Fall is upon us, and the weather is cooling off. So we’ve got a dish for you that will warm you up, Cowboy Beef Goulash. It’s easy and will stretch your dollar too!
Beef goulash originated in Hungary. Back in the 9th century, shepherds would take it and stew it, making it more like beef stew. But today, when people make it Hungarian style, they use a chuck steak or something like that and cube it. They cook it down with a broth and then poor it over noodles.
The American style is typically made with ground beef and cooked with the noodles in it and that’s what we are sharing today.
In a preheated and seasoned 12” Dutch oven or large cast iron skillet, we’re going to crumble up 2 pounds of beef over medium-high heat. As you see it browning, add a large yellow onion and let that brown up well.
Now we’re going to season it with 1 tablespoon smoked paprika, 1 ½ tablespoons Red River Ranch Original Seasoning. You ain’t got none of it yet? Well, just click here and get you some! Stir that up well.
If there’s any excess grease in your skillet or Dutch oven, be sure to drain that out.
Next stir in 3 minced garlic cloves, 1 can stewed tomatoes, tomato paste, Rotes, 1/2 cup water, 1 cup chicken broth and 2 tablespoons of soy sauce.
You can also use some Worcestershire, which is how Mama would make it. But the soy gives it a good flavor and you don’t need to salt the mixture either. We’re also going to throw in 2 bay leaves and 1 can of Hatch green chiles (or 1 can diced). (And it helps if you have a pup taste tester in the kitchen supervising!)
At this point, if you are using a skillet it’s best to transfer the contents to a large pot to give you more room when we add the noodles. If you’re already using a Dutch oven or pot- you’re good to go!
We’re going to let the mixture come to a light boil, then turn it down to a simmer, cover it and let it cook for about 20 minutes. Be sure to stir it a couple times while cooking.
Now it’s time to stir in 2 cups of large macaroni noodles. Go ahead and cover the dish again and let it cook for about 15 to 20 minutes or just until the noodles are tender, stirring a couple times. You don’t want the noodles to cook too long and become mushy so just keep an eye on them.
What did I tell ya folks- this is an easy stick-to-your-ribs dish that will please even picky eaters.
I’ve been asked what would I pair it with. Well, I would make some of them oven-roasted potatoes, we’ve made them a while ago. But something that goes really well with it is hot water cornbread or a regular slice or cornbread.
Check out the video below to see how to make this flavorful heartwarming dish, Cowboy goulash. You’ll also find some interesting stories in there and some special announcements, so be sure to check it out, share it with your friends and neighbors as well as share the food and the recipe with everybody. Stay warm and enjoy!
Beef Goulash - Cowboy Kent Rollins
- 2 pounds ground beef
- 1 large yellow onion chopped
- 1 tablespoon smoked paprika
- 1 to 1 ½ tablespoons Red River Ranch Original Seasoning or salt and pepper to taste
- 3 cloves garlic minced
- 1 15 ounce can stewed tomatoes
- 1 14.5 ounce can diced tomatoes, undrained
- 1 6 ounce can tomato paste
- 1 10 ounce can RoTel diced tomatoes and green chiles
- 1/2 cup water
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 bay leaves
- 1 Hatch green chile roasted and peeled or 1 (4 ounce) can diced green chiles
- 2 cups dry large elbow macaroni
- Crumble the beef into a large cast iron skillet and cook over medium-high heat. When the meat begins to brown, stir in the onion. Continue cooking until the meat has browned.
- Drain any excess fat off the beef and place in a 12-inch Dutch oven or stew pot over medium heat. Stir in the smoked paprika, Red River Ranch Original Seasoning (or salt and pepper, to taste), garlic cloves, stewed tomatoes, diced tomatoes, tomato paste, RoTel, water, chicken broth, soy sauce, bay leaves and green chile. Cover and reduce heat to a simmer for 20 minutes.
- Stir in the macaroni and continue to simmer, covered, stirring occasionally until the pasta is tender (about 20 minutes). Be careful not to overcook the noodles.
- Remove and discard the bay leaves. Serve warm.