50 mins
Graham's Goulash
Recipe by Graham
Graham's Goulash is so called because a normal goulash takes ages to cook, but sometimes we find we can cut corners and speed up the process! This is my "quick-and-easy" version of goulash.
Originating in Hungary (and now considered their national dish), goulash is also a popular meal in many countries of Eastern Europe and Northern Italy. Goulash is essentially a soup or stew containing meat, noodles and potato (which this one doesn't!!). It contains many spices and herbs but, above all, paprika (which this one doesn't!!). But if this recipe looks like there are a lot of ingredients, take another look because many of them are just dried herbs.
Graham's Broccoli Rabé 
Graham's Proper Garlic Bread Ingredients for Graham's Goulash
Currently displaying quantities in US Imperial Measurements
How to Cook Graham's Goulash
- Sauté the minced beef in a large casserole dish over medium-high heat for just a few minutes, stirring all the time to break up the meat, until no pink remains. Spoon the meat into a sieve and allow it to drain (but leave any fat in the casserole dish for the next step).
- Peel and chop the onions and peel and finely chop the garlic. Add these to the dish (with the residual beef fat) and sauté over a medium heat for 5-8 minutes until they are tender. Place the meat back in the dish and add the water, the tomato juice (sauce), the chopped tomatoes, Italian seasoning, bay leaves and soy sauce. Add 1 tablespoon of salt and ½ tablespoon of freshly ground black pepper and stir well to mix all the ingredients. Cover the casserole dish and cook gently for 15 to 20 minutes on a medium heat, stirring occasionally.
- Add the macaroni and the garlic powder, stir well, re-cover the dish, and simmer for about 30 minutes. Turn off the heat, remove and discard the bay leaves and allow the mixture to sit for about 10 minutes more before serving with garlic bread (plus a side salad if wished).
- ** If you are not able to get hold of Italian seasoning, it is simply a mix of equal quantities of basil, marjoram, oregano, rosemary and thyme, so if you have the dried herbs, just add ½ teaspoon of each.
GRAHAM'S HOT TIP:
As a little extravagance, place a pot of either crême fraiche or thick cream on the table and allow everybody to spoon a little onto their goulash. It's naughty but nice!
Reviews of Graham's Goulash
| November 16 2014 I had tons of ground beef with no meal idea so I decided on this since I had most everything it called for in my pantry. I just finished making it and it tastes really yummy! I used Worcestershire sauce instead of soy sauce and used 1/2 the amount of seasoning salt. After tasting it I did add a little sugar to it just to cut the acidity of the tomatoes. I am sure once we sit for dinner it will be well liked. I plan to top it off with some cheddar cheese. Thanks, this is a keeper! maryT (1 review) |
March 30 2014 My father used to own a restaurant and we had this every wednesday for a special. We could never make enough! There is a couple of things we did differently though and here they are. Stewed tomatoes instead of diced, no soy sauce, no italian seasoning, but added celery and green pepper, used veg juice instead of water and 1 teaspoon of chili powder to a recipe this size and also, 1 small can of cream of mushroom soup, this makes it a little bit creamier (sometimes do this and sometimes not). otherwise, the prep and procedure is the same. Helen (4 reviews) |
December 22 2012 I am a bit torn over whether to rate this a four or five... I just made this tonight for dinner and it was well accepted by my children. My husband and I also enjoyed it, however I felt that there was something missing. For the life of me I cannot put my finger on it. Still, it was easy to prepare, and on a winter day like today, it was warm, filling comfort food. We did sprinkle a bit of cheese on top. After all, everything is better with a bit of cheese! Thanks for sharing this recipe. We will definitely make it again! marnie (1 review) |
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 August 28 2012Well, it may not be traditional goulash but I grew up eating something very similar to this that my parents called goulash. It is an easy, filling, economical, tasty dish and this version is certainly much quicker and simpler than the "full" recipe. Next time I'll try adding chopped green pepper - it's part of the goulash that I grew up with. annie (1 review) |
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