Three new ways to make Hungarian goulash
Request of the week:
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 email@example.com.
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
- Cook ground beef with onion until meat is done and onion is transparent. Drain off grease.
- Place meat mixture in a roaster pan. Add macaroni, tomatoes, tomato soup, kidney beans and chili powder. Mix all together well.
- 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
- In a large frying pan, brown ground beef and drain off any grease.
- Add tomatoes, onion, ½ teaspoon of salt and pepper. Cover and simmer for 1 hour and 15 minutes.
- Meanwhile, cook macaroni according to package instructions. Rinse and drain.
- 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
- 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.
- 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.
- 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.