Goulash started out as a Hungarian creation that quickly became a classic American dish that has been made for well over a century in family kitchen’s all over the world. And almost every grandma, granny, nana, grams, has their own twist on the dish. The basic concept is pasta, ground beef, a veggie(s) and a tomato based sauce. While I’m an not yet in grandma territory, I still wanted to add my own twist to this classic meal. That’s how I came up with Creamy Bourbon Goulash, a #onepotwonder that is perfect for a weeknight meal.
I truly love to cook with bourbon. It gives off such a smoky layer of flavor that really enhances flavors like paprika and goes perfectly with beef. Adding in bourbon has become my signature addition to recipes, and so far it has been a win each time. It is important to not that I do use Bourbon and not just whiskey. The easiest way to explain it is this: All Bourbon is Whiskey but NOT all Whiskey is Bourbon. Bourbon must be made with at least 51% corn in the grain mixture and it must be aged in new charred oak barrels. This gives it a deep smoky flavor and a sweetness from the corn. Which blends wonderfully with a the corn in this goulash.
The other twist I put on my goulash recipe was to add the dairy – heavy cream and cheese! Because who doesn’t love cheese with beef and pasta. They pretty much always go together. I love making one pot dishes for so many reason, but mostly because they are so easy to make. My kids love it because it means less dishes to clean up if it’s their night.
Now Let’s Get Cookin’!
Creamy Bourbon Goulash
- 2 lb Ground Beef
- 2 tbsp Avocado Oil
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 1 tsp Oregano
- 1 tsp Paprika
- 1 tsp Red Pepper Flakes
- ¼ cup Worcestershire Sauce
- 1 tsp Salt
- 1 tsp Parsley
- 1 cup Bourbon like Jim Beam
- 1 15oz can Crushed Tomato
- 1 qt Beef Broth
- 1 Red Bell Pepper diced
- 1 15oz can Sweet Corn
- 1½ lb Short Pasta shells, elbow, rotini
- 1 cup Heavy Cream
- 2 cups Cheddar Cheese shredded
- In a large stock pot over medium-high heat, add oil, onions and garlic. Cook for 2 minutes then add red pepper flakes, paprika, oregano, salt, and parsley. Cook for 2 minutes then add ground beef and bourbon. Cook and crumble for 10 minutes.
- Add corn, crushed tomatoes, bell peppers, beef broth, and pasta. Stir to combine. Cover with lid. Cook for 5 minutes then reduce heat to medium. Continue to cook for 20 minutes.
- Remove lid and add heavy cream and cheddar. Stir to combine and cook another 5 minutes.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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