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!
Goulash Soup
Ingredients
- 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)
Instructions
- 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.
Claudia says
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
Stacey says
Thanks so much, Claudia! I sure hope y’all enjoy it!
ELIZABETH says
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!
Stacey says
Thank you, Elizabeth!!!
Winnie Mom says
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.
Stacey says
So glad to hear you’ve gotten some great us out of that recipe! Love the addition of the Rotel!
Pat says
How do I print recipe? I tap print and nothing happens.
Stacey says
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.
Crystal says
Hi Stacey
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.
Crystal
Stacey says
Thanks so much, Crystal! That’s a solid idea for those who have issues with leftover pasta. Thanks for sharing!
Charlie Osborn says
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.
Stacey says
Thanks so much, Charlie!