Classic Goulash Recipe

Here is the revised review: "I absolutely loved this dish! It tastes very similar to a goulash recipe by Paula Deen that I've been preparing for a few years. It's convenient to make as the noodles are added uncooked. The major distinction I noticed compared to her recipe is that the ingredients here seem to be doubled, making this recipe great for feeding a crowd. Additionally, this version uses a combination of tomato sauce and diced tomatoes, whereas the other uses solely crushed tomatoes. Regardless, Midwestern-style goulash remains a top favorite in my household!"

Due to our tight budget this week, I made adjustments to the recipe by using just one pound of ground meat - a mixture of half ground beef and half ground pork. I supplemented the meat with chopped veggies, including red pepper, zucchini, and spinach. For a more tomato-based sauce, I substituted V-8 juice for water and used Worcestershire sauce as a replacement for soy sauce since I was out of the latter. Omitting seasoning salt due to our salt intake concerns, I opted for organic canned tomato sauce, organic canned tomatoes, and homemade Italian seasoning. This budget-friendly approach allowed me to incorporate more nutritious ingredients for my family while satisfying the appetites of my three hungry men. The dish provided plenty of leftovers for tomorrow's lunch, a bonus that I truly appreciate.

This is a traditional goulash recipe from the Midwest of the USA, distinct from Hungarian Goulash. I have fond memories of enjoying this dish while growing up in Iowa. Our version included Worcestershire sauce instead of soy sauce, omitted the bay leaf, and sometimes featured a green pepper if available.

I believe this recipe has been modified recently. I distinctly remember using 2 cups of chicken broth instead of the current 3 cups of water, and allowing it to simmer for 20 minutes before adding the noodles. I am certain it is the same recipe, as it has been saved in my favorites for a long time. The family consensus was that it didn't have the same delicious taste as before. The original recipe was a 5-star favorite, but now it's a 4-star for me.

Simple and tasty recipe! I followed the slow cooker instructions and adjusted the water to 2 cups based on other reviews. The outcome was fantastic, creating a more stew-like consistency. Surprisingly, when I shared a photo on Facebook, I received some new terms for it like "glop" and "slumgullion." Quite amusing!

I would suggest avoiding adding three cups of water unless you intend to make soup instead of goulash. I could have sworn this recipe always called for just two cups of water. Next time, I'll trust my instincts, as now my dish turned out more like soup than goulash.

My husband and I absolutely adore this dish. I've prepared it at least six times in the past four months. Today, with the rainy weather in Washington State, I've decided to whip it up again for the football game. Simply delicious!

Simple to prepare and delicious taste. I have incorporated various vegetables, such as zucchini, kale, bell peppers, and spinach, all of which blended perfectly. I added the leafy greens towards the end, while sautéing the rest with the onions.