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Nutrition Facts
Serving Size 1 (511g) Recipe makes 4 servings
Calories 769
Calories from Fat 174		(22%)
Amount Per Serving		%DV
	Total Fat 19.3g	29%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 1.1g
Cholesterol 77mg		25%
Sodium 514mg		21%
Potassium 1120mg		32%
Total Carbohydrate 108.7g		36%
	Dietary Fiber 7.7g	30%
	Sugars 11.8g
Protein 39.0g		78%
detailed view... how is this calculated?

Vintage Hamburger Goulash

Recipe #380362 | 30 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: CelebrationFL
Jul 5, 2009

Found while surfing the net. I don't remember what site I found it on.

SERVES 4 (change servings and units)

Ingredients

1 lb ground beef, browned
2 onions, large chopped
1/2 teaspoon red pepper flakes
1 (16 ounce) bag elbow macaroni
1 (28 ounce) can crushed tomatoes
1 teaspoon garlic salt (I use Lawry's)
1/4 teaspoon pepper
1 teaspoon chili powder

Directions

1
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.
2
Meanwhile, in another pan cook macaroni in boiling, salted water until tender. Set aside until almost ready to serve.
3
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.
4
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.

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Course > Main Dish
Main Ingredient > Meat > Beef > Ground Beef
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: NorthwestGal

On Sep 19, 2009

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.

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From: Ginny Sue

On Aug 22, 2009

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.

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From: OceanLuvinGranny

On Jul 5, 2009

This sounded so good so I made it for supper today. I did add a couple of things that my family likes in this kind of dish: 2 celery ribs sliced and sauteed with the onion; lots of garlic powder in place of the garlic salt; and 2 tbsp. cider vinegar. This was so much like a dish my aunt used to make for me and my cousins called "skillet supper" and it brought back some halppy memories. Thanks for sharing this recipe. I know everyone else will like it as much as we did if they try it.

2 people found this review helpful

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From: Kitchen Guy

On Oct 11, 2009

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!

1 person found this review helpful

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