Graham's Goulash

Name: Graham's Goulash
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: Serves to serve 6
Ingredients: 2 lb lean minced beef (ground beef); 1 lb turkey mince; 2 large onions; 1½ pints water; 1½ pints tinned tomato juice (sauce); 1¾ lb tinned chopped tomatoes (diced tomatoes); 3 cloves garlic; 2 tablespoons Italian seasoning **; 3 bay leaves; 3 tablespoons soy sauce; salt and pepper; 1 lb uncooked macaroni; 1 tablespoon garlic powder

Ready in 1 hr 50 mins

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.

Preparation Time

15 Minutes

Cooking Time

1 Hour 35 Minutes

Ingredients for Graham's Goulash

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

2 lb lean minced beef (ground beef)
1 lb turkey mince
2 large onions
1½ pints water
1½ pints tinned tomato juice (sauce)
1¾ lb tinned chopped tomatoes (diced tomatoes)
3 cloves garlic
2 tablespoons Italian seasoning **
3 bay leaves
3 tablespoons soy sauce
salt and pepper
1 lb uncooked macaroni
1 tablespoon garlic powder

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!