Grandma’s Goulash (American version)
My husband is not a big pasta eater. And by not big, I mean, he hardly touches the stuff. He likes macaroni and cheese and he’ll eat lasagna. But, in general, he doesn’t care for most dishes with pasta in them. And this is hard for me because I love everything about pasta and pasta dishes. You can do so much with it and it is a very affordable ingredient. And it’s filling! So, over the years, I’ve worked hard to get him to enjoy eating it more…not with much success. However, Gene always talked about his Grandma’s goulash. He had no idea how she made it but he had good memories of it and it has pasta in it so I have tried several variations of it in our 20 years together. None of those recipes really quite measured up…until this one.
NOT Hungarian
And that’s when I realized I was taking a very simple and humble recipe and making it much more complicated than it needed to be. This recipe is simple and guess what? Gene said this tastes just like what his Grandma made. Note: This is not a traditional Hungarian Goulash. We’ll just call it an American Goulash but it’s what his Grandma made and called goulash.
It goes by a lot of names. Over the years I have heard folks call it American Chop Suey, Johnny Marzetti or Slumgullion. I suppose it depends on where you’re from. Feel free to use whatever pasta shape you have on hand and throw in whatever veggies your family loves. Hope you’ll enjoy it!
Ingredients:
1 lb. ground beef
1 small onion, diced
1 tsp. minced garlic
1 (15 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
1 tsp. sugar
1 tsp. Italian seasoning
salt & pepper, to taste
1 cup macaroni pasta, cooked (measured before cooking)
grated Parmesan cheese (for serving)
Note: Please add in additional veggies your family enjoys! Green peppers, diced tomatoes or mushrooms would all be great additions.
Directions:
In a large saucepan over medium heat, brown beef along with onion and garlic.
Drain excess grease. Stir in tomatoes (with juices) and tomato sauce.
Season with sugar, Italian seasoning and salt and pepper. Stir well and bring to a boil. Reduce heat and simmer for about 10 minutes.
Then add in cooked pasta and stir.
Allow to simmer for another 5 minutes. Sprinkle with a little grated Parmesan cheese.
Enjoy!
Grandma's Goulash
Cook Time
25 mins
Total Time
25 mins
This recipe for Grandma's Goulash is an old family recipe that is totally American and is super easy to make. Ground beef, pasta and sauce!
Course: Main Course
Cuisine: American
Keyword: Grandma's Goulash
Servings: 4
Calories: 434 kcal
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 tsp minced garlic
- 1 15 oz can crushed tomatoes
- 1 8 oz can tomato sauce
- 1 tsp sugar
- 1 tsp Italian seasoning
- salt & pepper to taste
- 1 cup elbow macaroni pasta cooked (measured before cooking)
- grated Parmesan cheese for serving
Instructions
- In a large saucepan, over medium heat, brown beef along with onion and garlic.
- Drain excess grease.
- Stir in tomatoes (with juices) and tomato sauce.
- Season with sugar, Italian seasoning and salt and pepper.
- Stir well and bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Then add in cooked pasta and stir.
- Allow to simmer for another 5 minutes then serve.
- Sprinkle with a little grated Parmesan cheese.
Recipe Video
Recipe Notes
Please add in additional veggies your family enjoys! Green peppers, diced tomatoes or mushrooms would all be great additions.
Nutrition Facts
Grandma's Goulash
Amount Per Serving
Calories 434 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 80mg 27%
Sodium 515mg 21%
Potassium 861mg 25%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 8g
Protein 25g 50%
Vitamin A 9.5%
Vitamin C 16.9%
Calcium 7.6%
Iron 25.8%
* Percent Daily Values are based on a 2000 calorie diet.
This is so funny…..my mother made this all the time, but we called it "American Chop Suey"! I guess different family backgrounds lead to different recipe names!
Haha! That is true. I like that name too! And I explain that this is our Americanized version since I know there are a lot of Eastern European versions that require all kinds of different ingredients like smoked paprika, etc. I think a goulash to many Americans is really just a tomato based concoction of ground beef and noodles and a whole bunch of different ingredients thrown in. The veggies changed depending on what was growing in the garden, right? 🙂
I first ate this goolash in Kansas in 1973. The community was Swedish so therefore they called it Swedish Goolash. I have been making it ever since. They used chili powder instead of Italian Seasoning. I like this version better. Thanks for sharing.
Tomato juice? Not sure if you meant sauce?
Thank you!
Yes I did Susie! Thank you for catching that! I was trying to say tomatoes (with juices) but I didn't explain it the right way in the directions. 🙂
Thanks for clarifying!
I have made this – exactly to your recipe – and it was perfect! I always hate when people comment on a recipe they made and talked about ALL the different changes they made. I mean, what’s the point? We all just want to know how *this* recipe turned out so I always make sure to point that out. No changes needed. This was great – thank you!
I totally agree with you! It is a bit unappealing to read a review that included only 3 of the original recipe’s 10 ingredients. Lol I’m make no this goulash today.
I agree. It’s really important to review when you’ve first made it to the recipe instructions. I made this exactly as written and we really enjoyed it!
My neighbors are Yankees (no disrespect) and they use tomato juice instead of sauce in their chili, Spaghetti , beef a roni
Great recipe!
This is a time proven recipe. Time, I mean I have eaten it for over 75 years. Only difference is we had always used elbow macaroni. I was going to make this Sunday but we were out of elbow macaroni. We had shell but you know how it is, got to make it the way mom did 🙂
My family had goulash all the time, but we put the uncooked pasta in with everything, and simmered til done. We also added frozen or canned mixed veggies. It's great with cornbread.
My mother made this too, but used jar spaghetti sauce and also called it goulash. I have forgotten about it…so thanks for posting it…I will be making it soon and will try your version.
Bonnie
We had this and our family called in Slum Gullion. Of course in the bad old days you never drained the grease from the hamburger – yummmm.
Oh my goodness. I have not heard of slum gullion since I was a kid in Ohio (way too many years to count). My Dad used to make it although not exactly like this recipe. How I loved it, but have no idea of the recipe today. Very sad.
Oh my, Haven't heard Slum Gullion in years. That is what my Dad's family called it. Make it all the time.
He was from Oklahoma and I am a Ca. Girl and call it Goulash!
This is what my mom called it too. Were are from Ohio. But, the cafeteria ladies called it goulash or beef a roni.
My fiancee and I were just talking about how our Moms would make "goulash" and it was a pasta dish with basically meat sauce. We love the stuff. I have thrown the whole thing in a casserole dish and melted cheese on top under the broiler for "something different" that we call Not-sagna. I love these meals that Mom made!
This is what I grew up with and have always called it goulash. I know folks get so upset that “REAL” Hungarian goulash has hungarian paprika, etc. in it. I understand that but this is just what we called this mixture here in America. No matter what you call it – it is good and that’s all you need to know. Ha! My mom made it (almost exactly like this) and it was also a popular school cafeteria dish. And I’m an old lady so that tells you how long we’ve been making and calling this goulash! I once had a boyfriend from Connecticut and he called this American Chop Suey. Guess it is just a geographical thing. Thank you for your great website. I’m 80 years old and I love seeing new recipes with the old!
My grandma called it macaroni or hamburger hotdish, but then everything with macaroni was called hotdish. It’s good!
This is basically what I grew up eating, we also called it goulash. My grandma, who was an excellent cook and knew how to stretch a dollar, made this a lot. And anything she used canned tomatoes in also had a bit of sugar. Plain, simple, but filling food for hard working farmers!
My 1920s Indiana born grandmother made hers sweet also. She always a pot of something on the stove on the weekends for all her visitors.
Awww – what a sweet memory!!
We eat one called "Slum Gully" – 1 lb. Ground Beef, 1 onion minced, 1 lb. ANY shaped pasta, 1 can diced/stewed/crushed tomatoes. My adult children request it when they visit and my still-at-home daughter's friends tend to appear *just* in time for dinner when we are serving it. We also serve dishes called Dog Food, Cat Food, Lava, Train Wrecks, Car Wrecks … but that is another story entirely. 🙂
'Slum Gully' … only a thread away from "slum gum' and slumgullion' which were what my father called it.
I’m making this right now. Can’t wait to try it. Looks really good. I’d be interested to know what BettyMom ‘s dishes that she calls train wrecks, car wrecks, etc. are like. Such a colorful list of recipes. Sounds like her family has fun at dinner time. In my house I dread to put anything different on the table ’cause my family doesn’t like anything new, but I do.
I completely relate Dolores. I always feel the picky people should be the ones to cook – not those of us who like to try new things! Ha! It’s so frustrating to cook for people who just judge every little thing they eat.
I love the version of this that Stouffers makes but I think they call it beef and macaroni. I was determined to figure out to make it and mine comes close but also has a little chili powder and celery salt instead of the Italian Seasoning, but not so much that it tastes more like chili. Also a touch of sugar to go with the tomato. Love this stuff and its called goulash around here too.
I love trying out the recipes you post. You make me look like a good cook. Thank you for sharing, you have an amazing collection of recipes. I have been looking for a good Goulash recipe with lots of flavor and not much Macaroni.
My Grandma made the best goulash. She used spaghetti and it was baked after she mixed it all up. I sure wish I could make it like she did. She had shown me but gosh I was 10 years old when she passed away and I never did get it to taste like hers. Guess it was the extra love she put in it that made it so good.
Yummy. I can't wait for that. It's look so delicious. That's why I start to make it.
Slumgum … or slumgullion is what my father called it. My mother called it 'dinner.' Either way, it is the same recipe. We all loved it. The only difference in ours and yours is that we also added in a cup of celery when browning the meat and onion. My husband even asks for it every once in awhile.
Oh, and I just found your blog, thanks to your post on Christy's blog. I just subscribed.
We called it Johnny Marzetti. I think it's the same and it was always made with elbow macaroni! So good!
My mother-in-law calls it Johnny Marzetti too. It's my father-in-law's favorite meal. He would literally eat it every day if given the chance.
My 97-year-old grandmother stretched her hamburger with loads of pasta to feed about 10 kids each summer vacation! I loved it then and do now. She called it slumgullion. I thought it was a Baltimore invented word!!
Wanted to reply to a particular comment–Karan (above), who was talking about not getting the same taste as her mom's, and referring to the love. I can attest to that. I've made my vegetable soup exactly the same way my mom taught me years and years ago–but it has never come out like hers, so I'm sure it was the extra love she put in it. My oldest daughter has said the same about my "good chili" and "spaghetti." She says she makes them exactly the way I showed her, but they still aren't as good as mine. Also, a couple of years ago, I had all 3 of my daughters at home for one day, so I did it up with fried chicken, mashed potatoes, green beans, biscuits, gravy and sweet tea. All 3 of the girls said it was the best chicken I had ever made. I was so excited to have them all home at the same time, I was practically dancing around the kitchen while I made dinner! They said I sparkled while I was cooking!
My Country (E. Ky) mother used to make this recipe for me & my four siblings (we grew up in Ohio) using her home-canned tomatoes & juice. She never used garlic back then but she did add the sugar. We used to eat this with her delicious home-made biscuits. Mom will turn 84 in two days & still cooks for herself & one of my brothers who live with her. He brags about all the good meals she serves. I live in central Virginia & will be visiting her in October. Can't wait to taste her cookin'. Enjoy your blog & recipes, Brandie.
My grandmother used to make goulash for my dad. She didn't use tomato sauce just crushed tomatoes, and onion, elbow mac, hamburger and not sure of salt and pepper. My family was odd. Dad had ulcers, and between my mom and grandmother they cornered the market on diverticulosis and diverticulitis. Then, my brothers were fussier still. I never really learned to cook till my adult years so I LOVE these recipes. I live alone so I save most for church suppers and bible studies. Thank you for all the great and hard work you do daily to put these recipes out here for the rest of your fans.
LOL@ Johnny Marzetti. That was goulash with corn added at our house!
I just love adding corn to recipes, especially Mexican. Is this off topic?
I add some chopped green pepper too.
This is almost exactly what my mom makes. She just calls it meaty pasta. So many names for one tasty meal. Love it though!
I have a blog link-up on Fridays, called Free to Talk Friday, I hope you'll come and join. It's open now at dreamingofperfect.weebly.com Please come link up this post and others =)
Thanks!
Hannah J
My family has made this for years and we have always called it "goulash." Since marrying my husband, we have added some hot Italian sausage to the hamburger to give it a little more "bite." Tastes great!
My grandmother taught me to make this almost exact same dish we called hamburger hotdish or red hotdish. She added corn and usually used her canned tomatoes. I still make it often, it is a family favorite. Almost always better as leftovers, even cold.
Instead of sugar, my dad would add a big ol'squirt of ketchup to make it a bit sweet. He would also add in corn to it. Thanks so much for posting! I had forgotten about this and how wonderful it was!
I started reading this and I thought I had wrote this, you have totally described my husband and I !!! He really won't eat goulash but the kids love it but he will eat what you said above and beef stroganoff. I love pasta and I remember when I was real little my Dad making this and always loving it. Thanks for the memories and the recipe!!
We make our goulash similar, but with a pasta mix (spirals, elbows and ALWAYS wagon wheels if we can find them). We use what we have, right? All the noodles taste the same anyway! LOL
If I made this two days ahead would that work? Any Tips? Thanks.
it wont last 2 days unless you lock it up
I grew up on a similar recipe that my mother called "Slumgolian". How it got that name, I have no idea, but it was so good. I still fix it to this day and my hubby loves it. I use ground beef, elbow macaroni, tomato soup, garlic salt and chedder cheese. I love it and it's so good the next day as well. Thanks for sharing your recipes.
yes, I was going to say as I read down the comments – I've made this for 40 years or so, call it goulash, and I use tomato soup in mine. Cindy just barely beat me to it, haha! I also add canned diced tomatoes, or stewed, or chopped fresh if I have them. I make it with onions and green peppers, and a little chili powder. And macaroni. I use good old tomato soup for a lot of things, actually. Probably compares to the sweetness of the sugar in your recipe, which I never have put in.
My own Granny died when I was young (and I am 70 now!) and I remember her making what she called goulash. I just made this tonight and boy did it bring back some great memories. Thank you so much for making this old gal feel young again!
I have made this for years and years,and we call it scroodles.
This is the same receipe I grew up on but my Mom would cut up a couple slices of bacon and saute it with the onion. Sometimes if there was some leftover I think it tasted better the next day.
I agree, we love ours the next day! 🙂
I've made goulash for over 60 yrs & I use the small shells too. Most folks use just macaroni noodles so it was so neat to see you used the shells too! I make it for my great grandchildren now. What a joy to pass on simple recipes like this!
Omg…my mouth if watering looking at the finished dish…looks absolutely delicious!
Looks delicious!
My Mom made this and always called it goulash. Oh my goodness. I lost her so long ago and I made this tonight and it was so good. It is so simple but aren’t most good things? Thank you! Thank you!!!
So many comments bring back so many memories! I grew up in New Hampshire. My mother made this often. She made it with elbow macaroni and her canned tomatoes and no garlic. She did use onions and if she had peppers, she would use them. She had 10 kids to feed, so it was a good dish to feed a lot of mouths. We called it American Chop Suey. I didn't hear Goulash or Slumgullion until I went to college. Now, I make it with Italian sausage and hamburg, black olives and different kinds of pastas. I usually make my own sauce or a combination of jarred and my own sauce. My daughter and grandkids love it. I haven't made it in a while. I think it's time to make it again and invite the kids over! Thank you for sharing this recipe and inviting so many comments and memories. 🙂
This is my Mom's recipe for goulash and its my favorite, I grew up in California but she got the recipe from her Mom who was raised in Oklahoma. ALWAYS called it goulash!
This is a dish I have been making for many years my only change is catsup, along with the tomato sauce and no Italian seasoning, this is something my husband loves and he isn't much on pasta, we have 5 children which they are all grown now I made this when they were all home and they loved it as well.A big pot full filled them up and if there was any left, it is better the next day.
I haven't tried this, but it looks like the italian traditional "ragù"! delicious
My mom used to call this muscachillie and it was delish.
I have always called it goulash..and my grandmother who was Italian made the same..my husband is hispanic and he says one day he would cook and make mexican goulash…well it was same as above but had green beans in it too!!I think we’ve taken the name and made it our own here in America. Hey, that’s what makes our country awesome, right? We are a beautiful melting pot. Delicious no matter the name 🙂
My grandmother always made her version of goulash with bacon instead of ground beef. My grandfather also called it slum gullion! We're from SW Indiana. It is a favorite at our home as well.
My Mother In-Law used to take her left over spaghetti and add a can of crushed or diced tomatoes and corn to it and back it in the oven with cheese on top. She called it spaghetti more…It is a great way to use your left over spaghetti in a different way…Her family all loved it…
My mom called it goulash also, during the winter she used tomato sauce but during the summer she used tomato juice so it was a lot lighter meal
My husband makes this as well..but always adds red kidney beans..
I'm from Australia … and this is basically what we would call 'bolognaise' … as in 'Spaghetti Bolognaise' since we would typically serve this sauce with spaghetti, but I'm not adverse to using different shaped pasta myself. Amazing how the same thing can be called so many different names, depending on where you are from!
I'm so glad I clicked on this recipe as I was sending your coconut poke cake to my sister. I'm adding this to my menu for next week as it's something my entire family will eat, picky 4 year old included. I LOVE any dish that brings a little nostalgia along with it, so thanks for giving me that today.
My mother-in-law makes this and calls it Johnny Marzetti. My father-in-law would eat it every day if he could.
I just want to thank you from the bottom of my heart I love your blog and the way you set everything up for a recipe it makes it so much easier for me as I am a visual learner, I love your recipes too …..very wonderful and helpful
Goodness,, comments still coming about the 'goulash'! We all have such fond memories of eating it as kids, or making something similar for our own families. When our children were small there were many variations of the recipe, It depended on the season and the ingredients on hand. However if the finished product featured anything containing tomato and pasta it was called Cowboy Chow, and promptly gobbled up! (and this started out as a search for Boston Cream Pie Poke Cake…guess that is tomorrows project!)
This looks so good….I'm going to try it out! 🙂 Thank you for sharing it!
Marti
Call it whatever you will, just call me when it's ready!! Yum…Pinned it to try!!
I have come to the realization that goulash is different in every family. I grew up eating goulash that is made with ground beef, pork n beans, tomato sauce and rice. It is delicious and so very very cheap to make….also cleanup is a breeze cuz it is all made in one pot…WIN. lol.
I grew up on this and still make it today. The only difference is I use tomato juice and chili powder. This is comfort food in Iowa!
I started by loving Stouffer's Macaroni, Beef and Tomato casserole. Then I made it myself. It's basically the same recipe as above, except no sugar, and LOTS of garlic salt and truly LOTS of ground pepper. We make it with macaroni – and let it simmer for at least an hour. We both just love it. We call it SLOP!
I make this all the time, but I use tomato soup , diced tomato's, green peppers, onion and I add a can of manwich sauce , gives it a little kick .
My mother made it sometimes adding canned corn. She called the dish
slogamahop. i loved it went she cooked it. hmm, hmm, good,
My Mom made goulash all the time but she always used bacon in hers. We all loved it.
I love these good American traditions! My mother made this and added a can of corn and called it Glop. One night she didnt have corn but my sister and I were craving it anyway, so she added a can of cut green beans instead. My sister and I named this version Glop Junior! Of course mother always used elbow macaroni because it was cheapest back then, and the amount of ground meat varied on that week's budget. With some homemade biscuits it was a wonderful, filling dinner and easy on Mother, too.
Yummy, we used to call this red macaroni. Mom would use bacon instead of beef and add onion and garlic to the pan drippings. The tomatoes, tomato juice and cooked macaroni. Wonderful memories.
My Mom and Grandmother used to make this all the time. Actually I just made this last week. I hadn't put onions in it, but will have to try that. Kids love it and it is so easy. Going back to old school, goulash and fried potatoes. Nothing better than that!!
American Chop Suey it is according to New Englanders
Going to try this tonight. Hoping it's sweet!
My grandmas recipe…sometimes she added celery…
I have basically the same recipe except I add some sliced mushrooms and I use diced tomatoes with hot chilies, now that my kids aren't eating it. I also use elbow macaroni.. Our name for it is SLOP! We love it!
My mom made this growing up too but she put pickled jalapeño juice in it. Kinda sounds weird but it gives it a good flavor!
My grand-ma's was much like this… Seems everyone makes a version: elbow mac, ground beef, spaghetti sauce, 1 can or canned corn.. cook elbows, brown ground beef & drain, add all into a casserole dish. Top with your choice of cheddar cheese or whatever you like.. bake at 350 till hot & cheese is melted..(not long).. I have so many fond memories of this! ty for posting!
From Massachusetts and called it American Chop Suey. After draining macaroni I add tomato soup to pasta before adding to sauce. Worked in one restaurant that called it escalloped hamburger.
This recipe sounds great! My Mom made goulash often when I was growing up, and its still one of my favorites!
My family called it goulash if it had tomatoes, and slumgullion if it had gravy,slumgullion was what you made with leftover roast dinner, sort of like hash, but the left over gravy went into the frying pan at the end. If not enough potatoes to make it strech then maccaroni got added. If it was made with pasta (any kind could be used but it was usually elbow)it was goulash, unless it was just tomatoes and maccaroni then it was oddly enough tomatoes and maccaroni. We ate it that way a lot, sometime we got a bit of fried bacon, or some celery or onions with it, but mostly it was a can of crushed tomatoes and a pot of maccaroni.
Our New England family called it American Chop Suey. I make it with tomato soup as my mom did. My picky kids love it!
We all love this recipe — I have been making it for 47 years and my daughters also make it — was called goulash here in the Northeast but later the "kids" pinned it as Macaroni Surprise!! I always make 2 lbs of macaroni — any kind and lots of meat — lasts for days — freezes well and tastes even better the next day!
reading these comments really brought up memories from my childhood. We were born in south, lived in north for 16 years and then some of us migrated back down south.My mom was a stay at home mother of five so she and my dad stretched groceries to feed seven on their budget. my mom also called this goulash. She however did not use the sugar, cheese, or Italian seasoning(this made it Italian instead of goulash). She did add some grn pepper and 1 TBsp ketchup for sweetness. My dad also cooked- about 8 times a year and he is the one that introduced us to SLUM GULLY (as he called it). He had my mom cook a very large chuck roast in the Yankey pot roast style with onions, carrots, potatoes in gravy. The next day he would take left overs and chop the veggies and meat. He then put this in a large pot and added assorted vegtables. Lima beans, onion, corn, English peas, ect. cooked until vegies were done. this was very thick. He served it over egg noodles. His version of American Chop Suey was sliced strips of pork marinated over night in soy sauce, worstershire sauce, sesame oil, and sugar.The next day in a large stock pot he would pour in some beef stock and chicken stock. (we didn't have pork stock and this worked fine). he then rough chopped some onion, celery, broccoli, water chestnuts, bamboo slices, carrots, Chinese bean sprouts, and sliced about 1/2 small cabbage and simmered all while in a skillet he cooked the pork. then he added pork to stock pot with the marinade, thickened the sauce and when it was done, he served it over rice. this was very good and I've never had in a restaurant but this was his chop suey, not a tomato based pasta. Just telling our version of the dishes. Barefootingal.
Just ran across your blog. I have to laugh. Your recipe is almost identical to mine, I just add a little chili powder (no more than a teaspoon) and corn. It's my husband's favorite all time food. There's a big pot of it in the fridge at the moment so he can "graze" (his term, not mine) when the mood strikes. Still giggling!
My mother used this same basic recipe. On spaghetti night, we had it on spaghetti noodles. If she added the macaroni – always elbow because we didn't know about all these other types -, she called it raviola. If she put cut-up potatoes in it, she called it goulash. Amazing how different each tastes. My hubby's favorite is with potatoes. I bet your husband would like it too. Just cut the potatoes in chunks and boil them till they are partially done, getting rid of much of the starch. Then add them to the meat-tomato mixture and let it simmer till the potatoes are done. They will soak up the juice…and as my hubby says, "It is so good you can't sit still and eat it."
I grew up in western NY and we called it goulash, too. My mother made it with tomato paste and sauce – she didn't like tomatoes. I can't make a large enough pot of this for my husband. Anything with tomato sauce and he's there. Me, too!
I live in the south and Goulash here the pasta is not cooked separately it's all cooked together and there is soy sauce added & sometimes worcestershire sauce is added as well. Most of the time sugar too and its always elbow noodles.
My mother used to call this dish, "Glop". She was from the Berwyn area of PA, so I don't know if that's what they called it there. It's still "Glop" to me and my family in CT.
My grandmother made this, too! Usually with elbow pasta…but, she added corn put it in a casserole dish and placed sliced cheese on top (American.. whatever!!) and baked till the cheese melted. YUM!! I gotta go make some now 🙂
Love this stuff – my Mom (originally from Kansas) called it "Slum Goo". She did something a bit different and stirred in a can of condensed cream of mushroom soup and then topped it with sharp Cheddar cheese. YUM!
Happened to come across this recipe when searching for goulash recipes and decided to try it since it it looked so easy to make and I had all the ingredients at home. I didn't deviate at all from this recipe and it tasted Delicious with a capital D. My husband couldn't get enough. Thank you for this great recipe!!!
Glad it was hubby approved! Hope it becomes a regular recipe in your rotation.
My best guess is variations of this recipe were a result of rationing during WWII. My mother’s goulash was very similar but she used elbow macaroni and seasoned with salt, pepper, a little garlic salt, a little sugar. She also added chopped celery. I remember there was always a pan of corn bread made to go with goulash. Delicious! Comfort food! Wonderful memories of growing up in the Midwest. Thank you for publishing.
I bet you are right Sue! So many of the recipes that we have today are variations on recipes during the war!
My grade school would serve Goulash back in the 1960s……Always looked forward to lunch when it was served…of course in those days .the schools actually hired cooks that prepared the food each day……..was probably a lot better then today….
I’m from a family of 12 children. My mom called it Johnny marzetti. She used elbow mac, green peppers, onions, celery, stewed tomatoes and tomato sauce with lots of pepper and salt. I made your recipe today and my children and grandchildren loved it! I added cheese and baked it. I’m going to try Italian sausage th is time with the beef. Sounds delicious! Thanks for all the ideas!
Love it Sue! And I really like the idea of putting it in the oven with some cheese on top. YUM!
Man, this stuff looks good enough to eat! Gonna have try it.
I believe “American Goulash” was the result of making do with what you could buy with ration stamps during WWII. My mother’s version didn’t call for italian seasoning but salt, pepper, garlic powder, onions, CELERY, tomatoes, elbow macaroni, ground beef. A little sugar. Again notice the small amount of sugar — rationing. This was not only good during WWII but mom frequently made it because it was cheap to make — and filled us up. A real budget stretcher. My mom always made corn bread to serve with it. And of course there would always be jello (with whatever she had on hand in it) and dessert. Usually pie. My mother baked something every day — pie, cake, cookies or made rice pudding or bread pudding. I grew up in Nebraska for point of reference.
I grew up eating this! My Mama always called it “Slum Gullion””. LOL! It usually consisted elbow macaroni because that’s what my Dad prefered and whatever she had left over in the refrigerator and she always made this just before my Dad got paid. A lot of folks now days would turn their noses up at having to eat this , but back in the day, it was very filling and always good and you didn’t get away with saying, “I don’t like this.” You ate whatever was put before you and was glad to get a hot filling meal.
Does anyone have a hack to make this in the slow cooker? Preferably for 8-10 hours on low? LOL I work between 10-12 hours a day 5 days a week and my 80yr old MIL is invalid. I try and make everything night before or crockpot efficient. TIA
Hi Jennifer! That is a really good question and one that I’m not exactly sure how to answer. So I hope someone else on here can help. My only real concern is that the noodles will turn to mush with being in the slow cooker that long. You can always precook ground beef and freeze it in bags to use when you need it. It’s just the noodles being in the slow cooker that long that is what holds me up…
My mother made a version of this and it was delicious. Mom often added celery but I don’t remember italian seasoning or cheese. Comfort food from my past. Thanks for sharing. I suspect this is a recipe that was invented during WWII during rationing.
If I didn’t have such picky eaters, I would totally add celery. I love it!!
My mom made this often when we were going up. However she would put stewed tomatoes in it with tomato sauce. We loved it and it was a comforting food. I still make it today and my children and grandchildren love it.
Haven’t had goulash in a long time but this was very easy to make and very tasty definitely make it again
Thanks so much Pam!
I have made this recipe at least 20 times if not more so thank you!
This makes me so happy to read! Thanks Kate!!
Can the sauce be prepared & frozen (without the pasta)? Plus can fire roasted tomatoes be substituted for the regular crushed tomatoes?
Thanks
Yes and you can use any sauce or tomatoes you prefer.