Goulash

I'm a fan of Hungarian food but this is more like what we call chili mac or macaroni and beef in the states. I like that the spices skew more Hungarian. I made this recipe more or less according to instructions and it's good - a nice easy to make filling dish full of flavor. it would be great for a house full of teenagers. I might make it again next winter when I have a house full of tired skiers -I am sure nobody will complain. That said, this is not Hungarian goulash or even close.

My mom used to make something like this as well. A recipe out of the Depression. Her goulash was more like unspiced chili, ground beef, kidney beans, onions, Campbell’s tomato soup, and Worcestershire sauce. Worked for us when we were kids. Let’s just say it was quite eye opening the first time I had Hungarian goulash. You can insist this is not goulash, but if you grew up in Illinois in the 60’s and 70’s it was. Go argue with all the farmers wives across the plains.

My family is from Rhode Island and my grandmother made. However, we called it American Chop Suey!

This was what I knew as "goulash" until, when I was seven years old, my family helped settle a family of Hungarian refugees in a small town in central Colorado. As a thank you for our help, we were invited over for a meal of "Hungarian goulash." I dreaded the evening, because I hated the macaroni goulash that had been forced on me since I could eat solid foods. The "Hungarian goulash" we were served by our hosts was a revelation - and instantly became one of my favorite meals.

This was on the table in my childhood only when my parents were going out for the evening. Mom called it goulash. She also made real Hungarian goulash which was a beef stew with bell peppers and paprika. Born in 1918, she died at age 101.

I make a “goulash” similar to this but it skews more to Hungarian flavors. I spice it with onion, garlic, a touch of clove, tiny bit is cumin, both hot and sweet Hungarian paprika, some caraway. I use bell peppers, onions and a little bit of celery, along with tomato. I make the broth soupy then add the elbow macaroni. I garnish with a dollop of sour cream.

In Rhode Island, minus the paprika, this would be called American Chop Suey. It does indeed feed a houseful of teenagers.

Clearly a memory for so many... including me. It had to be made in a plug-in electric skillet, and included the addition of a LOT of ketchup. Eight kids at the dinner table.

In New England this is called American Chop Suey. Skip the cheddar and sprinkle with parmesan (Kraft in the green container if you want to be full on 1970s authentic).

My mother made a goulash with a similar spice profile except that she used cubed beef and served it over egg noodles. Simmered for a couple of hours. No cheese.

I made something similar when we were completely broke, I was the sole earner and my husband was in law school. We used the cheapest ingredients we could find and it became known as “Law School Casserole.” We have continued to refine it to our taste and with better ingredients over the years. It is still in meal rotation as a comfort food, served with a healthy salad.

My Swedish grandmother, my mother, my dear daughter, and I all make this. For a really quick meal, a spaghetti sauce filled with veggies works best. And it reheats well in the microwave, at work, the next day. In Maine it's called American Chop Suey, and it's even served in cafes and diners. With white bread and chopped lettuce, tomato and Miracle Whip salad. Pie and coffee for dessert.

This recipe was good as written, but next time I will increase (probably double,especially the paprika- and use smoked). Just my take on it.

We called this or a close variant “poor man’s meal” when I was growing up in the 1950’s. Delicious.

Chiming I’m just to concur that we children had this frequently and happily in the early 60s, but as American Chop Suey. Except my beleaguered mother substituted our favorite ingredient: canned Franco-American spaghetti. We had Hungarian goulash, too, but it was something very different.