"Easy recipe for making a classic goulash. Can also be done in a slow cooker." — pathunt
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lean ground beef
yellow onions, chopped
2 (15 ounce) cans
2 (14.5 ounce) cans
dried Italian herb seasoning
seasoned salt, or to taste
uncooked elbow macaroni
This is not "classic" Hungarian Goulash but it is goulash or Chop Suey depending on what part of the country you grew up. For me it was western NY and we added canned corn. Made this tonight, exactly as written, for my very picky folks and we loved it; it was a taste of my childhood. Next time I'll add Jalapeno and bell peppers.
Too soupy, too much bay. Was ok but wont make again.
This is the classic goulash made in the mid-west, USA, not Hungarian Goulash. I grew up on this in Iowa, but we used Worchestershire sauce instead of soy sauce, no bay leaf, and a green pepper if we had one.
This one is classic AMERICAN style goulash. The picture depicts it. This is a dish that was mainstay for most of us and even served at school. @Pathunt: Nicely done! I made it just as the recipe states and enjoyed it but next time around I will add a diced green pepper to the meat as it's browning and probably a shake of garlic powder to remind me of school, and LOTS of fresh ground pepper.
Because we're on a super tight budget this week, I used only one pound ground meat (half ground beef, half ground pork) and threw in chopped veggies for the rest of the meat (red pepper, zucchini, spinach). To make a more tomato-y sauce, I used V-8 instead of water. I'm out of soy sauce so I used worchestershire instead of soy sauce. I did not need the seasoning salt--we're watching our salt intake--and I also used organic canned tomato sauce, organic canned tomatoes and homemade italian seasoning. Very economical and a good way for me to bend the recipe to add more healthy ingredients for my family nevermind it filled the bellies of my three hungry men very well. There's plenty leftover for lunch tomorrow as well, which I appreciate.
mrsjoedo mentioned something was missing, next time try adding chopped green pepper. To me it's not goulash unless you add it.
This is delicious! It is near identical to a Paula Deen goulash recipe that I have been making for a few years. It is also easy to make as the noodles are added uncooked. The main difference it appears between this and that recipe of hers, that I use, is it looks like the ingredients here are doubled, so this recipe here will feed a lot! And, this recipe here uses tomato sauce and diced tomatoes and that one uses an equal amount of crushed tomatoes. Either way, Mid-western style goulash is a favorite in my home!
Being from Minnesota, I understood the term "goulash" as meaning "hot dish" as the two terms are more or less interchangable in this state! I realize there is a Hungarian goulash which is completely different, but this is a regional term that I understood to be exactly what it is! Kudos! Yummy
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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