Old Fashioned Goulash

Old Fashioned Goulash new york times recipes




I was raised on an Old Fashioned Goulash recipe. Everything is prepared on the stovetop, followed by baking until the flavors meld and the food becomes bubbling and hot. There are countless names for it, but in Minnesota, we called it by this name.



▢ 12 pound macaroni
▢ 1.5 pounds of ground beef
▢ 1 large onion, minced garlic, chili powder, salt, and spicy sauce to taste
▢ 2 (14.5 oz) cans of whole, undrained stewed tomatoes
▢ Ketchup, two tablespoons
▢ tomato juice as necessary

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As directed on the package, prepare the macaroni until it is al dente. While it cooks, brown the ground beef and onion in a dutch oven or extra-large skillet.
Drain, then season to taste with spices. Use a potato masher to mash the tomatoes in a big basin, then combine them with the ketchup and meat. After draining, add the macaroni to the meat mixture and stir thoroughly. If necessary, taste and adjust seasoning.
I didn’t need to add any tomato juice to mine, but if you prefer yours to be particularly juicy, you are welcome to do so. Phyllis includes it in her leftovers, which I would also advise because over time, the noodles have a tendency to absorb all the juice.

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