Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Easy Goulash Recipe: A Simple and Wholesome Family Dinner You Can Make in Minutes

There’s nothing quite like a comforting, homemade meal that reminds you of your childhood, and this easy goulash recipe is one of those nostalgic dishes that takes me right back to the kitchen with my mom. She made this often when I was growing up, and it’s still one of my go-to meals when I want something quick, simple, and satisfying.

Unlike traditional goulash made with marinara or red pasta sauce, this version uses fresh or canned tomatoes, giving it a lighter, garden-fresh flavor that makes it perfect year-round. Whether you’re harvesting tomatoes from your summer garden or grabbing a can of diced tomatoes from the pantry, this easy goulash recipe always hits the spot.

Why I Love This Easy Goulash Recipe

This meal is not only quick and easy to make, but it’s also incredibly versatile. I almost always have the ingredients on hand: ground beef in the freezer, canned tomatoes and pasta in the pantry, and frozen corn in the freezer. During the summer I have an abundance of tomatoes fresh from the garden and this recipe is a great way to use all those tomatoes! It’s a simple weeknight dinner that comes together in two pots and tastes even better the next day.

One unique addition? Corn. I know it might sound a little unconventional, but trust me, it’s a game-changer! My mom used to stir in fresh or frozen corn at the end, and as a kid, I thought it was a little strange. Now? I can’t imagine this dish without it. Just be sure to skip the canned corn, it’s worth using fresh or frozen for that perfect little pop of sweetness.

Ingredients:

• Canned or fresh Tomatoes
• Ground Beef
• Fresh or Frozen Corn – not canned tomatoes
• Pasta Shells – or any other pasta of choice
• Parmesan Cheese – fresh is best!
• Italian Seasoning
• Salt and Pepper

Directions

1. Cook the pasta – Boil the pasta shells in salted water until al dente. Drain and set aside.

2. Brown the ground beef – While the pasta is cooking, in a large skillet or saucepan, brown the ground beef over medium heat. Season with salt and pepper. Use a potato masher or hamburger smashing tool to break up the chunks of ground beef into smaller pieces. I added a little bit of avocado oil to the pan to keep it from sticking and to add more healthy fats. This is optional of course. You could also add olive oil if you prefer or none at all. I use a lean ground beef so the added oil makes it stick less to the pan.

3. Add the tomatoes – Once the beef is cooked, blend the tomatoes up in a blender (or you can also use an immersion blender) and stir in your diced or crushed tomatoes into the cooked ground beef and stir. I used crushed tomatoes here and also added some fresh ones to the pot as well since I had a bunch from the garden to use up. You can use any tomato you like but I find the crushed or diced work best if you’re using canned. Just be sure to blend them up if needed so you don’t have a lot of large chunks of tomato. Let the mixture simmer for 10–15 minutes to bring all the flavors together and reduce some of the liquid. Add in the Italian seasoning herbs and more salt and pepper to taste.

4. Combine everything – Mix the cooked pasta with the tomato and meat sauce. Stir in the fresh or frozen corn and let it warm through for a few minutes on low heat. Add more italian seasoning, fresh basil if you have it, and salt and pepper if more is desired.

5. Garnish and serve – Top with chopped fresh basil and grated Parmesan cheese. Serve hot and enjoy!

Print

Easy Homemade Goulash

Easy Goulash Recipe: A Simple and Wholesome Family Dinner You Can Make in Minutes

Course dinner, Side Dish

Cuisine Italian

Keyword easy pasta recipes, goulash, pasta, pasta dish, pasta recipe

Servings 6

Ingredients

• 3 14.5 oz Cans of diced or crushed tomatoes
• 2 tbsp Avocado or Olive Oil
• 1 lb Lean Ground Beef
• ½ tsp Salt
• ¼ tsp Pepper
• 2 tsp Dried Italian Seasoning
• 1-1 1/2 cups Fresh or Frozen Corn (not canned)
• 8-12 oz Pasta Shells or Elbows (or other pasta of choice)
• 3 tbsp Salt for Pasta Water
• Fresh Basil, chopped for garnish
• Parmesan Cheese for serving

Instructions

• Blend Tomatoes: Add all 3 cans of tomatoes or fresh tomatoes to a blender and blend until smooth. Set aside. You can also use fresh tomatoes. I use 8-10 medium sized or any kind of tomato that comes out of my garden. Whatever your prefer to use is great. You'll want to blend them up in a blender or use an immersion blender. In this recipe I used both fresh and canned. It's really whatever you have on hand!
  
• Cook Pasta: In a large pot, boil salted water and cook pasta until al dente. When pasta is done, drain and set aside. I try to time it so that the pasta is done around the same time as the tomato and beef sauce.
  
• Brown Beef: While the pasta water is heating up, Start cooking the beef in a large skillet, over medium heat. Season with salt, pepper, and Italian herbs. Cook until no longer pink and use a potato masher to break up the hamburger into smaller pieces. I add a little avocado oil to add some healthy fat but you can use olive oil too. This is optional but I find it helps keep the meat from sticking to the pan if you're using lean ground beef.
  
• Make Sauce: Pour the blended tomatoes into the skillet with the cooked beef. Simmer on low for 10–15 minutes while the pasta cooks. Add more salt, pepper, and italian seasoning to your taste and if needed.
  
• Combine & Add Corn: Stir in cooked pasta and corn. Mix well until everything is warmed through.
  
• Finish: Top with chopped basil and grated Parmesan cheese. Serve warm and enjoy!
  

Notes

• Use fresh garden tomatoes in place of canned if in season.
• Frozen or fresh corn adds the perfect pop of sweetness—skip the canned version.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Top with freshly grated parmesan cheese and fresh basil if desired.

Tips & Substitutions

• Pasta shapes: While I love using pasta shells or shell-bows, any pasta will work fine for this easy goulash recipe.
• Tomatoes: Use whatever tomatoes you have – garden fresh, store-bought, or canned. This recipe is forgiving and versatile!
• Herbs: Fresh basil at the end gives it a bright pop, but dried Italian herbs in the sauce work beautifully too. Feel free to experiment with other seasonings like garlic salt or Johnny’s seasoning.

A Simple Pantry Staple Dinner

This easy goulash recipe is one of those meals you can whip up in 30 minutes or less with simple staples from your pantry, fridge, or garden. It’s hearty, flavorful, and always a crowd-pleaser. Whether you’re feeding your family or making a quick dinner for one, this dish is a keeper!

I hope you give this easy goulash recipe a try, it’s one of those humble, wholesome meals that never goes out of style.

The post Easy Goulash Recipe with Fresh or Canned Tomatoes appeared first on Home With Holly J.

This Crusted Chicken Romano and Tomato Butter Pasta is my copycat version of The Cheesecake Factory classic and it’s absolutely delicious! The chicken breast is breaded and fried to crispy perfection! Paired with my Tomato Butter Pasta recipe, they are a match made in heaven!

At The Cheesecake Factory, this dish is often served with spaghetti and a light marinara sauce, but I love pairing it with my Tomato Butter Pasta, which adds a simple and flavorful complement to the crispy chicken. The tomato butter pasta is a light pasta dish that balances out the richer flavors of the Romano Romano-crusted chicken. You won’t be disappointed in this Crusted Chicken Romano Recipe, a Classic Cheesecake Factory Copycat!

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Gather The Ingredients

There are a lot of ingredients in these two recipes but they are simple and this recipe is easy to make. Before I start cooking, I like to gather all the ingredients for both dishes and set them up in a way that I can work fast prepping everything. Having everything prepped first will help so much once you start cooking everything. Getting the timing down to have everything finished around the same time is a bit of an art but you can make it smoother and set yourself up for success by getting everything prepped and ready to go so that when it’s time to cook, it’s seamless.

Using the Right Equipment:

One of the secrets of success to becoming a good cook is using the right equipment. The pans, knives, and cooking tools make all the difference. I recommend using high-quality stainless steel cookware for the best results. I recently discovered this incredible cookware set from Fissler and I am a huge fan!

Here’s the link and info on this amazing Fissler Cookware! I am a huge fan!!

How to Make Crusted Chicken Romano:

Print

Crusted Chicken Romano

This Crusted Chicken Romano is my version of the Cheesecake Factory recipe and it's absolutely delicious! The chicken breast is breaded and fried to crispy perfection, making it a fantastic option for weeknight dinners as it takes less than 30 minutes to make.

At The Cheesecake Factory, this dish is often served with spaghetti and a light marinara sauce, but I love pairing it with my Tomato Butter Pasta, which adds a rich and flavorful complement to the crispy chicken. Pair these two together and you have a delicious meal that everyone will love!

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword chicken recipes, crusted chicken romano, italian food, italian recipes, pasta, pasta dish, pasta recipe, romano cheese, tomato butter pasta

Prep Time 21 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 4 Chicken Breasts Cut in half lengthwise
• ¾ cup All Purpose Flour
• 2 large Eggs
• ¾ cup Fine Panko Bread Crumbs
• ¾ cup Shredded Romano Cheese
• 1 tsp Garlic Powder
• 2 tsp Dried Italian Seasoning
• 1 tsp Salt
• ½ tsp Black Pepper
• ½ cup Olive Oil for Frying
• ½ cube Butter for Frying

Instructions

• Prepare the Chicken: Slice each chicken breast in half lengthwise to create thin cutlets. Place the chicken between plastic wrap and pound to an even thickness using a kitchen mallet. Pat dry and set aside.
  4 Chicken Breasts
• Set Up Dredging Station: In two separate bowls, prepare the following:

  Bowl 1: Flour, salt, black pepper, garlic powder, Italian seasoning, panko breadcrumbs and romano cheese.

  Bowl 2: Beaten eggs.

  Mix the dry ingredients and then dip the chicken in the egg wash and then dredge in the flour, breadcrumbs, and romano cheese mixture.
  ¾ cup All Purpose Flour, 2 large Eggs, ¾ cup Fine Panko Bread Crumbs, ¾ cup Shredded Romano Cheese, 1 tsp Garlic Powder, 1 tsp Salt, ½ tsp Black Pepper, 2 tsp Dried Italian Seasoning
• Fry the Chicken: Heat the olive oil and butter in a large skillet over medium heat. Fry each chicken cutlet for 3-4 minutes per side until golden brown and cooked through. You may have to turn the heat down to med-low or low to cook the chicken longer so it isn't pink inside and to not burn the chicken. The romano cheese can burn so make sure to turn the heat down if your cheese is burning and cook a little slower. I use a thermometer to check the chicken's temperature. To be safe chicken must be cooked to 165℉ or 74℃. Transfer to a paper towel-lined plate to drain excess oil.
  ½ cup Olive Oil for Frying, ½ cube Butter for Frying

Notes

I get all the chicken recipe prep done and then I start the water for the pasta and then get the tomato butter pasta ingredients ready to start cooking. Once everything is ready to go, I time the pasta cooking with the tomato butter sauce and fry the chicken. You want everything to get done around the same time. It’s a little tricky if you’re not used to cooking three things at once but I promise it’s okay if it’s not timed perfectly. 

It takes about 15 minutes for the tomato butter sauce to cook which is about how long it takes for the spaghetti to cook. You will also be frying the chicken while the other two are cooking. Just stir the sauce every so often and check the pasta to make sure it doesn’t get overdone. You will want to add the pasta straight from the pot it’s cooking in directly into the tomato butter sauce pan. Do not drain the pasta. The starchiness of the pasta and pasta water will help thicken up the sauce and make the sauce stick to it better. I usually use about a half of cup or ladle full of the pasta water once I’ve added in the parmesean and basil. I let it simmer over low heat and toss the pasta in the sauce. It will continue to thicken up as you toss it around and the cheese melts into the sauce.

Make sure to watch this video reel on my Instagram to see how I do all of this! It’s way easier to do this than it sounds! I promise! It’s linked toward the bottom of the post!

How to Make Tomato Butter Pasta:

Print

Tomato Butter Pasta

This Tomato Butter Pasta is so good as a side dish or meal all in itself but its extra good paired with my Crusted Chicken Romano. I love making these together and they are my copycat version of the Crusted Chicken Romano dish from the Cheesecake Factory and the red sauce pasta that is paired with it. This tomato butter pasta dish is super simple and light and is packed with flavor but not overly rich! Try this pasta dish all on it's own or make it with the Crusted Chicken Romano!

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword easy pasta recipes, pasta, pasta dish, pasta recipe, simple pasta recipe, tomato butter pasta, tomato recipe

Servings 6

Ingredients

• 8 oz Spaghetti or Angel Hair Pasta
• 3 tbsp Salt for Pasta Water
• 6 tbsp Butter
• 2 cloves Garlic, Minced
• 7-8 large San Marzano or Romano Tomatoes, Grated
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 tsp Seasoning Salt I use Alpine Seasoning or Johnny's Seasoning
• ¼ cup Fresh Basil- Chopped finely
• ½ cup Grated Parmesan Cheese
• ½ cup Pasta Water

Instructions

• Cook the Pasta: Boil the spaghetti in salted water according to package instructions. I add about 3 TBSP of Sea Salt. Always salt your pasta water!!
• **Prepare the Sauce: **Grate the san marzano or roma tomatoes with a cheese grater into a bowl. This will remove the skins and leave the inside flesh and juice of the tomato.
• In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute). Do not burn the garlic!
• Add Tomatoes: Stir in the grated tomatoes, salt, black pepper, and seasoning salt. Simmer for 15 minutes while the pasta and chicken are cooking, stirring occasionally.
• Finish the Sauce: Add in the cooked pasta straight from the pot into the pan with the tomatoes (do not drain) and then add in 1/2 cup of parmesan, 1/2 cup of pasta water and the remaining tbsp of butter and the chopped fresh basil. Toss the pasta to mix everything together until well mixed over low heat. The sauce will thicken as you toss it around and the pasta water you added will also help thicken the sauce.
• Serve the Tomato Butter Pasta all by itself or pair it with the Crusted Chicken Romano (recipe above) and enjoy!

Notes

Substitutions and Variations:

• Breadcrumbs: Substitute Italian-style breadcrumbs if you don’t have panko.
• Cheese: If you prefer, use all Parmesan instead of mixing with Pecorino Romano.
• Oil Choices: Vegetable, canola, or peanut oil work best for frying but I prefer to use olive oil or avocado and butter since seed oils are not as healthy.
• Lighter Option: Bake the breaded chicken at 400°F for 20-25 minutes, flipping halfway through.
• Gluten-Free: Use gluten-free flour and breadcrumbs.

Final Thoughts:

This Crusted Chicken Romano paired with Tomato Butter Pasta is a restaurant-quality meal you can easily make at home. It’s rich, cheesy, and full of flavor—perfect for a special dinner or an easy weeknight meal. Try it and let me know what you think!

The post Crusted Chicken Romano and Tomato Butter Pasta – Cheesecake Factory Copycat Recipe appeared first on Home With Holly J.

This French Onion Pasta is a one-pot meal and super easy to make! It’s the perfect comfort food that you can serve as a main dish or as a side dish. We often make this when we visit our cabin in the Montana mountains where we go to relax and unwind. We cook a lot when we are at our cabin as there are no restaurants nearby. The ingredients are simple and you can use any type of pasta you like! I’ll share my favorites below!

I shared this on my Instagram as a reel so I didn’t take a lot of photos of the process, but you can see the video here if you like!

Type of Pasta to Use

When I made this pasta the first time I used this type of pasta called Gemelli. The pasta is intertwined together and the small crevices on the surface, created from the twisted shape of the pasta, means that Gemelli can trap the sauce well. I loved the texture and taste of the Gemelli pasta with the sauce in this recipe. I’ve also used bowtie pasta also called farfalle, and as you can see in this post, I used rigatoni to make it this time.

I liked the rigatoni with this French onion sauce and it did a great job of soaking up the sauce too. Because we were at our cabin, which is 40 miles away from the grocery store, I used what we had in the pantry to make this recipe. Overall, my favorite pasta to use with this recipe has been the Gemelli pasta but the bowtie (farfalle) and the rigatoni were also good! This is another reason why I like this recipe. You can literally use what you have on hand it’s always good, as well as easy!

Now for the Recipe

Print

French Onion Pasta

This French Onion Pasta recipe is super easy to make and a one-pot meal. It's perfect as a side dish or all on its own as a main dish. You can use any type of pasta and it's comfort food at its finest!

Course dinner, Main Course, Side Dish

Cuisine French, Italian

Keyword main dish, one pot meal, pasta, pasta recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 3 tbsp butter
• 3 small white onions sliced into small pieces
• 1 pkg pasta (gemelli, rigatoni, farfalle)
• 2 32 oz beef stock cartons
• 1 8 oz bag of Parmesan cheese (Sartori is what I used)
• ½ cup heavy whipping cream
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion salt
• 1 tsp seasoning salt (I used johnny's)
• 3 tbsp Better Than Bouillon Premium Roasted Beef Base

Instructions

• Melt the butter in a large pot or pan.
• Slice up the 3 small white onions (or 2 large onions) and add them to the melted butter. Saute on medium to medium-high heat until the onions are starting to caramelize. This can take 10-15 minutes. Stir occasionally.
• Add in seasonings while onions are cooking and stir.
• When onions are starting to turn brown and carmelize, deglaze the pan by adding in one box of the beef stock and scrape the brown bits off the bottom of the pan. Stir and bring to a low boil, then add in the pasta.
• Let the pasta boil in the sauce on medium to medium-high heat and gradually add in the second box of beef stock and 3 Tbsps of the Better Than Bouillon Premium Roasted Beef Base. Stir often to make sure the pasta isn't sticking to the pan.
• Cook until the pasta is done. The stock should be just barely covering the pasta at this point. Add in the heavy whipping cream and 3/4 of the bag of grated Parmesan cheese. Stir. Taste the sauce at this point and if it needs more salt and pepper, add that in to taste if needed. The beef stock also has salt in it so don't over salt it until you've tasted it after it's all been added and simmered down some.
• Let simmer for a few minutes until the parmesan cheese is melted into the sauce and it starts to thicken up a bit. Stir often to keep the pasta from sticking to the bottom of the pan. If the sauce is too runny, keep simmering on low, add more parmesan cheese, and stir into the sauce until melted. Turn off the heat and let it sit for a few minutes.
• The sauce will continue to thicken as it sits. Serve up with grated parmesan cheese. (If for some reason you can't get the sauce to thicken, you can mix 2 tbsp of cornstarch with 1/4 cup water in a separate container and add that to the sauce. Let simmer to thicken up the sauce and that should get it a bit thicker) (If you have the opposite problem and the sauce is too thick, add in more beef stock to thin out the sauce.)

I hope you enjoy this easy French Onion Soup recipe! It’s the perfect side dish or main dish!

Enjoy!

If you like this recipe, you’ll want to check out these:

Homemade Chicken and Noodles over Mashed Potatoes

The Best Macaroni and Cheese Recipe

The post French Onion Pasta appeared first on Home With Holly J.