Roxygirl in Colorado's Note:
We grew up with this casserole that we called "goulash." It is an humble dish that is comforting with its blend of garlic, mushrooms, peppers, and bacon. The oregano gives it a special flavor that makes it different from other hamburger casseroles. The original version did not have a bread crumb topping, but it does jazz it up for company. If you are lucky enough to have some frozen cooked ground beef (OAMC) this recipe can be assembled much quicker.This doubles nicely.
My Private Note
Units: US | Metric
- 3/4 lb macaroni
- 2 (6 ounce) cans tomato paste
- 3 cups water
- 1/4 teaspoon baking soda (You could use a pinch of sugar. I find the baking soda "quaint" as it show the age of the recipe!)
- 1/2 lb bacon, cut in small pieces (I use scissors to cut, You can use "ready cooked bacon" but it's better with a good maple cured baco)
- 1 lb ground beef
- 1/2 lb sliced mushrooms
- 1/2 cup finely chopped green pepper
- 1/2 cup onion
- 1 teaspoon salt, to taste
- 1/8 teaspoon dried oregano
- 1 garlic clove, chopped fine (if you love garlic, you can use more)
- 1/4 cup fresh parsley or 1/4 cup dried parsley
bread crumb topping
- 1Cook macaroni in boiling salted water until tender.
- 2Drain macaroni.
- 3Combine tomato paste, water and baking soda and set aside.
- 4Fry bacon in a medium fry pan until medium done.
- 5Add mushrooms, green pepper, onions, and cook until tender (about 5 minutes).
- 6Add ground beef,stirring constantly until beef is done.
- 7Add all seasonings (including parsley) and HALF of tomato paste mixture and simmer for 5 minutes for flavors to blend.
- 8Place half of the cooked macaroni in a greased 9x 13 casserole dish.
- 9Sprinkle HALF the parmesan cheese.
- 10Cover with ALL the meat mixture.
- 11Cover with remaining half of cooked macaroni.
- 12Sprinkle with remainging parmesan cheese.
- 13Finally, top with remaining tomato paste mixture.
- 14If desired, top with bread crumb mixture.
- 15Cover casserole tightly (SPRAY FOIL WITH PAM OR CASSEROLE TOP WILL STICK) and bake at 375 degrees for 30 minutes.
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Nutritional Facts for 1950's Hamburger Goulash
Serving Size: 1 (324 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 518.3
- Calories from Fat 229
- Total Fat 25.4 g
- Saturated Fat 9.6 g
- Cholesterol 67.2 mg
- Sodium 1136.6 mg
- Total Carbohydrate 45.7 g
- Dietary Fiber 4.1 g
- Sugars 7.4 g
- Protein 26.9 g