The old goulash recipe is the one I grew up with. You cook everything on the stove, then cook until all the flavors come together and are waxy and warm. It’s called a million different names, but in Minnesota that’s what it used to be called.
++Old fashioned goulash
This recipe is completely different from the rest of the world. This is a rich pasta dish with lots of tomatoes. Depending on which part of the United States you grew up in, it is also called Chop Suey or Slumgullion.
If you’re trying to stretch your food budget, goulash is a great option. A pound of ground beef can turn into several servings when combined with pasta and a rich tomato sauce. It has become a popular standard for many, not only for its flavor, but also for its convenience and affordability.
Since most of this recipe can be easily stored in my pantry, I often decide to make it at the last minute when I don’t feel like doing anything else. It’s all too easy for my teenage son to tell us about when it’s dinner on his weeknight.
*ingredients
1/2 pound pasta°1 1/2 pounds minced meat°1 large onion, diced°Garlic salt, pepper, chili powder and hot sauce to taste°2 (14.5 ounce) cans whole tomatoes, cooked undrained°2 tablespoons of ketchup°Tomato juice as needed*How to make:Cooking pasta to tender, according to pack directions. While it’s cook, brown ground beef and onions together in an extra-large skillet or Dutch oven.Strain and season the spices to your liking. In a large bowl, mash the tomatoes with a potato masher and add to the beef with the ketchup. Drain the pasta and add it to the meat mixture, stirring well. Taste and add additional seasonings as needed.I didn’t need to add tomato juice to my tomato juice, but if you like juice a lot, you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I also recommend, as pasta tends to absorb all the juice over time.Enjoy !