Goulash Recipe by Trisha Yearwood

You may know Trisha Yearwood (or Patricia Lynn Yearwood) from her extensive career as a singer and for her time as a television personality. She is a highly successful artist, with millions of copies sold to her credit.

But another of her passions is cooking, and over the years she has published three best-selling cookbooks, all of them incredibly well received thanks to her delicious and easy recipes.

Today we’re sharing with you one of her most popular recipes for her famous goulash, which is the perfect tasty meal to make when you’re feeling a bit lazy. and you need something simple, delicious and that fills you up.

How to make goulash by Trisha Yearwood

The cooking process is very simple. Once everything is cut just cook it all in a dutch oven.

The recipe uses well-seasoned minced meat with lots of additional vegetables and seasonings. Because of this, there’s also plenty of room to swap out seasonings, omit things, and add new ingredients as you see fit.

you can be creative and make it yours. You will undoubtedly find something unique and delicious the more you play with this recipe.

Having said that, If you need a reliable and proven goulash recipe, here’s how to make it.

Ingredients:

  • 2 pounds minced meat
  • 1 cup finely chopped yellow onion
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 2 cups of water
  • 3 cups uncooked elbow pasta
  • 10-ounce can canned corn (previously drained)
  • 1 cup sour cream (optional)
  • 1 cup shredded cheddar cheese (optional)

Number of servings 6

Instructions

This list of ingredients may seem a bit intimidating at first, but they are pretty common things that you already have or can find at your local grocery store with no problem.

This meal is designed to be a hearty, filling, and hot home-cooked meal, so don’t worry about being too finicky.

Step 1:

Ideally, you’ll want to use a Dutch oven for this recipe, but if you don’t have one on hand, you can also use any heavy-bottomed skillet.

Lightly oil Dutch oven/pot and heat over medium-low heat.

Step 2:

Add a pound of minced meat (make sure it’s really fresh), the chopped yellow onion, and the green and red peppers. Stir it all up and let it cook for about 5 minutes.

Step 3:

By the time it has cooked a bit, some moisture will have collected in the pot. Pour off this excess moisture, as you don’t want it to steam.

Double check that the meat is no longer pink at this stage. If it’s not quite done, let it cook for a few more minutes before continuing.

Step 4:

Once the moisture has been discarded, add the garlic and red pepper flakes. Stir everything well and let it cook for another 1-2 minutes.

Step 5:

Add the diced tomatoes, tomato sauce, bay leaves, and granulated sugar. Stir all these ingredients until the sugar has dissolved properly.

Step 6:

Turn the heat down a bit and let it simmer for about 10 more minutes so everything cooks through and all the flavors can infuse.

Step 7:

With all the ingredients combined, add the uncooked pasta, along with 2 cups of water.

Step 8:

Cover the pot and cook everything together for about 15-18 minutes.

Check that the pasta is well cooked with a fork. You just have to poke a piece of pasta, and it should go smoothly without resistance. If the pasta is still too hard, let it simmer for another 3-5 minutes.

Step 9:

Remove the Dutch oven from the heat. You can also remove the bay leaves at this time.

Step 10:

Finally, add the canned corn and stir. They don’t need to be cooked, so you can serve it right away.

Ingredient Substitution

In general, all of these ingredients are pretty common, and you may already have a lot of them at home.

Plus, this is a comfort food, so instead of worrying about getting all the ingredients together, here are some handy substitutes you can use to make things even more convenient.

Soy sauce

We always recommend that everyone keep a bottle of Worcestershire sauce on hand, as it goes well with just about anything.

However, if you find yourself without it, soy sauce is a fantastic substitute. It has the same salty taste, but with a slightly less vinegary quality.

red or white onions

Yellow onions are used for this recipe specifically because they have that slightly stronger flavor that is fairly easy to impart to the other ingredients you cook them with.

But red or white onions work just as well and are probably easier to find at the grocery store. Consider increasing the amount a bit to compensate for the milder taste.

penne pasta

Although elbow pasta always has that home-cooked comfort food feel, most pastas, such as fusilli, rigatoni, and penne, can work. However, you may need to adjust the final cooking time, as some tougher pastas take a little longer to cook.

With what to accompany the goulash Trisha Yearwood

Goulash is always a great dish to make in a pinch when you’re busy. Its great adaptability plays in its favor in this case, since you can take things that you have in the kitchen to serve it, and it will work wonderfully.

Here are some suggestions for great garnishes to serve goulash with for inspiration.

Steamed rice

Don’t have pasta or don’t feel like it? Serve it with a bowl of steamed rice as it can substitute for a much-needed source of carbohydrate to make the overall meal that much more substantial.

Add a little butter or Worcester sauce for a little more flavor.

Bread

Bread is great for bulking up a meal a bit, and you can use it to catch all the delicious leftover juice at the end.

roasted broccoli

Roast a few broccoli florets while you bake the goulash, along with some garlic to make it a bit healthier. It’s also pretty and convenient, since you’ll already be baking it in the oven anyway.

How to Reheat Goulash Trisha Yearwood

The convenience of this dish, from how easy it is to cook to how simple the ingredients are, is a great selling point. Luckily, it’s also super easy to store and reheat for later.

How to Reheat Trisha Yearwood’s Goulash in a Pot

You can use a pot or pan for this. Add 2 tablespoons of broth (if you saved it from before) or 2 tablespoons of water and reheat it on the stove over medium heat. It should only take a few minutes for it to fully heat up.

How to Reheat Trisha Yearwood’s Goulash in the Microwave

Transfer leftovers to a microwave-safe plate and reheat for about a minute. Take it out and give it a good stir, as you don’t want any hot spots (or they could pop inside the microwave, leaving you with a lot of extra cleanup).

Heat for another minute and you’re done.

How to reheat Trisha Yearwood goulash in the oven

Preheat the oven to 350 degrees C and cover the Goulash with some aluminum foil. Let it heat slowly for 30 minutes to an hour, depending on how much you have left over. Check it every 15-20 minutes, and once it’s heated to the core, you can take it out immediately.

How to Reheat Trisha Yearwood Goulash in an Air Fryer

Preheat the air fryer to 375 degrees C and place the leftover goulash in the frying basket. Heat it for just 3-4 minutes, and it should be piping hot. If it’s still a little cool in the center, cook it for another minute.

How to preserve goulash Trisha Yearwood

This is a great dish to make in bulk and save for later. All of the ingredients keep fairly well, so you shouldn’t notice any loss of flavor or texture after reheating.

Store it in the fridge

Allow to cool to room temperature and place in an airtight container. Once refrigerated it will keep for 4-5 days.

Store in the freezer

The trick here is to flatten the Goulash and not leave it as “chunky” as when it comes straight out of the oven.

An easy way to do this is to take the bag from the freezer, place the leftover goulash inside and seal it 90%, leaving a small gap for air to escape. Next, press until it’s relatively flat, which will help the defrosting process later, and then seal it.

Once frozen it will keep for up to 3 months.

Goulash Recipe by Trisha Yearwood

Try to make one of the best and easiest goulash recipes. It is a complete and hearty meal that can work well as a shared lunch or dinner with the family. Plus, it’s great for making it in large batches so you can take it out when you’re hungry and reheat it.

Prep Timetwenty mins

cook time35 mins

total time55 mins

Dish: Main dish

Kitchen: American

keyword: Goulash Recipe by Trisha Yearwood

Serving: 6

calories: 251kcal

Author: Antonella

  • 2 pounds of minced meat
  • 1 cup finely chopped yellow onion
  • 1 teaspoon finely minced garlic
  • ½ teaspoon red pepper flakes
  • ½ cup finely chopped green bell pepper
  • ¼ cup finely chopped red bell pepper
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon of sea salt
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 2 cups of water
  • 3 cups uncooked elbow pasta
  • 10 ounces drained canned corn
  • 1 cup of sour cream optional
  • 1 cup shredded cheddar cheese
  • Ideally, you’ll want to use a Dutch oven for this recipe, but if you don’t have one on hand, you can also use any heavy-bottomed skillet.

  • Lightly oil Dutch oven/pot and heat over medium-low heat.

  • Add the 2 kilos of minced meat, the chopped yellow onion and the green and red peppers. Stir it all up and let it cook for about 5 minutes.

  • By the time it has cooked a bit, some moisture will have collected in the pot. Pour off this excess moisture, as you don’t want it to steam.

  • Double check that the meat is no longer pink at this stage. If it’s not quite done, let it cook for a few more minutes before continuing.

  • Once the moisture is removed, add the garlic and red pepper flakes. Stir everything well and let it cook for another 1-2 minutes.

  • Add the diced tomatoes, tomato sauce, bay leaves, and granulated sugar. Stir all these ingredients until the sugar has dissolved properly.

  • Turn the heat down a bit and let it simmer for about 10 more minutes so everything cooks through and all the flavors can infuse.

  • With all the ingredients combined, add the uncooked pasta, along with 2 cups of water.

  • Cover the pot and cook everything together for about 15-18 minutes.

  • Check that the pasta is well cooked with a fork. You just have to poke a piece of pasta, and it should go smoothly without resistance. If the pasta is still too hard, let it simmer for another 3-5 minutes.

  • Remove the Dutch oven from the heat. You can also remove the bay leaves at this time.

  • Finally, add the canned corn and stir. They don’t need to cook, so you can serve right away.

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