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Stovetop Goulash

 Stovetop Goulash
I created this recipe after trying goulash at a local restaurant. The blend of spices gives it great flavor, and it’s so easy on a weeknight! —Karen Schelert, Portland, OR
4 ServingsPrep/Total Time: 25 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 cup water
  • 1 small onion, chopped
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pepper
  • 1 package (24 ounces) refrigerated mashed potatoes


  • Cook beef in a large skillet over medium heat until no longer pink;
  • drain. Add mixed vegetables, soup, water, onion, Worcestershire
  • sauce and seasonings; bring to a boil. Reduce heat; simmer,
  • uncovered, for 10 minutes or until slightly thickened.
  • Meanwhile, heat potatoes according to package directions. Serve with
  • goulash. Yield: 4 servings.

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Stovetop Goulash (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.