My Favorite Hungarian Goulash Recipe

Name: My Favorite Hungarian Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 cup sliced onion; 1/2 - 3/4 cup chopped bell pepper; 1 garlic clove, minced; 3/4 cup catsup; 2 tablespoons Worcestershire sauce; 1 tablespoon brown sugar; 2 teaspoons fine sea salt; 1 teaspoon paprika; 1/2 teaspoon dry mustard; 1 dash red pepper; 1 cup water; 2 tablespoons flour; 1/4 cup water; 1 1/2 cups dry elbow macaroni

Servings: persons

1 lb ground beef
1 cup sliced onion
1/2 - 3/4 cup chopped bell pepper
1 garlic clove, minced
3/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons fine sea salt
1 teaspoon paprika
1/2 teaspoon dry mustard
1 dash red pepper
1 cup water
2 tablespoons flour
1/4 cup water
1 1/2 cups dry elbow macaroni

1
Brown beef in large skillet; drain. Add onions, bell pepper & garlic; saute until tender.
2
Combine catsup, Worchestershire sauce, brown sugar, sea salt, paprika, dry mustard, red pepper & 1 cup water. Stir into beef mixture, cover and simmer.
3
Cook macaroni according to package directions; drain.
4
Blend flour and 1/4 water; stir into beef mixture & simmer, stirring until thick and bubbly.
5
Pour over macaroni; mix well.
6
Spoon into baking dish; cover with shredded Cheddar cheese.
7
Bake at 350 degrees Farenheit for 30 minutes.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb ground beef, 1 cup sliced onion, 1/2 - 3/4 cup chopped bell pepper, 1 garlic clove, minced, and more.

Yes, My Favorite Hungarian Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Favorite Hungarian Goulash

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