Best Goulash Ever
Old-fashioned American goulash with ground beef, Italian sausage, and tender red potatoes simmered in a seasoned tomato sauce, then served over pasta. Hearty, budget-friendly, and ready in under an hour.
Equipment
Ingredients
- 1 lb ground beef
- 2 Italian sausage links casings removed
- 3 large red potatoes cut into ½-inch cubes
- 1 red onion medium, diced (or yellow onion)
- 24 oz canned tomatoes, with juice whole or diced
- 8 oz canned tomato sauce
- ¾ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 12 oz uncooked pasta egg noodles, shells, or pasta of your choice
Instructions
- In a large, deep skillet or sauté pan over medium-high heat, cook the ground beef and sausage, breaking the meat into crumbles, until browned and cooked through, about 8 minutes. Drain off the excess grease.
- Add the diced onion and cubed potatoes to the meat. Cook for 3-4 minutes over medium-high heat, stirring often, to lightly fry the potatoes and soften the onion.
- Stir in the canned tomatoes with their juice, the tomato sauce, black pepper, cumin, garlic powder, salt, parsley, and oregano. If using whole tomatoes, break them up with a spoon.
- Bring to a boil over medium heat, then cover, reduce the heat to low, and simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. Taste and adjust the salt.
- While the goulash simmers, cook the pasta in salted water according to the package directions, then drain.
- Serve the goulash over the pasta and enjoy!
Notes
Store the goulash and the cooked pasta in separate containers in the refrigerator for up to 4 days. The goulash (without pasta) freezes well for up to 3 months.
Nutrition
Calories: 967kcalCarbohydrates: 103gProtein: 44gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 123mgSodium: 1614mgPotassium: 1914mgFiber: 9gSugar: 12gVitamin A: 470IUVitamin C: 37mgCalcium: 144mgIron: 8mg
Nutrition details are an estimate, per serving.
