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Spicy Goulash

 Spicy Goulash
—Melissa Polk, West Lafayette, Indiana
12 ServingsPrep: 25 min. Cook: 5-1/2 hours

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cups water
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups uncooked elbow macaroni

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans,
  • water, onion, green pepper, vinegar, chili powder, Worcestershire
  • sauce, bouillon and seasonings.
  • Cover and cook on low for 5-6 hours or until heated through.
  • Stir in macaroni; cover and cook 30 minutes longer or until macaroni

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Spicy Goulash (continued)

Directions (continued)

  • is tender. Yield: 12 servings.
Nutritional Facts: 1 cup equals 222 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 585 mg sodium, 30 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.