There are a few recipes from my mom that have stuck with me in my life. Her lasagne is ta die for as is her holiday ham. But the one I make at least once a month is her Goulash. Traditional Goulash originated in Hungary and is more of a beef stew than the American version which uses minced beef, which made it cheaper to make, and the macaroni noodles are a decidedly American addition. Also, in some parts of New England and the midwest the dish is referred to as American Chop Suey. Its called so because of its seemingly haphazard throwing together of ingredients. In any case I think its GOOD. My mom never ever made hers without sliced mushrooms. Yeah I picked those out as a kid. You can add green peppers but in my opinion it changes the entire taste of the dish and not everyone likes green peppers. You could also use some other noodles too to change it up. The key in this recipe is to get natural labeled stuff, the less additives the better.
In case you’re wondering, I stir everything together in a giant stock pot, specifically the one listed below the recipe!
- 3 lbs. Ground Beef
- 1 medium white onion, diced
- 1 TBSP Worcestershire Sauce
- 1 lb Elbow Macaroni
- 1 46 oz. Bottle of Tomato Juice (or can)
- 1 can crushed tomatoes, 28 oz. (Red Gold Natural is what I use)
- 1 can Natural Tomato Sauce
- ⅓ c. ketchup
- salt and pepper to taste
- Bring water to boil and get your pasta cooking, meanwhile;
- Brown the hamburger and onions together with the Worcestershire sauce. Drain your fat off.
- Add the hamburger mixture to your cooked and drained pasta in a large pot
- Add the crushed tomatoes, tomato sauce and tomato juice, turn heat on low to warm it while you incorporate the tomato products
- Add ketchup
- Add salt and pepper to taste,and if you want just a lil more zing, give it another squirt of ketchup.
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