Summer Goulash is a hearty dish that is full of meat and lots of garden vegetables with pasta noodles that make this a filling meal that is the perfect recipe to use up your summer veggies. Try my Amish Country Casserole for another hearty dish.
Goulash was invented by Hungarian cowherds who had to tend cattle and cook for themselves for up to a year on the plains. They used large cauldrons to cook their meals over an open fire, a dish they referred to as gulyás hús. Eventually, chili peppers were added to the mix to give the dish a little kick.
This Summer Goulash is more of an American goulash. I added pasta and used garden vegetables that you may have on hand in the summer, including jalapeno peppers for some heat in this dish. And, it’s a versatile dish that you can add additional vegetables or even a little cheese on top!
Summer Goulash Recipe
I had to include zucchini in this goulash since that seems to grow and grow and grow in the summer around here. 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.
Before you can get started with the recipe, you need to chop and dice the vegetables.
How to Seed and Dice a Jalapeno Pepper
Jalapeno peppers are hot peppers, so be careful when you cut them! If you have any cuts on your hands, I would suggest wearing food-safe gloves. Or, be prepared to feel some pain if some oil gets in those cuts! If you don’t have gloves, just be sure to wash your hands with white vinegar and cold water when you are done with the jalapenos.
There are a couple of ways you can seed and cut a jalapeno. One way is to simply slice the jalapeno down the middle, vertically, and carefully remove the seeds with a spoon. Another way to remove the seeds is to hold the jalapeno up by the stem–you can always cut across the bottom of the pepper so it can stand a little flatter– and slice along the sides of the pepper, hopefully leaving the seeds attached to the core.
Then, simply stack the pepper strips and chop them into pieces, throwing away the core and seeds, of course. Remember, the capsaicin (what makes the pepper hot) will be on your hands, so don’t touch your fingers to your mouth or eyes until you wash your hands. This recipe calls for a tablespoon of diced jalapeno, but you can increase or decrease this amount to your taste.
How to Dice a Zucchini
There is no need to peel the zucchini for this recipe. To get started, 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.
How to Make Summer Goulash
Once you have your vegetables diced, it’s time to get everything mixed together and baked in a large skillet. So, preheat the oven to 350°F and get out your skillet. I used a 13-inch skillet for this recipe. An oven-safe skillet is great for a recipe like this because it can go from the stovetop to the oven.
To get started, add the ground beef, onion, salt, and pepper to a large skillet. Mix the ingredients together with a wooden spoon, breaking up the beef, and cook over medium heat until the beef has almost no pink left. This usually takes about 8 minutes or so. Next, drain the grease, add the garlic, and cook for one additional minute.
After the garlic has cooked for about a minute, add the tomatoes (making sure to reserve some for the topping), jalapenos, and zucchini to the skillet and mix well. Pour in the cream of mushroom soup, chicken broth, and uncooked noodles, stirring until everything is mixed well.
Cover the skillet with aluminum foil and transfer it to the oven. Bake for 25-30 minutes, or until the noodles are cooked through. Let it cool for 5-10 minutes before serving. Serve with a side of Country Homestyle Cornbread. Store leftovers in the refrigerator, covered, for 3-4 days.
Can I Use a Different Pan?
Yes! You don’t have to bake this dish in a skillet. As I mentioned earlier, it’s just nice to do everything in one skillet that can easily be transferred to the oven. But, if you don’t have an oven-safe skillet, simply use a large pan to brown the beef and combine all the ingredients on the stovetop. Then, transfer the mixture to a 9×13-inch baking dish, cover it with aluminum foil, and bake.
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.
- 2 pounds ground beef
- 1/2 cup red onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic, minced
- 1 tablespoon jalapeno, diced (add more or less to control the heat)
- 1 large tomato, diced (reserve some for topping at the end)
- 2 cups zucchini, diced
- 2 cans (10.5 ounces) cream of mushroom soup
- 2 cups chicken broth
- 2 cups small shell pasta, uncooked
- Preheat the oven to 350°F.
- In a large (13-inch) skillet add ground beef, onion, salt, and pepper. Use a wooden spoon to break up the meat and mix together. Place the skillet over medium heat and cook until almost all of the pink is gone (about 8 minutes). Drain grease.
- Add the garlic and cook one more minute.
- Add the tomatoes (reserving some for the topping at the end), jalapenos, and zucchini to the skillet and mix well.
- Pour in the cream of mushroom soup, chicken broth, and uncooked noodles. Stir to combine.
- Cover the skillet with aluminum foil and transfer to the oven.
- Bake covered for 25-30 minutes or until the noodles are cooked through.
- Remove from oven, cool for 5-10 minutes and then top with reserved tomatoes and serve.
Did you make this recipe?
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