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Hungarian Dutch Oven Goulash

20 Minutes

8 - 10 Servings

1 Hour

20 Minutes


This meal is great cooked over the fire or directly in the fire using a cast iron Dutch oven.

Hungarian Dutch Oven Goulash


  1. With Dutch hung low for lots of direct heat - add 2 tbsp. oil and brown ground beef - do not drain (that's why you use lean cut)

  2. Add diced onions, green peppers, mushrooms, and minced garlic, - saute with browned beef until onions are translucent.

  3. Add Frozen corn, tomato soup, water, and all dry spices. Stir until well mixed

  4. With Dutch oven still hung low for hot heat, bring mixture to a boil. (5 - 10 minutes) Stirring frequently to prevent scorching.

  5. Once boiling, raise Dutch oven on tripod to med. heat level to maintain a hot simmer.

  6. Stir in pasta and cover. simmer for 20 - 30 minutes, stirring as needed.

  7. Place foil wrapped bread on Dutch oven lid to warm during simmer

  8. After simmer, add 1/2 shredded cheese and stir into mixture, top mixture with remaining shredded cheese, sprinkle black pepper across top and replace lid, and bread. Let cook 10 minutes more to melt cheese topping.

  9. Remove from fire - let stand 5 minutes to settle - serve directly from Cast Iron Dutch Oven.


  • 2 loaves Crusted Bakery Pull-apart bread

  • 2-lbs lean ground beef

  • 16-oz box or bag of penne pasta

  • 2 large yellow onions

  • 2 medium green bell peppers

  • 10-oz package sliced mushrooms

  • 12-oz package whole kernel corn

  • 2 cans condensed tomato soup

  • 3.5 soup cans of hot water

  • 4-cups shredded cheddar cheese

  • 4-Tbsp minced garlic

  • 3-tsp paprika

  • 1-tsp cayenne pepper

  • 1-Tbsp crushed red pepper

  • 1-tsp salt

  • 1/2-tsp black pepper

  • 2-Tbsp olive or vegetable oil

  • aluminum foil

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