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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!

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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 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

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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.