Classic Goulash

Classic Goulash

750
pathunt 1

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

Ingredients

1 h 20 m servings 386 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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  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.

Footnotes

  • Cook's Note
  • For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the ground beef-onion mixture into the preheated slow cooker. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour.

Reviews

750
  1. 987 Ratings

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Most helpful

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, ex...

Most helpful critical

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

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, ex...

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 i...

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 ...

If there was a section for Comments, I would leave this message there because this is for the reviewer that gave it one star and commented that it was not really goulash. Well, it may not be go...

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, zucchin...

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 ...

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

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 comple...

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 ...