American Goulash Recipe by Sherry Smith-Noble

American Goulash Recipe

There is traditional goulash, and there is American goulash – both are delicious. This recipe is American through and through; it a recipe most people had growing up and continues to be a favorite meal. Elbow macaroni and ground beef in a tasty sauce – yum!

If you order goulash in another country, you may be surprised to receive a plate of stewed meat! Although very delicious, it’s just not what most Americans think of as goulash. It seems that each country’s cuisine has their own goulash: the Austrian recipe includes dumplings, the German recipe includes potatoes, and in the Netherlands they sometimes include fish.

Betty Crocker defined the style of 60s and 70s cuisine which included adding cans of this or that to ground beef and macaroni (before we called it “pasta”) and voila – you had dinner! In fact, the original recipe called for cans of tomato soup (Campbell’s was the basis for many meals at that time). Well, times are different, but the fondness for the recipe still exists. Here is a slightly altered version of Mom’s goulash.

You can view this recipe here: American Goulash Recipe by Sherry Smith-Noble