Classic Goulash Recipe

I’ve been making Goulash since 1972 😳, but as usual, I don’t measure, etcetera. So I’m sharing a recipe that’s the same 😜 Although, I do not use soy sauce. I use worchestershire sauce. And I did add peppers to this one. I adjust seasoning to our liking. Taste throughout cooking. The recipe is flexible; like I saw in comments, someone added beans, mushrooms… things like that. Also, you can make the tomato products you have work by just making sure the measurements (ounces) are the same for the amount needed in ratio to pasta. When I use canned tomatoes, I also add a little sugar to negate the tin taste. There’s extra info, ideas, and tips at link ⤵️ https://www.allrecipes.com/recipe/213268/classic-goulash/

I previously shared ➡️ Bobby Deen’s recipe . It’s all good 😋

Ingredients:
Original recipe – yields 8 servings
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 pounds lean ground beef
• 3 cloves garlic, chopped
• 3 cups water
• 2 (15 ounce) cans tomato sauce
• 2 (14.5 ounce) cans diced tomatoes
• 3 tablespoons soy sauce
• 2 tablespoons dried Italian herb seasoning
• 1 tablespoon seasoned salt, or to taste
• 3 bay leaves
• 2 cups uncooked elbow macaroni

Directions:
• Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook 3 minutes, stirring often. Add ground beef and cook, breaking up the meat until it is evenly browned, about 5 minutes. Add garlic and cook 3 minutes, stirring often.
• Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Bring to a simmer, cover, and cook 5 minutes, stirring halfway through.
• Stir in uncooked macaroni, cover, and simmer over medium heat until pasta is tender, 11 to 13 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.