How to Make Italian Goulash • Always Moving Mommy

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I don’t know why, but it seems like coming up with dinner ideas during the colder months is so much harder than when it’s warm outside. Winter is usually a busier time for our family so maybe that’s part of the problem. Coming up with a quick dinner idea that’s warm and hearty can be a challenge. This Italian goulash is the perfect fit! And the leftovers might be even better than the original (if you’re lucky enough to have leftovers).

What do I need to make Italian Goulash?

The list might look long, but it’s really not that bad. I promise. You’ve probably got most of the things in your pantry and freezer already just waiting to be used. The beauty of a recipe like this is that you can tweak it to fit your family’s tastes and preferences. If you like you goulash to have a little more sauce, add a bit more of the tomatoes and tomato sauce. For goulash that’s a bit thicker, let it simmer longer at the end or cut back a bit on the tomato sauce.

Here’s what you’ll need to make your Italian goulash:

1 lb ground beef 90/10
1 white onion; diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
3 cans stewed tomatoes; 14.5 oz
1 tomato sauce; 28 oz
1 lb medium shells pasta
4 basil leaves

Start out by putting your hamburger into a pot to start browning. Season it with a bit of salt and pepper. As it starts to cook, break it up into smaller pieces. Leave the hamburger whatever size you’d like to see it in your Italian goulash is finished. A good rule of thumb is about the size of the pasta that you’re going to be using.

Next start chopping up your onions and garlic. Once chopped, add them to your sauce pot with one tablespoon of the olive oil. Let the saute’ from a couple of minutes. Add the onions and garlic into your hamburger that’s browning.

Once your hamburger is fully cooked, drain out the grease and put it back in your pot. Add in the three cans of stewed tomatoes and large can of tomato sauce. Make sure to stir it all to mix it together. Bring it all to a low boil then reduce to a simmer and let it cook while you make the pasta.

Fill a large pot with water and one tablespoon olive oil. I also like to salt my water when I’m making pasta to add some flavor to it while it’s cooking. Bring your water to a boil and add in the pasta. Let it cook in the boiling water. Keep an eye on it. You’ll want to drain your pasta a couple of minutes before it’s finished.

After you’ve drained your pasta, add it into your hamburger and sauce mixture. It will finish cooking as it’s in the sauce. To serve your Italian goulash, ladle it into bowls. You can top your goulash with some fresh basil. A bit of your favorite shredded cheese on top is delicious too.

What should I do with leftover Italian goulash?

Well, if you’ve got any leftovers, consider yourself lucky! It makes a great lunch the following day. When you’re putting away dinner, dish it into a container to put in your lunchbox to take to work and enjoy the next day.

You can also add your leftovers to containers and freeze them. I like to freeze things in individual portion sizes when I’m freezing leftovers. They thaw faster and you don’t have to worry about unthawing too much food when you pull it out of the freezer. If you’re planning to freeze some of your Italian goulash, I would add a bit more liquid so it’s not too thick.