The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
the Times 

Classic Goulash


January 30, 2020

Courtesy photo

I'm still on the comfort food kick. Most of the time a recipe will come to my email, mostly All I either delete it, make it, and/or share it.

This one reminded me of when I was back home and we would get a pot of goulash. I remember thinking it was so good. As I mentioned, I don't think mom did much more than hamburger, macaroni, and tomatoes, with of course salt and pepper.

There are several versions of goulash, probably depending on where you grew up. Some like it with a green pepper, some with corn, and some with cheese on top and then there is Hungarian Goulash, which is totally different. This recipe sounds much more flavorful than what I remembered being served.


2 pounds lean ground beef

2 large yellow onions, chopped

3 cloves garlic, chopped

3 c. water

2 (15 oz) cans tomato sauce

2 (14.5 oz) cans diced tomatoes

3 Tbsp soy sauce

2 Tbsp dried Italian herb seasoning

3 bay leaves

1 Tbsp seasoned salt or to taste

2 c. uncooked elbow macaroni


Cook and stir the ground beef in a large Dutch oven medium high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes, skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until onions are translucent, about 10 more minutes.

Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.

Stir macaroni into the mixture, cover and simmer over low heat until the pasta is tender, about 23 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

MY NOTES: One review said they had used Worcestershire sauce. Either would be good, I think.

ENJOY! A quick and easy, kid friendly dinner.


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