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This easy Skillet Goulash is another recipe we found in my mom’s old recipe box and just had to try as soon as we saw it!
When I read my mom’s recipe card, it struck me that this Skillet Goulash is very typical of the types of meals that my mother cooked when we were growing up – simple, delicious (of course!), quick to prepare, and made with ingredients we usually had on hand in the pantry.
Ground beef is formed into small patties, then browned in a skillet. Next, a simple sauce is made from tomato juice, and carrots, potatoes and cabbage are added to the skillet – with caraway seeds added for flavor (a nod to my mother’s Polish heritage and flavors she often incorporated into her cooking). Everything cooks together in the skillet until the vegetables are tender, then dinner is served!
This Skillet Goulash is also a meal that would fit into most family budgets – and growing up as one of six kids in our family, my parents knew how to stretch a dollar!
Sometimes simple ingredients make the best meals – and this Skillet Goulash is a perfect example of that!
- 1¼ pounds 80/20 ground beef
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon olive oil
- 3 6-ounce cans tomato juice (or 18 ounces homemade tomato juice)
- 2 tablespoons agave nectar or corn syrup
- ½ teaspoon paprika
- 1 pound carrots, peeled and quartered
- 1 pound Russet potatoes, peeled and quartered
- 1½ pounds green cabbage cut into four wedges (about half a medium head)
- 1 teaspoon caraway seeds
- Mix ground beef with salt, pepper, onion and garlic powder. Form into 12 patties.
- In a heavy bottomed medium pan with lid, heat oil over medium high. Once hot, place the 12 patties in not touching each other. Brown on both sides as you would a hamburger.
- Add tomato juice, agave, paprika, carrots, potatoes, cabbage and caraway. Cover and bring to a medium simmer and cook 30-35 minutes until vegetables are tender.
- Remove from heat and serve.
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