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Goulash, a hearty and comforting dish with its origins in Hungary, has been adopted and adapted into American cuisine over the years. This savory stew is known for its rich and robust flavors, typically made with tender meat, tomatoes, and a variety of spices.
But what if we told you that you could take this classic comfort food to the next level by adding a smoky twist? Enter Smoked American Goulash – a mouthwatering combination of traditional goulash ingredients and the delightful smokiness of a pellet grill.
Here at Bee Free Outdoors, we are always looking for a reason to fire up the pellet grill. This goulash recipe uses simple inexpensive ingredients and bit of smoked paprika and a little Worcestershire sauce to give it the desired flavor. You can make this meal for around $20.00 and have plenty of leftovers.
Prep time: 30 minutes
Total cook time: about 1.5 hours
Grill Temp: 225 degrees
Ingredients for Goulash recipe
2 pounds ground beef
1/2 of onion diced.
1 diced green bell pepper
64 oz of your favorite pasta sauce
1 Tbsp. minced garlic
1 pound of elbow macaroni
8 oz of shredded cheese (I used a combination of Monterey Jack, Mozzarella, and smoked Gouda) Use what you like.
2 Tbsp Smoked paprika.
2 Tbsp Worcestershire Sauce. I use Bear and Burton's W Sauce
1 Tbsp Parsley
Salt and pepper to taste
How to make Smoked Goulash
Brown your ground beef in a deep skillet and discard the grease. I used two pounds of 90/10 ground beef. Add in the diced half onion and the bell pepper and the tbsp of minced garlic. Then add the 64 oz of your favorite pasta sauce. Add in your paprika, parsley, salt, pepper, and Worcestershire sauce. Combine all ingredients and keep on low heat. For this recipe I used Classico Pasta Sauce, use what you like.
In a separate pot, boil your elbow macaroni until it is al dente, then drain your water.
Grab a 9"x13" aluminum disposable pan. Coat your pan with nonstick spray. Add your drained noodles. Mix in about 4 ounces of your cheese with your noodles. Then scoop out of your beef and pasta sauce mixture and combine well in with your noodles. Lastly add the rest of your shredded cheese to the top.
Set your pellet grill temperature to 225°. Anything above that temperature will cook your pasta and you do not want that, since your pasta is already cooked. This method on the pellet grill is the same way you do an awesome smoked mac and cheese.
Keep your Goulash on your pellet grill for approximately an hour, to an hour and a half.
Remove from the grill. Serve and enjoy!!!
I hope you enjoy this smoked goulash recipe.
Smoking your goulash adds a depth of flavor and complexity that takes this classic comfort dish to new heights. With the enticing aroma of smoky paprika and the tender texture of smoked beef, your Smoked American Goulash will become a favorite in no time.
Transforming the classic goulash into a smoky masterpiece on your pellet grill is a culinary adventure worth taking. The controlled temperature and wood-fired aroma add an extra layer of complexity to this hearty dish. Whether you're hosting a gathering or simply craving comfort food, smoked goulash is a crowd-pleaser that will leave everyone asking for seconds. Fire up your pellet grill, embrace the smoky elegance, and savor the delicious results of your outdoor culinary escapade.
What to serve with your smoked goulash
French loaf garlic bread of course. Once you take off your goulash from the smoker. Crank the temperature to 400°. Cut a French loaf in half longways. Add softened unsalted butter, minced garlic, parsley, and top with Mozzarella cheese. Place on pizza pan and put in the smoker for about 10 minutes until bread is crunchy and your cheese melts.
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