Grandma Judy's Goulash

Grandma Judy's Goulash
(Photo by Amy Bradt)

This is a great comfort food that my Mom is famous for.  The key here is to let the tomato juice simmer until it reduces and thickens.  Add the noodles right before serving, or they will get too soft and mushy!

Printable Recipe

Recipe by: Judy Soyez                                                                     Yield: 8-10 servings

Ingredients
1 1/2  to 2 pounds hamburger
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1 teaspoon ground pepper
1 (46-ounce) bottle tomato juice (about 6 cups)
1 teaspoon sugar, more or less to taste
1 1/2 teaspoons beef bouillon granules
2 teaspoons Italian seasoning
1 (15-ounce) can red kidney beans, drained (optional)
1 medium green pepper, chopped
1 medium onion, chopped
1 cup uncooked elbow macaroni

Directions
In a large electric skillet or dutch oven, crumble beef and cook over medium heat until no longer pink; drain grease from pan. Sprinkle salts & pepper over meat and continue frying until meat is nicely browned.
Add the tomato juice, sugar, bouillon and Italian seasoning, and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add onion, green pepper and beans, continue simmering for another 30 minutes to thicken sauce.
Cook macaroni according to package directions for al dente in unsalted water (do not overcook). Drain and add to beef mixture, heat through and serve immediately.

Grandma Judy's Goulash
(Photo by Amy Bradt)

Notes
I normally don't put the kidney beans in mine, as the grandkids aren't big fans of them.