I never learned to make goulash – I just knew it had noodles, ground beef, and tomatoey stuff going on in it, according to my Mom’s memories of what her mother made. But she never made it so I just came up with my own way of making it which was sort of like the same way I made spaghetti with meat sauce, but just with macaroni noodles instead. I have my favorite version of my own version posted here.
I finally had real (real as in the Americanized real, not the Hungarian real) goulash at my in-law’s house. I’d been wanting to get my MIL’s recipe for a long time, because although Dennis never says “this isn’t like Mom used to make,” I’ve always wanted to cook his favorite meals that he grew up eating and goulash topped that list. His Mom’s goulash is really, really good! After enjoying it on Easter, I asked her exactly what she put in it so I could recreate it at home. I’ve never turned out better goulash and Den’s favorite is now one of my absolute favorites as well. We could eat this almost every week!
Mom’s Goulash
Printable recipe
Printable recipe with picture
1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed
Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.
Recipe source: Phyllis Miller
P.S. Happy anniversary to my hubby! These have been the best 14 years of my life.
Veronica's Cornucopia 
My hubby loves goulash more than I do, but if it’s good, I will favor it too. I like mine with a little sugar in it. But tried and true and hand-me-down recipes like this are sure fire great! Looks delish. Happy Happy Anniversary too! =D
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My Mom made something similar – but called it Slumgulion – I am sure she made it just to stretch out the ground beef by adding canned tomatoes, ONIONS, green pepper and elbow macaroni. I obviously never cared for it since it had onions in it, but my twin sister probably makes this once a week still!
Happy Anniversary! Tony and I are right behind you – 14 years in December!
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In reading this my mom also called it slumgulion and I used to love it but have never been able to make it as good as she did. This recipe looks just like hers, will have to try. Oh and by the by, i also have a twin lol
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My mom called it Slumgulion as well! One of my all-time fave dishes!
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When I was growing up, my Mom served goulash alot, and I loved it! =)
This recipe sounds delicious,and I plan on trying it soon!
Happy Anniversary!
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I use the same recipe as listed above (which was a recipe of my Grandmothers). The only difference is I add a small can of Tomato Paste.
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Happy anniversary and bless Dennis for never saying “It’s not like mom’s.” Lol
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This looks delicious, and I would absolutely eat it. But it’s not goulash. Trust me. My mom’s side of the family is Hungarian, and I learned to cook at my grandma’s knee. This is either “chili mac” (due to the chili powder) OR something we made in Girl Scout Camp — “hobo stew”, I think they called it. I am not a snob, this looks yummy and I would absolutely make it and eat it.
This is why it is not goulash: the essential ingredient of goulash (and most Hungarian cookery) is PAPRIKA…real Hungarian paprika. (The cheap stuff is from Spain. It’s bitter and just not as good. Use it only in an emergency.) The paprika combines with butter and/or oil to make the goulash SAUCE. Without that, it is not goulash.
Goulash also does not have macaroni noodles like this. Usually it has potatoes. It can have pork or beef cubes (cooked until VERY tender) and my mom made a cheap, Depression-era version with hot dogs. But not hamburger. Some people serve goulash over spaetzel, which is a kind of tiny dumpling. But not elbow macaroni … that’s very Italian.
You could even make a vegetarian goulash, with just potatoes and onions and garlic AND PAPRIKA. I cannot emphasize enough that what makes it GOULASH (and not just beef with pasta, or chili mac, or hobo stew) is the PAPRIKA.
I would be happy to send you a recipe for authentic Hungarian goulash; there are many variations but the essence is the Paprika sauce, which has a very distinctive taste and color (orangey-red).
A good brand of Paprika is SZEGED, which is widely available. It’s about $4-$5 a can, but a can will last practically forever. It comes in sweet, hot and “sweet-hot” flavors. My family prefers the sweet, but your tastes may vary. It’s good on lots of things, including deviled eggs and egg salad.
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Spaetzle isn’t German……nokedli is Hungarian …..just sayin!
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*is*
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You are entirely correct. They are very similar, however. And my family (for some very quirky reasons that would take too long to explain) spoke German in the home (despite being Hungarian by ancestry and origin). So they did often use German words to describe things, and of course, I picked it up from them. My bad. But the overarching point here is that goulash HAS to have paprika in it, and that it should be obvious it would not have Mexican chili seasoning.
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I watched cutthroat kitchen the other day and they also said goulash must have paprika in it :) but the above is also like the american goulash my mom made me as kid i guess they could dream LOL
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My mom made something just like the above recipe, but we called it “chili mac” due to the chili powder. I think the confusion comes from the fact that chili powder LOOKS like paprika (but it doesn’t remotely taste the same).
Looking back at my recipe file, “hobo stew” has neither paprika nor chili powder, but just onions & garlic flavoring (from powdered spices). It’s blander than either chili mac or goulash, because it is usually made by kids at camp (at least, the version I know).
I would so love for you to taste ACTUAL REAL GOULASH, because while chili mac is a good dish, goulash is one of the truly great dishes in all the world — the foundation of all Hungarian cuisine — and a very accessible, easy-to-make dish so long as you have a source of good Hungarian paprika.
The secret is to combine the paprika (in much larger quantities than most people use any spice — like a half cup or more!) with the cooking meat cubes (beef or pork or veal) in the pan while the fat is “bubbling”. The paprika combines with the hot fat — “catches” — and it foams up. This is what makes the paprika sauce.
I cook a lot of stuff, and this process — foaming the paprika — is a unique process. The closest I have come with other cuisines is some Indian cookery. They too use a form of powdered peppers for flavoring AND coloring, which is basically what paprika is. It gives everything it touches a unique orange/red coloration.
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I am going to try this recipe, but would also love to have yours as well, Lauren. Is there a way I can get that. I would love to have both on hand.
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Sorry but American goulash is just what is written above in Veronica’s version. Hungarian is made with paprika…but not American goulash!!! I make Hungarian and American…and love them both for their own distinct flavor. Look in many of our American cookbooks and you’ll find what is called GOULASH made different ways!
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Oh, I know it’s not Hungarian goulash…I never even thought to clarify that this is definitely not a Hungarian dish because in my mind, goulash is this stuff LOL. This is an American version…that probably isn’t similar in taste in the slightest, but has the same name. I’ve also heard it called “American Chop Suey” but since I grew up hearing it called “goulash,” and that’s what my MIL calls it, that’s what I still call it. I do need to try the authentic stuff, for sure! And in the goulash I make, the chili powder is just a dash and it can not be tasted, because Mom’s doesn’t taste like chili so I keep it scarce. It’s really just a strange & delicious tomatoey beefy mac! lol
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American Chop Suey! I couldn’t think of that name! Boy, that’s one I have not heard in a long time. You are correct — I have heard it called that also. Isn’t that funny? (I am sure you’ve had Chinese Chop Suey, so you know it is pretty far from that.)
It’s definitely an AMERICAN dish that many people make, and that is served in school cafeterias. I am sure your MIL does call it goulash.
That is an interesting comment about the chili powder being so slight, you can barely taste it.
Again, I do very well remember eating this as a kid, and I have made it as an adult. It probably deserves its own name, LOL, after all this time and some status as a unique American dish.
You would enjoy some actual Hungarian goulash, though, and I think comparing the two would be very interesting.
Reading about this has made me want to make some of each! thanks.
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She said “goulash”, not Hungarian Goulash. This IS goulash… yours is an entirely different meal.
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GOULASH is not some generic term, like “stew” or “soup”. You can make any sort of stew you wish, from beef or chicken or lamb, or have it vegan or spice it any way you like.
GOULASH is a very specific Hungarian term, in the Hungarian language — which BTW is unique, having nothing in common with European “romance” languages like French, Italian, Spanish, etc.
I have no problem with the recipe here, and I’ve made it and would happily it eat. I was only pointing out it is not “goulash”. By definition, all goulash is Hungarian, as it is a unique Hungarian name.
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Oy, I’m sorry to cause such controversy with this recipe! I understand that we have totally fouled up the definition of goulash by applying it to our American beefy tomatoey dishes, but it is still what we call it, at least in these parts, even if it has no similarity to the REAL dish it’s supposed to be. It’s so interesting how definitions can change in different areas and cultures, isn’t it?
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So true. I love Hungarian paprika on almost everything. Indeed my goulash is always served with home made spaetzel. So easy to make and fast to cook.
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Totally agree! This recipe is an American “Macaroni & Ground Beef” recipe, sometimes called Slumgullion 4 decades ago. This is NOT Goulash. The above writer is correct.
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It’s goulash to us in the Midwest!
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Agree with you .I’m from MN.
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I’m from Mich, to me it is goulash and always will be. My mom made it during the depression and years after. She couldn’t afford Hungarian paprika then and might not have known there was a different paprika. There’s thousands ways to make chili too. Just stop it. I would like to read comments from cooks who have made it.
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She clearly stated that this is the American style goulash, not Hungarian, in the post.
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Laurel my mother version was tomatoes and sauce onions hamburger and cheddar cheese soup. Big family of nine so we had this a lot. I would love you authentic recipe and have u ever made a sauerkraut soup?
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My mother in law was Hungarian and she described it as a pot of what was always available in the pantry, essentially Goulash! Paprika was her main seasoning. She never wrote down a recipe for me. I would like to see your recipe.
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We Midwestern folks know this is not Hungarian Goulash, and we dont mean it to be. We simply call it goulash, its a Midwestern thing. It is probably the most popular hot dish we make, it was a staple for us on “wash day” growing up! Don’t take offense…
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I would love the vegetarian version, please?
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Could I order SZEGED ( Paprika) online? Thank you for reply…
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my mom called this ‘hot dish’
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well i am making this tonight but wish there were measurements on the spices listed
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Add according to your own taste preferences, it will be wonderful. :)
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You can also use hot and spicy v8
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I can’t because Mom doesn’t (LOL) but I love that idea!
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She was correct, it is ‘Goulash” Hungarian Goulash is an entirely different dish.
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I don’t care what you call it. It’s delicious! I made it last week and I’m making it again. Call it goulash, hamburger surprise or American hamburger creation. People worry about the silliest things!
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United States[edit]
Main article: American goulash
American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes.[14][15] Originally a dish of seasoned beef,[15] core ingredients of American goulash now usually include elbow macaroni, cubed steak, ground beef or hamburger, and tomatoes in some form, whether canned whole, as tomato sauce, tomato soup, and/or tomato paste. In some areas it is called Slumgullion.
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A brilliant commentary! Let us cook it and enjoy it, ladies and gentlemen!.
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My mother made a very similar ‘goulash’ when I was a kid but she called LaCrosse goulash because she adapted what she ate in LaCrosse, WI one year on vacation. We all loved because all the veggies and mac were cooked el dente before mixing together with the meat sauce. That way they each retained their own original flavor.
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I’m so glad you enjoyed!
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Thisisn’t goulash it’s chili. Goulah has no garlic or hot sauce or tobasco. Leave these all out and you have goulash. Also add kidney beans tomato soup and Hunts Ketchup.
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Sorry but this is not chili! Chili does not have macaroni in it…period.
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In our American home, we call this goulash also and your version looks delicious so I am making it tonight! Thank you for sharing!!
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I hope you enjoy!
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What nonsense! It sounds yummy and reminds me of the childhood “goulash” I was served by my mom. Just enjoy and call it what you want in your household; no need to preach. The recipe stated “Americanized.”
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Sounds like my Moms recipe except she adds a dash or two of Worcestershire sauce! Then in typical 1970s fashion, we would have garlic toast (garlic salt on toast).
I just made this last weekend!
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Delicious!! Can’t believe people are debating name. Cook has artist license and can call it what ever she wants!!
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Oh my, I just had a flashback to my childhood – – my mom used to make this macaroni dish all the time and I always LOVED it – – It was one of those foods I could just eat and eat and eat until I explode. Haven’t eaten this in at least 40 years. Really makes me miss my mom.
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I understand, I think we all have certain foods that brings back memories!
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I’m with you. Going to make for dinner tonight. God bless all MOMS.
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My grandmother called it Yankee spaghetti. She used celery in it & put it on cooked elbows. I have changed it a bit…I make it in 1 pot by adding some extra liquid-chicken base & water or tomato juice & cook the macaroni with the sauce. It’s good with cavatappi pasta.
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Call it whatever you like. It is a great comfort food. My recipe is similar but I always use fresh garlic, add a can of V-8 juice and some cheddar cheese while omitting the hot sauce, tomato juice, garlic salt and chili powder that your recipe calls for. I will have to try your version sometime. It sounds delicious too.
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I call it Birthday Dinner! I am 74 years strong in The Lord and Birthday Dinner it is tonight.
I love this recipe and have made yours twice. Only problem-can’t stop eating it!
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You preach it Kelly!!!!
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This casserole has many variations of ingredients, personal preferences I suppose and has different names in other states. New Englanders call it American Chop Suey😊
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My mom always made it with cheese! The cheese is what makes it! Mmm… Delish!
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I asked mom several times for her goulash recipe that she made when I was growing up and her response was always: “I made that?” Yeah
I finally found the recipe online and made it up for my daycare kids (thinking they would turn their noses up) and they love it as much as I do – even the toddler loves it!! Thanks for reposting it – I’ll save this to my recipes to try file on Pinterest :)
When I make mine I sometimes add a small can of Contadina pizza sauce to up the spiciness. It’s YUM!!
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I’ve made this dish and added chili powder (a pinch) salt ,pepper to taste.
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We called the same dish Goulash. My mom and dad are both Croatian and that is the American version of Hungarian goulash. Note: I said the American version. When one of my friends called it slumgulion, I couldn’t believe my ears.
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My kids also love this made with pizza sauce =D
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I made this today for dinner, . it’s so, so , so delicious, Hope my son and husband like,,, thank you for sharing
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I did a search for Goulash and received a recipe with a great story and a history lesson, LOL.
I really enjoyed reading all these replies while enjoying my Goulash and I had seconds, it is not the way my mom made it but good. We are German, Norwegian and Irish decent but raised in Minnesota and Colorado a family of 8 kids we had to make food stretch far. I bet my mom used tomato paste, sauce with stew tomato with hamburger and not much else. Interesting journey on here and I am now curious about Hungarian paprika and their goulash. Wished Mom were here to ask. Thank you for the recipe and have a Blessed day!
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Yeah. What is paprika, anyway? I am very confused between cayenne, red pepper, crushed red pepper, chili, paprika and all the smoked paprikas out there—and now somebody brought up Hungarian sweet, hot and medium paprika. Tell me if you know.
Bill
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This is American Chop Suey in New Hampshire … except after the ground beef and onions are cooked and drained, we add one can of diced tomatoes, pasta of choice (usually elbows), and almost a full can of undiluted tomato soup. Heat through and serve. Comfort food at its best.
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Gail, you’re exactly right, we New Englanders refer to this tastiest of comfort food ‘American chop suey’ and my grandmother made it just as you say. On a recent lunch out, the café had ACS as a special, what a surprise. I had to order and after the first bite I was 8 years old sitting in my grandma’s kitchen…a wonderful trip down memory lane. This will be my go to this winter, when I just want a cozy evening in! I do have a friend who refers to this dish as goulash, but it’s just a name for the same dish, she knows it’s not real Goulash.
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I grew up on this dish….yep, I’m a “Boomer”. This is just how my Mom made goulash and she also added 2 T. white sugar to the pot and let it simmer. I make it a lot and the hubs loves it. He too, grew up eating this dish. We were laughing one evening while eating it. We both remembered that goulash was not served at either of our homes unless you had white bread and butter with it. :) I make homemade dinner rolls. LOL
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My Mom also called it ‘Goulash’ , New Englander … a kid favorite … I add beans: pea beans ok, but I love kidney! Not fancy or maybe labeled correctly, BUT comfort is comfort!
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This was a staple growing up in Massachusetts and we called it American Chop Suey. I made it with your recipe tonight and the name has been changed to delicious!! Thanks so much for sharing.
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For all you picky people. If you don’t like the name goulash just keep your mouth shout and appreciate the flavor.. it satisfies the taste buds. Sit down at the table and eat and be polite, don’t argue..this is GOOD..that is all that matters.
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Shiela, I agree with you…lol! Eat, drink and be merry!
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My grandma used to make this when I was young and when my kids were young. She also called it Goulash. I never got the recipe, so I’m glad you shared this recipe.
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Re: Hungarian goulash
I have made a version of this for many years. Did you know you can cook the macaroni with the burger as it browns? Works like a champ, just adds can of water when you add the tomatoes. I also add a Tblsp of Worcestershire sauce, more is NOT better. I’m not sure what it does but if I forget it, the batch is just not as good!!
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I made this recipe. However, I used my homemade cannedbtomaties and added Italian seasoning and cheese. I hope my husband loves it! Well shall see, he is very picky.
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My wife’s mom made goulash, but they called it slop and it always had a little sugar in it. My wife still makes it today.
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My mom makes a similar goulash but uses undiluted canned tomatoe soup instead of ketchup and tomato juice. Yum!
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Great!!! Reminds me of my mom’s kitchen in the 60’s. Easy and delicious.
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What is the serving size of the goulash? Calories?
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It’s delicious and you’re welcome to call the recipe whatever you like. Anyone here can post recipes and do likewise. Now excuse me while I enjoy my goulash with a Coke (pops open a Pepsi.)
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LOL! My Dad called all pop “Coke” too. And most my friends in other states call it soda but we’ve always called it pop here in Kansas.
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I would add a little velveta cheese
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I love the recipe
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Late to the table here. My Mom made this back in the 60’s. She called it “Hot Dish”. We lived in Minneapolis back then. I think that’s a Minnesota thing. Living in Michigan now and everyone here calls it “goulash”. No matter what you call it or how you make it, it’s delicious!
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My Mom also made this recipe and called it macorni and tomatoes.. she canned tomatoes so she also had the tomato juice and she add cheese hot sauce down the road .. but either way Delish!!!! L
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Saw the entries about slumgulion. Our slumgulion contained hamburger meat canned Vegall or what ever left over veggies we had, canned tomatoes that were on hand. Whatever seasonings you like. It was served with cornbread. One of my favorite meals.
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Come from a family of ten in the early 60s and this was a meal that fed us all and YES it was goulash and served with bread and butter stopped bickering like children and enjoy what ever you call it in your home we are fortunate to have a wonderful dish like this to eat thanks for all the memories of MOM 💜
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Why is this not baked or at least cooked on the stove top for several minutes after it all is assembled. As described it would not be very hot and barely warm.
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This is really good! I didn’t have stewed tomatoes so I used diced and gave them a quick “swirl” in my Nutri Ninja just to make it less chunky I also added oregano and basil In the beginning and then about half a cup of Parmesan cheese at the very end for flavor. Super easy and very good! Family loved it. ❤️
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