Now, don’t let the title fool you… Grandma definitely made traditional Hungarian goulash (complete with smoky Hungarian paprika), but this American adaptation was a favorite of mine as a child. Many might not realize that the dish was brought over to America by way of Hungarian immigrants, where it morphed from a stew into a one-pot noodle dish made with readily available ingredients. There’s lots of room for adding your own spices or vegetarian options, too!
1 – 16 oz. pkg of macaroni (or favorite pasta shape!)
2 lbs. (32 oz.) ground beef/hamburger (or meatless veggie crumbles)
1 yellow or white onion (chopped)
2 – 15 oz. cans of canned tomatoes (whole or diced)
3 cups water
1 tsp. salt
1/2 tsp. pepper
OPTIONAL flavors to add (to taste): soy sauce, paprika, Italian seasonings, garlic
- Brown the meat (or meat substitute!) in a large pot. Drain off excess grease, leaving 2-3 Tbsp in the pot.
- Add chopped onion to the pot, and continue to cook for 5 minutes (or until onions become slightly translucent).
- Add pasta, tomatoes, water, salt and pepper, and any other spices or flavorings that you might like to add!
- Simmer for 20-25 minutes, or until pasta is cooked and water has mostly been absorbed.
PRO TIP: Try adding your favorite shredded cheese on top just before serving!