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Classic Goulash

Classic Goulash

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
pathunt

pathunt

Easy recipe for making a classic goulash. Can also be done in a slow cooker.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1466 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  1. In a large Dutch oven, cook and stir the ground beef 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.
  2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
  3. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
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Reviews

frankmiglis
656

frankmiglis

3/17/2011

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.

Leanie A.
609

Leanie A.

2/8/2010

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 if we had one.

Buckinfun
492

Buckinfun

3/17/2011

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.

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