Mom’s Goulash

Entrees

Submitted by Recipe Rain

Mom’s Goulash

Who remembers that giant pot of delicious goulash that would feed an army sitting on the stove after a busy day? Well, here it is!

Whenever I would come home from school during the week as a teenager I was always absolutely starving. I ate a good breakfast and lunch, but something about being a growing child just took it out of me. We would always go and raid the cupboards and fill up on all kinds of junk foods. My mom would get so frustrated with us because it was like an hour before she would have dinner going, but we couldn’t wait.

There were those days that she would make goulash though, and it would be simmering on the stove when we walked in. The house would smell incredible and we knew that we were going to be eating good real soon, so we would hold off until dinner time. Her goulash was always the best meal that she ever made. I never realized how simple it was until I started making it myself.

The recipe that she used is just like this one that I found. It’s affordable too, which is great if you’re trying to feed a large family or buy groceries on a budget!

USE THE RED NEXT PAGE LINK BELOW FOR THE GOULASH RECIPE AND INGREDIENTS

Mom’s Goulash

Prep time 15 mins; Cook time 35 mins

INGREDIENTS

  • 1 lb lean ground beef
  • 1 1/2 cup elbow macaroni uncooked
  • 1 medium sized red onion diced
  • 1 tbsp minced garlic
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas & carrots
  • 6 tbsp Hunt's tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp Italian seasoning
  • 2 1/2 tsp seasoning salt
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • 28 oz canned diced tomatoes in tomato juice
  • 2 1/2 cup Swanson chicken broth
  • 2 bay leaves
  • 1 cup Kraft shredded sharp cheddar cheese

PREPARATION

  1. Brown the ground beef over medium heat, and drain.
  2. Sprinkle in the seasonings at this time, then toss in the onions, corn, and peas & carrots.
  3. Give everything a nice stir, then add in the tomato paste, Worcestershire sauce, and tomatoes.
  4. Pour in the chicken broth, add in the bay leaves ,then stir.
  5. Add in the elbow macaroni, and stir.
  6. Reduce the heat from medium to low.
  7. Stir, then cover the pot.
  8. Let simmer until the pasta is tender.
  9. Stir the ingredients, top off with 1 cup shredded sharp cheddar.
  10. Place the lid back onto the pot, and turn the heat off.
  11. Let sit for 10 minutes.

QUICK TIP

You can use any kind of pasta that you want in this dish. You can also alter your ground meat and vegetables to suit your personal tastes.



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