Kaleb Wyse’s Easy Skillet Goulash Comes Straight From His Mom’s Kitchen

Culinary creator Kaleb Wyse got started by documenting daily life on his Iowa farm, but aside from planting and harvesting, he’s also proven that he can craft a mean meal. His cookbook There’s Always Room at the Table brings the farmhouse to your kitchen with a bevy of rustic recipes. Among them, we’ve gravitated towards an easy yet flavorful dinner that comes straight from his childhood.

“Goulash, as I’ve always known it, is a hearty stovetop delight filled with macaroni, ground beef, tomatoes, spices, herbs, and cheese,” Wyse writes. “Later in life, I came to realize that this Midwestern rendition is a departure from the traditional Hungarian goulash, which is more of a robust stew with meat and vegetables.”

“Mom’s skillet goulash, while different from the traditional recipe, has become a cherished classic in our family,” Wyse continues. “Imagine it as a homemade upgrade to the store-bought box helper that we’re all familiar with.” If you ate Hamburger Helper in your childhood or fixed it for your kids in a pinch, you know the exact flavor and texture of the iconic meal. But here, Wyse improves on that format to mix up something extra special.

“That boxed version does the job when in a pinch, but it lacks anything extra special. The preparation for this recipe is just as straightforward, but the flavor is on a whole new level. A splash of red wine works wonders in building layers of flavor, and the addition of fresh herbs takes it from good to great. The beauty of it is that everything comes together in one skillet, allowing the flavors to meld and infuse directly into the macaroni. It’s a perfect meal!” Wyse proclaims. And considering that this recipe was developed over decades by his beloved mom, we’re inclined to agree.

Mom’s Skillet Goulash Casserole

Serves: 6 to 8

Ingredients

• 1 tablespoon neutral oil
• 1 onion, diced
• 1 ½ teaspoons kosher salt
• 3 cloves garlic, minced
• 1 pound ground beef
• 4 tablespoons tomato paste
• ½ cup red wine (optional), such as Merlot
• 2 tablespoons Worcestershire sauce
• 1 ½ teaspoons paprika
• 1 teaspoon minced fresh oregano
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh dill
• 2 cups beef stock
• One 15-ounce can diced tomatoes, undrained
• 1 ¾ cups macaroni
• 2 cups shredded cheddar cheese

Instructions

1. In a 12-inch skillet, heat the oil over medium heat until hot. Add the onion and salt and sauté until the onion is soft and translucent, 4 to 6 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the ground beef and cook, breaking it into small pieces, until it is fully browned, 6 to 8 minutes. Drain off any excess liquid.
2. Add the tomato paste and cook until the paste begins to darken and stick to the bottom of the skillet, 3 to 4 minutes.
3. Add the red wine (if using) and cook until the wine is nearly evaporated, 2 to 3 minutes. Add the Worcestershire sauce, paprika, oregano, basil, dill, beef stock, diced tomatoes with their juices, and the macaroni. Stir and bring to a boil. Reduce the heat to a simmer, cover, and cook until the macaroni is tender and the mixture is thick, 8 to 10 minutes.
4. Remove from the heat, add the cheddar on top, cover, and allow the cheese to melt, 2 to 3 minutes. Serve immediately.

Mom’s Skillet Goulash Casserole recipe from There’s Always Room at the Table by Kaleb Wyse. Copyright © 2025 by Kaleb Wyse. Used with permission by Harvest, and imprint of HarperCollins. All rights reserved.