Tuesday, December 21, 2010


This recipe is not what I thought of when I think of Goulash, but it is yummy and delicious. I would say it is a cross between Goulash and Chili Mac. The base recipe is a recipe from Paula Deen, Bobby's Goulash...

2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

I change this up in a few ways. I add Worcestershire sauce when browning the meat, extra garlic powder, and sometimes a little Tabasco. I also brown the meat and saute the onions at the same time. You can obviously use a regular pot instead of a dutch oven and switch around your ground beef to whatever you have on hand (we usually use venison). This most recent time we made the recipe x1.5 and added one can each of dark kidney, light kidney, and pinto beans. Further advice is this...the recipe is huge! The 1.5 recipe basically would have fed 14 adults and this does not freeze well (the noodles get a little too mushy). Also I would highly recommend grating sharp white cheddar cheese on top, it adds a nice sharpness and cheesy flavor.

Enjoy this wonderful dish that is warm and filling!


McKay said...

LOL! Rob and I were just having a conversation about goulash vs chili mac!

We used our venison to try and duplicate the goulash we had in Budapest.

Ashley Howard said...

Real goulash is different right?