Grandma's Goulash
Grandma Sturdivant's family favorite goulash recipe, a classic made with hamburger, onion, mushrooms, egg noodles, and spaghetti sauce.
Grandma Sturdivant's family favorite goulash recipe, a classic made with hamburger, onion, mushrooms, egg noodles, and spaghetti sauce.
- Carbohydrate 28.6845909492565 g
- Cholesterol 113.397920675 mg
- Fat 25.0427679810205 g
- Fiber 1.40749639531543 g
- Protein 24.7625123391715 g
- Saturated Fat 8.70304059394818 g
- Serving Size 1 1 Serving (231g)
- Sodium 263.315609931184 mg
- Sugar 27.277094553941 g
- Trans Fat 5.8133197506654 g
- Calories 446 calories
Step-by-step
- Brown Hamburger and onion
- while meat browns cook egg noodles
- when meat and onion are done add drained mushrooms and sauce
- drain noodles rinse and add to meat sauce, mix and serve
Unlike traditional Hungarian goulash, which relies on long-simmered chunks of beef and a heavy dose of paprika, American goulash is a quick skillet pasta dish born from mid-century budget cooking. Managing moisture is the primary technical challenge when combining ground meat, canned mushrooms, and pasta in one pot. Browning ground beef requires high heat and patience; crowding the pan releases liquid that causes the meat to steam rather than sear, sacrificing the Maillard reaction necessary for deep savory flavor. Drain the canned mushrooms thoroughly before adding them to the skillet to prevent excess liquid from thinning the commercial spaghetti sauce into a watery glaze. Cooking the egg noodles separately in boiling salted water ensures precise starch control, preventing the pasta from releasing too much gluten into the sauce and turning the dish into a porridge. Rinsing the drained noodles stops the cooking process immediately and removes excess surface starch so each ribbon remains distinct once folded into the meat sauce. Home cooks seeking a richer flavor profile can substitute ground turkey or Italian sausage for the hamburger without altering the core cooking ratios.
