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Ancient Designed Goulash


Ancient Designed Goulash


Old Molded Goulash formula is the one I developed up with. You cook everything on the stove beat, and after that prepare until all the flavors come together and it gets bubbly and hot. It goes by a

million different names, but in Minnesota this is often what we called it.

This recipe is totally diverse from the rest of the world. It could be a healthy bulky macaroni dish with parts of tomatoes.Depending on the portion of the Joined together States that you simply

developed up in this too goes by the name Chop Suey or Slumgullion.


If you’re attempting to extend your nourishment budget, goulash may be a extraordinary choice. A single pound of ground hamburger can extend to a few servings when combined with pasta and a

luxuriously prepared tomato-based sauce. It’s ended up a prevalent standard for numerous not fair for flavor, but for comfort and affordability.

Since the bulk of this formula can be kept in my wash room effectively, it is regularly one I choose to whip up at the final miniature when I fair don’t feel like making anything else.It’s indeed

simple sufficient that my young person can whip this up for us when it’s his weeknight supper night.


o 1/2 lb macaroni


o 1 1/2 lbs ground beef

o 1 huge onion, diced

o garlic salt, pepper, chili powder, & hot sauce to taste

o 2 (14.5 oz) cans entirety stewed tomatoes, undrained

o 2 tablespoons ketchup


o Tomato juice as needed

How To Create Ancient Molded Goulash

Cook the macaroni to al dente concurring to bundle bearings. Whereas it’s cooking, brown the ground meat and onion together in an extra-large skillet or in a dutch oven.

Drain and season with flavors to taste.In a expansive bowl, pound tomatoes with potato masher and include to hamburger at the side the ketchup. Deplete macaroni and include to the hamburger

blend, stirring well. Taste and include extra flavoring as needed.

I didn’t have to be include any tomato juice to mine, but in case you like yours exceptionally delicious you’ll include as much tomato juice as you like. Phyllis includes it to her scraps, which I would


moreover suggest, since the noodles tend to drench up all the juice with time.

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