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Goulash (Mild, Hot, Super Hot)

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“This is a goulash recipe adapted from what my Mom used to make when I was growing up. It is actually three recipes in one. You can add spices to the basic Mild recipe to make a Hot version, and then add one more ingredient to make it a Super Hot version for those that like things really spicy. My youngest Son affectionately refers to the Super Hot version as "Death Goulash" because it kills your taste buds and cleans out your sinuses! I use ground Turkey because it is a lean meat. You can easily substitute ground beef instead. The Cajun Foreplay Spice Rub and Wango Tango Hot Habanero BBQ Sauce are from Dinosaur BBQ. You can look it up on the internet and order online.”

Ingredients Nutrition


  1. 1. In a large frying pan or skillet brown the ground meat. Drain and set aside.
  2. 2. In the same skillet add the diced tomatoes, tomato soup, onion, bell pepper, salt, pepper, garlic powder, paprika, and parsley flakes. Stir and heat for 5 minutes.
  3. 3. At the same time the ingredients in step 2 are cooking boil the macaroni until tender.
  4. 4. Drain the macaroni and add it to the skillet along with the browned meat. Bring to a simmer and cook for 10 minutes.
  5. 5. To make the Hot version of the Goulash just add the Hot Mexican chili powder, cayenne pepper, crushed red pepper, and Cajun foreplay spice rub to the ingredients at step 2.
  6. 6. To make the Super Hot "Death Goulash" add the Wango Tango Hot Habanero BBQ sauce, along with the ingredients in step 5, to the ingredients at step 2.
  7. 7. ENJOY!

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