• H.


Sometime around the 10th century, Hungarian shepherds and cattlemen invented the dish of goulash as a means of staying saturated while working the fields. They would cook what meat and vegetables they had on an open fire, let it dry in the sun, and pack it into pouches made from sheep stomachs. When it came time to eat, the herders would simply rehydrate the contents with water and feast right there in the field. In Hungarian, herdsmen translates to gulyás, so travelers nicknamed the dish gulyás hús, "herdsmen's meat."

Prep: 10 min | Cooking: 25 min | Total: 35 min


  • Olive oil (2 tbsp)

  • Onions, diced (1 cup)

  • Garlic, minced (4 cloves)

  • Ground beef (1 lb)

  • Salt (1 tsp)

  • Chili powder (1 tsp)

  • Cumin (1 tsp)

  • Paprika (2 tsp)

  • Dried oregano (1 tsp)

  • Onion powder (1 tsp)

  • Tomato paste (2 tbsp)

  • Tomato sauce (one 15-oz. can)

  • Fire-roasted crushed tomatoes (one 14.5-oz. can)

  • Beef broth (1 cup)

  • Macaroni, uncooked (2 cups)

  • Cheddar cheese, grated (1 cup)


  1. Heat oil in a large, deep skillet with medium heat. Fry onions for 4 minutes, then add garlic and continue cooking for another minute. Add beef and cook until brown. Season with salt, chili powder, cumin, paprika, oregano, and onion powder.

  2. Preheat oven to 375 °F on broiler setting. Stir in tomato paste, tomato sauce, crushed tomatoes, beef broth, and macaroni. Cover with top, reduce heat to low, and simmer for 10-15 minutes.

  3. Layer top with cheese and broil for 5 minutes. Serve.

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