My Hometown Michigan Goulash

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"How many versions of goulash are there? All over the world it seems there is a VERSION of goulash someone grew up on. Well this was mine. Now Mom ... she didn't add quite as much seasoning, and often not all the same vegetables as I do, but basically, it is the same. For me, it is a mix of peppers, onions, celery, mushrooms, ground beef, diced tomatoes and tomato sauce, only elbow pasta, and of course - it has to have cheddar cheese. Just a great comfort food meal. And don't worry if you don't have all the vegetables ... use what is on hand. That is how "Goulash" got started. But this is by far my favorite recipe. Growing up, Mom always served a wedge of iceberg lettuce with thousand island dressing or Mom's ranch dressing; and Dad always had to have a dinner roll. Classic Comfort Food."

Original recipe yields 7 servings


  • Serving Size: 1 (316.8 g)
  • Calories 644.8
  • Total Fat - 26.7 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 101.9 mg
  • Sodium - 392.4 mg
  • Total Carbohydrate - 67.4 g
  • Dietary Fiber - 10.3 g
  • Sugars - 4.1 g
  • Protein - 35.2 g
  • Calcium - 266.4 mg
  • Iron - 3.8 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.3 mg

Step 1

Pasta ... Cook the pasta according to package directions, a bit underdone because the pasta will continue to cook in the oven. Drain and set to the side.

Step 2

Beef and Vegetables ... Add 1 teaspoon olive oil to a large saute pan and bring to medium heat. Add the ground beef and break it up as it cooks. Once the beef is cooked through and it is no longer pink; remove to a plate lined with a paper towel to drain. To the drippings left in the pan, add the remaining 1 teaspoon olive oil along with the onion, celery, peppers, mushrooms and garlic and cook 4-5 minutes until tender. Then add the tomatoes, tomato sauce and Italian seasoning, mix well and cook another 4-5 minutes to heat everything up.

Step 3

Casserole ... Add the beef and the vegetables to the pasta and toss to combine. Transfer to a 13x9 baking dish coated with a non-stick spray. I like to add 1/2 the cheese and lightly stir into the casserole; then top with the rest of the cheese. This makes sure the whole casserole is cheesy. Cover with foil.

Step 4

Bake ... Oven to 350 degrees, middle shelf, uncovered for 20 minutes, then uncover and bake another 10 minutes until bubbly and the cheese is melted.

Step 5

Serve ... A salad and dinner roll is all that is needed. ENJOY!

Tips & Variations

No special items needed.