Goulash – American Style

Every family has a version of goulash that’s been a tradition handed down through the years. I was raised on a version that focuses mainly on meat, beans, and tomatoes. Over the years everyone adds in their own little twist, so did I. This mixture can be eaten alone as a rich soup, or poured over rice as a more hearty meal on a cool night. Either way, it’s sure to be a hit with your family. You can make it in a matter of minutes and tweak the ingredients to suit your own taste preferences. Go ahead, give it a try and share how you made it your own.


Serving Size:
6, 1 Cup servings
30 minutes


  • 1.5 – 2 lb ground beef
  • 1/2 med onion, chopped
  • 1, 28oz can petite diced tomatoes
  • 1, 8 oz can tomato sauce
  • 1 Cup tomato juice (to use as needed for more juice)
  • 1, 15 oz can whole kernel corn (or 8oz can if less corn desired)
  • 1, 16 oz can dark red kidney beans, drained
  • 1 TBSP Italian seasoning
  • salt/pepper, to taste


  1. Brown ground beef and chopped onion together in large skillet/Dutch oven on med/med high heat until meat is cooked through and onion is translucent. Drain, return to skillet/Dutch oven.
  2. Return heat to med high and add diced tomatoes, tomato sauce, kidney beans, corn, and Italian seasoning. Stir to combine, bring to a low boil. Add tomato juice if needed to reach desired thickness/level of juice.
  3. Reduce heat, cover, and simmer for 15 minutes.
  4. Add salt/pepper to taste.
  5. Serve over rice or as a soup on it’s own.

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