1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, finely diced
Garlic salt, pepper, chili powder, and hot sauce to taste
2 cans (14.5 oz each) whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed
How To Prepare Traditional Goulash:
Cook the macaroni to al dente following package instructions. Simultaneously, brown the ground beef and diced onion in an extra-large skillet or a Dutch oven.
Drain excess fat and season the meat mixture with spices according to taste. In a large bowl, mash the stewed tomatoes using a potato masher and incorporate them into the beef along with the ketchup.
Drain the cooked macaroni and add it to the beef mixture, stirring thoroughly. Taste and adjust seasonings as necessary.
While I didn’t find the need to add tomato juice to mine, you can adjust the juiciness according to your preference. Phyllis recommends adding it to leftovers, as over time, the noodles tend to absorb the liquid.
This Old Fashioned Goulash not only pays homage to tradition but also stands as a testament to simplicity, versatility, and the comfort of a well-loved family recipe.