American Goulash (One-Pot Beef & Macaroni)
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Date: 2019-08-17
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Comments and reviews: 9
Barb Arden
I've been making this for about 50 years and this has always been in my regular rotation, usually every 2-3 weeks. It's classic comfort food. I'd never added paprika or cayenne, or soy sauce, for that matter Often, I do add bell peppers though My mother called this American Chop Suey. I just call it Pasta. My husband is always surprised by WHICH pasta I make since I call it ALL pasta. :) The last time I made this I DID put in a couple of shakes of Cayenne - which in 50 years of cooking I never had, so I'm blaming you for that haha My husband took a big old mouthful and said. It's kinda spicy. and then he ate every bite, finishing off by sopping up all of the sauce with his bread. I said. I thought you said it was too spicy. and then he smacked his lips and smiled.
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I've been making this for about 50 years and this has always been in my regular rotation, usually every 2-3 weeks. It's classic comfort food. I'd never added paprika or cayenne, or soy sauce, for that matter Often, I do add bell peppers though My mother called this American Chop Suey. I just call it Pasta. My husband is always surprised by WHICH pasta I make since I call it ALL pasta. :) The last time I made this I DID put in a couple of shakes of Cayenne - which in 50 years of cooking I never had, so I'm blaming you for that haha My husband took a big old mouthful and said. It's kinda spicy. and then he ate every bite, finishing off by sopping up all of the sauce with his bread. I said. I thought you said it was too spicy. and then he smacked his lips and smiled.
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silverserpants
Omg, what memories I remember this from elementary school. So yum: ) Our school district was on a tight budget so they got creative lol. On Tuesday's they would make goulash without the noodles then put it on a lightly toasted flour tortilla. Then top it with either mozzarella or monterey jack cheese. Or both for a dime extra lol, they called it Mexican Pizza I'm in the southern part of Texas. I'm Mexican and so were the lunch ladies, so technically it was Mexican pizza lol Great video
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Omg, what memories I remember this from elementary school. So yum: ) Our school district was on a tight budget so they got creative lol. On Tuesday's they would make goulash without the noodles then put it on a lightly toasted flour tortilla. Then top it with either mozzarella or monterey jack cheese. Or both for a dime extra lol, they called it Mexican Pizza I'm in the southern part of Texas. I'm Mexican and so were the lunch ladies, so technically it was Mexican pizza lol Great video
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Clyde Perrine
I've enjoyed a simpler version of this my dad taught me when I was a young lad. He called it Beachcombers delight and just the basic seasoning was salt and pepper. When the onions and beef have cooked add the diced tomatoes and cook till the pan is dry. Fold the cooked macaroni into it and then the star of the dish is the cheddar cheese. Stir till the cheese is melted and serve with garlic toast. I will definitely try Chef Johns version as it sounds even more scrumptious.
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I've enjoyed a simpler version of this my dad taught me when I was a young lad. He called it Beachcombers delight and just the basic seasoning was salt and pepper. When the onions and beef have cooked add the diced tomatoes and cook till the pan is dry. Fold the cooked macaroni into it and then the star of the dish is the cheddar cheese. Stir till the cheese is melted and serve with garlic toast. I will definitely try Chef Johns version as it sounds even more scrumptious.
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Paul Lewis
I raised my kids on this stuff, which we called Glop. Mine was drier as I used more noodles, (meal extender, so my results weren't as soupy. I also used cheese powder to give it a cheesier texture/taste. The only problem with eating this is that there is no way to stop having seconds, thirds. I will have to try the soy sauce trick to my next batch
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I raised my kids on this stuff, which we called Glop. Mine was drier as I used more noodles, (meal extender, so my results weren't as soupy. I also used cheese powder to give it a cheesier texture/taste. The only problem with eating this is that there is no way to stop having seconds, thirds. I will have to try the soy sauce trick to my next batch
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D. Lawrence Miller
I'm so thrilled to learn we make it the same way Two very important details that I'm happy you included: Garlic later, NOT at the beginning when you're browning meat. Otherwise it burns. Herbs AFTER cooking so they stay fragrant and don't turn brown. I wish someone would tell Paula Deen this. Her herb abuses are as egregious as her racism.
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I'm so thrilled to learn we make it the same way Two very important details that I'm happy you included: Garlic later, NOT at the beginning when you're browning meat. Otherwise it burns. Herbs AFTER cooking so they stay fragrant and don't turn brown. I wish someone would tell Paula Deen this. Her herb abuses are as egregious as her racism.
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eatshitdie1
Just a suggestion for your parlance: it's really unsettling and sounds off when you end EVERY SENTENCE with a drop in pitch. It sounds so unnatural, it genuinely makes it hard to listen even though I love your recipes and even what you have written is solid. it's just that change in pitch that throws me off. It's just not natural, man.
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Just a suggestion for your parlance: it's really unsettling and sounds off when you end EVERY SENTENCE with a drop in pitch. It sounds so unnatural, it genuinely makes it hard to listen even though I love your recipes and even what you have written is solid. it's just that change in pitch that throws me off. It's just not natural, man.
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Justa Lilhel
Are you psychic Chef John? We were just talking about goulash last night. And how it always hard to not eat too much. American goulash brings back memories. My grandma would make it when we were all there after a day in the pool. Especially in the summer eating at the picnic table with corn on the Cobb and buttered bread. Yumm.
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Are you psychic Chef John? We were just talking about goulash last night. And how it always hard to not eat too much. American goulash brings back memories. My grandma would make it when we were all there after a day in the pool. Especially in the summer eating at the picnic table with corn on the Cobb and buttered bread. Yumm.
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I HATE JELLYBEANS
Your goulash is waaaaay fancier than what my mom made. Still looks delicious. Mom's was cheaper, but it was THE BOMB Meat, cheese, pork and beans, served on white bread. One of my favorite struggle meals we had. I've also had the authentic goulash from a ceramics teacher at our finals potluck. It was super good too.
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Your goulash is waaaaay fancier than what my mom made. Still looks delicious. Mom's was cheaper, but it was THE BOMB Meat, cheese, pork and beans, served on white bread. One of my favorite struggle meals we had. I've also had the authentic goulash from a ceramics teacher at our finals potluck. It was super good too.
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Jon G
It is almost like you had some creepy surveillance in my kitchen because I just made this 4 days ago. and have been eating it every day since. =) This is amazing comfort food - I prefer it with Parmesan instead of cheddar. also why limit your savory secret ingredients to just soy sauce. toss some Worcestershire in there too
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It is almost like you had some creepy surveillance in my kitchen because I just made this 4 days ago. and have been eating it every day since. =) This is amazing comfort food - I prefer it with Parmesan instead of cheddar. also why limit your savory secret ingredients to just soy sauce. toss some Worcestershire in there too
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