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    • Ruth Bixler

      Goulash & other main dish recipes

    • ShelbyLynne Cady

      A Southern Girl Where you'll find a little bit of everything… « Kyleigh One happy little boy… » Paula Deen’s Goulash (the best EVER)   This really is the absolute BEST goulash I’ve ever had. It is really simple, and is even better reheated. My 4 year old actually ate it, and anyone who knows him knows that he is a SUPER picky eater. Ingredients 2 lbs lean ground beef 2 medium yellow onions, chopped 3 cloves garlic, chopped 3 cups water 2 (15 oz) cans tomato sauce 2 (15 oz) cans diced tomatoes 2 tablespoons Italian seasoning (I didn’t use this) 3 bay leaves (I didn’t use this either) 3 tbsp soy sauce 1 tbsp Paula Deen’s House Seasoning (Again, didn’t use this in mine) 1 tbsp salt 2 cups elbow macaroni *I added garlic powder, seasoning salt, and a little pepper to mine. Get recipe for Paula’s House Seasoning HERE   In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.  Add onion and garlic, saute until transparent.  Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them).  Allow to simmer for 15-20 minutes.  Add macaroni and allow to simmer an additional 20 minutes or until tender.  Remove bay leaves before serving. This stuff is GOOD!!!                Posted on November 13, 2011 by A Southern Girl. This entry was posted in Recipes and tagged Recipes. Bookmark the permalink. « Kyleigh One happy little boy… » 126 Comments Barbara December 16, 2013 - 12:29 am | Permalink This is almost identical to what I have been making for 40 years or more. I don’t use the Italian seasoning, but do use oregano. Paula Dean seasoning hasn’t been around for 40 years, and I don’t use soy sauce. Other than that, it’s pretty much the same. My kids are getting to be middle aged men now, but they still love my goulash! Reply Lindsey December 16, 2013 - 3:21 am | Permalink It’s hard to beat goulash! And, it doesn’t matter how old you are, Mom’s goulash is always the best!  Reply Marisa R. S. Skelton December 18, 2013 - 2:38 pm | Permalink YES Lindsey – you got that OH SO RIGHT! Hard to beat goulash and Mom’s is always the best! I am looking forward to trying this goulash by Paula Deen but will always love MY mom’s and my children love mine > I don’t use the seasoning, bay leaves and soy sause Reply mike December 21, 2013 - 2:42 am | Permalink yea this is just like my chilly as well.. except no beans or chilly seasoning oh and add macaroni.. but they both have hamburger onions and tomato’s in them so they are kinda the same right? Reply A Southern Girl December 21, 2013 - 3:25 am | Permalink Right!  Reply Christy Blochlinger December 28, 2013 - 9:26 pm | Permalink I make this but I add frozen okra..delicious Reply Hope Stansberry December 30, 2013 - 12:57 pm | Permalink I have made this for years also. Learned it from an old southern woman ! Just like so many of the other repliers here, I do not add italian seasoning nor bay nor Paula’s seasoning. I DO , however, use a jar of spaghetti sauce and some water. I also add velveeta cheese at the end most of the time ( kids eat it so well with this last addition ) . Cannot beat good old goulash on a cold winter day.  Reply Charlene Fullerton December 16, 2013 - 3:55 am | Permalink Kick it up with just a tad chili powder too!! My husband and daughter love this stuff. I never follow a recipe though. Reply Roxy S. December 16, 2013 - 4:58 am | Permalink This cracks me up! This is the best goulash ever except I didn’t use half the seasonings listed. Um, then you didn’t really have THIS goulash, you had your own goulash. Everyone has their own goulash recipe just like any other comfort food recipe. I, for one, am going to try this with all the ingredients so I can taste the actual recipe. Reply Lindsey December 16, 2013 - 5:18 am | Permalink You are so right! Ha! I am quite sure Paula’s is way better.. of course everyone tweaks a recipe here and there to suit their own tastes.  I was sure to include all of the ‘omitted by me’ ingredients to stay true to her awesome recipe! Reply Candie December 22, 2013 - 2:31 pm | Permalink I made the recipe exactly as given, it reminded me so much of mom’s recipe, or at least how I remember it. You will love it too! If you like spaghetti, you will like this dish, you DO NOT taste the soy sauce, it just enhances the flavor!  Reply Rob January 2, 2014 - 3:34 pm | Permalink I was thinking the same as you all… none of them was the recipe posted, but i sure am gunna give it a try.. I too have had many different kinds goulash that were awesome but i haven’t had this one. sounds good Reply Kyle G December 16, 2013 - 6:54 am | Permalink Without paprika it’s not goulash since in Hungary paprika in the main seasoning and the heart of the dish. I’m sure Paula Deen’s recipe is tasty though Reply Tonja December 16, 2013 - 6:23 pm | Permalink Thanks for the paprika tip. I have some excellent Hungarian paprika! Reply christine darling December 16, 2013 - 7:03 pm | Permalink I agree this is not Goulash , more like Bolognese for Spaghetti . Reply Marnanjesse December 20, 2013 - 4:58 am | Permalink This is American/Italian Goulash which never has Paprika which is the primary seasoning to Hungarian Goulash (only sweet Hungarian Paprika will do, not that regular Paprika at the grocery). These are two separate dishes not to be compared with each other. I make and love them both but the taste is distinctly different. Reply hermann w kroetlinger December 17, 2013 - 10:57 pm | Permalink thank you Gulash has nothing to do with tomato’s I grew up in the restaurant industry Vienna Austria just down the road from Budapest Lots of onions lots of garlic red wine salt and sweet and hot Hungarian pepper. potatoes and stewing beef. This is a stew not a left over quick fix. Ingredients take long time to simmer so that the meld together. It comes from hungary and the steps of Russia not from the slops of italy.Never grind the meat cube it and let it simmer same with potatoes Reply Sue December 18, 2013 - 3:56 am | Permalink I suppose you’d call this American Goulash.  Not Hungarian Goulash. Altho my bro-in-law was a chef & had made the Hungarian Goulash for us. It was very good, but took quite awhile to make. Reply Stefanie December 18, 2013 - 3:19 pm | Permalink I make Hungarian Goulash very similar but have not used potatoes. Mine is served over egg noodles. My mother is German and passed this recipe down to me. Maybe that is the difference Reply Annemarie December 20, 2013 - 4:16 am | Permalink brawo-agree with you; this slop=sloppy joe is not GULASH;; paula dean use another name for your slop! Reply michelle December 24, 2013 - 7:32 pm | Permalink I wouldn’t call this sloppy joes! sloppy joes do not have macaroni noodles in it. Reply Fran December 20, 2013 - 2:53 pm | Permalink To Germany kroetlinger, your recipe isn’t like my goulash but it looks very delicious. Would you share the recipe, please? Reply Rljones December 21, 2013 - 1:23 pm | Permalink Ditto! When I’ve had it; it’s been more like a beef stew including potatoes and beef chunks not hamburger Reply Erika Lord Hodges December 22, 2013 - 6:06 pm | Permalink Hermann, could you please post a recipe or a little more specific ingredients & method? Sounds wonderful! Reply Melinda December 16, 2013 - 11:48 am | Permalink Paula’s House Seasoning is nothing more than salt, pepper, and garlic powder that she mixes together in quantity and uses in many of her recipes and keeps in a lg shaker jar on the table for people to use at will. I thought it was a great idea. Reply Sandra December 16, 2013 - 12:35 pm | Permalink Macaroni, cook or uncooked? Reply A Southern Girl December 16, 2013 - 1:33 pm | Permalink The macaroni is uncooked. The liquid that the recipe calls for cooks the macaroni.  Reply Norm December 18, 2013 - 7:27 am | Permalink Do you strain the juice out of the tomato cans or use that juice as well? Reply A Southern Girl December 18, 2013 - 1:19 pm | Permalink I didn’t drain the juice. It adds flavor and gives it more liquid to help the macaroni cook. Reply Dana S. December 16, 2013 - 1:02 pm | Permalink Looks like chili without the chili powder seasoning to me! Reply debbi December 17, 2013 - 9:03 am | Permalink but, doesn’t chili have kidney beans and not macaroni? :/ Reply sam December 17, 2013 - 5:28 pm | Permalink the age old debate – Chili does not have beans.  Tawanda, for ground venison, if they process it correctly, venison chili meat should be an 80/20 or sometimes 70/30 lean/fat. I usually have them mix it with pork to achieve this. When cooking it, it behaves almost like beef chili meat. If you are not sure or you have a very lean venison chili meat, just mix 2 parts venison to 1 part Jimmy Dean Hot sausage then cook it down. Or have your processor mix it when when he grinds it. -sam Reply Kellyann December 17, 2013 - 8:50 pm | Permalink Beans or no Beans, is not a debate Sam. It’s a preference.  Reply angela December 17, 2013 - 11:06 pm | Permalink My mom’s chili has macaroni  Reply Sue December 18, 2013 - 4:06 am | Permalink Then that’s not chili. It’s what’s called chili mac. I don’t like chili powder in my goulash tho. Reply Zeppelinmonger December 18, 2013 - 4:41 am | Permalink Regardless of so called “purists” who claim that real chili has no beans, I think the majority of people tend to prefer beans in their chili.  These purists usually hail from Texas, but I know plenty of Texans who enjoy beans in their chili as well. So it really is a matter of personal taste. I have never cared for kidney beans in general, and especially in my chili; but I put pinto beans in my chili. The only time that chili should never have beans of any type is when you use the chili for chili dogs. Reply angela December 17, 2013 - 11:06 pm | Permalink Exactly what I was thinking. Reply Josie December 16, 2013 - 5:00 pm | Permalink I add a little sugar to mine to smooth the taste out and to counteract the acid in the tomato products. I also add ketchup, paprika and a little bit of green pepper. It may not be authentic, but it sure tastes good!  Reply pam December 17, 2013 - 5:41 pm | Permalink My mom made this as I was growing up, it was my favorite. She also added ketchup! I have made it too over the years, can beat this. Its the best and easy for cold unites. Reply Michelle Spicer December 17, 2013 - 6:09 pm | Permalink I have been looking for a recipe for this for years! I am now 44 but when I was about 15 I babysat for/a kid and his mom left it for dinner. Till this day I can’t find any to taste like that. My question is could I use garlic powder/instead of cloves? I’m real excited to try this! Reply A Southern Girl December 17, 2013 - 6:54 pm | Permalink I don’t see why not. Of course, fresh is always best when possible.  Reply Molly & Michael Vogel December 16, 2013 - 5:07 pm | Permalink I omit the spices but add worsheshire. I also add corn, zucchini and anything else that sounds good that day. Reply Kelly December 16, 2013 - 8:19 pm | Permalink Are the diced tomatoes drained? Reply A Southern Girl December 17, 2013 - 12:52 am | Permalink No, do not drain. Reply Donna Frushour December 16, 2013 - 8:54 pm | Permalink I am going to try it. It sounds good! I love to cook and am a good cook! I do find that I like to try a recipe as it is written, then I decide if it needs to be tweaked or not. I think it is good to have variety and be open minded. Switching up a little is good. My boys, now men 17,19, 23, and 53 love my cooking most of the time, but they do enjoy trying new things. I laughed when my hubby talked about this recipe, I told him I thought the best goulash I had was when I was a kid in school! It was great! Reply Glenyce December 17, 2013 - 7:07 am | Permalink This isn’t goulash……no paprika. But it is almost identical to my spaghetti meat sauce served over spaghetti but minus the macaroni. I think Paula needs to give me a better name…..goulash is misleading. Reply Marsha Boles December 18, 2013 - 10:38 am | Permalink I tend to think “goulash’ came home from Europe post WWII and got tweaked regionally. ‘Comfort food’ none the less. My dad was in the Philippines and came home trying to duplicate ‘goulash’ army cooks served and taught it to his bride. And the tweaking goes on. Try a little harressa for extra punch. At our house, more likely to be served over rice than with macaroni. Reply lisa December 18, 2013 - 1:04 pm | Permalink there obviously is different versions of goulash. One doesn’t make the other “wrong”. I’ve never in my life heard anything about putting paprika or chili powder in it. If you put chili powder in, it will taste like chili, not goulash!….. Anyway different people, different versions. But to say this isn’t goulash is wrong. To each their own!!! Reply William Marchetti December 17, 2013 - 10:27 am | Permalink This guy doesn’t even use the required ingredients? Is this for real? Reply Elsa Colston December 17, 2013 - 11:30 am | Permalink We have made this in my family for years and years! I do not use Italian seasoning. we use salt pepper garlic powder (when i don’t have fresh garlic) and crushed red pepper. Also we use canned whole tomatoes and hand crush them. Always cooked my macaroni separate and then stirred it in and let it simmer a bit. Try adding some american cheese in your bowl Reply Tawanda Sheely December 17, 2013 - 11:50 am | Permalink I need some good recipe for deer meat Reply A Southern Girl December 17, 2013 - 3:45 pm | Permalink Here is a goulash recipe I found using deer meat and it sounds pretty similar to this one. Ground Beef Venison Goulash Reply lunatik December 17, 2013 - 4:23 pm | Permalink If you add some juniper berry or(tbs of gin) and blueberry jam your venison goulash will be better. Reply Pam December 17, 2013 - 2:12 pm | Permalink I might add a little ketchup. Reply Teresa December 17, 2013 - 2:19 pm | Permalink My recipe. I use tomato juice , not tomato sauce, I dont put soy sauce, italian seasoning… min is simple… 2 lbs of hamburger onions,,, 3 c tomato juice salt- pepper and macaroni Reply Agnes Collins December 17, 2013 - 3:08 pm | Permalink The best recipes are the ones you start with the basic ingredients and then add whatever you want to make it your own. This sounds great. I may try it. Reply C Rob December 17, 2013 - 3:12 pm | Permalink I use ground turkey or venison rather than beef. A quart of home canned tomatoes, and of course, Paprika. Also, toss in corn cut from two or three ears of fresh or frozen corn on the cob. Everything else is pretty much the same as Paula’s and always a favorite. Reply julie miller December 17, 2013 - 3:34 pm | Permalink my own goulash always turned to chili mac. ill have to try this Reply lunatik December 17, 2013 - 4:13 pm | Permalink This is not goulash. I belive its really good and tasty, but without paprika, pepper, and caraway seeds its something else. Reply Deanna December 17, 2013 - 4:32 pm | Permalink I can totally see where this dish can be absolutely amazing…. This recipe needs tweeking… I cooked this last night for my family exactly like this recipe says and it was horribly disgusting… WAY TOO SALTY!!im gonna try to make it again one day but with a lot less salt and soy sauce… This didn’t go around to well at our dinner table :’( Reply Toni December 17, 2013 - 4:48 pm | Permalink I do something very similar except I do use the Italian seasoning, but I also add garlic powder and black pepper. I also don’t use bay leaves or soy sauce or her seasoning and I use large shell pasta. The main thing I see missing is celery. I’ve never had goulash that didn’t have sliced celery in it, and I also ass celery salt if I have it around but I don’t use nearly as much salt as this called for. I use one can of sauce and two cans of water. I’m accustomed to goulash being a little runnier than I think this would be, the celery and the watery consistency helps sit it apart more from spaghetti sauce than I think this recipe does. Reply Debbie R December 17, 2013 - 5:33 pm | Permalink I make the exact same but I put it in a casserole dish cut slices block cheddar cheese layer on top and bake for 30 minutes on 375. Dish my Mom used to make for us and I continue for my family. Reply Kim Lepore December 17, 2013 - 7:03 pm | Permalink You did not put how much Garlic Powder you used and what brand of seasoning salt and how much of the seasoning salt ?? thanks you Reply A Southern Girl December 17, 2013 - 10:08 pm | Permalink I would start with a tsp of each and adjust as you go to suit your taste. Reply Renee Sunday December 17, 2013 - 7:17 pm | Permalink Our family recipe for this has been passed down in my family for many generations. Mom always used stewed tomatoes (usually from our own garden) and tomato juice instead of tomato sauce. I agree that paprika is a must for goulash. We never put bay leaves or soy sauce in ours. Great for winter nights and very economical. Reply Cheryle December 17, 2013 - 8:15 pm | Permalink I am making this right now—only difference I’m using ground deer meat and adding 2 big spoons of hungarian paprika—and gonna call it hungarian paprikash with ground venison–i’ll let u know how it turns out Reply Nancy Roessner December 18, 2013 - 1:34 am | Permalink Everyone’s method is good and I imagine delicious, though not the way my mother-in-law taught me. She was from the area where goulash and paprikas originated. She called the beef dish goulash and made with chicken it was paprikas. For goulash she used stewing beef, or similar cut, say one or one and a half pounds. She chopped onions equal in bulk to the beef. Brown beef and onions with lots of paprika. (to taste and to give dish it’s rich color) She used salt. I would add black pepper. Then add water to just cover the beef and simmer until beef is fork-tender. Notice, she didn’t add tomatoes. I have cooked a dish similar to these, but called it chili. Reply Terry December 17, 2013 - 11:46 pm | Permalink I use ground round, kidney beans, chili beans, onion, green pepper, tomato sauce or soup, and whole wheat macaroni. My seasonings are seasoned salt, pepper, garlic powder, onion powder, cumin, and chili powder. Reply Rita Collins December 18, 2013 - 12:18 am | Permalink I make this also but I don’t add the soy sauce and I add 1 cup of ketchup and a pinch or two of brown sugar and a few drops of hot sauce. Reply Pingback: Paula Deen’s Goulash | The NON COOKING COOK Lou Ann Warren December 18, 2013 - 12:49 am | Permalink I make mine very similar to this. I use hamburger, onion, macaroni, chili powder, garlic, stewed Italian tomatoes, chili powder and salt and pepper to taste. And last, but not least I add a can of whole kernal corn. Reply Desiree December 18, 2013 - 1:17 am | Permalink For those who are saying it’s not Goulash…. This is what most Americans, especially Southerners, consider To be Goulash. It’s basically the same ingredients that most of us and our mothers before us have been using for years! I don’t use the Italian seasoning and I corn, that doesn’t not make it Goulash. Reply MissKitty62656 December 18, 2013 - 2:31 am | Permalink I love goulash, but mine is not juicy. I use tomato soup (undiluted) instead of tomato juice. Seasoned salt, lemon pepper, and garlic powder are the only seaonsings I use. If you are on a low-carb diet, use cooked, chopped, cabbage instead of macaroni. It is delicious! Reply Rhonda December 18, 2013 - 3:23 am | Permalink Mine has chili beans (corn optional) Reply Carla December 18, 2013 - 4:28 am | Permalink I agree that if you don’t follow Paula’s recipe, it’s not her dish. You should try using bay leaves… they add a lot of flavor. I make a similar dish with no recipe and just use whatever I have in it. Also with any ground beef recipe… add a pinch of cinnamon to the meat when browning. Gives a great flavor and makes everyone say… “hmmmm what is that?” Reply Jackie Innamorati December 18, 2013 - 4:59 am | Permalink We used to call this American Chop Suey added peppers and lots of celery Reply Jaclyn Dickenson December 18, 2013 - 10:40 am | Permalink Looks so good Reply joie December 18, 2013 - 12:39 pm | Permalink This is a southern thing. My great grandma was from Georgia and my grandma who cooked her recipes cooked this and its the American goulash. Now being from south Texas we add chili powder Reply lisa December 18, 2013 - 12:53 pm | Permalink The best goulash ever that’s even simpler, Just fry up hamburger with generous amount of salt, pepper and ACCENT! Accent is a must.. Than mix into elbow noodles and ad a big can of tomato juice… Delicious and sooo simple  Reply Teddy December 18, 2013 - 1:53 pm | Permalink I made this recipe and put the pasta directly in the with the cooked tomatoes and beef. It seemed kind of starchy to me. Would it be better if I had cooked the pasta first then added it in? Reply Tierney Clark December 18, 2013 - 1:57 pm | Permalink Well since everyone is throwing in stuff lol, mine is much like Paula’s but I add bell pepper to the meat as it cooks, then velveeta cheese, let it cook the liquid out. I usually cook my macaroni some first while the meat is cooking, but uncooked would certainly soak up some of the juice from the canned tomatoes. Add liquid as needed. It’s the only “hamburger helper” my grandkids will eat  Reply Ami December 18, 2013 - 2:48 pm | Permalink This is similar to my recipe. I add a can of green beans to make it stretch and a little more filling. It’s really good that way, and the kids don’t complain about eating the green beans that way. Reply ArloG December 18, 2013 - 3:24 pm | Permalink This is not goulash. It’s just stew. It’s also Whiskey Tango. Reply redmtngrl December 18, 2013 - 9:03 pm | Permalink Thank you to all! I’ve written down the basics AND all the different options. This is going to be fun and I think very tasty experimenting with the different combinations. Gonna go try some now…I’m hungry! Reply jfgleas December 18, 2013 - 11:11 pm | Permalink This is NOT goulash. Goulash is an eastern European dish. This recipe is for Chili-Mac, what southerners call goulash. Reply Elwin Simon December 18, 2013 - 11:51 pm | Permalink Looks like just what I cooked night before Last Very good to Elwin Simon God Bless Reply dgreenfield December 19, 2013 - 3:31 pm | Permalink So where is the recipe? All I see are comments. Reply A Southern Girl December 19, 2013 - 8:36 pm | Permalink All of the unexpected traffic to my site has caused problems and I am working with my web host to try and fix them. Try clicking the ‘recipes’selection under Posts About in the right side of the page. I’m so sorry for the inconvenience. I’m doing all I can from my end to fix the issues. Reply Myrna Loy December 19, 2013 - 8:20 pm | Permalink …a rose by any name is still as sweet…Call it what you will & agree to disagree!! Funny story…after making a BIG pot of goulash, I took some to a neighbor… He asked what it was…my response…goulash…his response…” I don’t eat anything with GOO in it”… He wouldn’t even try it… To bad for him!!! ( = Reply Charlotte December 19, 2013 - 9:21 pm | Permalink I made this last night. I added 2 cans of corn and some paprika. It was delicious! My husband and son ate it up. Reply Monica Rahlf December 19, 2013 - 9:21 pm | Permalink I also tried to see your recipie for the goulash and even clicking on recipies under “posts about” did not bring it up.  Reply A Southern Girl December 19, 2013 - 11:47 pm | Permalink I’m so sorry for the issues. You should be able to view the recipe now. All of the new traffic to my blog was unexpected (very welcomed, but unexpected)and is causing quite a bit of growing pains. There is still an issue with the photos, but hopefully my web host service can find a solution soon. They are working on it now. Reply Jay Hoft December 19, 2013 - 10:24 pm | Permalink Sooooo……………………….where is the recipe?!?! Reply A Southern Girl December 19, 2013 - 11:46 pm | Permalink We are trying to figure out the problem and my web host service is working on it on their end. They got the written content back, so you should be able to view the recipe now. The photos still aren’t showing up, but hopefully that will be resolved soon!  Reply Don Raney December 20, 2013 - 5:16 am | Permalink It’s the same exactly as mine. My grampy passed it to my dad some thirty years ago. Of course I use venison instead of beef that’s been pumped full of only God knows what. Loose the water and replace it with canned or bottled beer. What the hell is bay leaf some commie food additive to enslave our minds and make us zombies of the state? Lots of salt n pepper and 4 or 5 tablespoons of minced garlic to give it some punch. Then some Diablo hot sauce to warm it up a smidgen. Like I said exactly like grampy”s recipe! And in the winter time if your sidewalk ices up just put some of this on it and it’s cleared in no time. Reply Rhonda December 20, 2013 - 12:11 pm | Permalink I’m making this tonight with some minor changes. Looks yummy! Reply Lauri December 20, 2013 - 6:03 pm | Permalink I’ve made this for years but call it ‘soup/stew’ stuff! Great with some garlic bread on the side. Can feed a whole gang with this on a cold winter night! Reply Debbi December 20, 2013 - 10:38 pm | Permalink Mine is similar but this is incredibly watery from the picture!!! Looks nasty. Reply A Southern Girl December 20, 2013 - 11:48 pm | Permalink Thank you for sharing.  Reply Kate December 21, 2013 - 6:55 am | Permalink Chili without beans? Is Chili Sauce! Where’s the ——- BEANS? Reply rita December 21, 2013 - 7:05 am | Permalink I make goulash but add bell peppers (colored if I have), if not green peppers, kidney beans, celery, not as much water, cook down to a thickened consistancy then add shredded cheese to top. We eat it with rolls, garlic bread, what ever bread we have. Wonderful tasty and filling. I do not add soy sauce. Reply Donna December 21, 2013 - 2:01 pm | Permalink I have used ground beef, ground turkey, and even leftover meatloaf. I used Janes Crazy Mixed Up Salt, garlic, onion, stewed tomatoes w/juice, and Dill weed. We served it over elbow macaroni, or rice when my kids were little. My kids call it Mom’s Mess. It started out as chili one night, but when I discovered I didn’t have any chili powder I omitted the chili beans (not kidney beans) and added the Dill Weed. The rest is history. Over the years I have added corn or green beans, but the main ingredient secret has always been the dill. Dill goes well with chicken, anything tomatoe based, carrots, green beans, broccoli, oh and pickles!! LOL! My kids called me the dill queen! HaHa! Reply Don December 21, 2013 - 8:59 pm | Permalink I have made this for years and call it slumgullion. Reply d December 21, 2013 - 9:50 pm | Permalink so, you didn’t use this recipe really at all…. lol. I left this out, I added this, i left that out, oh and I left this out and adeed that…. totally different taste Reply Bill Thayer December 22, 2013 - 5:47 am | Permalink I’m going to try this but I will add some green pepper as well! Reply Cheryl Ziemann December 22, 2013 - 6:58 am | Permalink This kinda reminds me of Johnny Marzetti but then it doesn’t have all these ingredients. Chili mac yes, goulash no. I did read through all the comments and I have seen some great recommendations! I am now very hungry for this what ever we shall call it. My fiance is Hungarian, came here when he was 7, so I won’t be telling his mother this is goulash. Lol. So I’m gonna try this and cut down some of the sodium. Merry Christmas, happy holidays, happy Kwanzaa, and last but not least Happy Festivus. There hopefully I haven’t insulted anyone. LORD ONLY KNOWS YOU CAN’T BE TOO POLITICALLY CORRECT THESE DAYS. Reply Kimberley Kish December 22, 2013 - 6:29 pm | Permalink This is not a Hungarian guylas. It’s not served over noodles. It’s more like a soup/stew. Reply Sue December 22, 2013 - 7:29 pm | Permalink Wouldn’t this be VERY salty with 3 tablespoons of soy sauce, 1 tablespoon salt, AND 1 tablespoon of Paula Deen Seasoning? Has anyone made the recipe as given, without any changes or deletions? Thank you!  Reply Barb M December 22, 2013 - 6:28 pm | Permalink As I have been reading through all of these comments and adjustments to family recipes, I am wondering what the ‘experts’ would call what has been known as goulash in my family. What my mother made was very quick and simple. Just browned some ground beef, seasoned it and while that was cooking, she boiled the macaroni in salt water. When tender, she drained the macaroni, added the ground beef, stewed tomatoes and red kidney beans. And we grew up calling it goulash. And that is the way I have done it in my home for 60 years. As I said, just quick and simple but tasty on a cold evening. Reply Carolyn December 23, 2013 - 11:45 am | Permalink I have never seen so many people pick a recipe apart!!!! This is Paula’s recipe. If you are going to try it, make it just as it is written. THEN you can compare yours to her’s. Reply Paula Deen’s Goulash (the best EVER)   This really is the absolute BEST goulash I’ve ever had. It is really simple, and is even better reheated. My 4 year old actually ate it, and anyone who knows him knows that he is a SUPER picky eater. Ingredients 2 lbs lean ground beef 2 medium yellow onions, chopped 3 cloves garlic, chopped 3 cups water 2 (15 oz) cans tomato sauce 2 (15 oz) cans diced tomatoes 2 tablespoons Italian seasoning (I didn’t use this) 3 bay leaves (I didn’t use this either) 3 tbsp soy sauce 1 tbsp Paula Deen’s House Seasoning (Again, didn’t use this in mine) 1 tbsp salt 2 cups elbow macaroni *I added garlic powder, seasoning salt, and a little pepper to mine. Get recipe for Paula’s House Seasoning HERE   In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.  Add onion and garlic, saute until transparent.  Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them).  Allow to simmer for 15-20 minutes.  Add macaroni and allow to simmer an additional 20 minutes or until tender.  Remove bay leaves before serving. This stuff is GOOD!!!

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