Hearty Cast Iron Camping Goulash Recipe
Making It Ahead and Packing for Camp
You can prep the ingredients at home to save time at the campsite. Dice the onion and mince the garlic, store them together in a small resealable bag. Measure out the spices and combine them in a tiny jar. Pre-portion the pasta into a bag. Pack the canned goods and broth. At camp, all you need to do is open cans and start cooking. Keep the ground beef cold in a cooler with plenty of ice. Cook it within 24 hours of leaving home.
Adapting for Dietary Needs
For a gluten-free version, substitute gluten-free elbow pasta and check the Worcestershire sauce label — some brands contain malt vinegar from barley. For dairy-free, simply omit the cheese or use a plant-based alternative. This recipe is naturally nut-free and egg-free. If you have specific health concerns or dietary restrictions, consult a qualified professional for personalized advice.
When you pull the lid off that skillet and the steam carries the scent of paprika and browned beef, you'll know you made the right call. This goulash is sturdy enough for a cold night, simple enough for tired hands, and good enough to make everyone ask for seconds.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Small pasta shapes like ditalini, shells, or rotini work well. Adjust the simmer time based on the pasta's package directions, checking for doneness a minute or two early to avoid mushiness.
How do I cook this over a campfire instead of a stove?
Let the fire burn down to an even bed of hot coals. Place the skillet on a grate over the coals. For simmering, move the skillet to the edge of the fire where the heat is lower, or lift the grate slightly. Use heat-resistant gloves to handle the skillet.
What if I don't have a lid for my cast iron skillet?
Heavy-duty aluminum foil works perfectly. Tear a sheet large enough to cover the skillet with a slight overhang, crimp the edges tightly to seal, and poke one small vent hole in the center to release steam.
How can I make this spicier?
Add 1/2 teaspoon of red pepper flakes along with the paprika, or stir in a diced jalapeño when you cook the onion. You can also serve with a dash of hot sauce at the table.
Recipe: Hearty Cast Iron Camping Goulash
Equipment
- 12-inch cast iron skillet
- long-handled spatula
- camp stove or campfire grate
- heat-resistant gloves
- lid or heavy-duty foil
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 pound ground beef (80/20)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 14.5-ounce can diced tomatoes, undrained
- 1 8-ounce can tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 cup elbow macaroni (uncooked)
- 1/2 cup shredded sharp cheddar cheese (optional, for serving)
Instructions
- Set your camp stove to medium-high heat, or build a fire and let it burn down to an even bed of hot coals. Place the cast iron skillet on the grate or stove and add the olive oil.
- Once the oil shimmers, add the diced onion. Cook, stirring often, until softened and translucent, about 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Add the ground beef to the skillet. Break it apart with the spatula and cook until no longer pink, about 5 to 6 minutes. Drain off excess fat if you prefer, leaving about 1 tablespoon for flavor.
- Stir in the salt, pepper, and tomato paste. Cook for 1 minute, stirring constantly, to deepen the tomato flavor.
- Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, smoked paprika, and oregano. Stir well, scraping up any browned bits from the bottom of the skillet.
- Bring the mixture to a gentle boil. Stir in the uncooked elbow macaroni. Reduce the heat to low (or move the skillet to a cooler part of the fire) so the liquid is at a steady simmer.
- Cover the skillet tightly with a lid or a sheet of heavy-duty foil. Let it simmer for 12 to 15 minutes, stirring once halfway through, until the pasta is tender and most of the liquid is absorbed.
- Remove from heat. Let it rest, covered, for 2 minutes. Fluff with the spatula, taste, and adjust salt and pepper. Serve hot, topped with shredded cheese if desired.