Reviewed: Jan. 29, 2012

Excellent! Very versatile. Use this as a good, solid base and then add your own personal tastes! Delish. We will make this again and again.

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Reviewer:

LAURAMA

Cooking Level: Expert

Reviewed: Jan. 21, 2012

This was great...I needed to clean out the fridge and had everything on hand...I did use a yellow and red bell, no green. I did throw in some black olives that I needed to use up also.Toped with some cilantro and shredded Parmesan cheese.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: May 4, 2011

This was a very good recipe. I only wanted to make a couple of changes. I added an extra tablespoon of olive oil because the vegetables wouldn't cook properly without drying out and burning otherwise. I also added an extra can of whole tomatoes. I'm a tomato fan - personal preference! My husband and I enjoyed it and especially liked the high amount of veggies in the recipe. I will definitely make this again.

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Reviewer:

Britt

Cooking Level: Expert

Reviewed: Jan. 24, 2011

I didn't eat any of this (I don't eat meat) but my hubs and kids (8 1/2 & 3 1/2) really liked it a lot. They have asked me to make it again so it gets a 5. Very easy to make and wonderful of a cold winter night.

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Reviewer:

Heather

Cooking Level: Expert

Home Town: Bethesda, Maryland, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Jan. 11, 2011

This is good, but it needs something. Not sure what. Per another review, I added 3/4 c. sour cream. I think next time I will add some cheese, too. Loved the veggies. It's a keeper, but needs a little work.

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Reviewer:

Susan

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Cooking Level: Intermediate

Reviewed: Sep. 16, 2010

I made this with elbow pasta and mixed all together. I also added a diced tomato (I had half of one in fridge that needed used) and I omitted the mushrooms bc not a family fav. I LOVED the zucchini! It remained crisp and yummy. What an awesome dish!! I've made it 3 times in the past month and we just love it! Know, I just add what spices I like. I now cook minced garlic with the hamburger meat and it adds nice flavor to the meat ;)

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Reviewer:

goodcook

Cooking Level: Expert

Home Town: Enid, Oklahoma, USA

Living In: Ponca City, Oklahoma, USA

Reviewed: Aug. 4, 2010

An absolute favorite exactly as written. A staple in our house!

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Reviewer:

sarahc9

Reviewed: Jul. 29, 2010

I used crimini mushrooms, a yellow pepper instead of green and I added a little homemade marinara sauce because I've always grown up eating Goulash a little saucier than this would have been. It really does need a little sauce, that's what I felt was missing. I did double this so I could make a batch and freeze a batch without pasta. I mixed it with whole wheat spiral pasta. The half batch I served....no leftovers. My husband ate most of what the kids didn't. I'll make this again. It's like an update of what I ate as a kid but with a healthier spin.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 1, 2010

Super easy and delicious!

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Reviewer:

Lesley

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Reviewed: Dec. 19, 2009

Excellent dish. I substituted sweet onion for the red onion, used sliced portabella mushrooms, added one can of drained dark red kidney beans and served over elbow macaroni. Delicious.

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