What makes Paula Deen’s beef goulash so special? It’s very hearty, with the beef and macaroni giving it a lot of body. And it’s also very flavorful, with its seasonings and spices. It’s a great dish to have served in front of you when the weather is cold or you simply want a bowl of comfort.
This recipe was adapted from Paula Deen’s original by Lindsey of A Southern Girl.
2 lbs lean ground beef
2 medium yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tbsp soy sauce
1 tbsp Paula Deen’s House Seasoning
1 tbsp salt
2 cups elbow macaroni
- In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
- Add onion and garlic, saute until transparent.
- Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes.
- Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: A Southern Girl.