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My review
Classic Goulash
pathunt
"Easy recipe for making a classic goulash. Can also be done in a slow cooker."
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Ingredients
1 h 20 m servings 386 calsOriginal recipe yields 8 servings
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Directions
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- 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.
- 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.
- 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.
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.
Nutrition Facts
Per Serving: 386 calories; 14.6 g fat; 34.1 g carbohydrates; 28.2 g protein; 74 mg cholesterol; 1466 mg sodium. Full nutrition
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Reviews
Read all reviews 11901548 Ratings
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Most helpful positive review
9/24/2012
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 go...
Most helpful critical review
2/6/2011
Too soupy, too much bay. Was ok but wont make again.
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9/24/2012
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 go...
2/5/2010
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 i...
2/6/2010
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, ex...
7/9/2010
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 ...
3/11/2011
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, zucchin...
3/16/2011
I'm grateful for this recipe because it reminds me of a dish my mother made in the mid-1940's in Denmark after the war when we finally could get enough cheap meat with our ration coupons to do i...
1/21/2011
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 ...
2/5/2010
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 comple...