Goulash Supreme Recipe

One of my husband's favorite dinners. I made the macaroni(I only cooked about 1 cup of the macaroni) seperately and cooked the ground beef with the onions and spices. Put them all together and heated through. Since I made the macaroni seperately I used the 14.5 oz can of diced tomatoes and an 8 oz can of tomato sauce. Also I had to add some salt and pepper.

This was a great basic recipe for goulash, but seeing as how I have to always be tweaking recipes, I made the following changes: Instead of stewed tomatoes I used 1 can of diced tomatoes. I used a red onion as that was all I had on hand. I added a couple dashes of Worchestshire to give it more of a beefy flavor. Also added a dash of ground pepper and used whole wheat macaroni which I cooked seperately per package directions as there wasn't much cooking liquid in the goulash. I topped it off with some grated Romano cheese. Delicious!

So, I have a family of 7. I’m rating the way I cooked it. For my family: 2 lbs elbow noodles cooked 2 lbs beef 2 lbs bob Evans sausage 2 red peppers (bell) 2 medium or one large onion One bunch of minced garlic 4 cans tomatoes with chilis 1 cup of water 2 tsp Hungarian paprika 1 stick of butter Salt and pepper to taste Chili powder A dash of worcheshire sauce And sharp cheddar cheese Brown the beef. This is critical, for taste. In separate pan brown the onion and garlic in the butter and when clearish and soft add the peppers. When all is soft add to the noodles and the cans of tomatoes and add the water. Legit add all the spices and let simmer for a few hours mixing occasionally. The water added will keep it from burning . Everyone loved it

Saw this recipe in my recent AR magazine and knew my hubby would love it! We use our own ground venison in place of beef and it goes very well with Mexican flavors so I used a taco seasoning packet in place of the other seasonings. I did season meat while browning with S&P and did still include garlic. The magazine recipe included diced green pepper which I added along with a 4oz can of mild diced green chiles, a can of diced tomatoes with garlic and a Tbsp. of tomato paste in place of the stewed tomatoes and can of tomato paste. I had some sliced zucchini in the freezer from our summer garden so I defrosted this, drained well and added it for some extra veggies and moisture. Following some of the other reviews, I cooked 1 cup of macaroni for 5 minutes and added when all else had been simmering a while. I simmered all this a while longer then topped with some shredded cheddar and served after it had melted. It was a delicious hit!! I used my electric skillet which made it so easy to prepare. Great recipe! Thanks!!

Up here in New England, we call this "American Chop Suey." I cook a big batch of it in a 6 ½ quart Dutch oven on the stove. I brown 2 lbs. of lean ground chuck with finely chopped garlic, chopped vidalia onion and red pepper flakes. Then I add a 32oz. carton of Swanson beef broth, a 28oz. can of good quality petite diced tomatoes (Hunt's or Cento) with a 28oz can of crushed tomatoes. I add spices like Italian seasoning, bay leaf, black pepper and a couple of Tbs. of soy sauce. I let it simmer for 20 minutes, (covered) then add chopped bell peppers and another chopped vidalia onion. Let simmer (covered) for another 10 minutes then add raw elbow macaroni. Simmer 5 minutes more then turn off the heat and let stand, covered, for 15 minutes. The macaroni absorbs the the broth and comes out perfectly Al dente, along with the pepper and onion.

This has been a comfort food in our family since my Mom leaned to cook after getting married in 1945. You must cook the macaroni separately at least to aldente. Otherwise you will have a gooey mess. I use either 3/4 bottle ketchup or tomato paste, but if you use the paste, add at least 1/4 cup sugar to offset the bitterness of the paste. I use garlic pepper for seasoning instead of the chili powder. If I want chili I make chili. Diced or stewed, use whatever you have but if you use stewed, chop them up a bit. Brown the beef, onion and garlic together, drain then add the tomatoes, . Add the cooked Mac and seasonings. Let it get happy on the stove top then put it in a 350 oven for 30 mins for the mac to cook out. Serve with some fresh bakery bread with lots of butter. Made it tonight for dinner. Bam!

This is pretty similar to my "swill", a great old standby. I saute the chopped onion with the ground beef, usually use diced tomatoes rather than stewed, use a packet of taco seasoning instead of paprika and chile powder, and bake it for around 20 minutes, topping with shredded cheddar for an additional 5 or so minutes. Actually, I started with something very close to this recipe and have tweaked it over the years.

I made the following changes to the recipe: after draining the grease from the cooked ground meat I sauteed the onions and some chopped red pepper with the meat. I added a 1/4 cup of white wine to deglaze the pot. Along with the other ingredients I added a tablespoon of Worcestershire sauce and half a bag of frozen peas and carrots. As was stated in other reviews, in the future I will cook the pasta separately then add it to the completed sauce. By adding the uncooked pasta to the sauce, I ended up with a gooey mess of "almost" pasta. This is the main reason I didn't rate the recipe higher. I might also consider cooking the peas and carrots first before adding them to the sauce.

I can safely say this recipe is a winner.

I did as many other did and cooked the noodles first then put them into cold water to stop them from over cooking and becoming mush. I used ground turkey meat because that’s what I had in my freezer and was out of hamburger. Only other thing I did was add a can of diced tomatoes, and also used a can of stewed tomatoes and I added a can of rinsed dark red kidney beans because I remember my grandmother’s having them. I enjoyed it on this cold and wet afternoon here.

After reading other reviews I made the same changes. I cooked the pasta separately and then added some of the pasta water to the meat mixture to make it a bit saucier. I also noticed it was a little bland for my family so I added 2 tablespoons of Worcestershire sauce and 1 teaspoon cumin and 1 teaspoon Ancho chili powder just to kick it up a notch. This is a pretty good dish, you just need to customize it to your family's taste. Happy eating!

I added green peppers, garlic salt and brown sugar. Would use less chili powder next time.

I tried adding more and more water but it came out super pasty. Stewed tomatoes were too big, should have been diced tomatoes. Better seasoning, bland. Had to throw away leftovers because I could barely finish a bowl of it.

Great!!

Good base recipe to add leftover veggies to like carrot, corn, green pepper, mushroom etc.

Probably will not make this again. Not much flavor to it.

I added some celery salt, oregano leaves, parsley flakes, green onions, garlic powder, Del Monte Ketchup for tangy taste, half a cup of Ortega Mild Salsa to add some mild heat. (Ortega Diced Green Chilies can be add an additional zest as well). Garnished with a mix of Cheddar & Monterey cheese, additional green onions & fresh cilantro leaves optional. Serve with Texas Garlic Toast or Texas Cheese Toast. My Family Enjoyed It!

My goulash was delicious! I did add fire right stead tomatoes and paprika . Also I added worstershire to the meat while cooking and a small amount of chili powder for a little bite !

My family really enjoyed this dish. The only change I made was using gluten free pasta and ground pork

this recipe tastes good, but the instructions need some revising... it's clear you need to cook the macaroni separately. seriously. it needs to be SEPARATE. Also could use a bit more water. I tried adding a tablespoon at a time and had minimal luck. it tastes great, but it's an insanely thick mess. I'll give it a 3 for now until I can try it done correctly.