It’s easy to reminisce about grandma’s food with this recipe. One taste and you’ll surely be brought back to the time that you used to enjoy such a hearty meal at the comforts of the home of your grandparents. This is a must try, the taste that you will realize you’ve been craving for in such a long time.
Our friend Jamie over at Recipe Lion this to say about this recipe:
“Enjoy the comforts of home-cooking just like grandma used to make with this super simple recipe for Homestyle One Pot Goulash. With a medley of delicious flavors like ground beef, onion, green pepper, mushroom, tomato and more, it’s easy to see why this goulash is a crowd pleaser every time it’s served. Best of all, this one pot recipe minimizes the cleanup you’ll have to do after you’re done enjoying your meal, because let’s face it: no one wants to do a ton of dishes after eating a delicious dinner like this one!”
That’s true, Jamie! After enjoying a good meal, people always wanted to relax and talk some more, with a plate of dessert on one hand and a cup of tea on the other. You, as the one who cooked the meal, would want to enjoy the evening with them.
Ingredients
2 lb. Tyson ground beef
1 large onion, chopped
1 green pepper, chopped
8 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
3 cups water
1 can (29 oz.) Hunt’s tomato sauce
1 can (28 oz.) diced tomatoes, undrained
1 tbsp. McCormick Italian seasoning
1 tsp. McCormick paprika
1 tsp. Domino sugar
1 tsp. McCormick crushed red pepper flakes
1-2 tbsp. Worcestershire sauce
Salt and pepper, to taste
2½ cups uncooked Barilla elbow macaroni
Instructions
In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.
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Quick Tip: Dust the top with parmesan cheese if you prefer a little kick.
Thanks again to Recipe Lion for this amazing recipe.
2 1/2 lbs of ground beef to 2 1/2 cups elbow macaroni! Isn’t that a bit too much beef per macaroni?
The recipe said 2 lbs of ground beef and no, it’s not too much.
Thank you for sharing this recipe. My Mom made this often when we were growing up, but she called it chili. When I lived in Maine, they called it American chop suey. No matter what you call it, it is truly comfort food.
We called it cowboy hash in the midwest.
My family adds 2 c shred sharp cheddar cheese, makes it delicious
Thank you grandma’s had tomato’s in it
In New England we called it American Chop Suey
We call it ” Moms Slumgullian”. I cook my macaroni ahead and only use !/2C beef stock instead of water. Serve with grated cheese on top!!
How can I print just the recipe and not all the msg traffic and comments?
2 lbs ground beef
1 large onion chopped
1 green pepper, chopped
8 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
3 cups water
1 can (29 oz.) Hunt’s tomato sauce
1 can (28 oz.) diced tomatoes, undrained
1 tbsp. McCormick Italian seasoning
1 tsp. McCormick paprika
1 tsp. Domino sugar
1 tsp. McCormick crushed red pepper flakes
1-2 tbsp. Worcestershire sauce
Salt and pepper, to taste
2½ cups uncooked Barilla elbow macaroni
Instructions
In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.
Quick Tip: Dust the top with parmesan cheese if you prefer a little kick.
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There is a link at the bottom of the recipe to the original site.
Goulash is never made with ground beef. Always cubed beef.
When I was a young wife and mother, we didn’t have a lot of money to spend at the grocery store (back in the ’70’s) I would make this from scratch without a recipe-I just put things together kind of like a “Homemade Hamburger Helper.” That is what I knick named it. My young son and husband wolfed it down. I left out the red pepper flakes and the mushrooms (most 5 yr olds are not hip on mushrooms.) I would fix big, juicy sliced beefsteak tomatoes, and garden grown cucumbers sliced in vinegar & oil. A good meal that filled you up!