Goulash is a delicious beef recipe that originated in Hungary. This soup or stew from meat and vegetables often contains lots of spices and herbs. The spicy stew is consumed all over Central Europe, where each country created its own version of the dish. But, nobody cooks it better than your mom, right?
Mom’s goulash is an excellent comfort meal for lazy days. Contrary to popular belief, it’s not very hard to make! Your mom might do it better, but you can do it too. The best part is, you get a reward in the form of a meal that feels like a warm (and slightly spicy) hug.
How to make Mom’s Goulash?
Cook your macaroni as per the package instructions. Cook to al dente.
While the macaroni is boiling, you can start on the meat. In an extra-large skillet or dutch oven,
Start cooking the onions and ground beef.
Drain the meat and season it with spices to taste.
Mash your tomatoes with a potato masher in a large bowl.
Add your mashed tomatoes to the beef with the ketchup.
Add cooked macaroni to the beef mixture and stir it all together.
Taste the sauce and add spices to taste if needed. Some people like to add tomato juice for an extra juicy sauce.
How can I keep my leftovers juicy?
With a dish like this, it pays off to make a little too much, so you have enough for lunch the next day. However, there is one common problem that many people have. The macaroni soaks up all the sauce, so the meal ends up looking pretty dry after a night in the fridge. You’re a genius if you made some extra sauce! If you didn’t, simply add some tomato juice to your leftovers. That will make them juicy and fresh again.
Is there a difference between American and traditional Hungarian goulash?
Yes, the two are quite different. The American version of the dish is inspired by the original Hungarian version, which consists of beef spiced with lots of paprika. The Hungarian version comes in the form of a soup or stew that is often eaten with dumplings or potatoes. The American versions relies more heavily on tomatoes. Macaroni is a popular side in the USA, while our European friends prefer other carbs.
What’s the best cut of beef for goulash?
The easiest thing you can do when making mom’s goulash is buying ground beef from your local grocery store. If you’re a bit of a chef and know your way around good meat, you can opt for a whole piece of meat, like a lean beef chuck or top round. These two are the best options for a hefty goulash. You can mince or cut the meat up yourself as an extra special treat for you and your family!
- 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 a 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.