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Classic Goulash
Soups, Stews and Chili April 6, 2020
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Classic Goulash

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

If there was a section for Comments, I would leave this message there because this is for the reviewer that gave it one star and commented that it was not really goulash. Well, it may not be goulash to you but there are thousands of us who grew up eating this and it was called goulash. It is an easy, filling, economical, tasty dish so keep your reviews to the recipe and not the name, you may not know what you are talking about. I noticed you did the same thing to a mexican dish you said it was not authentic. This is a site to share recipes and report how it worked for us.

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Classic Goulash

  • PREP TIME 15 min
  • COOK TIME 1 hour5 min
  • TOTAL TIME 1 hour20 min

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.

Author: pathunt Serves: 8 servings

INGREDIENTS

  • 1 tablespoon seasoned salt, or to taste
  • 2 cups uncooked elbow macaroni
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 cups water
  • 2 pounds lean ground beef
  • 3 cloves garlic, chopped
  • 2 large yellow onions, chopped
  • 2 tablespoons dried Italian herb seasoning
  • 3 tablespoons soy sauce
  • 3 bay leaves
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INSTRUCTIONS

  • 1. Cook and stir the ground beef in a large Dutch oven 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 water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
  • 3. Stir macaroni into the mixture, 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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COMMENTS

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.

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.

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.

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!

If there was a section for Comments, I would leave this message there because this is for the reviewer that gave it one star and commented that it was not really goulash. Well, it may not be goulash to you but there are thousands of us who grew up eating this and it was called goulash. It is an easy, filling, economical, tasty dish so keep your reviews to the recipe and not the name, you may not know what you are talking about. I noticed you did the same thing to a mexican dish you said it was not authentic. This is a site to share recipes and report how it worked for us.

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.

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