With all of the vast information on the internet and despite a cabinet full of cookbooks, sometimes the recipe I want is in the possession of someone else. Today’s recipe for Goulash is just such a case. I had to get on the telephone to get this one ~ mainly because in my zealous “disacquisition” (my word) of stuff, I got rid of the one cookbook that had it in it.
My family’s version and my husband’s family’s version are similar to a point. They both have tomatoes and macaroni. However their seasonings are quite different. My mom opted for cheese or croutons. The in-laws served everything with bread on the side.
1. Info for Goulash (my family’s version)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Goulash (my family’s version)
- 1 lb cooked elbow macaroni
- 1 lb hamburger
- 1 large onion, diced
- 2 cloves garlic, minced
- 28 oz or 2 15oz cans tomato sauce
- salt and pepper to taste
- 1 tsp oregano
- 1 tsp basil
- 1 Tbsp ketchup
- Brown hamburger.
- Drain most of the fat and then add the vegetables and cook until onion is translucent.
- Add tomato sauce, herbs, salt, pepper, mustard and ketchup.
- Bring to a simmer.
- Cook 10 minutes.
- Add cooked macaroni.
- We like to serve this with homemade croutons (cut slices of bread into little squares and brown in butter or olive oil).
- Toss them into the goulash.
- You could also put the entire thing into an ovenproof dish and top with shredded mozzarella and Parmesan and bake 20 minutes at 350.
4. Tips and advices:
- Use gluten free pasta and gluten free croutons for a gluten free meal.