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Aunt Fran's Goulash

 Aunt Fran's Goulash
When I was a young girl, Aunt Fran always made this when we went to brother and I would have been disappointed if she didn't because it was our favorite. It's quick to make on busy days, and also freezes well.—LaVergne Krones, Matteson, Illinois
4-6 ServingsPrep/Total Time: 25 min.


  • 1-1/2 pounds ground beef
  • 1 medium onion, diced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon beef bouillon granules
  • 1-1/2 cups water
  • Dash pepper
  • 8 ounces spiral pasta, cooked and drained
  • Grated Parmesan cheese, optional


  • In a skillet, cook beef and onion over medium heat until no longer
  • pink; drain and set aside.
  • In a large saucepan, combine the beans, soup, tomato sauce, beans,
  • bouillon, water and pepper. Add cooked noodles and beef; heat
  • through. If desired, garnish with Parmesan cheese.
  • Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 436 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 816 mg sodium, 52 g carbohydrate, 6 g fiber, 31 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Aunt Fran's Goulash (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.