Freezer Mix Skillet Goulash

Skillet goulash is the kind of meal-prep payoff that makes Sunday batch cooking worth it. This recipe starts with a seasoned beef-tomato freezer mix (ground beef pre-cooked with onions and tomato), then builds a full dinner in one pan with canned tomatoes, celery, fine noodles, and a hit of basil and marjoram.

The noodles cook right in the sauce, absorbing all that beefy, herby tomato liquid as they soften. Twenty minutes of simmering and everything is done in a single skillet. No extra pot for pasta, no draining, no fuss.

Breaking up the canned tomatoes by hand as they go in gives you irregular chunks that add texture instead of a uniform sauce.

Kitchen Tips

• If you don’t have a freezer mix on hand, brown a pound of ground beef with a diced onion and season with salt and pepper as your base.
• Stir occasionally during the simmer so the noodles don’t stick to the bottom of the skillet.
• Add a splash more water if the liquid absorbs too quickly. The noodles need enough to cook through without scorching.
• Drain the fat after browning the meat thoroughly. Skipping this step makes the finished dish greasy.

Variations

• Stir in a spoonful of paprika (sweet or smoked) for a more traditional Hungarian goulash flavor.
• Add a handful of frozen peas or corn in the last 5 minutes for color and sweetness.
• Top with sour cream and fresh parsley for a classic finish.