• Tips From Pips

Kitchen Sink Goulash

Updated: Jul 23


16 oz. Spaetzle noodles (or elbow macaroni)

2 Cans (15 oz.) small white beans

1 can (15 oz.) baked beans

1 (16 oz.) container fresh Salsa

1 can (28 oz.) crushed tomatoes

1 (32 oz.) package of turkey, chicken, or beef meatballs, thawed

1 large yellow onion

3-4 each of red, orange, and yellow small peppers

2 T chopped garlic

1 Package of chili seasoning (or make your own! – see recipe below) *

1 (8 oz.) block of cheddar cheese, shredded


• Slice and chop the onion and peppers. Sauté or Roast until tender. Set aside.

• Chop the meatballs into small pieces. Set aside.

• Cook the pasta until al dente and drain.

• Into the same pot that the noodles were in, add all of the remaining ingredients and mix together.

• Add the noodles back into the pot with all the ingredients and simmer at medium-low heat until hot and bubbly. Approx. 20-25 minutes.

• Serve into bowls with shredded cheddar cheese on top!

This recipe makes a huge pot of goulash!

*Home-Made Chili Seasoning


• 5 tablespoons chili powder

• 2 tablespoons cumin

• 2 tablespoons garlic powder

• 2 tablespoons paprika (or smoked paprika)

• 1 1/2 tablespoons onion powder

• 1 tablespoon oregano

• 2 teaspoons salt

• 1 teaspoon black pepper


1. Combine all spices together in a bowl and whisk together.

2. Store in an air-tight container.

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