Halloween Goulash Recipe - Ghostly Ghoul-ash (2024)

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A favorite fall comfort food with a Halloween twist! This easy goulash recipe whips up in 30 minutes or less and can feed a crowd!

Here are a few more Halloween Food ideas we think you’ll enjoy – Barfing Pumpkin Guacamole, Mummy Dogs, and Pumpkin Empenadas.

Halloween Goulash

My mom used to make goulash for us on Halloween and she’d always call it Ghoul-ash. I think it was her way of making sure we got something hearty and healthy in our bellies before we went trick-or-treating.

Whether you make this on Halloween with piped sour cream ghosts, or whether you just make it for a warm, comforting meal on a cool fall day, this stew doesn’t disappoint!

The thing I love about this goulash recipe is that it whips up in 30 minutes or less but tastes like it’s been simmering away all day long. A simple meal that tastes amazing is my favorite kind of weeknight meal!

See Also

Sausage Stuffed Acorn Squash Recipe - Self Proclaimed FoodieSlow Cooker Chocolate Fondue RecipeEasy Pilgrim Hat Cookies RecipeBest Pumpkin Snickerdoodle Cookie Recipe (Soft and Chewy) Modernmealmakeover.com

How to Make Ghostly Ghoul-ash

INGREDIENTS –

• VEGETABLES – onion, green pepper, garlic, frozen corn
• MEAT – ground beef
• SAUCE – tomato sauce, tomato paste
• SEASONING – salt, black pepper, red pepper flakes (optional), fresh basil
• SERVING – baked potatoes or cooked pasta
• GARNISH – sour cream and sliced olives

DIRECTIONS –

1. COOK THE VEGGIES. Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for about 3 minutes or until the onion starts to soften. Next, add the diced green pepper and cook for about 3 minutes more. Add the garlic and sauté for 1 minute longer, stirring constantly.
2. BROWN THE MEAT. Add the ground beef to the pan. Break it up with a wooden spoon as it starts to cook. Brown until the meat is almost fully cooked (about 5-8 minutes or so).
3. ADD THE SAUCE. Add the tomato sauce, tomato paste, salt, pepper, red pepper flakes, and frozen corn. Bring to a low boil, then reduce to a simmer over low heat. Cover and let the sauce simmer for 10 minutes, stirring at the 5-minute mark. At the very last minute, stir in the fresh basil.
4. SERVE. Serve hot goulash over baked potatoes, mashed potatoes, steamed potatoes, or cooked pasta.
5. GARNISH. If desired, fill a sandwich-size zip-top bag with about 1/3-1/2 cup of sour cream. Squish the sour cream into one corner of the bag. Snip that corner of the bag off with a pair of kitchen scissors and pipe little sour cream ghosts, about 1 1/2 tablespoons each, onto each serving of goulash. Arrange two olive slices on each ghost to look like eyes!

ENJOY!

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

ABOUT THE AUTHOR: Amanda Jenks is the delicious blogger from The Taste Tester. She was on the contributing team of Somewhat Simple in 2013.