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Country Goulash Skillet


  • 1 pound ground beef
  • 1 can (28 ounces) stewed tomatoes
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 cups fresh or frozen corn
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 3 cups cooked elbow macaroni


  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, corn, green pepper, onion and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in macaroni and heat through.

Nutrition Facts

1 cup: 277 calories, 10g fat (3g saturated fat), 39mg cholesterol, 501mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 16g protein.


Average Rating: 3.6
  • Dec 31, 1969

    Nice and easy recipe. Only had Rotel tomatoes. Next time I'll use one can of that and one can regular diced tomatoes. I'm sure it will freeze well, too.

  • bemb
    Jul 19, 2015

    Very tasty. Makes a large quantity for just my husband and me. I hope it freezes well.

  • Yume-chan
    Dec 31, 1969

    I thought this was fantastic! I also added a 16 oz can of tomato sauce and a few splashes of Tabasco for some heat.

  • cobysmom
    Jun 21, 2011

    VERY YUMMY!! I also used diced rotel instead of stewed tomatoes and added shredded cheese. cheap easy and quick

  • Fyscat
    Feb 9, 2010

    Was scared at first of the stewed tomatoes as I don't usually care for them but as I made it I relized that It would be to dry if I didn't include them. As it turned out, the dish came out very good and even my 7 yr old cleaned his bowl.

  • rcarstens
    Dec 31, 1969

    My daughter and I created a goulash very similar to this but instead of canned tomatoes, we use Rotel tomatoes (2 cans), we use canned chopped green chilies and cheese. My husband loves it and it a quick easy worki night dinner with salad and bread.

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