Goulash is a recipe that most cooks have in their recipe box because it’s been passed down through the family. There are so many different versions of Goulash as well, but no matter as Goulash is a crowd pleaser. It can be stretched to feed several at little cost and only needs few ingredients.
Missy’s Goulash Recipe
- 1 can of whole kernel corn (drained)
- 1 small can of tomato sauce
- 1lb box (of your choice of noodles) I prefer the elbow noodles
- 1lb of hamburger
- 1 can of mild Rotel
- salt and pepper to taste
- 1 clove of garlic or powder (add/subtract or don’t use) to taste
- 1 tablespoon of olive oil (or oil of choice)
In a deep sauce pan bring water to a boil. Make sure it’s enough to cover your noodles. Once the water is boiling add the noodles and olive oil. The olive oil helps to keep the water from boiling up and over the pot, it also adds a delicious taste to your pasta.
Let it boil until your pasta is Al-Dente, meaning the pasta is cooked, but not to the point that it’s melting away. You want a bit of bite to your pasta. This will help hold the sauce and flavors in.
While the pasta is cooking, brown your hamburger by adding whatever seasoning you’d like. Include the salt, pepper and garlic when cooking the meat. Drain any excess fat off the meat and set it aside.
Once the pasta and hamburger is done you’ll want to start combining your ingredients. Add the hamburger to the pasta, then add your Rotel, tomato sauces, corn and a smidgen more of olive oil.
Let it simmer together for about ten minutes. Taste the sauce to make adjustments, if more seasonings are needed then add them. Remember you can always add, but not take away, so start under flavoring and gradually add seasonings till they reach your acquired flavor enjoyment.
You can serve this with crackers, bread, and different toppings such as cheese, parsley and raw onions. It serves up to six comfortably too. If there are leftovers, you can freeze or refrigerate it for another meal.