• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Beer Girl Cooks

Cooking & Craft Beer

  • Home
  • About
  • Recipes
  • Privacy Policy
  • What’s on Tap?

Goulash

February 13, 2015 by rachelle 2 Comments

Jump to Recipe Print Recipe

So there are like a bazillion ways to make goulash.  I am not Hungarian and don’t claim to have any extensive knowledge about this soup, stew, herdsman’s specialty – or however you want to categorize it.

 

image

 

This is merely one version of something that most closely resembled my Mama’s.  It came up about a month and a half ago when it was gross and cold and raining.  I asked Chris if there was anything in particular he wanted for dinner.  He thought about and and said he wanted goulash.  Huh? Seriously, this is not something I have made in the almost 17 years we have been married.


 

image

 

I got a little nostalgic.  This was something my Mama made for Molly and me when we were kids.  It sounded fantastic. I was in the mood for something warm and simple.  So I consulted my dear friend Google.  There are tons of thoughts and recipes out there about this one simple herdsman’s dish.  I chose and adapted one that looked the most like what my Mama made.

 

image

 

Jennifer said her son calls it…

 

image

 

Macaroni and Meat Sauce.

 

Adapted from Allrecipes

Print

Goulash

Ingredients

  • 2 onions diced
  • 2 lb ground chuck
  • 5-6 garlic cloves minced
  • 1 28 oz can tomato sauce
  • 1 28 oz can diced tomatoes
  • 3 bay leaves
  • 1/2 tsp Basil
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups water
  • 2 cups dried elbow macaroni

Instructions

  1. Cook beef in a large Dutch oven until almost completely brown
  2. Drain beef and return to Dutch oven and continue cooking until completely cooked through
  3. Add onions and cook until almost soft (3-4 minutes)
  4. Add garlic and cook 2 minutes
  5. Add tomato sauce, tomatoes, water and seasonings, bring to a boil, cover, reduce to low and cook about 20 minutes
  6. Add macaroni, cover, and cook until tender - about 25-30 minutes

Recipe Notes

It turned out a little more soupy/liquid than the pictures reflect.

Related Posts

  • Smoked Gouda and Smoked Gruyere Macaroni and Cheese
  • Beer Girl Cooks
  • I'm Moving!
  • Pumpkin Soup

Filed Under: Archives

Previous Post: « Mashed Red Potatoes with Goat Cheese and Roasted Garlic
Next Post: Prosciutto Wrapped Asparagus »

Reader Interactions

Comments

  1. Mags

    February 13, 2015 at 7:44 am

    I haven’t made this for years either. Your updated version sounds really good and your presentation (especially the tray) makes it a must try for me.

    Reply
    • rachelle

      February 13, 2015 at 10:05 am

      Thanks Mags. The smoked paprika really makes a difference. And I love that tray!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

logo
Food Advertisements by
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

Subscribe to our mailing list!

logo
Food Advertisements by

Search

logo
Food Advertisements by

Footer

 
 

Beer Girl Cooks is a website designed for cooking with craft beer for adults over 21. Please do not serve alcohol to minors.

Copyright © 2023 · Development by Grace and Vine Studios