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More German Recipes 

Leah's Classic
American Goulash

Leah's Classic Goulash
American with some German roots.
This is a recipe that I have made and enjoyed since very young in the United States where this was a staple. This appeared in cookbooks since 1914 in the U. S. probably when inexpensive ground beef and macaroni came onto the scene.


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Prep time: | Cook time: | Total time: | Yield: 16 cups , Serving size: 2 cups | Calories per serving: 432 gr | Fat per serving: 19 gr | carbs per serving: 30 gr | protein per serving: 35 gr

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
1 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons sweet paprika preferably Hungarian (optional)
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 Green Pepper cut up in chunks (optional)
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

printer friendly           Metric Conversion Chart


La Crueset Dutch Ovens



1. In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, Note: In Germany paprika is always used. Until recently in the United States paprika has not been a popular spice and the quality was usually terrible. Sprinkling on deviled eggs and potato salad were the main uses. So that is why many recipes you see won't have the paprika. I do recommend adding good Hungarian paprika.

Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.

Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.

Remove from heat, discard bay leaves, and serve


How to Make a Second Dish from the Leftovers

Pre Heat Oven to 333 degrees

Make a layer of the leftover Goulash Mix and place some grated cheese over the top
Make a second layer of the Goulash and then another layer of cheddar cheese.
Bake for 35-45 min.

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Emma's Goulash

Pork Goulash


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Last updated September 9, 2012