Skillet Goulash
Submitted by eveblack
American-style skillet goulash with ground beef, egg noodles, canned tomatoes, celery, and herbs all cooked in one pan. Old-fashioned comfort food that feeds four on a budget.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
90 minIf you grew up in the Midwest, you already know this dish. It’s the goulash that shows up at potlucks, on busy Tuesday nights, and whenever the grocery budget needs stretching.
Lean ground beef and onion get browned together, then everything else goes straight into the same skillet: canned tomatoes with their juices, celery, water, basil, marjoram, and uncooked fine noodles.
The noodles cook right in the sauce, soaking up all that beefy, tomatoey liquid until they’re tender and the whole thing is thick and scoopable.
No separate pot of water needed.
Kitchen Tips
- Drain the fat well after browning the beef. This keeps the goulash from turning greasy
- Break up the canned tomatoes with your spoon as you stir. You want chunks, not whole tomatoes sitting in the pan
- Keep the simmer low and check occasionally. If it looks dry before the noodles are done, add a splash of water
- This freezes well in individual portions for quick lunches throughout the week
Ingredients
Directions
Cook and stir the meat and the onion in a large skillet until the meat is brown.
Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot.
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