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Three new ways to make Hungarian goulash

Request of the week:

Dear Lynn,
My granddaughters are getting old enough to have some fun in the kitchen. I’d like to make Christmas candy with them this year and I need some tasty but easy recipes.
– Denise from Hillsdale, Mich.

Send your own requests and recipes to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email at

Recipes of the week: Goulash

Marcia from Clinton, Mich., wrote in a couple of weeks ago looking for a new twist on goulash — a favorite winter dish of hers.

Jean from Adrian, Mich., says her baked goulash is a whole dinner in a pan. Marilyn from Lambertville, Mich., sent in her hearty and delicious recipe for easy goulash.

Sue from Allen, Mich., says the first thing she learned to cook as a new wife was goulash. She made it so often, her husband went out and bought her a cookbook!

For more recipes, please stop by my blog, Food, Fun & More.



  • 1½ cups uncooked macaroni
  • 1 yellow onion, diced
  • 1½ lbs. ground chuck
  • 14.5 oz can diced tomatoes, undrained
  • 1 can condensed tomato soup
  • 15.5 oz can red kidney beans, undrained
  • 1 tsp. chili powder


  1. Cook ground beef with onion until meat is done and onion is transparent. Drain off grease.
  2. Place meat mixture in a roaster pan. Add macaroni, tomatoes, tomato soup, kidney beans and chili powder. Mix all together well.
  3. Cover and bake at 375 degrees for 1 hour. Macaroni should be tender. Cook a little longer if necessary.



  • 1½ lbs. ground beef
  • ⅛ t pepper
  • 1½ cups diced, fresh or canned tomatoes
  • 1 cup cooked macaroni
  • 1 large onion, chopped
  • ½ tsp. salt
  • ½ cup grated sharp Cheddar cheese


  1. In a large frying pan, brown ground beef and drain off any grease.
  2. Add tomatoes, onion, ½ teaspoon of salt and pepper. Cover and simmer for 1 hour and 15 minutes.
  3. Meanwhile, cook macaroni according to package instructions. Rinse and drain.
  4. Add macaroni and Cheddar cheese to ground beef. Simmer, uncovered, until macaroni is heated through and cheese is melted.



  • 4 cups macaroni
  • 2 lbs. hamburger
  • 1 large yellow onion, diced
  • Dash pepper
  • 1½ tsp salt, divided
  • 1 qt. tomato juice
  • ¼ cup brown sugar
  • 1 pt. ketchup
  • 2 cups stewed tomatoes


  1. Heat water for macaroni to a boil. Add 1 teaspoon of salt. Cook macaroni until tender, stirring to prevent sticking. Drain in a colander. Place macaroni in a 4 quart casserole dish.
  2. Brown hamburger with onion, salt and pepper in a large skillet. Stir and break up the clumps of meat. Drain off grease and add to macaroni.
  3. Mix together tomato juice, ketchup, brown sugar and stewed tomatoes. Pour over macaroni mixture. Stir to mix well. Bake at 350 degrees for 45 minutes or until heated through.

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