[Sacajaweau]

Goulash...tomatoes, onions and ground beef & elbow macaroni. Our whole family still makes it and it’s a pig out dish.

[Ros42]

Yes, Goulash! We would melt Velveeta cheese in ours too.

[Mr. N. Wolfe]

“Goulash...tomatoes, onions and ground beef & elbow macaroni.”

Yep. I’m from the midwest and we call it goulash.

[Songcraft]

That could be one type of "Goulash", or one type of what others might call "Cowboy Stew".

       

[foundedonpurpose]

Yup, add extra cheese!

[HotHunt]

My family always used shell macaroni for goulash and elbow macaroni for mac and cheese.

I was always told it was Hungarian goulash, even though we dropped the Hungarian label. It's a favorite of our family.

Hamburger, stewed tomatoes, onions and spices plus shell macaroni.

[Stravinsky]

That’s what my family called it as well. Actually, it was “authentic Hungarian goulash.” Unfortunately, very young me didn’t realize the “authentic Hungarian” part was humor and I ended up embarrassing myself the first time talking about it with friends.

[Tommy Revolts]

Yep, Goulash. No brainer.

[MHGinTN]

Needs green peppers.

[virgil]

Same here, but it was always swilling in tomato sauce. We still have accept sometimes. I like it with garlic bread.

[jonrick46]

Hungarian Goulash Family Recipe

Two onions chopped coarsely
2 garlic cloves chopped fine
2 large tomatoes with skin on
Lard for frying
2 green peppers or equivalent Hungarian peppers
3 lbs pork roast (bone in) or pork chops with bones
2 TBS Vegita
2 tsp black pepper
½ tsp caraway seed
4 TBS paprika
4 parsnips
10 carrots
4 cups warm water
1 cup Celery greens
1 cup parsnip greens
1 cup parsley
2 cups of cut up potato, in 1 inch chunks.

Method:

Note: It is beneficial to have all ingredients prepared in advance; especially if you have no experience cooking this meal.

Chop two onions coarsely and put into pot where lard is melting. Fat from pig meat can also be used instead of lard. Add garlic and cook in medium heat. Add cut up tomatoes. Turn to low heat.

Chop 2 peppers or several Hungarian peppers and put into pot. Add just enough cold water to thin and season pot: Add Vegita (2 TBS), black pepper (2 TSP), caraway seed (1/2 tsp) and paprika (4 TBS). Stir. Bring to simmer for 15 minutes.

Take pot off burner to allow for pork preparation.
Prepare pork by cutting up pork into chunks. Include pork fat and bones, cut into 2 inch pieces. There is no need to brown pork.

Put pot back on burner. Add 4 cups of warm water and bring to a boil, add pork and bring pot to a simmer. Stir.
When meat is done, add 10 carrots (peeled and chopped coursley) and 4 parsnips (peeled and chopped coarsely). Maintain pot to a simmer.

Cut up potatoes into chunks and add to soup. Add celery greens (1 cup), parsley (1 cup) and parsnip greens (1 cup). Add pinch dumplings, cover with lid. Adjust temperature to simmer and cook potatoes until done.

Make dough for pinch dumplings:

1 egg beaten
½ tsp salt
1 cup flour

Method:

Mix dough mixture with hands, adding more flour until a stiff ball is made.

Flour lightly a thin layer on a plate and pinch off pieces of the dough into the plate. Put pinched dough into a sieve, to sift out loose flour.

[riri]

We called it goulash too, growing.

Technically, I don't think it is a goulash though.