Growing up we ate goulash probably once every two weeks or so. My dad really enjoyed it, it was something that my mom could make a lot of (leftovers!), and it is super easy.
This recipe is a tad bit different from the goulash I ate growing up, but the main ingredients are all still there.
C.J. had been bragging about his great-aunt’s goulash, so I was very nervous when I made this dish for him…it is always intimidating to make a dish that might not stand up against a dish a family member is “famous” for. However, he liked it, had seconds, and even ate some of the leftovers.
- 1 cup uncooked elbow macaroni
- 1 pound lean ground beef
- 1 cup frozen corn, cooked
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon crushed chili flakes
- 1 (28 ounce) can diced tomatoes, undrained
- Salt and pepper, to taste
- Shredded cheddar cheese
- Cook macaroni according to package directions.
- In a large skillet over medium-high heat, brown hamburger. Reduce heat to medium and add onions, garlic, cumin, and chili flakes. Continue cooking and stirring until onions are tender.
- Stir in tomatoes. Bring to a boil then reduce heat and simmer uncovered for 25 minutes. About half way through, season with salt and pepper, if desired.
- Fold in macaroni noodles and sprinkle with cheddar cheese and allow to melt.