1950's Hamburger Goulash

"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."
 
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Ready In:
50mins
Ingredients:
17
Serves:
8
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ingredients

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directions

  • Cook macaroni in boiling salted water until tender.
  • Drain macaroni.
  • Combine tomato paste, water and baking soda and set aside.
  • Fry bacon in a medium fry pan until medium done.
  • Add mushrooms, green pepper, onions, and cook until tender (about 5 minutes).
  • Add ground beef,stirring constantly until beef is done.
  • Add all seasonings (including parsley) and HALF of tomato paste mixture and simmer for 5 minutes for flavors to blend.
  • Place half of the cooked macaroni in a greased 9x 13 casserole dish.
  • Sprinkle HALF the parmesan cheese.
  • Cover with ALL the meat mixture.
  • Cover with remaining half of cooked macaroni.
  • Sprinkle with remainging parmesan cheese.
  • Finally, top with remaining tomato paste mixture.
  • If desired, top with bread crumb mixture.
  • Cover casserole tightly (SPRAY FOIL WITH PAM OR CASSEROLE TOP WILL STICK) and bake at 375 degrees for 30 minutes.

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Reviews

  1. Everyone has grown up eating goulash in one form or another. This recipe is a little more time consuming than what my mom used to make, but the bacon does give this dish an added dimension which I really like. A nice "I don't know what to make tonight" meal because most ingredients should already be in your cupboard, fridge or freezer. Another plus is that it only uses one lb of ground beef, but easily feeds a family of four or so. Thanks, Roxy!
     
  2. Very good....i used a can of beef broth and diced tomatoes also in place of water. Used 1 can of tomato paste and added 1/2c. celery. Thanks for the recipe!!
     
  3. I've made some near to this recipe before and they were good. The ideas in this one sound GREAT. I plan on making it tonight with the following additions. Substituting beef broth and a can of diced tomatoes for the water and dropping one of the cans of tomato paste. And adding 1/2 cup celery and the center celery leaf stalks and lowering part of the parsley.
     
  4. Roxygirl, This was one of my favorite meals that my mother would make for us back when I was very young. Being on a very tight waitress's budget raising 3 hungry kids, my mom's cookin was the best in my book. I always looked forward to her Goulash with her homemade Corn Bread. Seeing this recipe brings back alot of great memories. Guess what I am cookin for dinner tonight? Thanks for posting this recipe. Melody A. Lansing,Illinois
     
  5. I enjoyed making this - knowing that it was as Roxygirl had said - an "old-fashioned" recipe! I increased the garlic to 4 cloves (personal taste preference) and used Australian bush tomato (a bottled spice) instead of the tomato paste (because tomato paste always disagrees with me) but otherwise made this exactly to the recipe, including the yummy topping. We all enjoyed it. Eminently freezable, so I'm planning to make it again soon - a double quantity - so that I can stash away some meals in my parents' freezer. Thanks for sharing this recipe!
     
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Tweaks

  1. I've made some near to this recipe before and they were good. The ideas in this one sound GREAT. I plan on making it tonight with the following additions. Substituting beef broth and a can of diced tomatoes for the water and dropping one of the cans of tomato paste. And adding 1/2 cup celery and the center celery leaf stalks and lowering part of the parsley.
     

RECIPE SUBMITTED BY

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
 
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