My Mom’s Goulash

Traditional or “real” goulash is Hungarian, a cooked beef dish in a brown sauce served over noodles. There are many variations on traditional goulash found throughout Eastern Europe, and eventually, with immigration, goulash made its way to America, where it morphed into something altogether different from the meal of its roots, as is the case with many “American” foods. American goulash, a mixture of ground meat, spices, tomatoes, and cooked noodles – this is the stuff of my childhood.

I understand now why my mother often made this during my growing up years. It’s simple, takes only two pots, is inexpensive, and it’s not likely to go wrong with kids. And Eli – it never goes wrong with him, either.

American goulash seems Italian in nature, in spite of its Hungarian background. This is likely because of the seasonings – oregano, basil – and the sauce, which tis made with canned tomatoes, unlike its Hungarian counterpart.

Traditional American goulash is made with elbow macaroni, but I lean toward other shapes like farfalle (bow ties), penne, or the rotini shown here. These days, I use ground venison in my goulash, but you could also use ground beef, turkey, or chicken.

Goulash can easily be thrown together in a matter of half an hour; just boil the noodles, brown the meat and vegetables, add the tomatoes and seasonings, drain the noodles, and toss it all together. It’s an easy mid-week supper that hits all the food groups at once.

I admit that it’s not very “from scratch,” or farmgirl-esque, but you know, it’s March. The produce in the markets looks unappetizing, the farmers’ market hasn’t opened yet, and I’m tired of the weather, which can’t make up its mind what season we’re in here. Goulash suits. And it’s just plain satisfying.

My Mom’s Goulash


1 pound pasta, any shape
1 medium sweet yellow onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 pound ground venison, beef, or poultry
28 ounces canned diced tomatoes in their juice
1 teaspoon dried oregano
1 teaspoon dried sweet basil
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper

Fill a large pot with cold water and place over high heat until it boils. When it has reached a full roiling boil, add the pasta, and cook according to package directions for an al dente texture.

Meanwhile, in a deep skillet, saute pan, or soup pot, cook the onion, green pepper, garlic, and ground venison together until the meat is browned and the vegetables are tender. Drain off any fat.

Add the oregano, basil, salt, pepper, and tomatoes. Stir well.

When the pasta is done, drain it and add to the sauce. Stir until completely combined. Serve with some freshly grated parmesan and a green salad on the side.