Spicy Hungarian Goulash


  • ¼ c. water
  • 1 c. onions, slivered
  • 1 c. vegeburger
  • 1 clove fresh garlic
  • 2 c. spaghetti sauce
  • 1 c. canned diced tomatoes
  • 2 c. canned crushed tomatoes
  • 1 c. canned dark red kidney beans
  • sea salt to taste
  • 1 tsp. McKay’s beef seasoning
  • 1 tsp. red pepper flakes
  • 4 c. elbow pasta, cooked
    cooking oil spray as needed


  1. Spray a large skillet with non-stick cooking spray. Heat over medium high heat, adding the water, slivered onions, garlic and red pepper flakes; sauté until onions are almost done.
  2. Add the remaining ingredients except for pasta and simmer for about 15 –20 minutes.
  3. Add the cooked elbow pasta and simmer just until pasta is hot. Serve with your favorite salad, fresh broccoli, dinner rolls, and dessert.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.