• 1-2 lbs hamburger or pre baked stew meat or leftover beef roast cut into bite size chunks
  • 1 lb elbow macaroni or spiral pasta or if using beef chunks use egg noodles
  • Butter
  • 1 yellow cooking onion rough chopped
  • 1 green pepper rough chopped
  • Garlic powder
  • Parsley flakes
  • Dash of worcestershire sauce
  • 3 beef bouillon cubes dissolved into 3 cups hot water
  • Couple shakes of pepper
  • 1 can stewed tomatoes original flavor smashed w/ a fork (Opt: can use crushed tomatoes instead of stewed if you prefer)
  • (If using beef cubes/ chunks add 1 can campbell's tomato soup )
  • OPT: Cornstarch mixed w/ water to thicken
  • 1 C sour cream or more if you like
  • OPT Parmesan and provolone cheese
  1. Hamburger version:
  2. Brown hamburger in a lil water and strain put back in pan and add onions and green peppers and fry 'til soft (allways strain meat before adding veggies or spices so you don't strain out all the flavor!)
  3. Add garlic powder, parsley, bouillon water, splash of worchester sauce, pepper bring to simmer and add stewed tomatoes simmer a few mins
  4. Cook elbows or spirals till al dente and add to sauce
  5. Slowly stir in cornstarch paste until desired thickness add sour cream heat on low heat 'til simmer stir often then remove from heat
  6. For Pre baked Stew meat or roast chunks:
  7. Fry onions and peppers in butter then add beef, garlic, parsley, worchester sauce, bouillon water, stewed tomatoes, tomato soup, pepper heat to simmer then simmer for a few mins
  8. Stir in cornstarch paste til desired thickness then stir in sour cream heat to simmer stirring often
  9. Make egg noodles by pkg instruction strain and spoon sauce over noodles
My grandmas American goulash recipe. (2 versions) American goulash is nothing like Hungarian goulash which is more like a stew. I think every family has their own version of goulash.