Grandma’s One-Pot Old-Fashioned Goulash

Whenever I say that we are going to have goulash at  my house, the moans and groans that come out of my kids are like something out of a horror movie. My husband and I grew up on food like this so he loves it when I make it, and so do I. I don’t want my kids to go hungry though, it’s kind of my job. I usually make them something extra, which is way more work than what I want to do most times.

Good thing they are happy with buttered noodles. The last time I made goulash, my son started to get curious. It was this recipe that I found on Recipe Lion that I was trying out for the first time.

I’m not sure if it was the aroma of the seasonings or the idea of putting cheese in it that got his attention but I had it. “Can I try some mom?” Magic to a mom’s ears if they have finicky eaters. “Of course you can!” He loved it and even ate the leftovers the next day. I think we have a winner!

Recipe is courtesy of Recipe Lion. Photo credits to Gonna Want Seconds.



Quick Tip: Garnish with sour cream and cheese for a unique flavor.



Don’t call it goulash, call itJohnny Marzetti. Maybe that will help. If you’re from Ohio or the Indiana, or PA that’s what we call it. My mother used to call it”conglomeration” but she was original.

For that bitter acidity taste, add a of sugar. I have seen many tomato-based recipes that recommend doing this.

I don’t see why you couldn’t half the recipe, but I would rather make entire recipe & freeze the leftovers!

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