This post is sponsored by my friends at Red Gold Tomatoes, but all opinions expressed are my own – just as always. Thanks for supporting the brands that support me and my family.
Certain dishes are just nostalgic. One bite and they immediately take you back to a specific place and time. Goulash is one of those dishes for me. A spoonful transports me back to my mom’s kitchen with blue formica countertops. I can almost feel my legs swinging under me as I belly up to the oak dining table – stained with faded traces of paints and inks from various school and craft projects. Dad refinished the table at some point, but one end still bears the lightened spot where I spilled some nail polish remover when trying to get a price tag off of something one time.
You know, kitchen tables can tell us a lot about our families. The well worn, imperfect ones have the most to share.
As the cooler weather comes, we turn to hearty, stick-to-your ribs soups and stews to fill our bellies and perhaps provide a little comfort. So, turning my mom’s traditional American goulash recipe into a hearty soup seemed like the perfect idea.
This tomato-based soup is filled with browned ground beef, whole kernel corn, onions, garlic, and tender elbow macaroni.
There is tons of tomato flavor in this dish because I use diced tomatoes, tomato sauce, and tomato paste. And since it’s the primary flavor, I recommend you use the good stuff. Red Gold Tomatoes are steam packed fresh to preserve the true tomato taste. They don’t have the “can” taste you can find in other canned tomatoes. So they are perfect for this dish.
There’s nothing artificial in these tomatoes. They’re picked when they are vine-ripe-red so there’s no need for artificial colors, flavors, or preservatives. Red Gold Tomatoes values family, and are grown and canned on Midwest family farms.
Another thing that I just love about this recipe, it’s an easy and affordable way to feed a big family. This recipe makes a ton. I got 4 1/2 quarts out of this recipe, so it’s great if you’ve got lots of hungry mouths to feed.
And like so many tomato-based dishes, this recipe is one of those that’s even better the next day. So it’s perfect for leftovers and freezes pretty well, too. Just be aware that the pasta can get mushy when it’s been frozen, but the flavor is still amazing.
Mom always topped her Goulash with shredded cheddar cheese, so that’s an important part of the flavor to me. That’s why I add it to this soup as well. But you can certainly leave it off if you’d like.
Corn has always been a part of Mom’s Goulash, but I don’t often find it in other recipes. I love the little pop of sweetness it gives each bite. That said, you can use it, swap it for another favorite veggie, or leave it out completely.
Regardless, I know you and your family are going to love this hearty, rich take on a classic. Y’all enjoy!
- 2 pounds ground chuck
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 (28-ounce) can Red Gold Petite Diced Tomatoes
- 1 (29-ounce) can Red Gold Tomato Sauce
- 1 (6-ounce) can Red Gold Tomato Paste
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups uncooked elbow macaroni
- shredded cheddar cheese for topping (optional)
- In a large stock pot, cook the ground beef with the onions over medium heat until it is brown and cooked through. Drain the excess grease away and return the ground beef and onions to the pot over the heat.
- Add the garlic and cook, stirring constantly for 1 minute. Add the beef broth and stir to combine. Add the undrained tomatoes, tomato sauce, tomato paste, drained corn, and mix well. Add the Worcestershire sauce, paprika, salt, and pepper. Stir to combine. Bring a boil. Add the macaroni and stir well. Reduce the heat to a simmer and cook uncovered for about 10 minutes or until the macaroni is tender to your liking. Add additional salt and pepper to taste, if desired. Serve topped with shredded cheddar cheese, if desired.
Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I subscribed to Southern Bite just for this recipe. My mom made this when I was growing up and the picture shown by Southern Bite looked exactly what I remember her’s to be. She’s been gone for 30 years so I have no way of knowing the recipe. I followed the recipe pretty much to the letter and it was absolutely perfect! Because of things going on at the house, I had to let it simmer for probably 45 minutes or so. It really thickened up, which is the way my mom’s was. Our daughter, her husband, and their little one had dinner with us and they all enjoyed it as did we. I cannot thank Stacey enough for this recipe, although my mom called it homemade soup instead of goulash. My wife made cornbread in the cast iron skillet to go with it, which was perfect. I will continue to make this soup/goulash often. It was very, very good and brought back lots of great memories from many decades ago!
Thanks so much, John. Welcome! I’m so glad that y’all enjoyed it!
This meal was so easy to make and absolutely mind blowing. I would give it 20 stars if I could. That worcestershire sauce just hits so sweetly with that hint of tomatoe taste…. not too much; not too little. Just take 30 minutes and give it a shot. You’ll have tons to freeze and guarantee you’ll be defrosting it for more sooner than you think. P.s. don’t forget a nice quality garlic butter baguette to dip as this goulash has sauce to spare, not that dry pasty kind. Or even grilled cheese, or as simple as saltine Crackers. Thank me later, than leave a review lol.
Thank you so much!
I had some goulash already made and this was a great idea for a leftover meal. 🙂
I absolutely LOVE leftovers!
I love goulash so I know I’m going to love this! Soups are some of my favorite meals!
i like okra in my goulash. it not goulash until you put okra in it. try the okra….lamar lanier..
I love okra! Sounds great!
Love it……..will make it again…..thank you
LOVE one pot recipes :))) Especially with pasta that cooks in the stock!
This is begging for a can of black beans to add color and texture contrast … thanks Stacey for sharing with us!!!
I don’t disagree with you on that! Enjoy!
This is terrific for my adult son and myself! He is a big guy loves things like these recipes . By big guy I mean he is 6 ft. 3 in. tall! This is a new thing for our menu’s!
Glad to hear you both enjoyed it!
I am famous (or infamous) in my family for nearly a twin to your goulash. Being from South Texas, I have always added chili powder to mine, but the rest of the ingredients are the same. I’ve been making this for over 40 years and it is a favorite of ours. Note: I sometimes add left over veggies like green beans or pinto beans..it is always a success and we love it.
I love your recipes and the old home flavors you promote..brings back memories for this 76 year old Texan! Thank you.
Thanks so much, Charlie!
Love your recipes!! I love to make this soup and others that have added pastas like macaroni. I however do not like it the next day when I make it with the macaroni in the soup. That’s why I always cook my macaroni on the side and add it right before eating. That way the macaroni does not get mushy. Tastes more fresh each day. I will make this version for sure. Thank you for all the yummy recipes.
Thanks so much, Crystal! That’s a solid idea for those who have issues with leftover pasta. Thanks for sharing!
How do I print recipe? I tap print and nothing happens.
Hey Pat! Perhaps try using a different browser. There don’t seem to be any issues with printing on my end. Let me know if you don’t get it to work.
Been making your regular goulash for many years. One of my husband’s favorite recipes. Only thing I add to the goulash that isn’t in your recipe is a can of rotel tomatoes. Gives it just the right amount of kick. Normally I don’t like ground beef in soup especially vegetable soup. A texture thing I think. However, with this soup and adding the pasta to it might be different. I think adding a poblano pepper with it too would be good. Will give it a try though.
So glad to hear you’ve gotten some great us out of that recipe! Love the addition of the Rotel!
I don’t have to taste it to know this is a 5-star recipe!! I’ve been making goulash soup for years…pretty much the same way you do, except for the tomato paste…I always just add a healthy squirt of ketchup. 🙂 Corn has always been part of my goulash, along with a can of pork & beans.
And, I love Red Gold Tomatoes!
Thank you, Elizabeth!!!
This soup looks so extremely good. I love goulash and so did my family. I will make this for my husband and self for sure. What’s not to love about this recipe…. Thanks. Claudia
Thanks so much, Claudia! I sure hope y’all enjoy it!