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I’ve grown up eating goulash in many different forms. My grandmother was Hungarian so she made the best goulash on the planet. Actually, if Grandma Margret saw this recipe for American goulash she’d probably say, “That’s not goulash at all!” LOL She’s probably right as this is more of a western-type goulash. But, you know what? It tastes darn good so I’m not complaining. I think after grandma tried this American goulash she’d keep her comments to herself because she’d be too busy eating.
I tend to make mine a tad differently, too. Different is good!
1 lb ground beef
1 can(s) diced tomatoes
2 can(s) tomato soup
4 c pasta, uncooked usually macaroni but use what you like
1 small can of peas
1 small can of whole kernel corn
1/2 tsp red pepper flakes
1/3 c Kerrygold butter
1 tsp McCormick paprika
3/4 tsp Morton salt
1/2 tsp pepper
3/4 c Kraft shredded cheese (use your favorites)
3/4 c chopped onion
1 c celery
1. Cook hamburger, onions, celery, red pepper flake and other seasonings Cook on Low Heat in Crockpot
2. After 30 minutes or so stir and add tomato soup and diced tomatoes. Also add Macaroni, corn and peas. Add 1 cup of water. I put the macaroni in now but if you want a firmer pasta cook separately then cook all together for 15 minutes.
3. Sprinkle top with your favorite cheeses and bread crumbs as you like
4. Cook on low for a total of 4 – 6 hours
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Quick Tip: Tossed salad and garlic bread go great with goulash!