This easy Summer Goulash is a hearty one-pan dinner packed with fresh seasonal vegetables like zucchini, tomatoes, and jalapeño. Ready in about 30 minutes, this stovetop skillet meal is family-friendly, flavorful, and ideal for using up garden vegetables. Looking for another easy ground beef and pasta recipe? If you enjoyed this creamy summer goulash, don’t miss my Hamburger Macaroni Skillet. It’s a quick and hearty one-pan dinner made with ground beef, elbow macaroni, and a rich tomato sauce.
What Is Goulash?
Goulash is a hearty dish made with beef and pasta, often simmered in a flavorful sauce. While traditional Hungarian goulash is a rich beef stew seasoned with paprika and usually served with potatoes or noodles, American goulash is more of a quick and easy skillet meal made with ground beef, pasta, and a tomato or creamy sauce. I grew up thinking of it as weeknight comfort food, simple, satisfying, and always a crowd-pleaser. This version is a fresh summer twist, packed with zucchini, tomatoes, and a touch of jalapeño for brightness and a little kick. It’s incredibly flexible, so you can add whatever fresh vegetables, cheese, or pantry staples you have on hand to make it your own.
Ingredients & Substitutions
- Meat: I prefer ground beef in this goulash recipe. You could substitute ground turkey, ground chicken, or ground pork
- Jalapeno Peppers: The jalapeno peppers can be left out, but I like a little kick to the dish. You could even add more if you want an even spicier goulash.
- Zucchini: I had to include zucchini in this goulash since it seems to grow and grow and grow in the summer around here. There is no need to peel the zucchini for this recipe. To dice it, make sure you rinse the zucchini well under cold running water and cut off the two ends. Next, cut the zucchini lengthwise in half. Lay the halves cut side down and cut in half again, or even in quarter strips for smaller pieces. Finally, cut the strips into cubes. Check out my Ultimate List of Zucchini Recipes for more delicious ways to use up that abundant amount of zucchini!
- Cream of Mushroom Soup: The creamy base comes from condensed cream of mushroom soup. Canned works great for convenience, but I also have a homemade version if you want a fresher flavor. Cream chicken soup would work, too.
- Pasta: I use small shell pasta in this summer goulash because its shape holds onto the sauce perfectly, giving you little pockets of flavor in every bite. If you don’t have shells, elbow macaroni or any small pasta like mini rotini or ditalini will work just as well.
Can I Add Other Vegetables to Summer Goulash?
Yes! Summer goulash is very flexible and a great way to use up fresh vegetables. You can easily add bell peppers, carrots, corn, peas, or even spinach to boost flavor and nutrition. Just chop them into bite-sized pieces and add them along with the zucchini and tomatoes. Adding extra vegetables makes the dish more colorful, wholesome, and perfect for using garden-fresh produce.
How To Store Summer Goulash
Once the goulash has cooled to room temperature, Store leftovers in the refrigerator in an airtight container. They will last for 3-4 days. Reheat on the stovetop or in the microwave.
How to Freeze Summer Goulash
It’s easy to freeze this dish, and it does make quite a bit, so that may come in handy! Before you freeze the goulash, let it cool completely before putting it in your sealed, freezer-safe container(s) or freezer-safe zipped bags. Label and date the containers, leaving about an inch at the top for expansion. This will last up to three months in the freezer. Do not put the goulash back in the freezer again after it has thawed.
More Casseroles
Summer Goulash
Ingredients
- 2 pounds ground beef
- ½ cup red onion, diced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 teaspoon garlic, minced
- 1 large tomato, diced (about 1 to 1 ¼ cups)
- 1 tablespoon jalapeno, seeded, finely diced
- 2 cups zucchini, diced (about 2 medium zucchini)
- 2 cans (10.5 ounces each) cream of mushroom soup
- 2 cups (16 ounces / 480 g) chicken broth
- 2 cups small shell pasta, uncooked
- kosher salt, to taste
Instructions
- In a large (13-inch) oven-safe skillet over medium heat, add the ground beef, red onion, salt, and pepper. Cook, breaking up the meat with a wooden spoon, until most of the pink is gone (about 8 minutes). Drain excess grease.
- Stir in the minced garlic and cook for 1 more minute.
- Add the diced tomato, jalapeño, and zucchini. Mix well to combine.
- Pour in the cream of mushroom soup, chicken broth, and uncooked noodles. Stir to combine.
- Cover the skillet with a lid or aluminum foil.
- Reduce heat to low. Simmer for 15-20 minutes, stirring frequently, until the noodles are tender and fully cooked.
- Taste and adjust seasoning with additional salt, if needed. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
Can we substitute 2 can of cream of chicken instead of the cream of mushrooms