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American Goulash (One Pot + With Video!)

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Brace yourself — this American Goulash recipe has been in my family for generations! Goulash has variations in many cultures, but they all center around bringing families together. My grandmother’s sacred recipe ticks all the must-have boxes for “hug-in-a-bowl” pasta recipes: thick tomato-sauce; zesty garlic; rich herbs; and as much cheese as I can stand.

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Brace yourself — this American Goulash recipe has been in my family for generations! Goulash has variations in many cultures, but they all center around bringing families together. My grandmother’s sacred recipe ticks all the must-have boxes for “hug-in-a-bowl” pasta recipes: thick tomato-sauce; zesty garlic; rich herbs; and as much cheese as I can stand.

I wouldn’t tease this tempting goulash recipe if it wasn’t quick to make and — best of all — a one-pot pasta recipe. You can have my grandmother’s American goulash with minimal clean-up. If that isn’t comforting, I don’t know what is.

Let’s get started!

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Why It’s Great!
Recipe Notes
Recipe Variations
Similar Recipes

American Goulash, close up

What I Love About American Goulash Recipe

My grandmother’s American goulash recipe is comfort food at its best:

  • A crowd-pleasing one-pot pasta recipe
  • It’s loaded with comfort food staples like pasta and cheese.
  • Minimal clean-up! 

Step by step how to make American Goulash

Recipe Notes

American goulash is a forgiving dish, but you want to make sure you get the biggest comfort food bang out of your one-pot pasta recipe.

Ingredient Notes

Go for the dried herbs. Don’t let dried herbs scare you off. If you want your dish to have a bright burst of flavor, you use fresh herbs; but if you want a mellow, warm-and-cozy build of flavor, you use dried herbs.

What makes this goulash dish stand out from others are the Mediterranean-inspired spices — the bay leaves, oregano, and basil. If you don’t have all of those, you can swap in 1-2 tablespoons of good ol’, reliable Italian seasoning.

Herbs, Part Deux. My grandma was a master of balancing flavors, and one trick she loved was using seasoned salt. Seasoned salt is a great multi-purpose flavor enhancer, and its versatility is endless!

Sprinkle it on French fries, zest up roasted veggies, add a shake or two into sandwiches — it adds spices like paprika, turmeric, onion, and garlic, and even a sweet twist of sugar.

Watch your meat prep! I’m all for making this dish as easily as possible (we want comfort food, not stress food, after all!) If you’re using frozen beef then make sure you defrost your ground beef properly. If you can, try to thaw your beef in the fridge rather than in a water bath or on the counter.

Shredded versus block cheese. I am a bit of a cheese purist. Those bags of pre-shredded cheese available at the grocery store may look tempting and may save time, but there’s something so much creamier about freshly shredded cheese.

Obviously, there is NO judgment if you choose to use the pre-shredded cheese for convenience sake! To take this goulash pasta recipe over the top, I generally buy a block of cheddar cheese and hand shredding it to use for garnish.

Dietary adjustments. Need a gluten-free version? Grandma added a splash of soy sauce to her American goulash recipe to bring in that rounded umami flavor — to preserve that, you can substitute tamari, the Japanese version of soy sauce, and still end up with an umami-laced gluten-free bowl of YUM!

Then you can substitute the pasta for angel hair shredded cabbage-like in the recipe Low Carb Goulash by Lindsey at The Little Pine. I’ve tried her recipe and it’s actually, really delicious!

Step by step how to make American Goulash

Storing Tips

You’ve cooked a pot of American goulash big enough to feed the whole block — so what do you do with the leftovers?

Can You Freeze This?

Yes! Well, sort of. Pasta is notoriously fickle in the freezer (say that five times fast), as the water content in the noodles can do funky things to the quality. And if you store the sauce on top of the pasta, the noodles will continue to absorb the liquid, making them softer and softer over time.

After freezing and thawing, this American goulash recipe will be a bit mushy, but that’s one of the beautiful things about comfort food — a little mushiness doesn’t stop it from tasting delicious!

But if you only enjoy firm, al dente pasta, it’s best to only freeze the sauce, and make the pasta fresh when you’re planning to indulge again.

As for the American goulash sauce, you can freeze that for up to four months!

Ladle scooping American Goulash from a pot

Make Ahead Tips

Thankfully, this recipe is very “make-ahead” friendly. Much of the ingredients are canned and dried, which means they’ll be ready and waiting in your pantry whenever it’s time to get cooking.

As for the more sensitive parts: you can always cook the ground beef ahead of time, and just refrigerate it in an airtight container until you’re ready to make the full American goulash recipe (but don’t wait longer than two days!).

A great trick with the chopped onions is to dice up a bunch and store them in the fridge in airtight containers. You can prep this up to four days ahead of time.

How Long Can You Keep This In The Fridge?

An airtight container in the fridge is the way to go if you’re planning to finish off this pasta recipe in one to two days — but if you’re wanting to store it longer, you’ll want to transfer it to the freezer.

American Goulash, close up

Recipe Variations

Like I said, the world of goulash is endless! This hearty pasta recipe has been filling bellies across the globe for centuries. Here are just a few of the variations!

What Other Beefy Goulash I Can Try?

Beef, tomatoes, and cheese loaded onto carbs — am I describing this American goulash recipe, or am I describing the American classic, a hamburger?

Trick question — it’s both! But if you’re looking for a goulash recipe that screams BURGER, try our hamburger goulash recipe! You can always make instant pot goulash version too! Beef goulash goodness!

Can I Make This In Crockpot?

Yes! That’s the best part of comfort food — 9 times out of 10, you can dump all the ingredients in the Crockpot and let them come together without you. I actually have a delicious Crockpot Goulash recipe ready and waiting for you!

To transition this to Crockpot, brown the meat first in a skillet. Transfer to the Crockpot, and gradually add the sauce ingredients, stirring to combine. Cook on high for 3-4 hours or low for 7-8 hours. While these ingredients are getting all simmered and delicious, whip up the pasta according to package directions.

When the American goulash is done, ladle it into a bowl of the pasta, and enjoy!

American Goulash, close up

Can I Make This As Soup?

If you’re looking for a thinner take on the sauce, you can make this into goulash soup by adding a few cups of chicken broth (to your tastes!). Take it a step further by throwing in two chopped potatoes and letting them simmer in the brothy sauce. Soup perfection!

What Other Goulash Variations I Can Try?

The iconic recipe that springs to mind when most people hear the word “goulash” is the Hungarian goulash version. What makes that dish so unique is the addition of paprika.

Watch what paprika you add, though! There are many different kinds, each with their own flavor profiles, so go into the store knowing what sort of twist you’d like to add to your goulash recipe.

Do you want a husky, robust flavor? Then grab the smoky paprika. Do you want spicy sweetness? Pick up the sweet paprika. Don’t be afraid to try something new!

It is also common with in Hungary to add sour cream as the finishing touch, not cheese. Swap out your garnishes and get ready for your tastebuds to thank you!

German goulash uses chunky beef cuts and uses lesser veggies!

American Goulash in a while bowl

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American Goulash

This classic American Goulash is easy, home-style, comfort food! Made in one pot. Perfect for feeding a crowd or hungry family. Loaded with beef and pasta.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 12 People
Author: Kathleen

Ingredients

  • 2 pounds Ground Beef 80/20
  • 1 large yellow onion
  • 4 large cloves garlic minced
  • 3 cups water
  • 2 (15-ounce ) canned tomato sauce
  • 2 (14.5-ounce) canned diced tomatoes juice included
  • 3 tablespoons soy sauce
  • 2 tablespoons dried oregano
  • 2 teaspoons dried basil
  • 2 dried bay leaves
  • 1 tablespoon seasoned salt
  • 1/2 teaspoon black pepper
  • 2 cups elbow macaroni uncooked
  • 2 cups cheddar shredded (optional)

Instructions

  • In a large pot, brown the meat over medium heat, breaking up the meat as it cooks into small pieces. Continue to cook until the meat is cooked through and there's no longer any pink. 
  • Stir in the onions and garlic. Cook, stirring occasionally until the onions are translucent.
  • Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
  • Stir in the pasta, cover, and simmer over low heat, stirring occasionally until the pasta is tender about 25 minutes. Remove from heat, discard bay leaves. To serve, ladle into individual bowls and top with cheddar. 

Notes

Looking for a low carb goulash recipe? The Little Pine has one here!
 
 

Nutrition

Serving: 1/12 of the recipe | Calories: 392kcal | Carbohydrates: 25g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 1330mg | Potassium: 519mg | Fiber: 3g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2.5mg
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More One Pot Pasta Recipes

In this American goulash’s cheese and spices, the noodles and beef, let us not forget the most glorious of traits that this one pot pasta recipe offers: the ease of clean up! For more easy, breezy, belly-full one pot pasta dishes, check out:

  • One Pot Mac And Cheese
  • One Pot Chicken Alfredo

Conclusion

We thank you, American goulash recipe, for reminding us that even when life is hard, comfort food is easy.

How does comfort food improve your day? Comment below!

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Comments

  2. Excellent recipe. Reminds me of the days when I was younger at home. I’ve made this twice. The first time The pasta was mushy. Second time I cooked the recipe and the pasta separately, waiting for both to cool, and then mix them together. That seem to work. I omitted the water since it was not needed because the pasta wasn’t cooking with the recipe. Great comfort food. Thanks

    Reply

  3. I stayed with the complete recipe and it was fantastic, rather a snap to prepare and cook…right to serving.

    My guest loved it and I gave up the recipe.

    The Roll Up Lasagna is next.

    Reply

  4. This is similar to a recipe I use but i grate my onions and garlic and add diced red and green bell peppers and a couple of squirts of tomato paste, then add meat and diced tomatoes and tomato juice. Where i really make a left turn is with my seasonings, I use salt, pepper, cinnamon, nutmeg, brown sugar and paprika. Don’t really measure just dash stir until it smells right then taste and tweak. I serve with bowls of sour cream, shredded cheese and chopped chives. Never forget a loaf of crusty bread.

    Reply

  5. I have been looking for years for a goulash recipe that read similar to what my mom made in the 1960’s but none of the recipes ingredients looked quite right to me. Your recipe sounds and looks spot on other than I doubt my mother used soy sauce. I’m going to make it with and without the soy sauce to see which I like better. I also a previous review that said they added celery and that sounds like something my mom would have done also. So excited to try this!!!

    Reply

  6. I’m wondering what brand of seasoned salt works best? Lawry’s, or do you use something different? They all seem to vary in terms of ingredients. Making this soon, and want to get it just right!

    Reply

    • Hi Suzanne!
      Yes, they all vary in terms of ingredients. I use Lawry’s most often but others will work just fine. I hope you enjoy!

      Reply

  7. Made this last night exactly as written. Very hearty and tasty! Total comfort food. Next time I’ll use slightly less oregano but that’s just a personal preference. Had another bowl for breakfast with a slice of American cheese melted on top…don’t judge me!

    P.S. Website made my laptop, cell, and Kindle struggle. 🙁

    Reply

    • Hey Jennifer! So glad you enjoyed the American Goulash. I swear I always have my next bowl for breakfast, too-LOL! Thank you so much for telling me about the experience you had with your different devices. I will look into that immediately and work to get that fixed. It must have been really frustrating and I’m sorry about that.<3

      Reply

      • Made this again tonight with 1/4 of the oregano called for because apparently I don’t like oregano as much as I should considering I’m Italian. With a tiny extra splash of soy sauce I achieved perfection. I wrote it down and now it’s OUR family recipe!

        Love this recipe but the site still gives me palpitations.

        Reply

  8. Thank you so much for sharing your recipe and not having to download a bunch of crap to get it. I really appreciate that. I cannot wait to try it. It looks like it is going to be awesome!! I want to try all of your recipes!! Again thank you so much.

    Reply

      • I’ve made this recipe before and am now just seeing there is cheddar cheese in the ingredients but not in the directions. Are you supposed to add cheese to this I can’t imagine so but just thought I’d ask.

        Reply

        • Hey Dom, sorry for the typo. I serve cheddar on top of my American Goulash. Some people add it to the American Goulash as it cooks. I think it’s delicious with or without cheese. I’m fixing the recipe card right now. Thanks so much for pointing that out 🙂

          Reply

    • Hi, Michael. Kentucky Burgoo usually consists of several types of meat, tomatoes, beans, corn, and potatoes, while American Goulash is made with pasta, ground beef, and tomatoes. Hope this helps!

      Reply

      • I’m with Michael. As a lifelong resident of Kentucky, I can assert that this dish in no way resembles burgoo.

        I did grow up eating a very similar (if not identical) meal when I visited by grandmother. She called it goulash.

        Reply

  12. I make this at least once a month!!!! It is one of my favorites, my household consists of 5 (3 of them picky kids) and it goes fast.

    Reply

  13. This is a very good dish. The only suggestion I would make is to drain the ground beef before proceeding. Adding additional spices really kick this up, too. Thanks for sharing!

    Reply

    • Hey Meowboops! Love your suggestions. My Hubby is a total wimp with spicy!! Spicing it up would be delicious <3

      Reply

  15. This is my second time making this. I added a little extra garlic this time. Love it. Easy to make and having leftovers is always great.

    Reply

  16. My mom would make this when I was a kid growing up. But she threw celery in hers. I have to admit that I was not a fan of goulash as a child, probably because it was so bland. Your recipe with the herbs make your goulash anything but bland. When I make this, I add celery as well, usually 2-3 stalks and I buy the diced tomatoes seasoned with basil, garlic and oregano and I use boxed beef broth instead of water for more flavor. I usually leave out the soy sauce and salt because it just doesn’t need it. The beef broth and seasoned diced tomatoes have enough salt. It’s one of my husband’s favorite dishes and I love it too. I especially love how easy it is to throw together and that there are leftovers.

    Reply

  17. My Grandmother made this . She would look in the refrigator and she what vegetables she had in there. Then she would add then to the Goulash, Absoluately delish.

    Reply

  18. This is always have been the way my grandma made it. Except instead of water, she used tomato juice (which she canned herself) I love this and can eat a lot of it!!! Thank you for sharing this recipe

    Reply

      • I don’t put raw macaroni in the voulash. I boil seperately so i control how cooked it is. I then rinse it in cold water till it’s cool. That stops the cooking. Then i plate the macaroni and then cover it with the goulash. Cooking it with goulash can overcook and make the mac soggy. Also add red pepper flakes. Abd use only parmesan or asiago cheese over the goulash.

        Reply

  20. I followed your American Goulash recipe to the “T” (except the store was out of 80/20 ground beef, so I had to get the 90/10 and added a little olive oil while browning), and my husband and I LOVED it! Your recipe will be one of our go-to recipes, especially in the cooler months. I was surprised at some of the ingredients, such as Soy Sauce, but added it to my shopping list anyway. SO glad I did – the combination of flavors is amazing! Thank you for sharing your family recipe with us! 🙂

    Reply

  22. This is a weekly staple. Always have on hand in fridge, and is a huge hit with any and everyone. Thank you for a simple delicious recipe.

    Reply

  23. This is by far the best recipe for hamburger and noodles I love it sooooo much that I never want to share. I wouldn’t change a thing on the ingredients everything is flat out amazing! You can never go wrong making this! And everyone In the family LOVES IT

    Reply

  24. I am going to work this out to feed eighty people adults and children for Bible school lunch. Wish me luck!!

    Reply

  25. We used less tomato sauce, and instead of soy it was worcestershire sauce. A couple cans of pork n beans and a squirt of ketchup. Everything else spot on. It became the kid snack after day 1 dinner. Lots in refer and teens could come home from school and heat up a bowl … Anytime. Mom would make huge pot & freeze some.

    Reply

  26. This was one of the few dishes that my dad was in charge of cooking. He would make the same thing only substitute kidney beans for the macaroni and call it chili:) He’s 89 years old now and I bet he could still make it. He would put the sugar bowl on the table when serving and we would sprinkle it on top!

    Reply

  28. I’m planning to make this for my family this week, and I’m wondering if you’ve had any experience with freezing the leftovers?

    Reply

    • Hi Pearl 🙂 Yes,I have frozen this in the past. Honestly, it’s not at it’s best after freezing. The pasta gets very mushy.

      Reply

  29. I love this recipe, I add corn and tomato paste, the little cans 2, that’s how my mom and grandma taught me. Gonna try the bacon idea, sounds yummy.

    Reply

  33. I modified the recipe to serve 60 people at our center. I did a taste test (think that is mandatory) right after it was done. We are having it at lunch today so we will see how it turns out. I have two roaster ovens full. I was wondering if anyone had an idea how long and at what temperature I should reheat it?

    Reply

  34. I call it “Boy Scout Special” because my Mother was a Boy Scout Mother. On the nights she held the meeting for the Scouts at our home, we had this for supper. So, henceforth to be always called “Boy Scout Special”. That’s a great memory for me so thanks for ‘stirring’ it up!

    Reply

  35. i found this recipe via Pinterest and just had to tell you how much my family loves it! It has become a “frequent flyer” on my recipe rotation! Thank you for sharing it!

    Reply

  36. The perfect Goulash recipe, delicious! I halved the recipe and it was perfect for 2, with leftovers. Would be enough for 4 people!

    Reply

  38. My Mom made hers a little different. In a large pot she cooked 4 cups of elbow macaroni.She would fry 2 lbs of hamburger After it started to brown she would add a large onion cut up rather coarsely. Everything would be combined in a large enamel roaster with a qt of whole tomatoes and a qt of tomato sauce. Then bake for about half an hour or so. Some of us would put Parmesan cheese on top but all of us would eat with homemade bread and butter. She called hers American Goulash.

    Reply

  39. This was good! I never would have thought to put soy sauce in a tomato based dish, but it was the perfect blend of seasoning. I only used about a tbsp of oregano because I didn’t realize my jar was almost empty.

    Also, I had to use miniature penne pasta because there was no elbow macaroni at the store. I’m assuming it is because I shopped on July 4th and macaroni salad is popular for holiday BBQs so they were sold out. Nonetheless the miniature penne was very good.

    I will definitely make this again.

    Reply

    • Hi Pam. I’m so glad you enjoyed the American Goulash 🙂 The mini penne sounds like a really great solution!

      Reply

  40. So I am 14, and I was looking for simple recipes to make for supper & came across this one! After I read some great comments, I decided to try it out! At the moment it’s cooking, & it smells delicious, I can’t wait to try it!

    Reply

    • Hi there Annie! I’m so excited to hear from you. Thanks for connecting. I hope you enjoy the American Goulash. It’s been a family fav for generations 😉

      Reply

    • I know that your reply was made 3 years ago, and you may never see this, but if you do, I just wanted to commend you for cooking at 14. Most kids today at that age can’t even boil water. I hope that you continued to expand your cooking skills and enjoy the dishes you make.

      Reply

  41. This is known as American Chop Suey in New England, and made the same way basically… I used to make it for my kids all the time. One of their favorite ways was to add in Velveeta cheese chunks that melt into it and give it an amazing flavor. Doesn’t look so pretty, but man, does it taste good! Another thing I do is add a can of Ro-tel tomatoes (the mild ones) in the mix and we really enjoy that too… Kicks it up a notch… Always served with bread and butter here at the house!

    Reply

    • Hi Linda! We always ate this with bread and butter at are house growing up as well! I’ve never tried it with Velveeta….Great idea! 🙂

      Reply

  42. i love this recipe:)thank you!i didn’t grow up on goulash,but my kids are!they love it and so do i:)thanks so much for such an easy to put together,budget friendly,nutritious meal.also,there must be some kind of ancient wisdom in this recipe because my noodles aalways come out mushy when i make them in the dish,but in this,they are always just right!
    xoxox

    Reply

    • Hey Liz! I’m with you! I love a little bit of mushiness in the noodles in this recipe! LOL! So glad this recipe is becoming a new family tradition for you!

      Reply

  43. I have a concoction just like yours and the kids always loved it! It was one of my soccer night stove top staples. I had another Mexican style one using rice that I threw together. I had never written up a recipe and, as luck would have it, they were the first “recipes” my college age daughter called home for 😉

    Reply

    • Hi Wanda. Isn’t that just the way of it! One of the main reasons I started this blog was because I never used to measure anything or write out recipes and when my kids asked me for a recipe I was lost! I hope my recipe is close to what you used to make 🙂

      Reply

  45. I am glad you called this American Goulash as this is not a true goulash which comes from Hungry. I grew up on your kind of goulash and my husband grew up calling it slop.

    Reply

  46. I never realized goulash was just pasta with meat sauce. I thought it was some exotic dish. I make this all the time without the soy sauce.

    Reply

  47. Hi Kathleen, I’ve made this for years, with very different ingredients than you seem to use. Your’s sure does sound good though, and I’ll have to try it that way.
    I usually use ground beef, chopped onion, garlic, salt, pepper, chili powder, stewed tomatoes-chopped up, kidney beans, and elbow macaroni. I drain the fat off the meat and onion before adding other ingredients and boil my macaroni and drain it and add it to the meat mixture about 5-10 minutes before serving. Add some bread and butter and a salad, what a great meal. If you need a little more liquid, add some tomato sauce or water to the mixture. A little sugar to it to cut the acidity.

    Reply

    • Hi Darla. Thanks for sharing your version of this goulash! I think a lot of people add kidney beans. Funny my family never did!

      Reply

  48. 1 tablespoon of seasoned salt sure sounds like A LOT, considering the soy sauce, canned tomatoes, etc. Is that the correct amount of seasoned salt? I plan to try this recipe soon! Thanks.

    Reply

    • Hi Leanne. That’s how much I use when I make this recipe. Remember seasoned salt has other ingredients so it’s not the same as 1 tablespoon of salt. A lot of my readers have made the recipe and no one has said they felt it was too salty. All that said, it’s very easy to cut the salt back and add more if you’d like. Everyone likes food seasoned a bit differently. Hope that helps 🙂

      Reply

  49. Family favorite! we do add a few more items, corn, green an red peppers, sliced olives, sometimes we add chili {homemade or canned } tomato soup, worcestershire an cheese, this makes it go farther too if you have to feed a lot. I cook macaroni separate an add last an simmer a few minutes an sometimes we use mac an cheese.

    Reply

  50. I love my mothers Goulash, But one of the best Things was the Fresh bread with butter that we dunked in the tomato sauce, each one of us kids would eat 3-4 slices of Bread…….Yummy

    Reply

  51. Hey Kathleen, this is my 2nd time making this great stuff. My question is.. When I lower the heat to low after coming to a boil and let the goulash simmer for 20 min. it continues to boil the entire time. Is this the way it is supposed to work? I use an electric stove so maybe that is why? Also boils the entire time simmering after adding the elbows. It still tastes great just wondering if this is the norm. Thanks, Jim

    Reply

    • Hi Jim. It sounds like your cook top runs a bit hotter than mine. I keep mine at a simmer not a boil. You might need to adjust the length of time simmering and watch for sticking or too much evaporation.

      Reply

  52. everyone always list how many it will serve.
    I would like to know many pints/quarts of sauce it makes because I’d like to can the sauce. I cook and can by the 18 quart batch how would I ramp this up

    Reply

  53. Zsuzstyina,

    Semantics Simply the set of associations that a word evokes, is the meaning of a word defined by the images that its users connect to it?

    The images on this page evoke goulash to me. And its very good goulash to boot.

    Reply

  55. Will you marry me? This was very good!! My wife is the type that don’t like onions, just has ketchup on her burgers.
    So I made this big ole batch for basically just me to take to work and chow on for a few days.
    I did get her to try a bowl and she did like it but picked out the tomatoes and said she would drain the fat out of the hamburger cuz its kinda greasy, I told her to make a batch for herself cuz I love this stuff.the way it is. Thanks for the recipe.

    Reply

  56. Hey, Kathleen!

    I made this for my monthly “in-laws” & parents dinner. It was a HIT! My husband raved about this goulash (it was better than his moms!) 🙂
    And they were also delicious leftovers.

    I have added it to my “Dinner rotation” Pinterest board. I make a side dish and a main dish once a week from that board. This is a main dish I will be making at least once a month, a staple in our home! Thanks for the great dish, Kathleen.

    Reply

  57. Tomorrow, Christmas Eve, is my birthday and I’m giving myself a pot of this memory making dish for my present to myself. My mom made a similar version. She would bring the water to a boil and then pinch in the raw hamburger meat and chopped onions. Then as the fat rose to the top, she would skim off the “scum” with a large metal spoon. So we always called it Scum Gullion, or just plain “scum” ! Her secret ingredient was a T. of bacon grease. Happy Birthday to me!

    Reply

  58. This brings me back to H.S. in the 60’s. We had this alot, and they served it with green beans on the side. My mouth just waters thinking of it! I’ve tried making it myself a few times over the past 45 plus years, all efforts bombed! Now reading your recipe, I can see why. In New England, we call it American Chop Suey, and a lot of casual restaurants have this on their menu. Now I’ll be able to have this whenever I want! Thank you for sharing.

    Reply

  60. Made this tonight, used your recipe as my base, but added corn, mushrooms, diced green peppers, and a couple pinches of salt… So delicious! Rivials that I ate during my childhood. LOL Thanks!

    Reply

  61. Thank you so much for this recipe! I followed it exactly, with the exception of a few fresh green bean, and it was amazing! I was hoping to have leftovers, but as it turned out I ended up sharing with my sister and my son that popped in for a visit. I couldn’t let them miss out! This is the first time I have ever been compelled to share a review. Don’t miss out! It’s so good and easy to make! Thanks again

    Reply

    • Thanks so much Elizabeth for sharing your review, I really appreciate it! Hope to see you on the site again soon 🙂

      Reply

  62. My mom also made this for us every halloween eve, and served it to us in individual hollowed out sugar pumpkins before we went trick or treating! It is like a hug from home whenever i make it now. I will try adding the soy sauce this year- the only difference in our recipes! Thanks for sharing the love! Xoxo

    Reply

  63. I have made this a few times and we love it… but I wasn’t thinking and I cooked the macaroni today thinking that I would save myself some time later (making supper for a crowd) and now I realized I screwed up. And I am out of macaroni. Should I still add the 3 cups of water? I was thinking if I just added the pasta last and didn’t add any of the extra liquid (drain the tomatoes, don’t add any water, etc.) that I would be ok. Your thoughts? Help!

    Reply

    • Hi Annie. Well, hmmm. I would start with 1 1/2 cups water because you want the goulash to have some sauce. You can add more as needed. If you feel it’s too liquidy, simmer it uncovered before adding the pasta so some of the liquid evaporates. Let me know how it works out!

      Reply

  64. I love this recipe. I made it last week, and I’m making it again today. If anyone’s worried about too much oregano, don’t be. It’s perfect. The only things I do differently is 1) the addition of some diced bell peppers – can’t resist – tasty and makes it look a bit more appealing. And 2) I cook the pasta separately (do not add salt to the cooking water if you do this way!) because it absorbs too much of the liquid and when you reheat it, you have mushy pasta, which is not very appetizing. I like to add it about 5 minutes before serving. It’s a keeper! Wish I had this recipe when my kids were growing up.

    Reply

  66. Have you ever tried freezing this? I’ve been trying to freeze a meal portion of any meal that I think will work so that my hubby and I don’t die if I forget to cook something….???

    Reply

  67. Hi – mom used to make this when I was a kid and I’ve asked her over and over for the recipe and she doesn’t remember making it! Thanks!

    Reply

  69. I made this yesterday and ate it the same day and it was very good! Then I had leftovers today and it really did make a difference waiting over night. Definitely a keeper. My mom would mix in mozzarella and bake it and called it, “more” because all six of us kids would ask for seconds!

    Reply

  70. My mom made this for me for the first time when I was six years old. She cut the recipe out of the Houston Chronicle newspaper and made it to tempt my appetite because I was sick.
    It quickly became a family “go to”, and favorite!
    Mom used Worcestershire Sauce instead of Soy Sauce, but otherwise, this sounds just like hers. I will have to try it with the Soy Sauce now to see which one we like best.

    Reply

    • I always use 2 Tablespoons of Oregano. It is not a typo. If you prefer you can use 2 Tablespoon Italian Seasoning and skip the 2 teapoons basil.

      Reply

  72. My dad used to make something similar to this but he called his “splat” 😛 and if I remember right he added cheese. This looks yummy though I’ll have to try it!

    Reply

  73. Hi, I call this goulosh and I thought I made this up until I came across this recipe! I also add grape jelly and ketchup! Hey, don’t knock it until you try it!

    Reply

  74. This was fantastic! I used all the ingredients you mentioned, plus I added Cajun seasoning, chili powder, and a little bit of bacon. Also, I cooked the noddles in chicken broth. It was delicious. I have made different versions of this before, but the soy sauce was new to me. It is the KEY to it though. SO GOOD! It’s 90 degrees out so I am just gonna turn my air way down so I can enjoy this all day haha.

    Reply

  75. EXACTLY a recipe for goulash I’ve been looking years for….simple ingredients but very flavorful! Thank you!!

    Reply

  76. I’m making this right now. It is simmering on the stove as I type. I can’t wait to try it. Don’t really like having to wait until tomorrow but I inderstand the flavor will be much richer and savorful. Thanks for posting. I love comfort food.

    Reply

  77. I grew up in the 50s-60s. My grandmother, who lived with us, made this frequently since it is a great meal to stretch the food budget. She called it “Cowboy Chow” and added stewed tomatoes instead of spices. I now make it for my grandchildren who also LOVE it. Thanks for sharing.

    Reply

  78. My mom and grandma both made this dish. Mom made it with bacon. In Iowa We called it slumgallion. I’m making it for dinner tonight! Thanks for sharing your recipe.:)

    Reply

  79. This is a good recipe,THEN, we added 1 can of tomato soup ( with out the water) now it is wonderful. and with melted cheese, up another notch.

    Reply

  80. I grew up in central Ohio, and everyone called this dish “Johnny Marzetti”. My mom made it with tomato paste instead of sauce, and with no oregano or soy sauce. She also added a bit of sugar. Delicious!

    Reply

  81. Thanks so much for this recipe, it reminds me so much of my Moms that I’m always trying to make but never get it right. Great recipe! and thanks again.

    Reply

  82. I made the American goulash. Followed the recipe to a T.. I found it had way to much oregano. Next time I will use half the amount recommended

    Reply

  84. Not to upset your “tradition” with your family recipe but this is only version I have ever seen before and only one my family will eat also (it is my “go to” meal that is very quick and makes great leftovers and lunches):

    1 lb. Ground Chuck, browned and drained
    1/2 cup or more to tasted diced onions, browned with meat
    1 large can undrained whole tomatoes
    1 Medium can undrained Ranch Style Beans
    2 cups cooked elbow macaroni (I use small elbows but use whatever size elbows you prefer.
    1 tsp. (or to taste) Chili Powder
    Salt and Pepper to taste

    In separate pan cook macaroni to al dente in boiling salted water, drain, set aside.
    In Dutch oven Brown Ground Chuck and onion, drain.
    Add Ranch Style Beans with juice and tomatoes. With your fingers or knife mash tomatoes.
    Add chili powder, salt and pepper.
    Add drained macaroni to meat mixture in Dutch oven with ~1/2 cup water. Stir well, cover and simmer for 10 minutes over low heat. Do not overcook. We do not care for the macaroni to be torn!

    Serve with bread of your choice and salad of your choice.

    Reply

    • Hi Jodi, yes they do. If you like your pasta al dente skip the overnight step. It will still be delicious 🙂

      Reply

  86. I made this goulash a few nights ago and I have to say this was the best goulash I have ever had! I took some of the leftovers and put it in a small baking dish, sprinkled some fresh Mozzarella cheese over the top and baked it until the cheese was bubbly. Served it with some garlic bread and HELLO! Great, great supper. Thanks for the recipe!

    Reply

  87. There is no mention of draining the meat of its grease. Should the onions and garlic be thrown into the grease?

    Reply

    • Hi Danielle. Yes, I cook the onions and garlic in the fat rendered from the ground beef. I don’t drain it 🙂

      Reply

  88. My Mom called this American Chow Mein. She also made something similar using Italian sausage sliced into pieces and Chef Boyardee with mushroom. Any hints on what else is in this would be helpful.

    Reply

  90. I’m making this recipe right now and it smells AMAZING! This is perfect for me because I work overnights so I can put it together before work and throw it in the fridge to have when I get home. It reminds me so much of my grandfather’s goulash. Thanks for this awesome recipe!

    Reply

  91. My step dad taught me to make this when I was young. We loved it served on mashed potatoes. It is delish that way! I for one must eat it on the day it’s made. I hate mushy macaroni! My sister & I would also make it with no burger. Yep, just macaroni & tomatoes. Thank you for reminding me of this. I will have to make it real soon.

    Reply

  92. This was almost exactly my mom’s recipe, minus the soy sauce. I have added corn to it and it didn’t go over well with the family. LOL I just leave it plain ol goulash!

    Reply

  93. Turned out great! I was trying to replicate my Mother’s version, and your recipe confirmed I was on the right track. I cooked the macaroni first, then added it to the tomato concoction. I also added a can of tomato paste. I did drain the grease, but then added maybe 1/3 back in for flavor. Also added a couple other spice blends, and skipped the soy. My Dad said it was really good, just like my Mom’s!!

    Reply

  95. Ugh! Been wanting this dish for ages and was super excited to try but the pasta was super soft/mushy. I wouldn’t recommend cooking the pasta for 25 minutes. If I make again I’ll probably cook the pasta separate. I added green bell pepper, one fresh bay leaf and fresh basil to taste.

    Reply

  96. This stuff is amazing. On my second batch I replaced one cup of water with an additional can of tomato sauce. It made it more ‘creamy’. Very delicious.

    Reply

  98. My mother made this with green pepper also–she was from a big family–but it was just her and i–when she made it there was left overs for days–it was great reheated–seems like there was always goulash in the ice box–I was raised on goulash and bread and butter

    Reply

  99. Thanks for the recipe.. Made it once and now again tonight. It was great, but question – when you said 2 cups of macaroni – do you measure out two cups, or use the whole package of 16 oz (2 cups)… There is a big difference – so just wanted your input.
    Thanks Again!

    Reply

  100. I used this recipe once before and I am getting ready to make it again. It was delicious! I wouldn’t add or substitute anything. Thanks for sharing. P.S. I am the youngest of 9, and we ate a lot of goulash growing up. Half of us kids consider goulash to be comfort food, and love it…..and the other half never want to eat it again!

    Reply

  101. My sister used to make goulash but never had a recipe and try as I might I could never duplicate hers. I’m cooking at this moment and hope this will be as good as hers, so far it smells and looks delicious. I let you know how it is later. Thanks.

    Reply

  104. Just made it for dinner, and boy was it good.
    Sure glad this was on pin. Might try with the green
    peppers and mexi-corn. Thank you for sharing a
    great meal.

    Reply

  106. Very very similar recipe to my grandmother’s. She too added green (Bell) peppers. We always ate it over cornbread. I am drooling just thinking about it. Thanks for sharing.

    Reply

  107. I’ve got it on the stove now and it smells amazing! When you reheat the next day, do you just out it back in Dutch oven or other pot and heat on the stove? Do you have to add any water to liquid a bit?

    Can’t wait to eat!

    Reply

  108. This is the same recipe as Bobby’s Goulash on the Paula Deen site other than she makes a “House” seasoning that is used and uses italian seasoning in place of oregano & basil. Very good recipe but I always cut back on the salt & let the diners add more if wanted.

    Reply

  109. Making this right now…it seems like there is too much liquid and it will have a soup like texture to it. Does the liquid thicken during cooking?

    Reply

  111. Can’t wait to try your version of Goulash! Ours is similar to yours but we put about a half cup of halved small green olives which is so amazingly delish! I love facing skeptic’s with this and winning them over LOL!

    Reply

  112. This was one of my favorite recipes of my grandmas. Have this simmering now and cannot wait to have some tonight. Sorry no waiting

    Reply

  114. My mom used to make chili and put macaroni in it. It’s sort of similar but I’m trying this because it looks so good. Funny, how our childhood memories take us back to food we love <3

    Reply

  115. Love this recipe! It has been a monthly staple for the past 6 months. Only changes that I made is to cook the beef, onions and garlic at the same time and I always drain the fat after the meat is cooked. We also eat it the same day I make it. Thank you for this yummy recipe 🙂

    Reply

  117. We have a similar recipe in my family that my grandmother always made. Mostly because it made enough to feed her large family (8) and it was cheap. Ours is tomato soup, elbow macaroni, corned beef, corn, potatoes and rumor has it, cabbage. I never add the cabbage and I prefer to skip the potatoes, We like to crumble up sweet cornbread in it. And it always tasted better as leftovers.

    Reply

      • Hi, I want to make goulosh tonight for dinner so I went to Pinterest and somehow I found yours it sounds really good cant wait to try it but what I wanted to know was do you have to cook your macaroni in the sauce ….if so do the noodles get to over cooked or not please let me know…thank you

        Reply

  120. My mom made this when I was growing up because it was cheap, she passed away and I never thought to get the recipe. This is as close as it gets, on my way to the store now to make for dinner tonight. Cannot wait!

    Reply

  125. I haven’t had this in forever and can’t wait to try it out now that I am married to see how it comes out. But being from Kentucky, I can tell you that goulosh and burgoo are totally different things. However, if you have never had burgoo, you may also want to give it whirl. Check out Old Hickory BBQ or Moonlite BBQ, both in Owensboro, KY. Thanks!

    Reply

    • Jamie you are so right about goulash and burgoo being two totally different things! And burgoo takes a long time to fix. 🙂 But boy is it good!

      Reply

  126. This was sooo good! I halved the recipe and had plenty of yummy leftovers. Added half of green pepper. Will be making this again.

    Reply

  127. 2 thumbs up for all versions of Goulash! Mom fed 7 kids on a blue collar budget with 75% of our groceries home grown, traded or hunted. Our version would have to start with home canned tomatoes & elbow Mac, but whatever we had in freezer or was on sale went in the pot. Even venison burger or ground pork browned with onions & celery works if hamburg isn’t on hand. Had to laugh about letting it ‘age’ overnight. We didn’t ever have leftovers& no one who smelled it who didn’t reach for a bowlfull. Thanks for enlightening the rest of humanity what is probably rural white soul food. 🙂

    Reply

    • Same with our family, too, Beth. Mama fed seven kids delicious food, and there was always plenty, and almost never any leftovers.

      Reply

  128. I am making this right as I type and my apartment smells divine. The only thing I am concerned with, is if the pasta will absorb too much of the liquid and become mushy. I have had this problem when I make soups and add pasta or rice. I’m thinking of making the pasta on the side and add it as I eat it.

    Thank you!

    Reply

    • I just responded to another reader regarding the mushy issue so check that out. If you are going to reheating it multiple times it could totally get mushy. Making the pasta on the side is a fail safe alternative. I just have to say that when the pasta does sit overnight, it does get softer, but it also increases the pastas flavor. I may just be used to the softer texture of the pasta in this dish because that’s how my family made it! Hope that helps….let me know how it works out. 🙂

      Reply

  129. Well for me…..I separated it into 2-baking dishes and froze 1 and put the other in the refrigerator. I took it out of the refrigerator about 1hr before my cooking time and the put it in a 350 Oven for about 45-min. I was surprised it took so long to heat through but it did and my guys loved it so it was worth the wait

    Reply

  130. I did not see how long to cook it after it has been in refrigerator.
    I am thinking that I should take it out for about 1hr to bring to room temp. Then what??

    Reply

    • I’ve never timed it but I think it takes about 15-20 minutes on a low gentle heat. If it seems a bit dry add a little water so it doesn’t stick to the pan.

      Reply

  131. My Family and I really enjoyed this recipe. i have one question my noodles ended up being mushy, is that normal? Did I do something wrong? Any advice would be helpful. Thank you

    Reply

    • Hmmm. I don’t know why but I don’t seem to have that problem when I make it as directed and I HATE mushy pasta!!! I have had that problem happen when I’ve cooked it the nite before and tried to “keep” it heated for an extended period in a crock pot the next day. Making it the way directed above does definitely make the pasta soft but I haven’t had it turn mushy.
      I’m wondering if possibly you let it sit an extended period after cooling? Or maybe the next day? Not sure… You could always cook it for less time or not at all after you add the pasta. You could just keep the pasta out and add it the next day and eat as soon as it’s al dente. Hopefully, this helps a bit and doesn’t just muddy the waters. Let me know if you figure out how to make it work better for you!! Good luck 🙂

      Reply

    • I just made this for the second time tonight, and the weirdest thing is that my noodles this time are completely mushy the same day I cooked it. (they held their shape but have the consistency of mush) The only thing I changed between the first time and this was my pasta shape — from medium-sized (De Cecco) to tiny elbows (Panzani). Such a bummer, I’ll defnitely go back to a bigger shape and back to De Cecco.

      Reply

    • Hi Samantha! What a great question!!! You can microwave it or add a little water to a pan and slowly, over low heat, stirring often, heat it until it’s warm through.

      Reply

      • Thanks a million Kathleen! My whole family watched me make this yesterday and we are all looking forward to chowing down on it for dinner tonight 🙂

        Reply

  134. Thank you!
    I grew up in Iowa and my mother made this every week. She used home canned tomatoes, and never wrote the recipe down. I got homesick just reading your recipe. I have everything in house, so guess what is for dinner tomorrow?

    Reply

  136. My grandmother always added a couple ribs of chopped celery with the onion and garlic. It’s a secret ingredient that you wouldn’t think adds much, but it really does! 🙂

    Reply

  137. Hi Kathleen! This recipe looks amazing! I was considering making this tonight. But, I was wondering..Is the Soy Sauce an absolutely necessary element to the recipe? I don’t seem to have any more on hand and no time to pick any up. Is this something I can substitute or leave out altogether without compromising the flavor of the original recipe? If so, what would be an acceptable substitute for this item? Thanks in advance for your help! 🙂

    Reply

    • Hey Christi,
      This is one of those recipes that I wouldn’t dream of substituting anything. I have a very specific taste memory for this dish and think any change would ruin it for me. That being said, since you haven’t eaten this specific recipe many times it may be fine if you sub the soy sauce for Worcestershire sauce. I’d add 1 tablespoon of the Worcestershire. Btw-I too often need to make substitues but this one kills me a little. I want it to be perfect for you!

      Reply

      • Hey Kathleen,

        Thank you so much for your suggestions! You’ll be happy and relieved to know that I, in fact did not have to substitute anything in the recipe last night! Haha 🙂

        My other half brought me a bottle of Soy Sauce yesterday evening on the way home from work. Needless to say, it came out perfect and tasted amazing! It was a huge hit with the fam! Thank you! 😉

        Reply

  139. I have eaten this my whole life, when you grow up poor and in a big family you eat a lot of stew type stuff. I dont have a recipe, i cook my onions and garlic then add in my ground beef, i boil the noodles till theyre al dente while i do the meat. I drain the noodles, put them back in the pot then add the meat, then i put in a huge can of stewed tomatoes that i crush up w a masher, and a can of crushed tomatoes thats like a thick sauce, then add in a couple cans of tomato sauce, some sea salt, garlic powder, onion powder and fresh ground pepper and a bay leaf. I let it simmer until the noodles soak up the sauce some. We then eat it with some buttered bread. No bacon, no soy sauce and the only cheese we use and is a must is shaker parmesan cheese. Its simple, yummy and takes no thinking lol

    Reply

  140. Kathleen,
    You have a winner here. My husband who also loves to cook was very skeptical that this recipe was going to taste good. He asked that I not put the bay leaf in so I didn’t but only to appease him. Guess what? Winner!!!! With or without the bay leaf! Delicious!!!
    Thank you for sharing!
    Maria

    Reply

  141. Made this for the fam tonight. (I read the part of letting it sit overnoght too late) It was still very good! Everyone liked it, including my picky boys I can’t wait ti see if the leftovers taste better after being refrigerated overnight. The only thing I did different was use ground venison instead of ground beef. Thanks so much for the recipe. It’s a keeper!! 🙂

    Reply

  142. My father in law use to make this all the time and of course he loved to cook and never shared his recipe. After he passed we searched through all of his books and could never find this recipe. We had many failed attempts until I saw this one Pinterest and decided to try it! It smelt so good I couldn’t wait until the next day to try it!!! And I must say this is the it! I’m so happy to have found this recipe thanks so much for sharing!

    Reply

    • Ashley thank you so much for sharing that with me! I’m so happy this recipe connects with your father in laws 🙂

      Reply

  144. I’m making this as I type, it’s almost finished minus the letting it sit overnight. I kept messing up, but let’s hope it turns out anyway. However it tastes, my kitchen smells delicious!

    Reply

  145. This is my favorite comfort food of ALL time. My Mom would boil the onions in the water until soft, them crumble in the hamburger meat into the boiling water. Then she would “skim” off the foam (like you do with chicken stock). Then she would add all the tomatoes and sauces. She also added a teaspoon or two of bacon grease. If you are from the South, this makes perfect sense! Add the elbow macaroni and enjoy with saltine crackers. Ahh! The taste of home!

    Reply

  147. So excited to taste this tomorrow as I drool watching it simmer right now! I used paste converted to sauce and diced tomatoes in Italian Seasoning, both bought on accident, but it smells soooo yummy! Comfort food for chilly January MN weather!

    Reply

  148. I love that your recipes come from your granma and your mom. We make a version of goulash at the deli I work at. In addition to bell pepper, we used Spicey V-8 for the tomato sauce. People love it, but I prefer the old standard. Thanks.

    Reply

  149. So glad I saw this (Pinterest!)! My mom always made “Goulash” for us growing up. It was a recipe she learned from her mom and we never knew anyone else who made it like this instead of the traditional Hungarian way. Our version is slightly different, though: ground beef, green bell pepper, onion, garlic, tomato PASTE, water, basil, oregano and shells instead of elbows. And it’s a sacred recipe in our family, too. So simple and so good! Nice to know we’re not alone anymore. 🙂

    Reply

  150. Hi I’m actually making this for dinner but after I read your comment about it being better overnight I think I’m going to do that. Do you have a particular time frame as far as leaving in the fridge overnight. I know I will have to let it cool before I put it in the fridge. Or do you think it’s possible that I could make it this morning and Stick it in the fridge and have it for dinner tonight. Either way I can’t wait to see how this turns out. Thanks for sharing!

    Reply

    • Hey Amy. Ultimately, I think it’s better overnight when you have the time. It’s totally possible to make it the morning of, but the overnight in the fridge really does something extra for it. When you make it the day before it also becomes a little thicker because the pasta absorbs some of the sauce. If you want you can always add a little water or low sodium beef broth to loosen it up a bit. Low sodium is a must in this case. You really can’t go wrong with this dish! I hope you enjoy it!!!

      Reply

    • You really just need a large, heavy bottom pan that will accommodate all the ingredients together while they simmer. 🙂

      Reply

  152. In the blog before the recipe you talk about cheese. I see nothing about cheese in the ingredient list or the instructions. Am I missing something?

    Reply

    • Hey Mimi. Some people add grated cheese to the top of their hot goulash. You can use any you like. My son likes it with cheddar. I like just plain. 🙂

      Reply

  153. wow! My mom used to make a goulash for us when I was little. She passed away when I was 18 and I never learned how she made it, but I remember how it tasted. Over the years I tried to replicate it but always fell short. I believe this recipe could be it! I cannot wait to try it! I will be making it this weekend. Thanks!

    Reply

    • my grandmother made this, and of course she never wrote down a recipe. It was one of my favorite things that she made. I do remember that hers also had kidney beans in it. I can’t wait to try it!!!

      Reply

  154. This is the best American Chop Suey I have ever had. So amazing. I halved the recipe but I will be doing the full recipe next time. Oh my god thank you so much for doing this

    Reply

  155. My mother used to add a little sugar as her secret ingredient! She was a very good cook and her Banana Bread recipe made it into a cook book!

    Reply

    • Hi Carrie! That makes a ton of sense. I often add a pinch or more of sugar to recipes that call for canned tomatoes to cut their acidity. Funny it never occurred to me in this recipe!
      Kathleen

      Reply

    • My Grandma made this and she would add a ill bit of sugar as well. I have never heard of anyone else doing that until now. I think it’s great! 🙂

      Reply

  156. I made this thinking I could freeze some since it makes such a large batch. Oh no, my ‘non-leftover eating’ family ate it all in 2 sittings! Good stuff!!

    Reply

    • Hi Julie! Thanks so much for sharing that with me. I’m so happy you liked it! I would freeze the casserole unbaked. I would try and put the casserole in the refrigerator the day before I wanted to serve it the let it sit on the counter at least an hour and bake it. Honestly, not sure how long it will take in the oven. It really will depend on how thawed it is when you put it in the oven. Hope that helps. Sorry I don’t know exactly. I’ll try it soon and let you know 🙂
      Kathleen

      Reply

  157. Can you make this in crockpot, letting cook on low for the afternoon? Looking to serve w/garlic bread & tossed salad for a group, but doesn’t say how many servings?

    Reply

    • I haven’t done it that way but I bet it could work out well. I’d first brown the meat and then the onion and garlic then add them to the crock pot. Then add the rest of the ingredients except for the pasta for a few hours so all the flavors mingle then add the pasta to cook. This recipe easily feeds 8. I’m assuming there will be other food so i’d guess 10-12 would be more acurrate, obviously depending on the bowl size. Hope it works out well for you. Let me know!
      Kathleen

      Reply

      • Hey Dp Girl, ironically my pasta doesn’t split but it does indeed become very soft. Please skip this step if you prefer a more al dente style pasta. I’m just sharing how my family enjoys this 🙂 And yes potatoes sound great!!!

        Reply

    • Hi Sara, No I don’t. Feel free to customize the recipe to suit you. It would still be delicious as a lower fat version. You just have to be watchful because you add the veggies and they either need some fat or liquid so they don’t stick, or worse yet, burn. If I was going lower fat I’d cook the meat with a bit of nonstick spray then remove them it a plate when cooked. Then I’d cook the veggies in a little more cooking spray then add a bit of beef broth to prevent sticking as they cook. This is also great with ground turkey!

      Reply

    • I am making this at the moment. It smells so awesome in my house! Thank you so much for posting this recipe. My Mom used to make this for us when I was a child and I loved it. Before she passed away, I asked her for the recipe but she couldn’t remember because she had demitia. I really think that this recipe is just like hers, or at least very close. Thank you again! 🙂

      Reply

    • I just made this for lunch… and it is amazing!! I just couldn’t wait until tomorrow. Thank you so much for the recipe.

      Reply

    • OMG! I thought my mother invented this dish!! Too funny! We didn’t have alot of money and this was always a welcomed dish!

      Reply

    • You are SO lucky to have such a wonderful
      tween! And I bet she was proud to serve you her American Goulash! Nurture her interest in cooking; she may one day have a blog of her own. 🙂

      Of the many I have tried this one with longer cooking is sure to create a more refined flavor.

      A similar dish my kids make is called Cheeseburger Mac. It is quick to make with what you have on hand and great for young people in first apartments or college I always give it to college kids with a note saying skip Hamburger Helper; this is much better and less expensive!

      Reply

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