Reviewed: Nov. 25, 2009

I was looking for a great recipe that has a good variety of vegetables and I thought this was good. I made it for the first time tonight and loved it. However I couldn't taste the garlic at all I will have to add more next time. :) Also it was a lot of tomato taste but I think I just needed to add more seasonings, it wasn't overly soupy so the amount of tomato paste/sauce seemed right I think it just needs a lot more seasoning.

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StephieBoo

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Reviewed: Nov. 19, 2008

Huge hit with my family and so easy to make. Great way to use up left over vegtables.

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Boomer's Wife

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Reviewed: Nov. 12, 2008

Good standby winter food. We like this recipe, but go even more American by using a jar of primavera pasta sauce instead of all the tomatoes and substituting green beans for the peas. I usually use a little less than a pound of macaroni. Makes enough for several meals.

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m1ffy

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Reviewed: Sep. 29, 2008

I agree this is a bit heavy on the tomato. I will cut back or cut out the tomato paste next time. I halved the recipe and it still makes a huge amount. We liked it ok. Nothing great but easy to make and filling.

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Heidi R.

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Caracas, Distrito Federal, Venezuela

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Reviewed: Sep. 24, 2008

Way too many ingrediants.

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Cindy

Home Town: Goleta, California, USA

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Reviewed: May 9, 2007

This was a big hit with my family. I followed recommendations of using less tomato products so I cut it down to 26 1/2 oz. can of tomato sauce and 14.5 oz. of crushed tomatoes. That worked for me. I don't like cooked peas so I added frozen peas when the meat mixture was almost cooked. I didn't have green pepper so I substituted red pepper. I added 1 T. of chili pdr. to spice it up, next time I will increase it to 2 T. chili pdr. Thank you for submitting this recipe, I will definately prepare it again.

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Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

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Reviewed: Mar. 27, 2007

This was good, quick, and not too expensive to make. I kind of halved the recipe. I used 8 ounces of macaroni, 1 lb of ground beef, only one can of tomato paste and sauce, and I didn't add the water. Everything else I pretty much left the same. I did use frozen peas though, since we're not too big on canned peas. I also threw in whatever seasoning I thought would be good, so I used some ground mustard, Italian seasoning, basil, and some crushed red pepper. I topped it with a little shredded cheddar and served it with some crusty bread.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Mar. 12, 2007

I thought I would give this recipe a try and unfortunately I found it to be too tomato based and I love tomatoes. I think the paste was a bit much. I tried to put more spices in it to lessen the tomato flavor, but it did not work. This also makes a large amount, so scale down all the indegredients to about half. Unless, you want to feed a large family. I will probably not make this meal again, sorry.

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Lisa

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Reviewed: Dec. 4, 2006

Sorry but thought it lacked flavor. Had to really doctor it up. Thanks for letting us try

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LESLEYfromWI

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Reviewed: Nov. 3, 2006

BROUGHT THIS TO WORK FOR A POT LUCK AND EVERYONE RAVED ABOUT IT (AND I HAVE SEVERAL "FOOD SNOBS" THAT I WORK WITH SO THAT SAYS A LOT FOR THIS DISH.) I AM TAKING IT TO MY SONS APARTMENT AT COLLEGE - THE TRUE TEST - I'LL REPORT BACK

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Mrs. C

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Reviewed: Jul. 15, 2002

This made way more than I wanted it to plus is tasted like only tomato. There was no point to measuring the seasonings accurately since the only way to get past the tomato taste was to keep seasoning, then I ended up putting to much garlic in and had to throw it all out, what a waste...

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BIGSARGE_JP

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Reviewed: Jan. 26, 2002

Made a large pot. However, it was rather bland for my taste. Would cut back on the tomato paste. I had to add more garlic, italian seasoning and oregano.

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SWADAS

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Reviewed: Aug. 6, 2001

This was an excellent dish. My husband could not get enough of it and it was a lot of food so we could easily freeze it and have an easy meal. Great recipe

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AWHITESIDE

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Reviewed: Jul. 24, 2001

This goulash tasted really good, but took quite a while to prepare. It makes a massive amount so it's a good thing it reheats well. My husband is a big goulash fan so I will probably make it again, but will definitely half the recipe.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jul. 12, 2001

This is a very satisfying meal. I scaled it down for 4 ppl and it still made a ton. I altered the recipe a little: no mushrooms or peas, I cooked the garlic with the meat and didn't have any parsley so I added a little oregano instead.

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LKANE99

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Reviewed: Nov. 26, 2000

My whole family loved this dish, and it was easy to make too. I've found that if you make too much, it's easy to freeze and serve as a quick meal later on.

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