Classic Goulash Recipe - Allrecipes.com
Classic Goulash Recipe
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Classic Goulash
This American goulash is so tasty—and can be easily made in the slow cooker. See more
  • READY IN ABOUT hrs

Classic Goulash

Recipe by  

"Easy recipe for making a classic goulash. Can also be done in a slow cooker."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 20 mins

Directions

  1. In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
  3. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
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Footnotes

  • Cook's Note
  • For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the ground beef-onion mixture into the preheated slow cooker. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2011

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.

 
Most Helpful Critical Review
Feb 07, 2011

Too soupy, too much bay. Was ok but wont make again.

 
Feb 08, 2010

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.

 
Mar 17, 2011

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.

 
Mar 16, 2011

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.

 
Jan 22, 2011

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!

 
Feb 01, 2010

mrsjoedo mentioned something was missing, next time try adding chopped green pepper. To me it's not goulash unless you add it.

 
Feb 05, 2010

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

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 1466 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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