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Classic Goulash

(24 Votes)
SERVES
4
COOK TIME
35 Min

Classic dishes never go out of style, and this easy recipe for Hungarian goulash will be one of your favorites. With savory seasonings and hearty stick-to-your-ribs appeal, it's a perfect meal to satisfy a hungry gang!

What You'll Need:
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds ground beef
  • 1/2 medium-sized green bell pepper, chopped
  • 1 small onion, chopped
  • 1/2 pound fresh mushrooms, quartered
  • 1 (28-ounce) jar spaghetti sauce
  • 1 (8-ounce) package elbow macaroni, cooked according to package directions
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (4 ounces) shredded mozzarella cheese
What To Do:
  1. Preheat oven to 375 degree F.

  2. In a large skillet, heat oil over medium-high heat. Add ground beef, bell pepper, onion, and mushrooms, and cook 6 to 8 minutes, stirring to crumble the beef, until no pink remains; drain excess liquid.
     
  3. Add remaining ingredients except cheese; mix well. Place in a 2-1/2-quart casserole dish, cover, and bake 22 to 25 minutes.
     
  4. Remove casserole from oven, uncover, and top with mozzarella cheese. Bake uncovered for 5 to 7 minutes, or until heated through and cheese is melted.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love this recipe because it was super easy to make and took no time at all. I had everything in my cupboard. On a cold night, perfect go to meal. Will be feeding my family more of this dish soon.

This was one of the very first Mr. Food recipes I tried years ago and it is very good. Have been making it ever since with just a few tweaks to satisfy us.

Super easy to make, but pretty bland (even after adding jalepenos and seasoning), on the bright side there was a TON of leftovers for a house full of men...

This was very good and will make again.....I didn't use the oil as the ground beef has enough fat in it already. We also enjoy a goulash I have made for years using ground beef, onion, lots of green pepper, tomatoes, ketchup ( because it's sweeter than tomato sauce), sweet basil, and macaroni. So yummy! I used to use a pasta called elbow spaghetti, its slightly longer than macaroni and not as thick, but I can't find it any more.

Hey who cares where it came from it was good so just enjoy it!!

I made this last night and I'll never make goulash any other way again. I left out the green pepper because I can't eat it and I used more macaroni because neither of us likes a lot of sauce, but it was still delicious. My husband is not normally a fan of casserole dishes but he said I could make this for dinner any time.

7730630 This Lady is right this is American goulash,not Hungarian .

Mom use to call this Hillbilly Goulash and used diced tomatoes and tomato sauce instead of spaghetti sauce.

You should not call this Hungarian goulash. It is not. Hungarian goulash is a completely different dish.

I have learned that in different parts of the country similar / same foods have different names. Where I am from, I never even saw this dish. Ghoulash (now Hungarian) was different and used chunks of meat, not ground. When I moved to where I am now a good friend said "how about if I bring over some ghoulash". Needless to say, I was dismayed when I saw what it was. The better examples I can think of are 'hoagie', 'hero', 'sub(marine)' and plenty more including some that I don't yet know.

In many parts of the country, any dish with an ingredient list similar to this -- pasta, hamburger, tomatoes, and the like, -- is called 'goulash', even among folks who never even heard of Hungary!

while this is good, it is truly an American goulash. It is in no way even close to being a Hungarian goulash!

It was a good dish overall, it needed more seasoning, mine was kid of bland. My 2 year old enjoyed it and asked for seconds. I used yellow bell pepper instead of green and garlic salt instead of garlic powder because it was all I had. Next time, I'll follow the recepie completely and maybe it will turn out better.

Jar sauce can be improved w/ red wine & sugar, + herbs & spices you know you like. Too thick, add some v-8 juice. Too thin, reduce it over medium heat. Diced onion & minced garlic (instead of powder) are good additions as well. Hope that helped.

I love fast and easy receipes; however, I have not been thrilled with the jarred spaghetti sauce I have used. Any suggestions?

I've done a little personal "research" on spaghetti sauces. For my taste there are two great ones available, and they aren't loaded with sodium like some are. Rao and Gia Russa are the best. Or to really get low sodium start with Pomi and add your own seasonings. The first two are in glass jars, the third is in a box.....so no worries about that nasty BPA stuff! Good Luck!

I always add red pepper flakes, onion power or salt along w/ mince onions, garlic powder& or salt. Whenever I use jar sauces. Always taste them and then start adding extra spices.

Check your Target store's food section for Giada De Laurentiis' jarred spaghetti sauce. Fabulous!

It always amazes me when a recipe says to brown the ground beef in oil. Unless you use the 96% lean kind, there is pleny of fat in the beef to brown it without sticking. Just start it over medium heat until some fat is melted out, then add the onion, pepper, etc. And of course, for those who are concerned, decrease the salt or omit it as there is lots in the spaghetti sauce and cheese

This stuff is so delicious! Left out the mushrooms because I don't like them. But followed the recipe and made no other changes. Just the thing to make when you have ground beef but don't know what to do with it. Goes together fast and uses ingredients you probably already have. No need to run out and buy an ingredient you'll use once and never use again.

This dish was excellent fast very inexpensive, I substituted, I used garlic powder instead, I used 1 can of tomatoe sauce to make homemade sauce, instead elbow macaroni I used rotillini pasta..Shared with my son & his family. He said Mom this FIRE!!LOL

I use Italian bulk sausage instead of the hamburger - YUMMY. Instead of the spag. sauce, I use diced tomatoes and some tomato paste.

There is only 3 of us so I thought this would be good because it serves 4 and that way my husband would have leftovers during the week. After mixing this all up I realized that this was going to feed a large group!!! So next time I will ONLY use 1 lb of beef and cut everything else in half also. Beside that the dish was very good and would highly recommend it. Itwas very tasteful.

First time I have seen a reciepe this close to my Grandmothers who was born around 1890. Only in the depression days they didn't know what spaghetti sauce was. She would brown the meat and onion, add a jar of home canned tomatoes, salt, pepper, chilli powder, a little catsup, a little more water, then add the dry macaroni and turn on low and let it cook in the skillet. We still make it today. This is a very good modern version.

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