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.

The original Johnny Marzetti dish was served at Marzetti’s Restaurant in Columbus, and named for the son of the owner. The company is still in Columbus, making the famous salad dressings.

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!

This sure isn’t like my Gram’s goulash. No jarred spaghetti sauce.
Whole tomatoes cut up with the liquid, sautéed
chopped onions, browned ground beef & elbow macaroni. Salt & pepper to taste. That’s it.

I don’t understand how it can be called goulash without paprika. That’s just not right. In Minnesota it would be called “Hotdish”. But you definitely need some good paprika. Not the crap that has been drying out for 7 years, either.

But since it’s nothing like Hungarian goulash (gulyas), the paprika doesn’t matter. I don’t know how this came to be called goulash, but there’s no connection as far as the recipe is concerned.

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