Ground Beef Goulash with Rice – a hearty dish seasoned with garlic, herbes, and spices, and sweetened up with corn. A tasty gluten free twist on traditional goulash.
At my house, ground beef is a staple, and I use it at least twice a week in a main dish. This easy recipe is often on the menu, and so are Fritos Chili Casserole and No Boil Lasagna.
With all of the sugar that is in the spotlight this week, I thought I should share something a little more healthy. I’ve had this ground beef goulash recipe since college, and it has always been a family favorite.
It is easy to throw together, and my kids love it! You can change the spices up with whatever your family likes, or whatever you happen to have in your pantry.
It is really yummy after the cheese gets all melty and gooey on top. Mmmm. I think it would make a great dinner for Halloween night. It’s always good to fill the kids up with something warm and filling before they hit the streets.
This goulash recipe fits the bill. It happens to be one comfort food that I don’t feel guilty making for my family!
DELICIOUS GLUTEN FREE MEAL
-Because you are using rice instead of the elbow macaroni called for in most goulash recipes, this version is perfect for anyone with celiac. I often serve it when my gluten sensitive daughter in law is visiting, and she loves it!
How to make Goulash with Rice
Ingredients needed:
- lean ground beef
- onion
- garlic
- canned diced tomatoes
- chili powder
- ground cumin
- dried parsley
- dried basil
- sugar (a bit of sugar helps offset the acidity of the tomatoes)
- frozen corn
Cook ground beef and chopped onion in a large dutch oven. Add minced garlic, tomatoes, and spices. Simmer for 20-30 minutes. Add sugar and frozen corn and heat through. Serve over cooked rice and garnish with grated cheese.
MAKES GREAT LEFTOVERS!
This recipe does make a large batch, and leftovers are great! Like most of my soup recipes, we think the goulash actually tastes better the next day. Store the rice and meat mixture in separate containers in the refrigerator. It will last for 3-4 days.
It heats up great in the microwave or the stovetop. Don’t forget to add the cheese!
How do I freeze goulash?
Let the meat mixture cool completely, then spoon it into freezer ziplock bags or plastic containers. It will keep in the freezer for 3-4 months. When ready to serve, heat on the stovetop and prepare rice. Serve the hot goulash with shredded cheddar cheese.
VARIATIONS ON GOULASH WITH RICE:
-Feel free to adapt the seasonings to your liking. You can add more or less of any of the spices. If you like heat, you can even add cayenne pepper or red pepper flakes.
-Sometimes I grate a bit of carrot and add it to the pan when I brown the ground beef and onion. It cooks up so small that my kids can’t tell it’s there, but it adds a little extra nutrition and a bit of sweetness.
-If you need a smaller batch, you can omit one of the cans of diced tomatoes.
-We like garnishing with cheddar cheese, but you can use any cheese that you prefer. Mozzarella, colby jack, and even pepper jack cheese would be tasty. And of course you can omit the cheese for a dairy free meal.
What goes good with goulash?
-Although it makes a pretty complete meal all on its own, you could also serve this goulash with a green salad or some crusty bread.
MORE EASY DINNER RECIPES:
- Smoked Sausage Potato Bake
- Poppy Seed Chicken
- Skillet Stuffed Peppers
- Easy Sweet and Sour Beef
- Alice Springs Chicken Recipe
- Beef and Bean Enchiladas
- Chicken and Potatoes Recipe
- Hamburger Rice Casserole
Ground Beef Goulash
Equipment
Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- 2 garlic cloves minced
- 3 cans diced tomatoes with juice (14-15 oz cans)
- 3 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried parsley
- ½ tsp dried basil
- 1 tsp sugar
- 1 tsp salt
- 2 cups frozen corn
- 4 cups hot cooked rice more or less
- 1 cup grated cheddar cheese
Instructions
- Cook ground beef and chopped onion in a large pan over medium high heat until meat is no longer pink and onion is translucent. (I use my 6 quart dutch oven.) Drain off any fat.
- Add minced garlic, canned tomatoes, and spices. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes.
- Stir in the sugar, salt, and frozen corn and heat through.
- Serve over cooked rice and garnish with grated cheese.
Wish I had chili powder in the pantry! I’d try this out in my crockpot right now.
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Yum! This looks delish! I’m always looking for new recipes and this one looks perfect.
Thanks for sharing!
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