Bobby’s Favorite Goulash

Bobby's Favorite Goulash ~ This goulash is delicious plain, but topped with sour cream is what boosts it up to goulash superstar status.

OK.  So I know I’m dropping Bobby Deen’s name like I know him and he gave me this recipe personally.  But this is his recipe by the same name, which I wanted to change but just plain ole goulash sounded so… well, plain, and I didn’t know what else to name it so I left it at Bobby’s Favorite Goulash.  Hopefully he won’t mind.

My mom used to make a goulash similar to this and I always liked it because it was so hearty and tasty.  This one has some different seasonings than hers but is just as delicious.  And it has just a bit of spiciness, thanks to the cayenne pepper.

I’ve never, ever, thought to top goulash with sour cream (the recipe actually says to use plain fat-free Greek yogurt but I don’t like plain yogurt) but that’s what actually sends it up to goulash superstar status.  My hubby liked it just as well without the sour cream.  But for me, so many things taste better with sour cream, including this goulash.

Bobby’s Favorite Goulash

Bobby’s Favorite Goulash


  • 1 pound ground beef
  • 1 medium onion, pureed
  • 1 medium green bell pepper, pureed
  • 1 medium red bell pepper, pureed
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can ( 8 ounces) tomato sauce
  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper, or to taste
  • black pepper, to taste
  • 1 cup elbow macaroni
  • 3 green onions
  • sour cream


  1. Heat a large nonstick pot over medium-high heat. Add the meat and cook, stirring and breaking it up, until it loses its pink color, about 2 minutes.
  2. Add the onions and peppers and cook, stirring frequently, until the vegetables begin to soften, about 3-4 minutes.
  3. Add the tomatoes, tomato sauce, chicken broth, soy sauce, basil, oregano, garlic powder, cayenne, and black pepper, and bring to a boil. Reduce the heat and let it simmer covered for 20 minutes.
  4. Stir in the macaroni and let simmer, covered, stirring occasionally until tender, about 15 minutes.
  5. Let stand for 20 minutes before serving.
  6. Top individual servings with green onions and a dollop of sour cream, if desired.


Recipe source: From Mama’s Table to Mine by Bobby Deen, slightly adapted


{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly, PDF & Email

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress. Designed by Woo Themes