Now if Goulash is a regional thing and my husband's Goulash, which he learned to make from his mother, and my mom's Goulash, which has been passed down from my German great-grandparents, tastes the same, then does that mean they are from the same area of Germany? So maybe our relatives know each other.
This recipe is the epitome of comfort food. It doesn't have a lot of spices the way we make it, but sometimes my husband will use Italian Diced Tomatoes and my mom has been known to add garlic and those simple changes make a big impact on the flavor.
- 1lb box of elbow macaroni -- $1
- 1lb of ground beef -- $1.49
- Salt & pepper to taste -- 6 cents
- 1 large can of crushed tomatoes -- 89 cents
- 1 standard can of diced tomatoes -- 49 cents
- 1/2 loaf scratch bread -- 50 cents
We normally eat 2 dinners off 1 pot of Goulash and often a lunch or 2 as well. It pairs beautifully with salad though we skipped that this time around.
How My Husband Made It:
- Boil noodles according to directions.
- Meanwhile, brown ground beef until done in a large skillet. Salt & pepper beef to taste. We don't use much salt as the canned tomatoes normally have plenty, but many people feel the need to salt ground beef. I would also like to add that if you want garlic in your Goulash, saute it lightly just before adding the beef.
- After noodles are done, drain and add to beef in skillet along with both cans of tomatoes. Heat everything until it's nice and hot.
- Serve generous portions with fresh, warm bread. Butter is optional, but oh so yummy!