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.

Major win!


  • 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
  1. Cook macaroni according to package directions.
  2. 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.
  3. 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.
  4. Fold in macaroni noodles and sprinkle with cheddar cheese and allow to melt.


One thought on “Goulash

  1. I’m adding some garlic salt instead of garlic cloves, hope it’s
    fine, as I don’t wanna use garlic here directly…

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