There are lots of names for similar dishes and I think this dish is probably the inspiration for the old Hamburger Helper. Ground beef, macaroni, tomato sauce and cheese. I like to add kidney beans and peas, too, and some Worcestershire sauce. I used a can of cream of mushroom soup but you really just need something to thicken it up a bit. You can always make your own cream of soup if you’d rather not use the canned variety.
I vary the pasta I use in this depending on what I have on hand. Last night I made it with penne but I do think I prefer it with the smaller pasta shapes. I’m not sure why.
Goulash or Slumgullion
- 1 Tbs oil
- 1 onions, diced
- 3-4 cloves of garlic, minced
- 1 pound ground beef or ground turkey
- 8 oz elbow macaroni, cooked and drained
- 2 15-oz cans tomato sauce
- 1 15-oz can cream of mushroom soup
- 1 15-oz can kidney beans, drained and rinsed
- a few splashes of Worcestershire sauce
- 1 cup frozen peas
- 1 cup grated cheese
- Heat the oil in a deep skillet and start the onions and garlic cooking, stirring periodically.
- Put a large pot of salted water on to boil for the pasta. Cook the pasta al dente then drain and set aside.
- When the garlic and onions are soft, about 5 minutes, add the ground beef and cook, stirring to break up the chunks. (Note: this would also be a great dish to use boiled ground beef in.) Cook until browned, then drain excess oil and fat.
- Add the tomato sauce, kidney beans, cream of mushroom soup, cooked pasta, and Worcestershire sauce. Heat through, stirring, then stir in the frozen peas, stir, and cover. Let the goulash simmer a few minutes to finish the pasta and heat the peas.
- Top with grated cheese, cover, and let the cheese melt. Serve.
I’ve varied the cheeses I use but think Cheddar is my favorite. But I’ve made it with mozzarella before and last night I used some shredded Mexican blend.