Grandma Evalyn's Goulash Recipe

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Grandma Evalyn's Goulash

Becky Dorminey


I am the 7th of 9 children and we grew up with little means. Our mom would make rice and goulash in the winter, using tomatoes she had canned in the summer and onions and peppers from the garden that she had diced and frozen. It was one of our favorite meals. She served it with homemade biscuits and butter.

All of my siblings still make our mom's goulash!

pinch tips: How to Use a Meat Thermometer


6 - 8


15 Min


45 Min


1 medium
onion, diced
1/2 medium
green pepper, diced
1 Tbsp
bacon drippings
1 lb
ground beef
28 oz
canned diced tomatoes
28 oz
water (from the tomato can)
1 tsp
1/2 tsp
black pepper
3 c
cooked white rice

Directions Step-By-Step

In a heavy iron skillet over medium high heat, cook onion and green pepper in bacon drippings. When the onions are translucent, add ground beef.
Continue to cook until ground beef is no longer pink. Add tomatoes, water, salt and black pepper. Bring mixture to a boil, then reduce heat to medium. Continue cooking until the volume of the liquid is reduced by half (about 30 minutes).
For each serving, pour a half cup (or moreo) of the goulash over a half cup (or more) of cooked white rice in a shallow bowl. Enjoy!

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy