The recipe for Old Fashioned Goulash is the one I grew up with. Everything is cooked on the stovetop before being baked until all of the flavors combine and it becomes bubbling and hot. It goes by a million different names, but this is what we called it in Minnesota.
This recipe is absolutely unique in comparison to the rest of the globe. It’s a robust meaty macaroni and cheese meal with plenty of tomatoes. Depending on where you grew up in the United States, this is also known as Chop Suey or Slumgullion.
Goulash is an excellent choice for those looking to stretch their food budget. When mixed with spaghetti and a heavily seasoned tomato-based sauce, a single pound of ground beef can yield numerous servings. It’s become a popular staple for many people, not just because of the flavor, but also because of the ease and price.
Because the majority of this recipe is easily stored in my cupboard, it is frequently one I decide to whip up at the last minute when I don’t feel like making anything else. It’s even simple enough that my adolescent son can make it for us on a weeknight.
Ingredients
1 pound macaroni
1 1/2 pounds ground beef
1 large onion, 1 garlic clove, salt, pepper, chili powder, and spicy sauce to taste
2 (14.5 oz) cans undrained whole stewed tomatoes
2 tbsp of ketchup
As required, tomato juice
How to Make Traditional Goulash
Cook the macaroni until it is al dente, as directed on the packet. Brown the ground beef and onion together in an extra-large skillet or dutch oven while it’s cooking.
Season with spices to taste after draining. Mash tomatoes with a potato masher in a large mixing basin and combine with the beef and ketchup. Drain the macaroni and pour it into the beef mixture. Season with salt and pepper to taste.
I didn’t need to add any tomato juice to mine, but if you want yours juicy, go ahead and add as much as you want. Phyllis adds it to her leftovers, which I would also recommend because the noodles absorb all of the liquid over time.
