This goulash is personal. I did not grow up near my grandparents. Every time we would make the long trip to visit my grandmother, she would have a pot of goulash waiting for us. It is one of the most clear memories of my childhood. So much so that when I close my eyes and picture my grandma serving up the goulash, I can actually smell the scent of the tomatoes and garlic, and the taste of the spices are on my tongue.
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Goulash is a Hungarian dish of meat and vegetables, a symbol of my heritage. I don’t have my grandmother’s exact recipe. I actually don’t think she even had a recipe. She would just throw a bunch of things in the pot and it came out delicious each time. I’ve tried to replicate the recipe over the years, and this is as close as I have been able to come.
It is packed with ground beef, carrots, peppers, tomatoes and spices. As far as tomatoes, you can use fresh or canned. When opting for canned, I suggest Muir Glen diced tomatoes, which is a quality brand of organic tomatoes with no sugar or salt added. Even with the tomatoes, you will need tomato paste too, which will infuse a nice sweet flavor.
The pasta is optional, and if you choose to use it, I suggest macaroni or rigatoni. The tubes pick up the tomato sauce to give you a burst of flavor with each bite. You could also make it with barley, but you may need a bit more broth to make it tender.
You know how memories can instantly connect you to a meal, making it taste extra special? That is how I feel with this goulash. I hope my kids also have loving memories of this dish too!
Grandma's Goulash
Ingredients
- 1 onion diced
- 3 carrots chopped sliced, then cut into half rounds
- 1 green pepper (fresh or frozen) chopped
- 2 tbsp olive oil
- 2 lb ground beef
- 3 cloves garlic minced
- 1 can diced tomatoes
- 2-4 cups chicken or vegetable broth
- 6 oz jar tomato paste
- 1/2 teaspoon dried rosemary or thyme or both
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
- 1/2 pound elbow macaroni, rigatoni, or barley
Instructions
- Warm the olive oil over medium heat in a large pan or soup pot until it shimmers.
- Cook the onion, carrots, and pepper for 5-7 minutes until the onions start to soften.
- Add in the ground beef and garlic and cook until the beef is browned.
- Add diced tomatoes, tomato paste, and spices and stir to mix and heat through.
- Add the chicken broth (2-4 cups depending on how much pasta or barley you have) and Worcestershire sauce and bring to a simmer.
- Add pasta or barley and cook until the liquid is mostly soaked up and the pasta/barley is cooked and the vegetables are soft, about 10-15 minutes. You may have to add more broth or water if it gets too dry and the pasta is not yet cooked.
- Season to taste with salt and pepper.
