Goulash – Version 2

When I was a kid my mom made Goulash all the time. It is one of those hearty, delicious but not too expensive meals and it makes a lot! It is great for family, potlucks or guests. This is my recipe (Goulash – Version 2). The first Goulash recipe I posted (it’s in the categories under casseroles) belongs to my husband and how he ate it growing up. His is made using tomato soup. Mine is made using diced canned tomatoes with herbs in it. Give them both a try to see which one you like best.






In a large deep pot, boil pasta according to the package directions.



Drain pasta and set aside.



In a large frying pan over medium heat, cook the onions

and ground beef until the ground beef is no longer pink.



Stir in the dry ingredients and garlic.


Add the tomatoes and tomato paste and mix.

Simmer for 5 minutes until hot.



Mix the sauce and the pasta together.



Place into a 4 quart casserole dish.



Bake in a preheated 350 degree oven, covered, for 30 minutes then serve.


Goulash - Version 2




  • 1# ground beef
  • 1# uncooked elbow macaroni
  • 1 – 28 oz can diced or crushed tomatoes
  • 2 – 12 oz cans tomato paste
  • 1 medium onion, diced
  • 1/4 tsp dried oregano
  • 1/2 tsp dried Italian seasonings
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp sugar
  • 1 clove garlic, chopped
  • 1/2 tsp dried parsley


  1. Preheat oven to 350 degrees.
  2. In a large pot boil pasta according to the package directions, drain and set aside.
  3. In a large frying pan over medium heat, cook the onion and ground beef until no longer pink.
  4. Stir in the dry ingredients.
  5. Stir in the tomatoes and tomato paste.
  6. Simmer for 5 minutes until hot.
  7. Mix the pasta and meat mixture together.
  8. Place into a 4 quart casserole dish.
  9. Bake covered for 30 minutes then serve hot.




















Categories: Casseroles, Ground Beef, Pasta


  1. My mother made a goulash that her mother made and simply called “push”. No macaroni, or rice. It was repeated layers of ground beef, chopped onions, sliced carrots and potatoes, seasoned with canned tomatoes, salt and pepper, and sprinkled with a bit of flour to make a little gravy. My kids didn’t like the pulp from the canned tomatoes, so I substituted a small can of tomato sauce with a bit of water. It was baked covered, then the cover was removed to allow it to roast. It always disappeared very quickly.


    Liked by 1 person

  2. Goulash is always made with boiled rice. Not ever heard of it with pasta dear. Still try anything here. tell you later the family verdict. every one will tell you that it is Hungarian but no it is from The Russian steps Cossak style with pork shoulder, belly and garlic lots of garlic then two jars of Adzika Russian tomato broth with liver and chilli fried onions, all in paste. some add Dill herb to this and really it sounds horrid but you sit up for more. Russian friends of mine both solicitors made it in a pot over fire while our wives swam in the sea .Boy it looked horrid but all of us devoured the lot with glass of Russian Vodka and a glass of strong fruit juice, natural stuff.i go for the true cossak horse man style myself. You can only get Adzika from from a Russian. they do sell in jars but it is nothing like the true stuff

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.