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Chef Eddie Jackson’s Beef Goulash Recipe

by Eddie Jackson



Try Chef Eddie Jackson’s beef goulash recipe featured in our “Tamron’s Tasting Menu” episode!


  • 1 tablespoon olive oil
  • 1 onion white onion fine diced
    2 pounds lean ground beef
  • 4 cloves garlic
  • 3 15 ounce cans tomato sauce
  • 1 14.5 cans fire roasted tomatoes
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons Maggi liquid seasoning
  • 1 tablespoon dry Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 3 bay leaves
  • 1 pound large elbow macaroni pasta
  • 1 cup frozen corn


  • In a large Dutch oven or stock pot set over medium high add olive oil.
  • Add in onions and ½ teaspoon salt.
  • Using a wooden spoon mix to combine onions with oil.
  • Cook just until onions are tender for 3 minutes.
  • Add in beef then mix to break up meat and combine with onions.
  • Add in garlic and continue cooking just until beef has browned 5-8 minutes mixing occasionally.
  • Pour in tomato sauce, fire roasted tomatoes, soy sauce, AND Maggi’s. Stir to combine.
  • Season with Italian seasoning, garlic powder, paprika, salt and pepper.
  • Stir once more to integrate spices with sauce.
  • Lastly add in bay leaves.
  • Bring to a rapid boil for 8 to 10 minutes then reduce heat to medium low.
  • Cover and allow to simmer for 20 to 25 minutes.
  • Then stir in pasta and corn to sauce and cook just until noodles are al dente 10 to 15 minutes.
  • Remove from heat.
  • ENJOY!

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