Skip to main content

Baked Midwest Goulash



You all probably know that traditional goulash originates in Hungary, and is closer to beef stew; while the American version of goulash is filled with macaroni and browned, ground beef.



Besides meat and pasta, here in the Midwest, goulash is packed with mushrooms, bell peppers, diced tomatoes with shredded cheese spread over the top before baking. 




Voila!


This recipe makes a lot; it fills two 2½-quart casseroles.  There’s plenty for company, or freeze one to bake on a day when you don’t feel like being in the kitchen for long, preparing dinner!

It’s still chilly here with howling winds the last few days; even a little snow yesterday, so this is the perfect comfort meal for that sort of weather!

Baked Midwest Goulash

Ingredients:

2½ pounds ground round beef
1 pound elbow macaroni 
Olive oil
½ each of green, orange and yellow pepper, diced
1 large onion, chopped
4 cloves garlic, minced
½ pound sliced mushrooms
3 tablespoons soy sauce
1 (8-ounce) can tomato sauce
3 (15-ounce) cans diced tomatoes
Seasoned salt and seasoned pepper, to taste
Shredded cheddar or mozzarella, optional for garnish
Cooking spray

Method:

Preheat oven to 350 degrees.
Cook macaroni according to package directions, al dente; rinse and drain well.
In a large skillet, sauté the onions, peppers, garlic and mushrooms, in a little olive oil, until tender, and transfer to a large bowl.
In the same skillet, brown ground beef and chop into bite-size chunks.
Transfer meat to bowl with mushrooms, etc.
Add soy sauce, tomato sauce, diced tomatoes to mixture and combine well.
Season with salt and pepper.
Coat casseroles or large baking dish with non-stick cooking spray.
Transfer meat mixture to baking dish.
Bake, covered, for 40-45 minutes or until hot and bubbly.
Uncover and scatter cheese over top and bake another 15 minutes, if desired.

Serves 8 to 10

ENJOY!






Comments

  1. Hi Pam,
    Your goulash looks delicious!
    I love goulash! I've eaten it once and really liked it a lot.
    Yes, a comforting food for your cold weather!
    Keep warm!

    ReplyDelete
    Replies
    1. Thanks, Joyce! We need food like this when it's cold here. :-)

      Delete
  2. Pam, Goulash was a staple for us when I was growing up in Michigan. My mother did have to modify/adapt a recipe to fit my likes and dislikes though. I don't eat bell peppers or mushrooms. Mushrooms are something my wife misses and orders frequently when we go out to eat. We can buy a big bag of 'irregular' (not perfect looking) mushrooms at a Monterrey Mushroom facility nearby for only $5.00...and I'll grill them for her. Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Dave, Michigan is one beautiful state! That's sweet of you with grilling the mushrooms for your wife. We eat a lot of mushrooms here and bell peppers too, and I wish I could buy a big bad of them at that price! Have a good day!

      Delete
  3. I enjoy a good goulash. It has been years since I made it. I plan on changing that by making this great recipe:)

    ReplyDelete
    Replies
    1. Hi Geraldine! I hope you like it, should you make it!

      Delete
  4. My husband's grandmother used to make something very similar but I think the most exotic vegetable she used was celery :) Looks great!

    ReplyDelete
    Replies
    1. Thanks, Susan. Celery would be great!

      Delete
  5. Years ... it has been years since I had a good goulash. Thanks for posting this! I'll have dreams about it. Yummy

    ReplyDelete
  6. Mmmm, Goulash...glad I read this post just now. Goulash sounds perfect for dinner tonight. We've been having the same howling winds and colder temps this week. Gotta go thaw some ground beef. Thanks for sharing. Warm Hugs,

    ReplyDelete
    Replies
    1. BettyJean, hope you like it if you make it! Thanks!

      Delete
  7. This is not goulash to me, but it does look delish.

    ReplyDelete
  8. Being an Iowa girl, I'm quite familiar with goulash like this! I used to make it for Bill when we were newlyweds---just threw stuff together and we loved it. I like the look of your recipe :)

    ReplyDelete
    Replies
    1. Thanks, Liz! That about says it all, throw it together! :-)

      Delete
  9. Delicious! I have a good friend who loves to make goulash for her family. I am going to share your recipe with her.

    btw, I love goulash too.

    Velva

    ReplyDelete
    Replies
    1. Velva, thanks and have a great weekend!

      Delete
  10. Yes mam.....this goulash looks totally warm and tasty! I made goulash this past week, however, it does not compare to this bubbly, cheesy bowl of goodness.

    ReplyDelete
    Replies
    1. Thanks, Shug! I bet your version was delicious!!!

      Delete
  11. I just learned a new thing here...I did not that there is an American goulash...looks great...I love one pot meal. Thanks for the recipe Pam!
    Enjoy the rest of your week :)

    ReplyDelete
    Replies
    1. Thanks, Juliana! A one pot meal makes life so nice and easy. Take care.

      Delete
  12. Yummy, but I think I actually would prefer Hungarian version :D

    ReplyDelete
    Replies
    1. Thanks, Medeja! I like that version too!

      Delete
  13. A great balance of carbs and protein and not to mention it's comforting and delicious.

    ReplyDelete
    Replies
    1. Thanks, Angie! That's a great way of describing it!

      Delete
  14. Tis looks delicious - the perfect hearty meal for a cold night.

    ReplyDelete
  15. I've always loved this dish and yours looks delicious.

    ReplyDelete
  16. Oh no! You're still having snow? Then you definitely need a warm casserole like this one. Enjoy!

    ReplyDelete
  17. the midwest version is definitely more my style, even though i'm an east-coast gal!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews