Goulash Made With Hamburger Food

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HAMBURGER GOULASH



Hamburger Goulash image

Goulash over mashed potatoes was my birthday meal of choice when I was growing up. Now I make my mother's tangy recipe for my family, and they like it, too. -Jennifer Willingham, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 cups.

Number Of Ingredients 13

2-1/2 pounds ground beef
1 medium onion, chopped
2 cups water
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 to 2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked noodles or mashed potatoes

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, ketchup, Worcestershire sauce, paprika, sugar, salt, mustard and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine flour and cold water until smooth; stir into the meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles or potatoes. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 431 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 896mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 39g protein.

VINTAGE HAMBURGER GOULASH



Vintage Hamburger Goulash image

Make and share this Vintage Hamburger Goulash recipe from Food.com.

Provided by CelebrationFL

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef, browned
2 onions, large chopped
1/2 teaspoon red pepper flakes
1 (16 ounce) bag elbow macaroni
1 (28 ounce) can crushed tomatoes
1 teaspoon garlic salt (I use Lawry's)
1/4 teaspoon pepper
1 teaspoon chili powder

Steps:

  • Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.
  • Meanwhile, in another pan cook macaroni in boiling, salted water until tender. Set aside until almost ready to serve.
  • When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.
  • Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles too soon, they may over cook and get mushy.

1950'S HAMBURGER GOULASH



1950's Hamburger Goulash image

We grew up with this casserole that we called "goulash." It is an humble dish that is comforting with its blend of garlic, mushrooms, peppers, and bacon. The oregano gives it a special flavor that makes it different from other hamburger casseroles. The original version did not have a bread crumb topping, but it does jazz it up for company. If you are lucky enough to have some frozen cooked ground beef (OAMC) this recipe can be assembled much quicker.This doubles nicely.

Provided by Roxygirl in Colorado

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

3/4 lb macaroni
2 (6 ounce) cans tomato paste
3 cups water
1/4 teaspoon baking soda (You could use a pinch of sugar. I find the baking soda "quaint" as it show the age of the recipe!)
1/2 lb bacon, cut in small pieces (I use scissors to cut, You can use "ready cooked bacon" but it's better with a good maple cured baco)
1 lb ground beef
1/2 lb sliced mushrooms
1/2 cup finely chopped green pepper
1/2 cup onion
1 teaspoon salt, to taste
1/8 teaspoon dried oregano
1 garlic clove, chopped fine (if you love garlic, you can use more)
1/4 cup fresh parsley or 1/4 cup dried parsley
1/4 cup plain breadcrumbs (preferably homemade- fresh or toasted)
2 tablespoons parmesan cheese
1 teaspoon very finely chopped parsley
3/4 cup parmesan cheese

Steps:

  • Cook macaroni in boiling salted water until tender.
  • Drain macaroni.
  • Combine tomato paste, water and baking soda and set aside.
  • Fry bacon in a medium fry pan until medium done.
  • Add mushrooms, green pepper, onions, and cook until tender (about 5 minutes).
  • Add ground beef,stirring constantly until beef is done.
  • Add all seasonings (including parsley) and HALF of tomato paste mixture and simmer for 5 minutes for flavors to blend.
  • Place half of the cooked macaroni in a greased 9x 13 casserole dish.
  • Sprinkle HALF the parmesan cheese.
  • Cover with ALL the meat mixture.
  • Cover with remaining half of cooked macaroni.
  • Sprinkle with remainging parmesan cheese.
  • Finally, top with remaining tomato paste mixture.
  • If desired, top with bread crumb mixture.
  • Cover casserole tightly (SPRAY FOIL WITH PAM OR CASSEROLE TOP WILL STICK) and bake at 375 degrees for 30 minutes.

Nutrition Facts : Calories 518.4, Fat 25.5, SaturatedFat 9.7, Cholesterol 67.2, Sodium 1136.7, Carbohydrate 45.7, Fiber 4.1, Sugar 7.4, Protein 26.9

GOULASH MADE WITH HAMBURGER



Goulash Made With Hamburger image

I love this casserole, it's so easy to make and it tastes soooo good. Give it a try! Kid friendly too!!

Provided by Cooking Mama

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb hamburger
1 large onion, diced
3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 (14 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 (14 ounce) can corn, drained
1 (4 ounce) olives, omit if you don't like them
6 -8 ounces macaroni, cooked and drained
8 ounces Velveeta cheese, sliced 1/4-inch thick (I use the Mild Mexican one, but plain Velvetta is wonderful too!)

Steps:

  • Preheat oven to 350 degrees.
  • Cook hamburger, (drain fat) onion, salt, pepper, garlic, and chili powder until browned and onions are soft.
  • Turn off the heat.
  • Add the corn, stewed tomatoes with the juice, olives, and cooked macaroni to the hamburger mixture, mix well.
  • In a 3 quart casserole, place a layer of the meat mixture and then using 1/2 of the velvetta slices place on top.
  • Now place the remaining hamburger mixture on top and then the remaining velvetta.
  • Bake for 50-60 minutes, or until bubbly and cheese is browned (best part for me, lol) enjoy!
  • Serve with crusty french bread and salad.

Nutrition Facts : Calories 378.7, Fat 15.6, SaturatedFat 6.9, Cholesterol 60.5, Sodium 1021.7, Carbohydrate 40.3, Fiber 4.2, Sugar 8.7, Protein 22.1

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