When you’re part of a large family, suppers are served out of a huge pot most nights. Whether it was white beans, spaghetti, chicken & dumplings, chili, or just a mixture of stuff known as goulash, when you had to feed as many people as my parents did, you used large pots.
As with most things, when I left home, I quit eating goulash. And for probably 20 years, you couldn’t force me to eat a white bean. I wanted no part of either one of them. Several years after my husband and I married, he decided to make goulash.
I reluctantly tried a bowl and decided that it was ok enough to eat every now and then. We’ve been married about 18 years now, and I’ve taken over the making of the goulash because he likes my version better than his.
I’m a recipe tweaker. I tend to find recipes and use my imagination to add things or take things away until I get it like I want it. This goulash recipe is loosely based on what I could remember from growing up. I changed it and made it mine and hope you enjoy it.
This goulash starts with a lean ground beef. I put a little olive oil in a skillet, sauté a chopped onion until it’s a little translucent, then add the beef and cook until it’s no longer pink.
While the meat is cooking, cook some elbow noodles according to package directions. Take a little time to finely chop/mince enough garlic to make two teaspoons. When the meat is no longer pink, drain any grease from the pan. Return the meat and onions to the same skillet and add in the minced garlic. Cook for just a little bit, maybe 30 seconds to a minute; just until you can smell all that delicious garlic.
When the noodles are done, drain them, return them to the same large pot, and add in the meat mixture. Add in one can of Italian Style stewed tomatoes OR 1 can of diced tomatoes with basil, garlic, and oregano, one can of Rotel, one can of whole kernel corn (drained) one can of tomato sauce, and 1 1/2 cups of chicken broth OR 1 1/2 tsp of the soup base pictured above mixed in 1 1/2 cups of hot water. Put in the Italian Seasoning and Seasoned Salt and mix well.
Allow the flavors to come together for a little bit over medium-low heat and taste test, adding more Italian Seasoning and Seasoned Salt as desired.
What do you add to your goulash?
Goulash
Equipment
- 1 Large Pot
- 1 Skillet
- 1 Cutting Board
- 1 Knife
- 1 Can Opener
Ingredients
- 1 pound ground beef
- 1 small onion chopped
- 2 tsp minced garlic
- 1 1/2 tsp Italian seasoning
- 2 tsp Lawry's Seasoned Salt
- 1 15 oz can Italian Style stewed tomatoes
- 1 12 oz can Rotel
- 1 15 oz can Whole Kernel Corn drained
- 1 1/2 cups Chicken broth
- 1 16 oz box Elbow macaroni cooked to package directions
- 1 15 oz can Tomato Sauce
- 2 tbsp olive oil
Instructions
- Sauté chopped onion in olive oil until slightly translucent.
- Add in the beef and cook until no longer pink. Drain if needed. Return to the same skillet.
- Add minced garlic to the meat mixture, cooking just until you can smell the aroma of the garlic.
- Cook noodles to package directions, drain, and return to the same pot.
- Add meat mixture, tomatoes, tomato sauce, corn, spices, and chicken broth in the pot with the noodles.
- Allow to simmer over medium-low heat to let the flavors combine.
- Check to see if the spices are to your liking. Enjoy!