Cowboy Goulash
Cowboy Goulash is a easy American recipe that serves 6. 340 calories per serving. Recipe by Cowboy Kent Rollins on YouTube.
Prep: 15 min | Cook: 57 min | Total: 1 hr 27 min
Cost: $14.12 total, $2.35 per serving
Ingredients
- 2 pounds Ground Beef (80/20 lean-to-fat ratio)
- 1 large Yellow Onion (diced)
- 1.5 tablespoons Smoked Paprika (Red River Ranch original or any smoked paprika)
- 3 cloves Garlic (large cloves, minced)
- 1 can Stewed Tomatoes (28‑oz can, whole tomatoes, roughly chopped)
- 2 tablespoons Tomato Paste (adds thickness)
- 1 can Rotel (10‑oz can of diced tomatoes, green chilies and onion)
- 0.5 cup Chicken Broth (low‑sodium)
- 2 tablespoons Soy Sauce (regular or low‑sodium)
- 2 pieces Bay Leaves (dried)
- 0.5 cup Hatch Green Chilies (diced, fresh or canned)
- 2 cups Elbow Macaroni (uncooked)
- to taste Salt (add at end if needed)
- to taste Black Pepper (add at end if needed)
Instructions
Preheat Dutch Oven
Place the 12‑inch Dutch oven over medium heat and let it warm for a few minutes.
Time: PT5M
Brown Ground Beef
Add the 2 lb ground beef, crumble it with the spoon, and cook until no longer pink, about 5 minutes.
Time: PT5M
Sauté Onion
Stir in the diced yellow onion and cook until softened and lightly caramelized, about 5 minutes.
Time: PT5M
Add Smoked Paprika
Sprinkle 1½ tablespoons smoked paprika over the meat and onion, stir for 1 minute to release aroma.
Time: PT1M
Incorporate Garlic
Add the minced garlic cloves, stir for another minute.
Time: PT1M
Drain Excess Fat (Optional)
If there is a lot of rendered fat, tilt the pot and spoon it out.
Time: PT1M
Add Tomatoes and Paste
Stir in the chopped stewed tomatoes, tomato paste, and the can of Rotel. Mix well.
Time: PT3M
Season and Add Liquids
Pour in ½ cup chicken broth, add 2 tablespoons soy sauce, 2 bay leaves, and the diced Hatch green chilies. Stir to combine.
Time: PT2M
Simmer Goulash Base
Bring the mixture to a gentle simmer, then cover and let it cook for 20 minutes, allowing flavors to meld.
Time: PT20M
Temperature: low simmer
Add Elbow Macaroni
Stir in 2 cups uncooked elbow macaroni, re‑cover, and cook for 15‑20 minutes until the pasta is al dente.
Time: PT18M
Temperature: low simmer
Finish and Serve
Remove the bay leaves, taste and adjust salt and pepper if needed, then ladle into bowls.
Time: PT2M
Nutrition Facts
- Calories
- 340
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Contains meat, Gluten, Soy, High protein
Allergens: Soy, Wheat
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground chuck
- Instead of Yellow Onion: White onion, Sweet onion
- Instead of Smoked Paprika: Regular paprika, Chipotle powder
- Instead of Garlic: Garlic powder (1 teaspoon)
- Instead of Stewed Tomatoes: Diced tomatoes
- Instead of Tomato Paste: Tomato sauce (1/4 cup)
- Instead of Rotel: Canned diced tomatoes with green chilies
- Instead of Chicken Broth: Vegetable broth
- Instead of Soy Sauce: Tamari
- Instead of Bay Leaves: Dried thyme
- Instead of Hatch Green Chilies: Jalapeños
- Instead of Elbow Macaroni: Other short pasta
Equipment Needed
- 12‑inch Dutch Oven (cast iron)
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Can Opener
Critical Steps — Do Not Skip
- Browning the ground beef properly for flavor.
- Simmering the goulash base uncovered for 20 minutes to develop depth.
- Cooking the elbow macaroni to al dente without over‑cooking.
- Removing bay leaves before serving.
Chef Tips from the Video
- Use a well‑seasoned cast‑iron Dutch oven; the seasoned surface protects against acidity from the tomatoes.
- Smoked paprika is key – it adds a subtle wood‑smoked flavor that defines cowboy goulash.
- If you like extra heat, stir in a few dashes of hot sauce or additional diced green chilies just before serving.
- For a richer broth, replace half of the chicken broth with beef broth.
Troubleshooting
Goulash is too watery.
Remove the lid and simmer uncovered for an additional 5‑10 minutes to reduce the liquid.
Pasta becomes mushy.
Check the macaroni a few minutes before the end of cooking; remove from heat when it is just al dente.
Flavor is bland.
Adjust seasoning with extra salt, pepper, or a splash more soy sauce; add a pinch of smoked paprika for more depth.
The dish sticks to the bottom of the Dutch oven.
Stir gently every few minutes and ensure the pot is well‑seasoned; add a splash more broth if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the goulash base (beef, tomatoes, spices) a day ahead; refrigerate and add pasta fresh when reheating.
- Cool the cooked goulash completely before storing to reduce condensation.
Frequently Asked Questions
What is the cultural significance and history of Cowboy Goulash in American Western cuisine?
Cowboy Goulash evolved from Hungarian goulash brought to the United States by immigrants. On the open range, cowboys adapted the stew using inexpensive ground beef, canned tomatoes and macaroni to stretch meals for large crews, turning it into a comforting, one‑pot staple of chuck‑wagon cooking.
How did Hungarian goulash influence the development of the American Cowboy Goulash?
Traditional Hungarian goulash uses beef stew meat, paprika and broth. American cowboys substituted ground beef for easier handling, added elbow macaroni for bulk, and incorporated pantry staples like canned tomatoes, creating a heartier, quicker version suited to trail life.
What traditional regional variations of goulash exist within American cuisine?
In the Southwest, cooks often add green chilies or jalapeños for heat. In the Midwest, a tomato‑free version called “slumgullion” uses beef broth and carrots. The cowboy version highlighted here emphasizes smoked paprika and elbow macaroni for a true chuck‑wagon feel.
What occasions or celebrations is Cowboy Goulash traditionally associated with in cowboy culture?
Cowboy Goulash is a go‑to meal after long cattle drives, during ranch gatherings, and at community cook‑outs. It’s also served on cold evenings in the canyon to warm cowboys after a day of riding, making it a staple for informal celebrations and family dinners on the range.
What are the authentic traditional ingredients for Cowboy Goulash versus acceptable modern substitutes?
Authentic ingredients include ground beef, smoked paprika, canned stewed tomatoes, Rotel (or similar green‑chili tomatoes), chicken broth, soy sauce, bay leaves, and elbow macaroni. Modern substitutes can be ground turkey for a leaner option, vegetable broth for a vegetarian twist, or different short pasta shapes if elbow macaroni isn’t available.
What are the most common mistakes to avoid when making Cowboy Goulash?
Common errors include over‑cooking the pasta, which makes it mushy; not browning the beef enough, resulting in a flat flavor; and adding too much liquid, leaving the dish watery. Also, forgetting to remove the bay leaves can give a bitter aftertaste.
Why does this Cowboy Goulash recipe use smoked paprika instead of regular paprika?
Smoked paprika adds a subtle wood‑smoked depth that mimics the flavor of campfire cooking, which regular sweet paprika lacks. The smoky note complements the beef and tomatoes, giving the dish its distinctive western character.
Can I make Cowboy Goulash ahead of time and how should I store it?
Yes. Prepare the goulash base up to the point before adding the macaroni, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently and stir in fresh uncooked macaroni, cooking just until al dente.
What does the YouTube channel Cowboy Kent Rollins specialize in?
The YouTube channel Cowboy Kent Rollins specializes in authentic cowboy‑style cooking, ranch life stories, and outdoor recipes that transform pantry staples and canned goods into hearty, Western‑inspired meals.
How does the YouTube channel Cowboy Kent Rollins' approach to Western cooking differ from other cooking channels?
Cowboy Kent Rollins focuses on rustic, one‑pot meals rooted in chuck‑wagon tradition, often using cast‑iron cookware and emphasizing storytelling about ranch life. Unlike many modern channels that prioritize gourmet plating, his style celebrates simplicity, durability of equipment, and the heritage of frontier cooking.
Last updated: August 20, 2026
