Argo cornstarch, baking powder, baking soda, barilla pasta, bay leaves, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, diced tomatoes, domino sugar, eat, Eggland's Best eggs, Elbow Macaroni, food, garlic, Gold Medal flour, goulash, granulated sugar, Green Giant, ground beef, Hershey, house seasoning, Hunt's tomato sauce, Italian seasoning, Jell-O, Jif peanut butter, Johnsonville, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, water, Wesson vegetable oil, whipped topping, Yellow onion
As a child growing up, I can distinctly remember my mother making goulash on the regular. She loved the stuff, and we did too. Macaroni noodles, stewed tomatoes, and a hearty tomato sauce were all that I needed to feel happy and full at dinnertime. Sometimes, my mom would toss in bacon to the mix. Mmm!
As a mother and wife to my own family, I have since carried on the tradition of having goulash night at our house. I love the combination of flavors that this meal brings to the table. I always use ground beef in my goulash, but I’ve heard others use ground turkey. What do you think you’ll use?
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Quick Tip: Try not to overcook your noodles as you want them to stay somewhat firm.