Recipe by Taylor5
My dad always made this for us when we were kids. It's close to the only thing he ever cooked. When I went to college I decided to try it and it was a disaster. I asked him for the right recipe and it turned out so wonderful.
Top Review by momof5andstillalive
I made this recipe and followed the instructions to the "T" and when I went to serve it, the goulash was so spicy that I couldn't even get my husband to eat it. I'm wondering if you meant "TSP." in the herbs that called for "TBSP". It wasn't edible and I had to throw it all away. I guess it would be great for a family who enjoys really spicy food but you might want to state that in the recipe.
- 1 1⁄2-2 lbs ground chuck or 1 1⁄2-2 lbs ground beef
- 1 (16 ounce) boxmedium shell noodles
- 2 (10 3/4 ounce) cansof campbell tomato soup
- 3 -4 ounces water
- 1⁄2 tablespoon basil
- 1⁄2 tablespoon oregano
- 1⁄2 tablespoon parsley
- 1 teaspoon pepper
- 1⁄2 tablespoon garlic salt or 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon onion salt or 1⁄2 tablespoon onion powder
- 1⁄2 teaspoon meat tenderizer (I use Lawry's seasoning)
- 3⁄4 cup ketchup (I always use Heinz)
- 1 cup parmesan cheese (optional)
Directions See How It's Made
- Boil noodles according to box directions in a large pot.
- In a medium sized pan cook the ground chuck or beef on high until brown.
- Put on medium heat, in a medium size pot add tomato soup, water and stir until soup is mixed well.
- Then add all seasonings and ketchup.
- Stir sauce frequently.
- When ground chuck or beef is cooked and brown, add to sauce.
- Continue stirring frequently.
- Let the sauce boil on medium-low until the noodles are cooked.
- Strain the noodles (rinse if desired) and then pour them back into the pot you cooked them inches Slowly pour the sauce over the noodles and stir.
- Let cool for 5 minutes then serve.
- If desired use parmesan cheese to top goulash.