Old-fashioned goulash is a timeless and hearty comfort food that brings together rich flavors and simple ingredients to create a satisfying meal.
Originating from Hungary, this classic dish has been embraced and adapted by cuisines worldwide, becoming a staple in many households.
It is characterized by its tender chunks of beef or ground meat, simmered to perfection in a robust tomato-based sauce infused with paprika, garlic, and onions, which are essential to the dish's distinctive flavor profile.
INGREDIENT:
- 1/2 lb macaroni
- 1 1/2 lbs ground beef
- 1 large onion, diced garlic salt, pepper, chili powder, & hot sauce to taste
- 2 (14.5 oz) cans whole stewed tomatoes, undrained
- 2 tablespoons ketchup
- Tomato juice as needed
METHODE
Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.
I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.