Lucille Ball's Goulash
Created by dienia b on May 18, 2025
- Servings: 8
- Prep Time: 9m
- Cook Time: 60m
- Recipe #44630
Ingredients
- Noodles
- 16 ounces egg noodles, dry (1 bag)
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce
- 2 pounds ground beef
- 2 tablespoons butter
- 8 green onions, minced
- 1 cup green bell peppers, diced
- 2 cloves garlic, smashed
- 28 ounces tomatoes, whole, undrained (1 can)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon msg
How to Make
-
Step 1: Cook noodles in heavily salted boiling water until al dente (just barely cooked they are going to finish in the sauce)
-
Step 2: Drain, saving 1/2 cup pasta water.
-
Step 3: Cook 2 pounds of ground beef in a bit of butter.
-
Step 4: Season lightly.
-
Step 5: Then she adds bunches of green onions, a pair of chopped green peppers (they were smaller back then) and some garlic before bringing the mixture to a slow simmer.
-
Step 6: Next, she adds one large can of “solid pack tomatoes” and their juice, keeping that simmer going.
How to Make
-
Step 7: She seasons the dish with salt and pepper to taste and simmered for 30 minutes, adding pasta water if needed.
-
Step 8: During the last half hour of cooking, she adds cooked, strained egg noodles. (I would add 10 minutes left).
-
Step 9: She also recommends adding a touch of Accent—a classic brand of MSG seasoning.