I finally had real (real as in the Americanized real, not the Hungarian real) goulash at my in-law’s house. I’d been wanting to get my MIL’s recipe for a long time, because although Dennis never says “this isn’t like Mom used to make,” I’ve always wanted to cook his favorite meals that he grew up eating and goulash topped that list. His Mom’s goulash is really, really good!
After enjoying it on Easter, I asked her exactly what she put in it so I could recreate it at home. I’ve never turned out better goulash and Den’s favorite is now one of my absolute favorites as well. We could eat this almost every week!
1/2 lb. macaroni
1 1/2 lbs. ground beef
1 large onion, diced
garlic salt, pepper, chili powder, and hot sauce to taste
2 (14.5 Ounces) cans whole stewed tomatoes, undrained
2 Tbsps. ketchup
Tomato juice as needed
HOW TO MAKE:
Cook the macaroni to al dente according to package directions.
While it’s cookiing, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
Drain and season with spices to taste.
In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.
Drain macaroni and add to the beef mixture, stirriing well.
Taste and add additional seasoning as needed.
I didn’t need to add any tomato juice to mine, but if you like yours very juiicy you can add as much tomato juice as you like.
Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juiice with time