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Beef Goulash - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 50 minutes
Servings 6 servings


  • 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


  1. 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.

  2. 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.

  3. 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.
  4. Remove and discard the bay leaves. Serve warm.

Recipe Notes

Red River Ranch Original Seasoning available at KentRollins.com