47
submitted 1 year ago* (last edited 1 year ago) by MapleEngineer@lemmy.ca to c/foodporn@lemmy.world

This isn't fancy but it's my comfort food. My family has been making this and calling it macaroni since before I was born. It's a super simple recipe that I cook mostly in the winter. Across the Midwest US this is known as (American) Goulash.

I start with 1 Kg (2 lb) ground beef, a large onion, 600 g (4 cups) of macaroni elbows (or other unit pasta), two 798 ml (27 oz?) cans of crushed or diced tomatoes, dry basil, dry oregano, garlic powder, salt, and the secret ingredient, ketchup.

I dice up the onion, heat up a deep frying pan, add a bunch of butter (30 ml, 2 T), and toss in the onions frying them until they start to caramelize. Then I add in the ground beef and fry it until there is no more visible red and I think it's mostly cooked. Next I add in all of the diced/crushed tomatoes, a palm full (seriously, that's how I do it...maybe between 15 ml and 30 ml (1T and 2T) each of dry basil and dry oregano, around 5 ml (1 t) of garlic powder, and around 10 ml (2 t) of salt. Finally, I add a good squirt of ketchup (maybe...250 ml, 1 c). I stir it up, bring it to a simmer, and turn the heat down to hold the simmer.

Next, I boil the elbows until they are al dente. When the elbows are ready I drain them and shake the colander to get rid of as much water as possible then dump the elbows into the sauce and mix. From there it goes straight into bowls.

Between you and me, I think it's actually better the next day fried in a frying pan with butter but that's just me...and my father...and my son.

top 33 comments
sorted by: hot top controversial new old
[-] LaSirena@midwest.social 2 points 1 year ago

That looks amazing. My mom made something similar when I was a kid.

[-] MapleEngineer@lemmy.ca 1 points 1 year ago

Back when I was a kid this was a cheap meal. My family was not flush with money so this was a regular meal. I came to love it and have passed that love on to my son. I expect that he will pass it on to his son when the time comes. It's funny that the simplest of meals can become such a comfort food.

[-] eatthecake@lemmy.world 2 points 1 year ago

Curious. In Australia we would use spaghetti and call it spaghetti bolognaise (our national dish). I thought goulash was a type of stew?

[-] Mountaineer@lemmy.world 1 points 1 year ago

I used to add peas, corn and chopped carrot to this to get my kids to eat their veggies.
Shred some Colby + Parmesan over the top.
I still make it this way even though they're adults now, it's just the family bolognese. 🤷.

[-] HolyDiver@lemmy.world 2 points 1 year ago

spaghetti bolognese with peas is super underrated IMO

[-] whettghost@lemmy.world 1 points 1 year ago* (last edited 1 year ago)

You’re not wrong, traditional Hungarian goulash is indeed a slow simmered beef stew, but it has (imo) a pretty interesting story!

Throughout the Middle Ages, goulash migrated around, integrating itself into the flavors and tastes of lots of other old world cultures, like Albania and even Ethiopia, who still have their own version of goulash too which also resembles a type of stew.

In the mid-too-late-19th century many Hungarians migrated to The United States, so in keeping tradition, goulash integrated itself into the tastes and flavors of American culture, and thus what we see above was born. Even different regions within the states have their own version. In the Midwest (states like Minnesota, the Dakotas, Michigan) it can resemble more of a casserole, whereas the southern states, it could include chicken and rice.

What connects them all is really that it’s a comfort food, made in a single pot, and best eaten with family!

[-] maynarkh@feddit.nl 2 points 1 year ago

Gulyás is not a stew! You are thinking of pörkölt, that's what most other nations call "goulash". Gulyás is a soup.

[-] cruspies@kbin.social 1 points 1 year ago

That's really interesting! I once ate yak goulash in Bhutan - it was delicious.

[-] itsAsin@sh.itjust.works 2 points 1 year ago

thanks for including the recipe.

my dad has made a version of this since before i was born (45 years). he prefers the shell macaroni, but any will do. and rather than ketchup, his secret ingredient is a coupla cans of mushroom soup.

calls it "cowboy surprise" (also goulash), and i agree that it hits the comfort button.

[-] MoltenBoron@lemmy.world 2 points 1 year ago

TIL that Goulash is Beefaroni.

[-] dumples@kbin.social 1 points 1 year ago

Only in the midwest. If you call this Goulash to a Hungarian person their heads would explode.

[-] rkk@lemmy.world 2 points 1 year ago

it has nothing common with goulash. just call it american.

[-] OmegaMouse@feddit.uk 1 points 1 year ago

Admittedly, I've never made it myself but I've always heard that paprika was a staple in goulash? Either way, looks tasty!

[-] Manzabar@lemmy.fmhy.ml 2 points 1 year ago

OP's recipe is an American goulash. What you're thinking of is likely a Czech goulash.

[-] OmegaMouse@feddit.uk 1 points 1 year ago

I wasn't aware of the US version - they sound quite different but both nice in their own way!

[-] Manzabar@lemmy.fmhy.ml 1 points 1 year ago

The American version has always been a childhood favorite. But the first time I had the Czech version, I was completely blown away by how delicious it was.

[-] nihilist_hippie@lemmy.world 1 points 1 year ago

When I was growing up, my Mom made this a lot, and she called it 'chop suey'. That's also what my grandmother called it before her.

[-] dragonfly@lemmy.world 1 points 1 year ago* (last edited 1 year ago)

Same here, American chop suey. I think ours had celery.

[-] FluffyPotato@lemmy.world 1 points 1 year ago

My mom had a similar recipe that I still make to this day. She called it poor man's bolognese (it sounds better in Estonian) . Basically it was just ground beef, tomatoes, macaroni and seasoning. You added ketchup after cooking though. It's a really quick and simple meal when you have like half the ingredients for bolognese or the cheese is 7 euros like it is now.

Sounds very similar to Johnny Marzetti, an Ohio-area dish.

[-] egeres@lemmy.world 1 points 1 year ago

Bro, that's a tasty meal right there!

[-] MapleEngineer@lemmy.ca 3 points 1 year ago

We love it. It really is better fried in butter in a pan the next day. I like it just a little crispy around the edges.

[-] macwood@lemmy.world 1 points 1 year ago

A staple in my house growing up, we literally called it "shit" and it included kidney beans.

[-] hup@lemmy.world 1 points 1 year ago* (last edited 1 year ago)

Thats just beef macaroni my dude. Calling it goulash without paprika is probably a gonna be a food crime to many.

[-] MapleEngineer@lemmy.ca 1 points 1 year ago

My family calls is macaroni. An American coworker pointed out that the call out goulash so I started calling it that as a joke.

American Goulash

[-] MapleEngineer@lemmy.ca 1 points 1 year ago

My family has always called it macaroni. A coworker from Michigan told me that they call it goulash so I started calling it goulash as a joke. I've updated the title of this post (Lemmy is awesome in that regard) a couple of times to incorlorate feedback from the community.

American Goulash

[-] Walop@sopuli.xyz 1 points 1 year ago

Looks great! Here we skip all the fancy fresh ingredients, just elbow macaroni, ground beef, onions and drown it in ketchup. And we call it "junkie stew".

[-] MapleEngineer@lemmy.ca 2 points 1 year ago

Yes. This is quick and dirty comfort food. I do all of the prep including filling a pot with water. As soon as I start cooking the onions I turn the water on. I can generally have the sauce ready to dump into the noodles by the time the noodles are done cooking. It's better if you let the sauce simmer for a while but you can slam it together in 15 minutes once you have the prep done.

[-] fieldhockey44@sh.itjust.works 0 points 1 year ago

TIL goulash is essentially Beefaroni. I’d always heard of goulash but never knew what it was. Gonna need to stock up on supplies for a lazy cooking day :)

[-] MapleEngineer@lemmy.ca 1 points 1 year ago

This is American Goulash which is very different from Hungarian Goulash. American goulash is just macaroni with tomato sauce and hamburger. I love it.

[-] vegasq@lemmy.world -1 points 1 year ago

Heresy. Why did you put pasta in it?

load more comments
view more: next ›
this post was submitted on 29 Jun 2023
47 points (100.0% liked)

FoodPorn

15913 readers
3 users here now

Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!

Rules:

1. BE KIND

Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.

2. NO ADVERTISING

This community is for sharing pictures of awesome food, not a platform to advertise.

3. NO MEMES

4. PICTURES SHOULD BE OF FOOD

Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca

Other Cooking Communities:

Be sure to check out these other awesome and fun food related communities!

!cooking@lemmy.world - A general communty about all things cooking.

!sousvide@lemmy.world - All about sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

founded 1 year ago
MODERATORS