This Traditional Goulash recipe reflects the flavors of my upbringing. The method involves stovetop cooking followed by baking until the rich amalgamation of ingredients results in a hot and bubbly dish. While it goes by various names across the globe, in Minnesota, we simply referred to it as Goulash.
Diverging from the conventional, this recipe presents a robust, beefy macaroni dish generously infused with tomatoes. Depending on your geographical roots within the United States, it might be recognized as Chop Suey or Slumgullion.
For those mindful of their food budget, Goulash proves to be an excellent choice. A mere pound of ground beef, when combined with pasta and a flavor-packed, tomato-based sauce, stretches into multiple servings. Its popularity extends beyond taste, encompassing convenience and affordability.
Given that the bulk of the ingredients can be conveniently stored in my pantry, I often opt for this recipe spontaneously when the mood for a quick and easy meal strikes. It’s so straightforward that even my teenager can prepare it on his designated weeknight dinner.
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:
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