My Goulash. My mom made goulash for years, always yummy, sort of like this, but made with egg noodles, corn, hamburger, onions and garlic, olives & canned diced tomatoes and some sauce. Noodles were cooked separately and stirred together with rest of ingredients and shredded cheese and topped with cheese and baked in the oven until the cheese was bubbly. Get Goulash Recipe from Food Network.

Being from Minnesota, I understood the term "goulash" as meaning "hot dish" as the two terms are more or less interchangable in this state! I realize there is a Hungarian goulash which is completely different, but this is a. In a large skillet over medium heat, heat oil. You can cook My Goulash using 21 ingredients and 7 steps. Here is how you achieve it.

Ingredients of My Goulash

It's 1-2 lbs of ground beef (lean).
Prepare 1 of medium onion.
It's 1 1/2 cup of water.
You need 1 cup of beef broth.
You need 1 (4.5 oz) of can tomato sauce.
You need 1-2 (15 oz) of can diced tomatoes.
You need 4 cloves of garlic, minced.
Prepare 1 tsp of paprika.
You need 1 tbsp of Italian seasoning.
You need 2 of bay leaves.
It's 1 tbsp of dried oregano.
It's 1 tsp of garlic powder.
You need 2 tbsp of soy sauce.
Prepare 1 tsp of seasoned salt.
Prepare 1 tsp of black pepper.
Prepare 1/4 tsp of crushed red pepper (optional).
It's 1 of small can V-8 juice (I use spicy).
Prepare 1-2 cups of elbow macaroni.
You need 1/2 cup of parmesan cheese.
Prepare Dash of worsteshire sauce.
It's of Shredded cheddar cheese.

And we're pretty sure reliance on this Goulash recipe started well before that, being handed down to my grandmother from my great-grandmother before her. My Hungarian beef goulash recipe follows the rules of cooking an authentic Hungarian goulash recipe and uses the ingredients that are to be found in a traditional goulash. The result is an incredibly rich, flavorful beef stew, comfort food at its best! This is the best Goulash ever.

My Goulash step by step

In large stock pan, saute the ground beef over medium to high heat, breaking up meat as it cooks. Cook until no pink remains..
Spoon off excess grease..
Chop onions and place in pot with meat. Cook 5 minutes or until onions are cooked..
Add water, tomato sauce, diced tomatoes, garlic, crushed red pepper, Italian seasoning, soy sauce, worcestershire, paprika, seasoned salt, garlic powder, oregano, parmesan cheese, salt, and pepper and stir. Add V-8 juice. Now add bay leaves and stir..
Place lid on pot and cook for 20-25 minutes until goulash is heated through..
Add elbow macaroni and stir. Place lid in pot and simmer for additional 20 minutes..
Turn off heat and remove bay leaves. Garnish with parsley, green onion and cheese..

I put in my own homemade tomato sauce and I had canned tomatoes with green chilies and used a pint jar of that. I didn't know what Adobo was or where to find it so did a Google search and got a recipe and made my own. The word "goulash" in the recipe title is odd as well, as there is no paprika in it. I heard people refer to any sort of pasta/ground beef skillet meal as "goulash" when I was growing up, so I get that broader use of the term. I'm sure "Aunt Fran" is a lovely lady, but I did not like her "goulash" and will not make it again.