I grew up on American goulash. My siblings were althetes throughout school and it was a task for my parents to feed hungry growing kids. My mother made goulash in huge batches as a cheap and effective meal. American goulash with buttered white bread is still a great dish for me personally.
THANK YOU! Was craving my mom's goulash the other day. I'm 70. Had not thought of goulash for years. My mom also put bacon in it😂 I can smell & taste the (sometimes) charred onions, bacon & sweet tomatoes now! GOULASH SATURDAY NIGHT😂😅😋👍👏 Miss you Mom❤❤😊
why don't you make an elevated american goulash with big chunks of meat, ditalini instead of elbow mac, and smoked paprika instead of tomato sauce as starting points from your vast work experience spanning 20 years. That and the Hungarian Goulash recipe are the reasons I stay subscribed. You are a keeper, my friend!!! I have been trying to finish my elevated American Goulash but its missing something and doesn't feel like its complete yet.
why don't you make an elevated american goulash with big chunks of meat, ditalini instead of elbow mac, and smoked paprika instead of tomato sauce as starting points from your vast work experience spanning 20 years. That and the Hungarian Goulash recipe are the reasons I stay subscribed. You are a keeper, my friend!!! I have been trying to finish my elevated American Goulash but its missing something and doesn't feel like its complete yet.
why don't you make an elevated american goulash with big chunks of meat, ditalini instead of elbow mac, and smoked paprika instead of tomato sauce as starting points from your vast work experience spanning 20 years. That and the Hungarian Goulash recipe are the reasons I stay subscribed. You are a keeper, my friend!!! I have been trying to finish my elevated American Goulash but its missing something and doesn't feel like its complete yet.
I have been watching your videos for a long while now and have used parts of your recipes into my own. This time, I made this recipe exactly as is (except I allowed the sauce to simmer for a couple hours), and I was very satisfied!!! Such a simplistic delicious meal! Keep on doing what you do!
My mom made an American goulash and a Hungarian one. I am not a fan of the Hungarian but the the American is one of my favorite things she made. It always had a kick, which I love! One of the few things of hers I know how to make.
This is a go-to recipe for me. It's what I associate with the word food. I make mine with two large cans of tomato sauce, garlic and onion powder, and LOTS of onions. The key for mine is to simmer the tomato sauce for at least 30-minutes. This changes the flavor of the tomato and marries the onion, beef and spices. I also top it with mild cheddar. I try to replicate the flavor from my mother's recipe. I also do the 2-to-1 meat to pasta ratio.
Reminds me of Hamburger Helper as a kid in mid 70s to mid 80s. But better. Also - great base recipe - add a bag of frozen peas, or green beans, or fresh spinach leaves, or diced zucchini, or mushrooms, etc. Crack on, Sonny.
7:26 That little steaming spoon shot was beautiful. My mom makes goulash sometimes, but she does it in probably the worst way possible (sorry mom)... I'm pretty sure she just throws some unseasoned ground beef and a can of tomatoes into a pan with already cooked pasta and proceeds to barely season it after that point, all the while overcooking the living crap out of the pasta. No wonder I always felt like it was missing something LOL. Boy, have I got a video to show her!! Thanks for the recipe once again! My homemade fix (that I always craved after witnessing her abysmal goulash) was pasta cooked all the way through in the tomato and meat mixture, which I obviously added onions and other spices to beforehand (I do think I used tomato paste too). But this is even better than that.
My "recipe" is pretty much the same as his, but I don't put any ketchup or sugar in mine. I don't mind it so much and my kids would probably like it even more, but my husband wouldn't touch it with a ten foot pole. LOL He's not a fan of sweet tomato sauces. If your mom doesn't want to be bothered cutting up the onions and peppers, most grocery stores sell the already chopped veggies in the produce department. You can also find garlic in a jar that's been minced and packed in olive oil or salted water, but my go to is the garlic paste that comes in a tube, just like tomato paste. I find that they stay fresher longer because the paste inside the tube doesn't get exposed to the air. One more time saver is buying cans of petite diced tomatoes. They break down just enough during the cooking process and you don't have to worry about making a mess trying to break up the whole tomatoes in the can. Good luck to you and your mom with your American goulash adventure!! Oh... if you like chili mac, you can follow this recipe, leaving out the ketchup or sugar and add 1 heaping tablespoon (or more, to taste) of mild chili powder, 2 teaspoons of ground cumin and a large can of mild or medium chopped green chilies from the Mexican food aisle of your grocery store and you've got easy, delicious chili mac!! (If you like it a bit spicy, you can always substitute the original (or hot!) version of Rotel brand diced tomatoes for the regular ones. 😊
This is why we should build a fence around New England - so you people can't get out and corrupt the rest of the country any further with your inappropriate naming conventions.
i grew up in jersey and we called it "chop suey" as well. my moms (and her mother's) version is a pale imitation of this - ground beef, the cheapest tomato sauce you can find, celery seed, peppers & onions, and severely overcooked elbow macaroni. but i'll eat it every time she makes it. my other grandmother made hungarian goulash as she was taught by her grandmother who was hungarian. the two dishes could never be confused with each other.
Love this recipe. Was a staple in my house growing up. We split ground beef and pork sausage. I personally add black olives because I'm a savage and sometimes top with Artichoke hearts if you want to be bougie.
Back in the 70s in high school, they used to serve goulash in the cafeteria using the big fat elbow macaroni along with these giant butter rolls. It was fabulous. This looks like it could be real close to that recipe. Feel good nostalgia food.
One of my childhood favorites… grandma put a couple of packets of Sweet N Low in instead of ketchup, some chili powder, and only added ketchup when warming up leftovers. She used her home-canned stewed tomatoes and put the tomato paste in towards the end. To keep it one pot, make the pasta in the pot first and set aside in the serving bowl then use the same pot to make the meat sauce.
Man I grew up HATING goulash but as an adult I've found its because my parents had absolutely no idea what they were doing. it was just ground beef, under-cooked onions, tomato sauce diluted with water, and macaroni noodles. None of this flavor layering stuff, no stock, very little seasoning. I'm probably going to make a pot of this, this weekend, thanks for posting the recipe!
@@user-ho1yn6ms7y or we hated steak because growing up our parents cooked in well done because they didn't like the "blood" in it. then had our first medium rare at 19 and OOH steak is good
If you want an even easier form of noodle slop comfort food, take some canned chili (no beans) and melt some american singles into it and add macaroni. the struggle version of cheesy chili mac absolutely hits.
Dude, that's some barracks ass midrats food you pull out of the gee-dunk (vending) machine and layer over Fritos chili corn chips. Do better. Although it was pretty good, and filling.
Years ago, I was a pizza cook at a Sicilian restaurant who may have been the first place in the US to make Calzones (1970). The father of the owner told me that with Italian cooking, the secret was to have sausage in it. I would have to make this with some spicy Italian sausage. Like you said, it is comfort food. I am one who considers ketchup to be a food group! Had 2 local ketchup makers who did Caribbean and Cajun ketchups. The only thing they did wrong was not make it hot enough!
The sloppy joe is widely believed to have originated in Sioux City, Iowa in the 1930s. A cook named Joe at Floyd Angell's cafe or Yeild Tavern is said to have added tomato sauce to the loose meat sandwiches that were popular at the time. The loose meat sandwich was a Midwestern favorite made with ground beef, onions, mustard, and pickles on a bun.
He served up this dish on Friday - - -I made it Friday night for dinner. My two teenagers, my wife and I loved it!!! Thank you. But, celery did play a role in mine. Sorry Dude, it just seemed to go with it.
Cooked this today, a brit making his first American Goulash and it was amazing!!! Tip for anyone doing this first time, the scream is ABSOLUTELY needed to bring the dish together. 😂
I’ve read celery is good for your bones,could be good to use it sometimes.Benefit the cooking process of standing and lifting spoons,pots,pans and heavy meats and poultry used to create amazing dishes.
Wow, I haven't had this in decades. It was in regular rotation when I was a child -- along with Swiss Steak, Smothered Steak, Chicken and Dumplings, Meatloaf, Salmon patties, Fried chicken. I should give them all a go again.
We had several of these recipe staples growing up. My mother called one refrigerator stew. It usually included left over roast (or other meat), v8 since my mom loved that and whatever veggies were floating around in there. My husbands mom made what they called slumgullion (I have no idea how to spell it), that was more like what I would call american goulash, and like you emphasize here, was also usually made with leftovers.
I used Better Help for a few months and found it very helpful. From what i understand, there are two controversies/faults, 1. They were found guilty of mishandling patient information. 2. They under pay the therapists who work for them. I am not familiar with any other accusations, but maybe they have done more bad things. The beauty of Better Help is you get to choose your therapist as well as switch your therapist as often as you want, until you find one you like. You can switch them for free--however many sessions you pay for, you can pick a different therapist. But you still use up one session when you do this. I believe this is the fastest and cheapest way to try different therapists to find one you like. Prior to actually booking a session with them, all the therapists have profiles that you can look at to see if you like their vibe, like dating profiles. They will tell you their specialty and their philosophy on how to help people. Of course if you have insurance, it's probably cheaper to use your health insurance to pay for therapy. Better Help is for people who pay out of pocket.
They didn't mishandle people's information, they intentionally sold it for profit. Then offered to pay a tiny amount ($7 here, $10 there) of money back to people as a result of violating that trust. Very scummy behavior.
I make this for the family at least a couple times a month , sometimes I add sour cream and taco seasoning and sometimes I add about 1/4 cup of BBQ sauce , you gotta change it up once inna while .😎👍
Love a one pot recipe that fits for Winter so I am gonna feed the algorithm even though you dissed Celery (Im used to it, Im the only one in the household that likes it)
Will make this soon, was a meal my mom made growing up. But the pasta to meat ratio was 2 to 1, we were poor. Nice Anderson Silva shirt in the end, that guy has MMA fighter taste.
I grew up on that! My mom had to keep 7 boys fed! She must have hone through an entire cattle herd worth of ground beef! Thanks for the nostalgia kick!
This was great, only thing I did different was soak the pasta for a few minutes in cold water. You'd be surprised how much starch/whatever it is comes off lol
Our family recipe is similar but minus the soy sauce, Worcestershire, cheese, and bell peppers. We add William Chili seasoning to it and serve it with mashed potatoes on the side.
Yum! May I request some more homemade "hamburger helper" type recipes? I'm embarrassed to admit that I've cooked those processed food dinners in a box way too many times for my family. It would be helpful to have healthier home made versions especially since it doesn't seem to be very time consuming or difficult. Thank you
I think the recipe in the description might be off for the Beef Stock… 2 1/2 cups is too much, it turned mine into soup. Been trying to boil off for 30min so far and hardly making a dent 😂
I find this amusing, as I'm not a cook...but I've made this almost identically without knowing it has a name or was a thing. Never had it as a kid, but my "what's in the fridge" mode always ends up making stuff, and I've made this almost verbatim. Now I can impress my friends by saying 'I'm eating goulash...' instead of 'I'm eating a bunch of mashed together leftovers...'.
Be careful if you use Heinz Ketchup...it can get a little too sweet. Also, I didn't care for the herbs de'provence. I'll leave that out next time . Keep up the good work Sonny!
Could I get an explanation on why we add more dried ground seasonings even though you added those fresh seasoning already? Such as onion and garlic powder? Is there a better explanation than layers of flavor? Thanks!
I'm slightly lazier than you, so I see no reason not to cook the pasta right in the same pot along with the stock (obviously subject to getting the amounts right). Woohoo, one less pot to clean.
You can do one pot. Personally, I would toast the pasta with the ragu (everything before the broth) and then add more broth than he did. Reserve some broth or add water if you want saucier.
We make it several times a year. No ketchup, please. I also add fresh basil at the end for a bit of freshness. I cook the beef and pasta all in one pan, easiest dinner and honestly, it's very good.
I grew up on American goulash. My siblings were althetes throughout school and it was a task for my parents to feed hungry growing kids. My mother made goulash in huge batches as a cheap and effective meal. American goulash with buttered white bread is still a great dish for me personally.
THANK YOU! Was craving my mom's goulash the other day. I'm 70. Had not thought of goulash for years. My mom also put bacon in it😂 I can smell & taste the (sometimes) charred onions, bacon & sweet tomatoes now! GOULASH SATURDAY NIGHT😂😅😋👍👏
Miss you Mom❤❤😊
I like the flavor of onions that are a little charred and caramelized.
why don't you make an elevated american goulash with big chunks of meat, ditalini instead of elbow mac, and smoked paprika instead of tomato sauce as starting points from your vast work experience spanning 20 years. That and the Hungarian Goulash recipe are the reasons I stay subscribed. You are a keeper, my friend!!! I have been trying to finish my elevated American Goulash but its missing something and doesn't feel like its complete yet.
why don't you make an elevated american goulash with big chunks of meat, ditalini instead of elbow mac, and smoked paprika instead of tomato sauce as starting points from your vast work experience spanning 20 years. That and the Hungarian Goulash recipe are the reasons I stay subscribed. You are a keeper, my friend!!! I have been trying to finish my elevated American Goulash but its missing something and doesn't feel like its complete yet.
why don't you make an elevated american goulash with big chunks of meat, ditalini instead of elbow mac, and smoked paprika instead of tomato sauce as starting points from your vast work experience spanning 20 years. That and the Hungarian Goulash recipe are the reasons I stay subscribed. You are a keeper, my friend!!! I have been trying to finish my elevated American Goulash but its missing something and doesn't feel like its complete yet.
Bacon is extremely important to my family's version of (american) goulash.
Sonny. . Just want to say,….. no matter what you cook, it looks delicious! I enjoy watching you cook anything! Thanks Man!
what if I cook something really weird
@@thatdudecancook Sounds like a challenge.
@@thatdudecancook you won't do it
Still love the “celery can f*** off” energy.
I have been watching your videos for a long while now and have used parts of your recipes into my own. This time, I made this recipe exactly as is (except I allowed the sauce to simmer for a couple hours), and I was very satisfied!!! Such a simplistic delicious meal!
Keep on doing what you do!
My mom made an American goulash and a Hungarian one. I am not a fan of the Hungarian but the the American is one of my favorite things she made. It always had a kick, which I love! One of the few things of hers I know how to make.
This is a go-to recipe for me. It's what I associate with the word food. I make mine with two large cans of tomato sauce, garlic and onion powder, and LOTS of onions. The key for mine is to simmer the tomato sauce for at least 30-minutes. This changes the flavor of the tomato and marries the onion, beef and spices. I also top it with mild cheddar. I try to replicate the flavor from my mother's recipe. I also do the 2-to-1 meat to pasta ratio.
Grew up eating this in the 90's. Definitely comfort food.
Thearapy??? Well prepared food/ great tasting food is my therapy. Your videos are great therapy.❤
Reminds me of Hamburger Helper as a kid in mid 70s to mid 80s. But better. Also - great base recipe - add a bag of frozen peas, or green beans, or fresh spinach leaves, or diced zucchini, or mushrooms, etc. Crack on, Sonny.
@@24kachina 90s kid here and I still immediately thought of Hamburger Helper.
Yes to the Hamburger Helper vibe...NO to the bag of frozen peas...save that for the TUNA helper!🙂
7:26 That little steaming spoon shot was beautiful. My mom makes goulash sometimes, but she does it in probably the worst way possible (sorry mom)... I'm pretty sure she just throws some unseasoned ground beef and a can of tomatoes into a pan with already cooked pasta and proceeds to barely season it after that point, all the while overcooking the living crap out of the pasta. No wonder I always felt like it was missing something LOL. Boy, have I got a video to show her!! Thanks for the recipe once again!
My homemade fix (that I always craved after witnessing her abysmal goulash) was pasta cooked all the way through in the tomato and meat mixture, which I obviously added onions and other spices to beforehand (I do think I used tomato paste too). But this is even better than that.
My "recipe" is pretty much the same as his, but I don't put any ketchup or sugar in mine. I don't mind it so much and my kids would probably like it even more, but my husband wouldn't touch it with a ten foot pole. LOL He's not a fan of sweet tomato sauces. If your mom doesn't want to be bothered cutting up the onions and peppers, most grocery stores sell the already chopped veggies in the produce department. You can also find garlic in a jar that's been minced and packed in olive oil or salted water, but my go to is the garlic paste that comes in a tube, just like tomato paste. I find that they stay fresher longer because the paste inside the tube doesn't get exposed to the air. One more time saver is buying cans of petite diced tomatoes. They break down just enough during the cooking process and you don't have to worry about making a mess trying to break up the whole tomatoes in the can. Good luck to you and your mom with your American goulash adventure!!
Oh... if you like chili mac, you can follow this recipe, leaving out the ketchup or sugar and add 1 heaping tablespoon (or more, to taste) of mild chili powder, 2 teaspoons of ground cumin and a large can of mild or medium chopped green chilies from the Mexican food aisle of your grocery store and you've got easy, delicious chili mac!! (If you like it a bit spicy, you can always substitute the original (or hot!) version of Rotel brand diced tomatoes for the regular ones. 😊
oh, I LOVE this dish!! We call it "American Chop Suey" over in New England but it's the BEST comfort food around!!
This is why we should build a fence around New England - so you people can't get out and corrupt the rest of the country any further with your inappropriate naming conventions.
thats what i was thinking wait isnt this chop suey lol that's what we called it in Maine growing up
i grew up in jersey and we called it "chop suey" as well. my moms (and her mother's) version is a pale imitation of this - ground beef, the cheapest tomato sauce you can find, celery seed, peppers & onions, and severely overcooked elbow macaroni. but i'll eat it every time she makes it. my other grandmother made hungarian goulash as she was taught by her grandmother who was hungarian. the two dishes could never be confused with each other.
Love this recipe. Was a staple in my house growing up. We split ground beef and pork sausage. I personally add black olives because I'm a savage and sometimes top with Artichoke hearts if you want to be bougie.
I’ve been watching cooking shows since the 60’s. Still can’t cook but still will watch a good cooking show. Thanks for being that chef! ♥️🙏🏽🥰
Back in the 70s in high school, they used to serve goulash in the cafeteria using the big fat elbow macaroni along with these giant butter rolls. It was fabulous. This looks like it could be real close to that recipe. Feel good nostalgia food.
I'll be making Hungarian Goulash on Monday. I always make it for my birthday. When you do yours, I'll just have to take notes for next year.
My grandmother used to make this all the time. She called it american chop suey
One of my childhood favorites… grandma put a couple of packets of Sweet N Low in instead of ketchup, some chili powder, and only added ketchup when warming up leftovers. She used her home-canned stewed tomatoes and put the tomato paste in towards the end. To keep it one pot, make the pasta in the pot first and set aside in the serving bowl then use the same pot to make the meat sauce.
When I was a kid my DayCare lady would make this about once a week and I have been hooked on it for 30 years now!
Man I grew up HATING goulash but as an adult I've found its because my parents had absolutely no idea what they were doing. it was just ground beef, under-cooked onions, tomato sauce diluted with water, and macaroni noodles. None of this flavor layering stuff, no stock, very little seasoning. I'm probably going to make a pot of this, this weekend, thanks for posting the recipe!
Not unlike all of us who grew up with dry chicken or pork I imagine. Then we realized it could be cooked other ways, and viola, we love it!
@@user-ho1yn6ms7y or we hated steak because growing up our parents cooked in well done because they didn't like the "blood" in it. then had our first medium rare at 19 and OOH steak is good
Lunch room ladies all but ruined goulash for me, but thankfully, I am nothing if not persistent.
My dad's "specialty." 🤢
Our parents - mine anyway-post WWlI, very basic cooks, did the best they knew
In Brazil, we call this Macarronada
If you want an even easier form of noodle slop comfort food, take some canned chili (no beans) and melt some american singles into it and add macaroni. the struggle version of cheesy chili mac absolutely hits.
Dude, that's some barracks ass midrats food you pull out of the gee-dunk (vending) machine and layer over Fritos chili corn chips.
Do better.
Although it was pretty good, and filling.
Years ago, I was a pizza cook at a Sicilian restaurant who may have been the first place in the US to make Calzones (1970). The father of the owner told me that with Italian cooking, the secret was to have sausage in it. I would have to make this with some spicy Italian sausage. Like you said, it is comfort food. I am one who considers ketchup to be a food group! Had 2 local ketchup makers who did Caribbean and Cajun ketchups. The only thing they did wrong was not make it hot enough!
The sloppy joe is widely believed to have originated in Sioux City, Iowa in the 1930s. A cook named Joe at Floyd Angell's cafe or Yeild Tavern is said to have added tomato sauce to the loose meat sandwiches that were popular at the time. The loose meat sandwich was a Midwestern favorite made with ground beef, onions, mustard, and pickles on a bun.
Now do Maid-rites, also originated in Iowa.
Making this now! More easy family friendly recipes please!
He served up this dish on Friday - - -I made it Friday night for dinner. My two teenagers, my wife and I loved it!!! Thank you. But, celery did play a role in mine. Sorry Dude, it just seemed to go with it.
Made it. It's good. Added extra stock and cooked elbows in the same pot.
Marcus coming in hot with the Spider Silva tee at 8:30 👑
Hungarian foods are hidden gem of Europe.
Absolutely underrated
Cooked this today, a brit making his first American Goulash and it was amazing!!!
Tip for anyone doing this first time, the scream is ABSOLUTELY needed to bring the dish together. 😂
I do appreciate your meat to pasta ratio. But i enjoy larger pasta.
My Goulash is cooking right now. Noodles are in & 10 minutes to go. Can't wait . Smells so Good . Have some crusty, grainy bread to go with it 😋
Made it tonight! Family all loved it.
I’ve read celery is good for your bones,could be good to use it sometimes.Benefit the cooking process of standing and lifting spoons,pots,pans and heavy meats and poultry used to create amazing dishes.
Great recipe we're going to have to try it! Thanks for sharing with all of us!
I was told not to blend tomatoes but I didn't know why. thanks dude you're amazing
I guess a blender would chop up the seeds and that could account for bitterness. This way the seeds just go through you.
Wow, I haven't had this in decades. It was in regular rotation when I was a child -- along with Swiss Steak, Smothered Steak, Chicken and Dumplings, Meatloaf, Salmon patties, Fried chicken. I should give them all a go again.
We had several of these recipe staples growing up. My mother called one refrigerator stew. It usually included left over roast (or other meat), v8 since my mom loved that and whatever veggies were floating around in there. My husbands mom made what they called slumgullion (I have no idea how to spell it), that was more like what I would call american goulash, and like you emphasize here, was also usually made with leftovers.
Wow, was thinking to make Goulash today and TAAADAAAA you delivered!!
I used Better Help for a few months and found it very helpful. From what i understand, there are two controversies/faults, 1. They were found guilty of mishandling patient information. 2. They under pay the therapists who work for them. I am not familiar with any other accusations, but maybe they have done more bad things.
The beauty of Better Help is you get to choose your therapist as well as switch your therapist as often as you want, until you find one you like. You can switch them for free--however many sessions you pay for, you can pick a different therapist. But you still use up one session when you do this.
I believe this is the fastest and cheapest way to try different therapists to find one you like. Prior to actually booking a session with them, all the therapists have profiles that you can look at to see if you like their vibe, like dating profiles. They will tell you their specialty and their philosophy on how to help people.
Of course if you have insurance, it's probably cheaper to use your health insurance to pay for therapy. Better Help is for people who pay out of pocket.
They didn't mishandle people's information, they intentionally sold it for profit. Then offered to pay a tiny amount ($7 here, $10 there) of money back to people as a result of violating that trust. Very scummy behavior.
Get Guga to Dry Age Steaks in your Rosemary Salt. If you know, you know. NOW LET'S GO!
Oh my goodness! Thank you for this video❤
Oh man! Fridge got the bonus stab right in the 'ice-hole'!
I gotta make this!!
I did not come to this fargin country to be treated like a fargin ice hole
WOW...looks yummy! I'm not a slop-aholic, but it's FUN watching you guys SLOP! Cook on, ThatDude... !
8:08-8:10 was pure gold tyvm!!
"There's something about being a man in this world…" - Thank you for advocating for therapy!! It is so important! ❤ That goulash looks delicious!!!
Looking forward to the Hungarian goulash video, I'm making that this weekend. Can't wait to see how I could have made it better.
I make this for the family at least a couple times a month , sometimes I add sour cream and taco seasoning and sometimes I add about 1/4 cup of BBQ sauce , you gotta change it up once inna while .😎👍
Love a one pot recipe that fits for Winter so I am gonna feed the algorithm even though you dissed Celery (Im used to it, Im the only one in the household that likes it)
My family's "goulash" is leftover chili mixed with elbow macaroni and some additional chili flavors to bump up the flavor.
Yeah this is gonna be good you can already tell.
Thanks for making me smile and laugh today. Now I know what I'm eating tonight. Having a bad day
Hopefully today is better! How was the goulash?
I Love ThatDudeCanCook Videos 💚💛
That looks amazing!!! BUT! Just want to throw this out there…… I always use the corkscrew pasta for goulash😊❤
Yea, I'll make it.
8:08...the best 2 seconds of my day.
... That's what she said...
Will make this soon, was a meal my mom made growing up. But the pasta to meat ratio was 2 to 1, we were poor. Nice Anderson Silva shirt in the end, that guy has MMA fighter taste.
The Dark Souls sword noises killed me for obvious reasons 😂. Welp. Guess I know what I'm eating this week!
I grew up on that! My mom had to keep 7 boys fed! She must have hone through an entire cattle herd worth of ground beef! Thanks for the nostalgia kick!
I love goulash! Btws, soft suggestion to remove the doors from the outdoor fridge. That’s enough from me now. All the best.
Great recipe man thank you
School lunches in Boston years ago made this all the time. Called American Chop Suey.
This was great, only thing I did different was soak the pasta for a few minutes in cold water. You'd be surprised how much starch/whatever it is comes off lol
I love ya man. You do great work.
I would love to see you make vaca frita!
I just made this with some beef stock I made off a Tomahawk Ribeye bone. Holy F Bartman! This recipe is fireworks for your mouth!
In the New England area it's called American chop suey
Yup, that’s what I know it as
American portion sizes are sure huge seeing that giant pan! Anyway looks great and can’t wait to see your Hungarian version next!
Homemade Hamburger Helper...my kid is gonna love this shit. Love the vid Sonny. Nice work as usual Marcus.
You're a goof (like myself) lol I love your videos! Can you make a playlist of your shorts?
Super dish to freeze too even if you do the pasta separately after defrosting
Great recipe Sonny.
Our family recipe is similar but minus the soy sauce, Worcestershire, cheese, and bell peppers. We add William Chili seasoning to it and serve it with mashed potatoes on the side.
To become a master chef, this is the way!!!
My grandma made something similar to this, but she used a can of pork and beans usually instead of pasta, so her goulash was a little bit sweeter
I see two pots.
Yum! May I request some more homemade "hamburger helper" type recipes? I'm embarrassed to admit that I've cooked those processed food dinners in a box way too many times for my family. It would be helpful to have healthier home made versions especially since it doesn't seem to be very time consuming or difficult. Thank you
Making this. Thanks
My favourite type of Macaroni 😁🤗
I think the recipe in the description might be off for the Beef Stock… 2 1/2 cups is too much, it turned mine into soup. Been trying to boil off for 30min so far and hardly making a dent 😂
This dish we call just macaroni, no goulash at all and its a week night dinner in these Staples. Loving it tho❤
I know what I'm making for dinner tonight!
Delicious sir 👍🏼
Basically hamburger helper. Love it!
I find this amusing, as I'm not a cook...but I've made this almost identically without knowing it has a name or was a thing. Never had it as a kid, but my "what's in the fridge" mode always ends up making stuff, and I've made this almost verbatim. Now I can impress my friends by saying 'I'm eating goulash...' instead of 'I'm eating a bunch of mashed together leftovers...'.
Dude - I made a kiwi style savoury pie using this as a filling. Try it !
Looking forward to your Hungarian Goulash.
Be careful if you use Heinz Ketchup...it can get a little too sweet. Also, I didn't care for the herbs de'provence. I'll leave that out next time . Keep up the good work Sonny!
Can’t wait for the Hungarian Goulash video.
Could I get an explanation on why we add more dried ground seasonings even though you added those fresh seasoning already? Such as onion and garlic powder? Is there a better explanation than layers of flavor? Thanks!
I'm slightly lazier than you, so I see no reason not to cook the pasta right in the same pot along with the stock (obviously subject to getting the amounts right). Woohoo, one less pot to clean.
It's a 2 pot recipe lol
6:04 is a pan swap cut
You can do one pot. Personally, I would toast the pasta with the ragu (everything before the broth) and then add more broth than he did. Reserve some broth or add water if you want saucier.
I’ll be awaiting my master chef diploma in the mail…
You should try Lithuania goulash
This looks like home made "Hamburger Helper! Yum!
We make it several times a year. No ketchup, please. I also add fresh basil at the end for a bit of freshness. I cook the beef and pasta all in one pan, easiest dinner and honestly, it's very good.
Got damn this looks good. May try it this weekend. Prolly tweak it a bit.
I always add frozen corn and mushrooms to my goulash. I top it with jalapeños and cheese when serving. 😅
"If you're trying to lose weight, you probably shouldn't be eating goulash." 😂 That is a truth bomb.
With leftover chill my mom and mac and cheese for the classic chili mac dish