Course Main Course
Cuisine Hungarian, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 people
Author Jennifer


  • 2 Lbs Ground Beef 90/10
  • 1 small Onion, chopped
  • 3 C Tomato Juice
  • 4 C Diced Tomatoes, canned do not drain
  • 2 C Tomato Sauce, canned this equals 2, 8 oz cans
  • 1 Lb box Elbow Macaroni Pasta, dry
  • 3 C Water
  • 2 15 o z Lite Kidney Beans, canned drain and rinse
  • 2 Tbsp Salt
  • 2 tsp Black Pepper, ground
  • 2 tsp Paprika
  • 2 tsp Italian Seasoning, dry
  • 2 C Mozzarella Cheese, shredded additional for garnish
  • Sour Cream, optional


  1. In a 4 quart stock pot over medium heat cook ground beef and chopped onion.  Break up the round beef into small pieces as it begins to brown, add salt, pepper, paprika and Italian seasoning.  

  2. Once beef is broken up and onion begins to turn translucent add tomato juice, diced tomatoes and tomato sauce. Continuing cooking until ground beef is no longer pink and mixture begins to slowly boil. 

  3. Add dry macaroni, drained and rinsed kidney beans and water to beef and tomato mixture. Continue cooking until the macaroni becomes almost al dente. 

  4. Add mozzarella cheese and mix well. Continue cooking until goulash is thick and creamy, stirring continuously. 

  5. Serve this hearty goulash in oversized bowls with slices of buttered French bread garnished with additional shredded cheese and sour cream if it strikes your fancy!