This is ultimate comfort food in my family! My mom made it for us, and now I make it for my kids. In my family, we leave out paprika and use Louisiana style hot sauce to taste (we each add it at the table). I personally like to use V-8, stewed tomatoes and tomato sauce. Shredded cheese is also often added at my house! And medium shells are there pasta of choice here. Honestly, I don’t feel like there is a wrong way to make this!
OMG!! People kept telling me I was crazy because this is how I make goulash. I grew up on this recipe minus paprika.. They all said it wasn’t goulash.. but now I really know.. thanks so much allrecipes people.. 🙂
We substituted a can of diced tomatoes for one of the cans of tomato sauce, added a diced green pepper, and used a whole 1-lb box of large macaroni. It’s so amazing and I can’t wait to have the leftovers because I know they’ll be even better!
I made alot of additions–green pepper, celery, mushrooms, 2 cans diced tomatoes instead of tomato paste, half the amount of paprika, chicken broth instead of water—but the basic recipe is a fine start. AND this is great left over, flavors really come out. Especially liked not having to cook the pasta seperately, and this method was perfect for the consistancy of the dish.
Was scared at first of the stewed tomatoes as I don’t usually care for them but as I made it I relized that It would be to dry if I didn’t include them. As it turned out, the dish came out very good and even my 7 yr old cleaned his bowl.
This was very good! I am rating it as a 5 since I did tweak it just a little. I did as another reviewer and only used about 3/4 lb of hamburger. I added a green pepper in place of it. I also used a can of diced tomatoes in place of one of the cans of tomato sauce. We topped with shredded cheese and a little sour cream. Will definitely be making again.
This is NOT supposed to be “Hungarian” Goulash! It is an Americanized version as plainly stated in the recipe description.It is also the way I make mine, and it is very good! There are plenty of recipes on here for Hungarian Goulash if that is what you want. Sue…please don’t review a recipe unless you have made it and tried it. If you have not done so, then your review is meaningless.
pounds lean ground beef
1 large yellow onion, chopped
3 cloves garlic, chopped
3 tablespoons paprika, or to taste
2 teaspoons ground black pepper, or to taste
2 teaspoons seasoned salt, or to taste
2 (15 ounce) cans tomato sauce
1 (8 ounce) can tomato paste
1 cup water, or as desired
2 cups uncooked elbow macaroni.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.