Skillet Goulash-Mom's way

Pat Duran


My mom would make this goulash in the wintertime, using ground beef because it was easy on the budget, and she made it in a large cast iron skillet. This was pure comfort food.
Even though my dad was Hungarian he loved this American version.
Mom did make the real Hungarian Goulash for him every once in a while,though. Which was very similar to: Shelia Senghas's- Hungarian Goulash.

★★★★★ 5 votes
4 servings
10 Min
20 Min
Stove Top


3 c
cooked elbow macaroni, al dente
1 1/2 lb
lean ground beef
1 small
green bell pepper, diced
1 small
onion, chopped
2 large
eggs. beaten
28 oz
jar spaghetti sauce
1 tsp
garlic powder
1 tsp
seasoned salt
1/2 tsp
1 c
shredded cheddar cheese, optional
sour cream as garnish, optional


1In a large cast iron skillet, brown the ground beef,bell pepper, and onion over high heat for 6 to 8 minutes, or until no pink no longer shows in the beef, add beaten eggs and stir frequently until well mixed in with hamburger. Drain off any excess grease.
2Add macaroni, spaghetti sauce, garlic powder, salt and pepper; mix well.
Reduce heat to medium-low and let simmer 5-7 minutes, or until heated through. Sprinkle with cheese and simmer 1 to 2 minutes, or until cheese is melted; serve with a dollop of sour cream if desired.

About Skillet Goulash-Mom's way

Course/Dish: Beef, Pasta
Main Ingredient: Pasta
Regional Style: American