Classic Goulash

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.

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.

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!

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

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

My wife talked about wanting this a few weeks ago. As the resident foody I was excited to make it, (not remenbering I have had it) I read at least 100 reviews for this recipe.... I made this "almost to the letter", I was moved by how passionate and nostalgic this was for many reviewers, I added a green bell pepper, and I added celery salt, (3 good dashes) a few dashes of onion and garlic powder, something seemed missing so I added 1 tsp of beef bouillon powder and whabam! A few grinds of fresh black pepper and it melted her heart.

First of all, every goulash doesn't have to be from Hungary. Goulash also means a mixture, jumble or hedgepodge. This recipe is definately that. This is a recipe that many, many of us grew up on which makes it a classic. I do add onions and green pepper to mine when I make it. If it is too juicy for you just add some tomato paste and be sure to drain the diced tomatoes well.

My father used to own a restaurant and we had this every wednesday for a special. We could never make enough! There is a couple of things we did differently though and here they are. Stewed tomatoes instead of diced, no soy sauce, no italian seasoning, but added celery and green pepper, used veg juice instead of water and 1 teaspoon of chili powder to a recipe this size and also, 1 small can of cream of mushroom soup, this makes it a little bit creamier (sometimes do this and sometimes not). otherwise, the prep and procedure is the same.

This made a ton..and I even cut it in half. Dinner was easy to make. I just think that the amount of seasoning is off a bit. Too salty and too much Italian Seasoning. I cut back on those to suit our taste. I also decided to cook the noodles separate, so I didn't add the extra water. Total cooking time was about 40 minutes. Thanks for sharing this recipe.

I am a bit torn over whether to rate this a four or five... I just mad this tonight for dinner and it was well accepted by my children. My husband and I also enjoyed it, however I felt that there was something missing. For the life of me I cannot put my finger on it. Still, it was easy to prepare, and on a winter day like today, it was warm, filling comfort food. We did sprinkle a bit of cheese on top. After all, everything is better with a bit of cheese! Thanks for sharing this recipie. We will definitely make it again!

Awesome!!! I have lived in oklahoma all my life this is a dish we used to have quite often as it was a family favorite this recipe added a few more flavors but they totaly work! Love it love it! This is a classic goulash calssic for this part of the country awesome dish thanks for posting it!! Better than moms (dont tell her please) :D

I have made my twist on this dish tons of times.However,I cook my elbows separately,and add at the end,I use a green bell pepper,one large onion instead of two(2 too many),and most of the time I use ground turkey(leaner & cheaper) instead of ground beef.I do not use soy sauce(would be too salty) and if using the dried Italian heb seasoning,I don't see any need in using bay leaves.The Italian seasoning would over power the bay leaves,in my opinion.Instead of adding water to the mixture after the meat is cooked and drained,I add two cans of beef broth.This enhances the flavor gives the moisture needed from the water and tastes great.Along with the Italian seasoning,I would also add some cumin and chili powder sea salt and 1/2 cup of ketchup and the worchestershire sauce.Jalapenos,I add them if I have some on hand.This my friends is good eats!!

Thanks Pat Hunt for the memories. I haven't had "Goulash" in years. My mother fixed this "Goulash".....whatever, whatever when I was just a youngster and just had to fix it for dinner this evening. When my husband walked in and lifted the lid on the stockpot, his comment was "It's Goulash!" I did add a little yellow, red and green pepper, together with 1/2 tsp. red pepper flakes and a couple of Tbs. of tomato paste. Also, I did not drain the diced tomatoes, but held back on the additional liquid to see what consistency I had. Later in the cooking process, I added V-8 juice until the "Goulash" was the perfect consistency for our liking. Next time, I think I will cook the macaroni separately because adding it to the stockpot rendered it past al dente`. But, way back when, who knew al dente`? I served the "Goulash" with a topping of freshly grated parmesan cheese and slices of crusty bread. Hubby and I both enjoyed this trip down memory lane. Thanks for sharing.

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

I carmalize the elbow noodles first in a little oil, it gives it a richer nutty flavor. Try it with different seasoning. I use 2 Tbl. of chili powder instead of Italian & soy sauce. I also use V-8 insead of tomato sauce (sneak in some veggies). I also use my canned crushed tomatoes of store bought. This is a great dish that everyone loves and very cheap to make. Thank you for sharing this "classic" Goulash dish :)

i thought this recipe tasted good. call it goulash, homemade hamburger helper or whatever you want. we just called it tasty! thanks for the recipe.

We LOVED this. I used a recipe from this site for the Italian seasoning, did Worst. sauce instead of soy, added a bag of frozen 3 pepper & onion blend and added a tablespoon of Red Wine Vinegar. I had grnd. round, and used whole wheat pasta. Enough left for a couple of lunches and froze enough for another dinner. UPDATING: Having made this several times, I now know NOT to cook the pasta as long as suggested - unless you want a nasty consistency when leftovers are reheated. Starting checking for doneness after 10 minutes.

After reading many of the reviews, I tweaked this recipe and it turned out D-E-L-I-C-I-O-U-S!!! I browned 2 pounds lean hamburger with 2 chopped yellow onions, 2 stalks of celery, 2 cloves of garlic. Since this is a goulash (you add what you have) I added about 2 Tablespoons of tomato paste (had it in the freezer from another recipe), 2 Tablespoons of bouillon, about 1/2 cup of green and red bell pepper (also had in freezer). When meat is browned and veggies are tender, add 1 small can of tomato sauce, 1 can of stewed tomatoes (I had a pint of home canned Italian salsa, and 1 can of petite diced tomatoes. I also added about 2 Tablespoons Worcestershire, and yellow prepared mustard. I boiled rotini pasta until el dante and added it to the hot mixture. I then added some homegrown sweet corn and mixed it all together. YUM YUM! Thanks to everyone for all the tips and especially to Pathunt for the original recipe. This only took about 35 minutes!

First of all great recipe the only 2 things I did to make it like my moms was added chopped green bell peppers and used Worcestershire sauce instead of Soy sauce. Now for those of you who are not familiar with this, it is an American Goulash dish....if you are looking for a Hungarian, Mexican or Cuban Goulash then search for it by those names and you will find some. This Goulash is what I grew up with some 40 years ago up north, you can not compare this to the others, they are all made different. That would be like me saying a Coney Island Hot Dog is the same as a Chicago Dog...wrong. Again great recipe...thank you.

This recipe is a classic midwest version (base) recipe of goulash. I grew up on the Iowa/Illinois border and this is how my entire family makes it - but we season to taste. We use worchestsire sauce instead of soy but either one would either way. Considering this is a base recipe you can add whatever veggies you want! My aunt usually tosses in a can of corn and I add a beef boullion cube for a little extra flavor. Also, I boil my noodles separate and them toss them in sauce. This recipe is a great winter comfort food.

OH MAN!!!! I've been waiting for this!!! I'm born raised in Mn and my grandma would make this WEEKLY. I never got the recipe from her before she passed, so i cannot WAIT to run home and make this! The only thing, is I remember corn being in there. Thanks to whoever submitted!

you know... when we were kids we loved anything mama made ... but stuff like this is one that sticks in your head... and taste buds... this was pretty darn good.... but not like mama's (but i think it is cos .... mama is not here to make it anymore...)

This was very good and it is easy to cut the recipe in half. Note to self: use only half the Italian seasoning called for and add a bit of oregano, add beef boullion in place of 2/3 of the salt. If using Bowtie pasta, double the number of cups needed. Additionally, a little extra garlic (2 cloves for half a batch) doesn't hurt.

This is the way I grew up with this dish in Minneapolis. Only thing missing was ketchup and corn. Ketchup gave it the kick needed for flavor. Add to your taste. Love this "goulash".

I have tons of ground beef with no meal idea. I decided on this since I had everything it called for in my pantry. I just finished making it and did a taste test...yum, yum! This tastes great. I did alter based on other reviews. I used Worcestershire sauce instead of soy sauce and used 1/2 the amount of seasoning salt. After tasting it I did add a little sugar to it just to give it a little something more and to cut the acidity of the tomatoes. I am sure once we sit for dinner it will be well liked. I do plan to top it off with some cheddar cheese. Thanks, this is a keeper!

This has been in my family for over 100 years ! My great, great grand mother used to make the very same thing. Fast fix, cheep to make and a big hit with alot of hungry people on a cold winters day, or just a cool rainy one !

Great recipe! I made it as is, and it really is a comfort food. It needs no tweaking! I have no idea where some reviewers got that it was Hungarian Goulash, but they didn't get it from this recipe. Never add something like cloves or nutmeg. Make it as is, and enjoy it as it warms up your tummy.

This has been added to my FAVORITES> I can only imagine how much better this gets as it sits and the flavors savor in. So easy and so much flavor. The only two things I did to this... I added more garlic (you can never have too much GARLIC!) and added a few dashes of Worcestershire sauce. It was NOT too spicy, like some people complained. of. PERFECT!

This is almost identical to mom's (in Michigan), but she added about 2 tablespoons of sugar in there, and for me, that was the magic ingredient! Thanks for sharing!

I've made this for 50 years, but mine includes a teaspoon of chile powder, chopped celery and stewed tomatoes instead of diced. I also top it off with mild cheese

My mom always made this dish when we were kids, but she didn't add the bay leaves or soy sauce. I cant wait to try this version. She always cooked it with a whole green pepper for flavor then removed it before serving with cheddar cheese and sour cream. This dish is 100 times better the next day!

This was simple and good no matter what one calls it. I made it exactly as posted.

I grew up here in the South eating this along with fresh garden vegetables like boiled squash, fried okra, purple hull peas, green onions and homegrown sliced tomatoes with cornbread. It was an easy way to stretch the meat. While we did indeed call it goulash, the other common name for it is Chili- Mac. It was usually made very simply by adding canned tomatoes, chopped onion, a couple of spoons of chili powder, a little salt, cooked elbow maccaroni and cooked ground beef to the pot and simmer for a few minutes. Brings back a lot of good memories of delicious plate lunches served around my Grandmothers kitchen.

In my family we used onions, green pepper and celery, cooked with the ground beef, and home canned tomatoes. We also cooked the macaroni separately and added it at the end.

A great childhood memory comfort food... I tweek this to our liking by using 2 cups beef broth and one cup water; also I agree with so many other reviewers that chopped bell pepper is a must. In Boston, we called it American Chopped Suey. In Florida, it's known as Goulash and in Ohio, they call it Marzetti. Whatever name you use doesn't much matter... it's easy, affordable and tasty!

Perfect. Fun. Simple. Great for pot lucks. Works good as written. Easily tweaked. I've made this about 5x. Doesn't disappoint my 3 year old - Does anything else really matter :)? Leaner meat definitely works better - I only use 90/10 if not leaner. If it's a little too soupy for you? Add a little more pasta or cut back the water. I always add worcestershire sauce in place of 1/2 of the soy sauce. Only S&P I add is a little when cooking the beef and that is out of habit. Great to make while sipping a glass of wine!

This was very tasty, here in New England we call it American Chop Suey. I always thought "goulash" was strictly a hungarian stew. I learned something new today! I liked the soupiness of it, very good with some crusty bread on the side. I wouldn't change anything except add a diced green pepper.

Tasty and nice.

I did cook this in the crockpot and give it 5 stars because my three year old loved it!

this recipe is fantastic. the only thing i did was add another cup of noodles because i didn't want it soupy but that isn't a necessary change.

Unfortunately no one in my family liked this.

Thought this was very good, but the italian seasoning was overpowering. Will reduce the amount to half next time. Also added 3/4 cup red wine, green pepper. Yummo!

This is the goulash I grew up with, in school for lunch, at home for meals, a potluck suppers at church. Of course the cheese does make it better, but we always sprinkle that on after it is served on the plate. My spouce is Hispanic and had NEVER and I mean NEVER heard of such a dish as this but sure liked it, even the leftovers. There are only two of us so I resized the recipe and still had leftovers. THANKS so much for sharing this old fashioned recipe.

Very good as written and super easy. I made no changes and I will definately be making this again. Thanks for the recipe.

I add 3 more ingredients: Corn, Hungarian Paprika, and grated Cheddar cheese. I am generous with all 3, and my family loves having leftovers!

This wasn't a bad recipe, I think Chef Boyardi makes a concoction like this that he calls beefaroni. This isn't a recipe I would make again with elbows. I would prefer it poured over egg noodles.

Great fall recipe! Made it last night. I halved the recipe to feed just the two of us. I took as a few others suggested and incorporated tomato paste. I split the amount of tomato sauce that it called for and did the other half with tomato paste. It definitely makes for a nice thicker consistency. I also used chili flavored diced tomatoes and added a dash of chili powder, onion powder, garlic powder, and black pepper. YUM!

I needed to use up some ground beef and this did the Ticket! Quick and yummy. I didn't have any tomato paste so I just used canned chopped tomatoes. I have not made goulash in years. Glad I picked this one. I topped it with shredded Parmesan cheese. Thank You Pathunt. I will make this again.

Thank you for this recipe for goulash! My mother used to make it for us all the time, but can no longer remember how. I don't think this is her exact recipe, I doubt she put in soy sauce or an Italian herb seasoning, but it's closer than I've found searching. As many others have pointed out, it's not Hungarian goulash, but American goulash. (I'm from the Deep South and this IS what we call goulash.) It's funny, too, because she also made "chop suey" - which was nothing like this, but every time I search for a chop suey recipe, I find something like goulash. Now, I just need to find a recipe that is like what my mother called chop suey! :-D

Five stars even w/o chopped green bell pepper. I grew up on this recipe in Oregon, but my Mom called it McFarligan! It's wonderful, filling & serves a bunch of hungry diners. I always loved it on top of a slice of soft buttered white bread & folded over.

Sorry, did not like the taste, at all. Added sugar and parsley, which at lest made it edible. Think it's too much soy.

It's great but you need to add 2 cans of whole kernal corn to make it perfect.

I grew up in Michigan, and this was definitely called 'goulash'. My Mom passed away when I was young, so I have memories of her delicious food, but don't have recipes. I can't believe I found this. It is sooooo close. This is how I modified it: 1 onion super finely diced, no tomatoes, 1/2 catsup, no bay leaf, and used worsteshire sauce instead of soy sauce. This is a good version for kids or picky eaters (which me and my brother were!) Now that I've perfected it, I'm going to make some and bring it to my brother to see if he remembers it (he was only 6 when mom passed). Thank you so much!!!

Just made this tonite it tasted just like my mom use to make.I feel like a kid again thank you pathunt.

Yum! Took other's advise and replaced soy sauce with Worcestershire sauce, added green peppers, and reduced water to 1 cup. The consistency was perfect this way. I also used Rotel diced tomatoes which gave it some extra kick! Super easy and will make again!

This was allright. Nothing special, but a cheap, filling meal nonetheless. I had no idea goulash was a staple Midwest dish. Seems most every reviewer remembers having goulash growing up, whether it be "Midwest" goulash, Hugarian goulash or any number of other versions. I never had goulash as a child, and ironically have lived in the Midwest all my life lol! Regardless of what it is to you, this is a perfect family staple to add to your regular meal rotation. It is especially kiddo pleasing - you can add or remove items to suit everyone's (i.e. "picky") tastes / stretch your budget. I added a small can of sweet corn and a chopped green bell pepper to mine, only made HALF the recipe and had PLENTY of food for myself and multiple days worth of leftovers (this would MORE than feed a family of 4, even if cut in half). My verdict? Is this the best dish I ever made? No. Is this recipe nice to have at the ready for those days you have little time to prep dinner, little cash to spare and picky palates to please? For sure. Since I wasn't "wowed" with the outcome (this was a little bland for my liking) and am not sure my hubby would enjoy this (he's out of town), I think I'll take a pass on making again. Thanks for sharing your spin on an old standby tho, Pathunt! :-)

This is such a comforting, yummy dish. I made a couple of changes per other review - used Worcestershire sauce instead of soy and added diced bell peppers. Used hot sauce and cheese to top it off. Thanks for sharing!

This was wonderful! used one tblsp worchestershire mixed with 2 of the soy sauce. was out of seasoning salt so threw in some old bay and a bit less italian seasoning. Used roasted, seasoned diced tomatoes and i think they made the difference. thanks!!

My fiance' loves Goulash and I made classic Hungarian Goulash once that he didn't like. I attempted another go at it with this recipe and he loved it...just like Grandma used to make for him. It was easy and he was happy so this is a keeper!

This is definitely a classic however, when I make this I add a pinch of clove powder, this sounds horrible but it is definitely worth a try, my husband and I love the addition.

I remember this dish well, a weekly standard from the school cafeteria. Should I prepare this again, I will make changes to the original. First, I would half the recipe, add about half of the salt, and remember to add only 1/2 tsp. Italian seasoning---2 tbsp. dried seasoning is much too much. Even at 15 minutes on simmer, the macaroni was over-cooked. I may also prepare the sauce and the pasta separately, then combine them.

My whole family turned their noses up when I said "Goulash"...but they loved it!!!!! It wasn't like the goulash I have tasted before and this is a recipe I will hang on to permanently!

I didn't enjoy this recipe at all & neither did my family. Sorry.

I love the additions of the soy sauve and italian seasoning. Was a little too much garlic for me. 5 stars

I come from a German/Austrian family and I grew up eating true Goulash made in the style of the old country. I tried this recipe exactly as is and it tastes good enough for a 4 star and is definitely quick and easy to make, but this IS NOT Goulash. Drop the tomato sauce, soy sauce, bay leaves and Italian seasoning. Double the onion and add 3 tbsps of black pepper and 1/2 cup of paprika and you've got yourself a 5 star!

Fabulous! Brings me back to younger years when my mother had this cooking on the stove at least twice a month! The leftovers were always better once the flavor had time to set in. Am. chop suey, goulash (def: a heterogeneous mixture; hodgepodge; jumble.), kitchen catch-all, it's all good. It is classic American fare and it is good.

I'm not a fan of goulash but my husband liked it.

In our family, we called this "Goop". This is pretty much the way Mom made it, but, not so much salt, and she used worcestershire instead of soy sauce, and stewed tomatoes. Brings back fond memories.

Pretty tasty!

My husband really liked this dish. I went for the slow cooker option and let it simmer for longer than the recipe called for. It was delicious and easy-it did not matter that it's not "classic" Hungarian goulash to us!

this was really good. i made it with ground turkey instead of beef- very flavorful. I will definitely make this again.

I also grew up eating this--and we also called it goulash--my family loved it-and my mother admitted it was better than hers.

This was really good. I changed the soy sauce to worcestershire sauce and added a tablespoon of yellow mustard. My whole family loved it!

very, very tasty. My 2 substitutions: worcestershire sauce instead of soy sauce, and a mixture of penne pasta & whole-wheat broken up spaghetti instead of the macaroni since I didn't have any.

I'm not a native Minnesotan, so was mystified (and somewhat bemused) when my wife suggested that I make something called "Hot Dish". Visions of church basements! When I deconstructed this Upper Midwest delicacy, it reminded my of what my Rhode Island by way of New York mother called "American Chop Suey". (I never had the heart to tell her that Chop Suey WAS American). I find that I love the basic concept: A cup or two of any small pasta, sauteed onion and garlic, a pound of some kind of ground meat, a can or two of any style of tomato, something for spice, especially Worcestershire, but not too much if you are cooking for Minnesotans. I baked it after I assembled it, topped with grated cheddar. I think this was overkill. Next time I'd just bake it to make the top a little crunchy. My wife gave it, with the above variations, the Church Basement Seal of Approval.

I used chicken instead of ground beef (we use chicken in a lot of recipes) and I also used whole wheat noodles. This ended up a bit more watery than I remember goulash being (it's been a LONG time since I've made it), but the flavor was great!

I make this whenever I get lazy. Simple, delicious, quick and it's even better for lunch the next day. I do add the green pepper and some crushed red pepper flakes and I make sure there is a loaf of "Italian Bread" close bye. Dipping in the juice is half the fun! A bottle of Chianti can't hurt either.

I was very disappointed. I have no idea how this got almost 5 stars to begin with. It wasnt at all what I was hoping for. Its missing something!!

I love this, the finest in comfort food :) My dad would make this for us kids waaaay back when. His version though was to add a can of baked beans to the pasta and beef. mmmmm mmmm good. :) Wonderful recipe PatHunt, thanks for posting.

Cut in half, sub Worcester sauce for soy sauce and used about a tsp of salt, excellent!

Way too much salt. I liked the ingredients, but the salt and soy sauce could have been cut in half. (And I was using low-sodium soy sauce!) If you make it, do not use this much salt. Also, I doubled the amount of onion. That's an inexpensive way to get a little more crunch.

nothing like old school goulash, reminds me of mom's!!

The whole family loved it, even my picky husband. Very economical and easy to make. The best part was that I had all the ingredients right in my cupboard. This reminds me of a dish that my Mom used to make.

This is good thank you, and just needed the touch of green pepper. Everyone has different taste, that is why this is very good and you can change to your personal preference.

Tastes good, like a spiced up chili mac..

OK as is i guess. however mine uses all the same ingredients plus chopped fresh banana peppers and no soy sauce and using unsalted canned diced tomatoes. I prefer to add my own amount of salt. I use Cajun Pepper and add 3 rings of chopped Jalapeno for "hot". I also use jar chopped garlic as it gets the flavor thru the mix quickly. NEVER put the macaroni in the goulash to cook, makes it gummy. Cook separately and add just before serving. Buttered french bread is perfect to accompany this one dish meal in a frying pan.

Quick, easy, and delicious! To cut down on the prep time, I cooked the pasta on the side while I was browning the hamburger, then added the cooked pasta to the mix.

This recipe is for the customary Americanized version that many of us grew up loving. I tried several different ways of making goulash, but was never really satisfied. Fortunately, I found this recipe, which is an absolute grand slam. I never want to make it any other way again. Thank you for this.

This was nothing spectacular. I felt the soy sauce gave it a strange flavor and would've preferred spaghetti sauce from a jar. I won't be making this again.

I put a little extra soy sauce. It turned out to be very good.

Love this American style goulash! I did make a few changes though - I just thought soy sauce was out of place in this recipe, so I substituted Worcestershire sauce. I also added diced bell pepper and left out the bay leaves, but added basil. I also never add salt to a dish that has other ingredients that contain sodium.

Very good as is, but it feels like it is missing something, maybe as simple as some cheese sprinkled on top.

I just made this last night. Added crushed chili and small baby peppers chopped finely. I cooked my pasta first, but, I have done it following recipe .. Great goulash.

Tasty and VERY easy.

This is a good, basic recipe that can easily be tweaked to suit one's personal taste. I made the recipe as stated except I reduced the servings to 4 instead of 8 and I added green pepper, peas and corn for some color and a little more nutrition. The one thing that I noticed was that the Italian seasoning was too strong- it tasted more like spaghetti that I would have liked. Next time I will probably avoid that ingredient altogether and use some red wine and Worchestshire instead and lots of pepper.

This tasted fine but was lacking the wow factor I remember as a child (although in all honesty my perspective on food has changed since then). My husband and 4 kids were not impressed either. Paula Deans recipe is much better.

My mom use to make goulash when I was a kid...I feel guilty for saying this but this recipe blows my moms out of the water. I read the reviews and took someones advice and added bellpepper. So yummy.

We love this dish. Very simple from the dishes I have made before. I followed almost everything. I put 2lbs of cubed steak in place of the ground beef and 24 oz of tomato sauce with a 15 oz can of diced tomatoes with chilies... YUMMM all the way. Enjoy :)