I found this in a very old Jewish cookbook and was going to post it. It is a very good, easy, recipe. I left out the chili powder and this one time I left out the onion because I served this with a side of sauteed onions and yellow squash and didn't want to go over the top with the onions...it was very good and my husband said "This is Mary's Special"..."Um, no, it's hamburger goulash."...apparently this was the only thing his grandmother ever made so they called it "Mary's Special." So this is a very vintage recipe as Grandma Mary died in the 70s...I was happy to find a recipe my husband loved and reminded him of his childhood...I'll be making this over and over again...
This recipe was just ok. I added some cheddar cheese & used garlic powder instead of garlic salt to reduce the sodium. Still seemed to lack flavour!
This is called American Chop Suey and every kid I know in New England ate some variant of this growing up.
Came out really good. I changed it up some. For one, while beef, onion, tomatoes were simmering I added about 3/4 corn. My mother always had corn hers. Then after 15 minutes of simmering on the pan, I preheated the oven to 380f. I combined the beef and tomatoe mixture with the noodles in a casserole pan (oven pan) and while blending I added about 1/2 cup shredded cheddar. I set it in the oven for about 15 minutes but before removing I placed slices of thin cheddar cheese on it and allowed it to melt. Over all it came out good. Very close to moms receipe which was lost.
Very good and very tasty! I used 1/2 t. each garlic powder and salt as I didn't have garlic salt. Excellent recipe. Thanks!
This was super! Pretty dang close to what Grandma used to make. Just a couple of tweaks to consider: I used Italian Stewed Tomatoes & just cut up them into smaller pieces. I also added about 8 ounces of tomato sauce once everything was mixed together to "wet" it up a bit. Also, the Red Pepper Flakes are a MUST, in my opinion. Thanks for a great recipe. This one's a keeper!
We loved this goulash. I increased the black pepper to about 1 1/2 teaspoons (to suit my family's preferences). But other than that, I stuck to the recipe as written. And I thought it was a very good meal. I think maybe next time I'll add about 1 tablespoon of dried oregano leaves though, as I think it would complement that dish well. Made for 2009 Fall Pick-A-Chef.
My hubby is a big goulash-lover, and this is another good example. I probably used about 12 ounces of pasta instead of the full 16 ounces; we like a higher ratio of meat to pasta.
I followed the recipe as written other then I don't buy garlic salt so I used garlic powder and some salt. I used Dreamfield pasta and it was only 13 ounces. We enjoyed this but thought it could use more seasoning. My family used more salt and pepper, hot sauce and parmesan cheese.
We love this comfort food, thanks for posting!