Trisha Yearwood Goulash Recipe

You might know Trisha Yearwood (or Patricia Lynn Yearwood) from her extensive singing career and her time spent as a television personality.

She’s a hugely successful, chart-topping artist with millions of copies sold under her belt.

But one of her other passions is cooking, and over the years she has published three best-selling cookbooks, all of which were incredibly well-received thanks to their delicious, easy-to-follow recipes.

Today we are sharing with you one of her most popular recipes for her famed goulash, which is the perfect tasty meal to make when you’re feeling a bit lazy and just need something simple, delicious, and filling.

How to make Trisha Yearwood goulash

The cooking process is nice and simple for this.

Once everything is cut, it’s simply a case of cooking it all up using a Dutch oven.

The recipe uses well-seasoned ground beef with a ton of vegetables and extra seasonings.

Because of this, there’s also a lot of room to exchange seasonings, omit things, and add new ingredients as you see fit.

You can feel free to get creative with it and truly make this your own.

You’ll no doubt find something unique and delicious the more you play with this recipe!

With that said, if you need a reliable, tried-and-true goulash recipe, here’s how to make it.

Ingredients:

• 2 lbs ground beef
• 1 cup finely chopped yellow onion
• 1 teaspoon finely minced garlic
• 1/2 teaspoon red pepper flakes
• 1/2 cup finely chopped green bell pepper
• 1/4 cup finely chopped red bell pepper
• 4 tsp Worcestershire sauce
• 1 tbsp granulated sugar
• 1 tbsp Italian seasoning
• 1 tsp of sea salt
• 1 tsp of paprika
• 1 tsp ground black pepper
• 2 bay leaves
• 2 cups of water
• 3 cups uncooked elbow pasta
• 10 oz can of canned corn (pre-drained)
• 1 cup sour cream (optional)
• 1 cup shredded cheddar cheese (optional)

Number of portions: 6

Instructions

That ingredient list might look a little intimidating at first, but they’re all pretty common things you will either have already, or you’ll be able to find them at your local grocery store without issue.

This meal is designed to be a hearty, filling, and warming home-cooked meal, so don’t worry about being too meticulous.

Step 1:

Ideally, using a Dutch oven is best for this recipe, but if you don’t have one on hand, you can also use any heavy-bottomed pan.

Lightly grease the Dutch oven/pan and start heating it over medium-low heat.

Step 2:

Add the 2 lbs of ground beef (ensure it’s nice and fresh), chopped yellow onion, and green and red bell peppers.

Stir it all together and let it cook for about 5 minutes.

Step 3:

After this has cooked for a bit, some moisture will have gathered in the pot.

Pour this excess moisture out, as you don’t want to steam things.

Double-check to make sure the beef is no longer pink at this stage.

If it’s not quite there, let it cook for a few minutes longer before moving on.

Step 4:

Once that moisture has been discarded, add the garlic and red pepper flakes.

Give it all a good stir, and let it cook up for another 1-2 minutes.

Step 5:

Add the diced tomatoes, tomato sauce, bay leaves, and granulated sugar.

Stir all these ingredients together until the sugar has adequately dissolved.

Step 6:

Turn the heat down a bit and let it simmer for roughly another 10 minutes to let everything cook thoroughly so all the flavors can infuse together.

Step 7:

With all the ingredients combined, add in the uncooked pasta, along with 2 cups of water.

Step 8:

Place the lid on the Dutch oven and simmer everything together for roughly 15-18 minutes.

Check the pasta is adequately cooked by using a fork.

Simply pierce a pasta piece, and it should go through smoothly without resistance. If the pasta’s still a bit too hard, let it simmer for another 3-5 minutes.

Step 9:

Remove the Dutch oven from the heat.

You can also remove the bay leaves at this stage.

Step 10:

Finally, just add in the canned corn and give it a stir.

These don’t need to be cooked, so you can serve it right away.

Ingredient substitutions

By and large, all of these ingredients are pretty common, and you may well already have a lot of them lying around at home anyway.

This is also a meal designed out of convenience, so rather than trouble yourself with trying to collect every single ingredient, here are some handy substitutes you can use to make everything even more convenient.

Soy sauce

We always recommend that everyone keep a bottle of Worcestershire sauce to hand, as it goes well with just about everything.

However, if you find yourself without any, soy sauce makes a fantastic substitute.

It has that same salty kick to it, just with a slightly less vinegary quality.

Red or white onions

Yellow onions are used for this recipe specifically because they have that slightly stronger flavor that’s quite easy to impart onto the other ingredients you cook them with.

But red or white onions work just as well and are probably a bit easier to find at the supermarket.

Consider upping the quantity just a little to compensate for the more mild flavor.

Penne pasta

While elbow pasta always has that feeling of comforting, home-cooked food, most pasta such as fusilli, rigatoni, and penne can work.

However, you may need to adjust that final cooking time as some tougher pasta takes a little longer to cook.

What to serve with Trisha Yearwood goulash

Goulash is always a great dish to whip up in a pinch when you’re busy.

Its high adaptability works to its favor here, as you can grab stuff you have lying around the kitchen to serve it with, and it’ll work great.

Here are a few suggestions of great sides to serve goulash with to give you some inspiration.

Steamed rice

Out of pasta or just not in the mood for it? Serve it with a bowl of steamed rice, as it can take the place of the much-needed carbohydrate source to make the overall meal that much more filling.

Stir a little butter or the Worcester sauce into it to give it a bit more zip too.

Bread

Bread works great for bulking up the meal a bit, and you can use it to scoop up all that delicious leftover juice at the end.

Roasted broccoli

Roast a few florets of broccoli while you bake the goulash, along with a bit of garlic to make it a little healthier.

It’s also nice and convenient, as you’ll already be baking in the oven anyway.

How to reheat Trisha Yearwood goulash

The convenience of this dish, from how easy it is to cook to how simple the ingredients are, is a huge selling point.

Luckily, it’s also super easy to both store and reheats for later.

How to reheat Trisha Yearwood’s goulash in a pot

You can use either a pot or a skillet for this.

Add 2 tablespoons of broth (if you saved it from earlier) or 2 tablespoons of water and reheat it on the stovetop using medium heat.

It should only take a few minutes before it’s all thoroughly warmed through.

How to reheat Trisha Yearwood’s goulash in a microwave

Transfer the leftovers to a microwave-safe dish and reheat them for about one minute.

Take it out and give everything a good stir as you don’t want hotspots (or they might pop inside the microwave, leaving you with a lot of extra cleaning).

Heat for an additional one minute and it should be good!

How to reheat Trisha Yearwood goulash in the oven

Preheat the oven to 350 degrees C and cover the Goulash with some foil.

Let it warm up nice and slow for 30 minutes to an hour depending on how much you have left over.

Check on it every 15-20 minutes, and once it’s warmed through to the middle, you can take it out immediately.

How to reheat Trisha Yearwood goulash in an air fryer

Preheat the air fryer to 375 degrees C and place the leftover goulash in the frying basket.

Heat it for just 3-4 minutes, and it should be adequately warmed through.

If it’s still a little cool in the middle, cook it for an additional minute.

How to store Trisha Yearwood goulash

This is a great dish to make in bulk and store for later.

All the ingredients keep pretty well, so you shouldn’t notice any loss in taste or texture after reheating.

Store in the fridge

Let it cool to room temperature, and place it inside an airtight container.

Once refrigerated it will keep for 4-5 days.

Store in the freezer

The trick here is to flatten the Goulash out and not leave it as “thick” as it would have been when taken straight from the oven.

An easy way to do this is by taking the freezer bag, placing the leftover goulash inside, and sealing it 90% of the way, leaving a small gap for the air to escape.

Then, press it down until it’s relatively flat, which will help with the defrosting process later, and then seal it.

Once frozen it will keep for up to 3 months.