Old Fashioned Goulash recipe is the one I grew up with. You cook everything on the stove top, and then bake until all the flavors come together and it gets bubbly and hot. It goes by a million different names, but in Minnesota this is what we called it.<\/p>\n
This recipe\u00a0is completely different from the rest of the world.\u00a0 It is a hearty beefy macaroni dish with lots of tomatoes.\u00a0 Depending on the part of the United States that you grew up in this also goes by the name Chop Suey or Slumgullion.<\/p>\n
If you are trying to stretch your food budget, goulash is a great choice. A single pound of ground beef can stretch to several servings when combined with pasta and a richly seasoned tomato-based sauce. It\u2019s become a popular standard for many not just for flavor, but for convenience and affordability.<\/p>\n
Since the bulk of this recipe can be kept in my pantry easily, it is often one I decide to whip up at the last minute when I just don\u2019t feel like making anything else. It\u2019s even easy enough that my teenager can whip this up for us when it\u2019s his weeknight dinner night.<\/p>\n
Continue Reading in next page<\/em><\/strong><\/span><\/p>\n Cook the macaroni to al dente according to package directions. While it\u2019s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
\nDrain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.
\nI didn\u2019t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.<\/p>\n