Vintage Hamburger Goulash
photo by DianaEatingRichly
- Ready In:
- Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.
- Meanwhile, in another pan cook macaroni in boiling, salted water until tender. Set aside until almost ready to serve.
- When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.
- Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles too soon, they may over cook and get mushy.
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 is nearly identical to a dish called "beef and bow casserole" that my mom used to make from a Jewish cookbook called "Not Chopped Liver". The only significant difference is that dish has a small amount of sugar, which sounds strange with the chili powder, but actually tastes very good. Other than that, you take the mixture described in this recipe, put it in a casserole dish, cover with breadcrumbs and bake. I used to love the crunchy bits on the top. Over the years, she developed a healthier repotoir of meals, but i always had a soft spot for this one. I made it for my husband when we first got married and he asked me to not make it again, because he'd eat the whole thing!