Hungarian Goulash recipes traveled to the United States and, as Americans like to do, those recipes quickly became Americanized. American Goulash, with ground beef the main ingredient, is considerably different from Hungarian Goulash, which is made with stew beef. And then, if you travel to the New England area of the United States and might be thinking goulash would be a good dish, be prepared to order American Chop Suey.
If you have a lot of mouths to feed, get ready to make this yummy Goulash and satisfy some monster appetites without spending your entire paycheck on food. This recipe will make at least 10-12 servings.
You will need:
- A large sauce pan with lid
- Wooden spoon
- 2 tablespoons bacon grease
- 1 ½ lbs. ground beef
- 3 medium onions, roughly chopped
- 4 16 oz. cans of stewed tomatoes
- 1 box of elbow macaroni
- Salt and pepper
Prepare the yummy goulash:
- Over medium heat, heat bacon grease.
- Gently add the ground beef and chopped onions to the hot grease.
- Brown the ground beef and the chopped onions.
- Add stewed tomatoes and bring mixture up to a mild simmer.
- Add elbow macaroni and gently stir until the pasta is coated.
- As pasta is cooking, occasionally stir the mixture to keep it from sticking to bottom of the pan.
- When macaroni is al dente (firm but not hard), salt and pepper to taste.
- Simmer about 15 more minutes, or until most of the extra liquid is absorbed by the pasta.
Serve in bowls.
- Add chopped parsley.
- Add chopped green pepper to taste.
- Add minced garlic, to taste, once the onions have cooked to translucent. Do not add at the beginning of the browning process, as the garlic may burn and become bitter.
- Serve with a side of applesauce.