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Never heard of it called that. We always called it goulash, though I know that goulash is really something different. Not sure why my parents called it goulash.
Sounds like one version of a hotdish that I grew up with. I don't see how anybody can really claim inventing it. It's more a dish made by trying to live frugally in a rural area. Home canned tomatoes, elbow mac, and inexpensive ground beef (or venison). Some spices to make it taste better, and you've got a really cheap meal.
geekduo, can describe it a little further? That is a recipe I have been looking for for years. My Mom used to make that. She grew up during the depression. It consisted of the three items you listed. There were the tomatoes but no tomato sauce. The macaroni remained white, not covered with red. Thanks!
Location: Finally made it to Florida and lovin' every minute!
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Goulash. My family made it w/tomato sauce w/ Italian seasonings. DH's made it w/canned tomatoes (I use diced now), no seasonings other than onions, garlic, S&P.
I do it-brown chop meat, add onions,peppers, celery,little garlic. Then add tomato soup, diced tomates. Mix with elbow macs (I put chuncks of Velveeta in), top with buttered breadcrumbs and bake. Have to make it for every kids birthday.
Goulash. My family made it w/tomato sauce w/ Italian seasonings. DH's made it w/canned tomatoes (I use diced now), no seasonings other than onions, garlic, S&P.
Quote:
Originally Posted by LaceyEx
I do it-brown chop meat, add onions,peppers, celery,little garlic. Then add tomato soup, diced tomates. Mix with elbow macs (I put chuncks of Velveeta in), top with buttered breadcrumbs and bake. Have to make it for every kids birthday.
Thanks all so much. I will enjoy making this. I don't know what got me thinking about this a few years ago. Was a regular dinner dish that I took for granted when I was a kid.
Location: Finally made it to Florida and lovin' every minute!
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I didn't quite give you a "real" recipe.
I use about 1.25 lbs. grd beef, brown it up w/the onions, S&P, throw in crushed garlic towards the end so the garlic doesn't burn. While that's browning, I cook the mac. al dente. When the beef's brown and all the juice is soaked up (I use 93/7 beef for health reasons), I throw in the large can of tomatoes. If it looks a bit thick, I throw in some of the water from the macaroni - not a lot. Let it bubble while the mac. cooks. Throw it all together, put it in an oven proof dish w/cover, put it in a 325 oven for about 30 min. till it bubbles, then add some grated cheese to the top = whatever you like - mozzarella, mixed cheese - it's all good. Put the lid back on for about 5 min. till the cheese melts. Yum.
Never heard of it, or eaten anything that resembles it.
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