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Share your recipes November 2014

Guest Recipe

Mom’s Skillet Goulash

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From: Dave Eschhofen
            Pensacola, Florida

My favorite recipe is Mom’s Skillet Goulash and I make it for Italian Sunday night dinners for me and my new sweetheart who loves Italian too.


2 cups rotini pasta (I use elbow macaroni)

1 pound ground beef

1-½ cups chopped celery, about 3 stalks (still is great without this)

If you like onions you could add some chopped onions

2 14.5 oz. cans diced tomatoes, undrained (pref. with the oregano, basil, & garlic seasonings already in it)

1 11-oz. can condensed tomato soup (I use pasta sauce instead)

1 tsp. dried basil leaves

½ tsp. salt

¼ tsp. pepper

Cook and drain the pasta.

Meanwhile, in a large 12” skillet, cook the beef, celery, and onions over medium-high heat, stirring frequently until beef is thoroughly cooked, then drain.

Stir in the cooked pasta and remaining ingredients. Heat to boiling and then reduce to low, simmering uncovered for 10 minutes, stirring every 2 or 3 minutes.

As a final optional touch, sprinkle some Italian seasoning over it all before the simmering. Voila!