Grammy's Kitchen · Goulash · American Goulash
One of 109 goulash recipes we measured
It ranks #1 of 109 for gravy quality among the goulash recipes we compared. 739 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 94% | 63% |
| fat | 0% | 1% |
| aromatics | 40% | 33% |
| salt | 1% | 1% |
| vegetables and beans | 197% | 107% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound lean ground beef |
| 150 g | 1 large yellow onion (chopped) |
| 6 g | 2 cloves garlic (minced) |
| 490 g | 2 cups marinara sauce (or tomato based pasta sauce) |
| 480 g | 2 cups beef broth (or water, more as needed) |
| 397 g | 1 (14 ounce) can diced tomatoes (with juices) |
| 49 g | 3 tablespoons tomato paste |
| 120 g | 1 green bell pepper (diced, optional) |
| 3 g | 1 1/2 teaspoons Italian seasoning |
| 1 g | 1 bay leaf (2 if they are small) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 227 g | 8 ounces elbow macaroni (uncooked) |
| 56 g | 1/2 cup shredded cheddar cheese (or mozzarella cheese, optional) |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My mother and all the generations before her made this dish. But we called it “Italy-Um”. I’m not at all sure how it’s spelled so I did my best to convey the name I grew up calling this dish. I’ve known the basic ingredients but I never was able to find the ex” — a cook
“My old aunty nelly used to live in America, she was a nurse there in the 1940’s and passed a similar receipy down through the family when she moved back to England it was so tasty n cheap to make I’d love to know if it was grandmas goulash or her own invention” — a cook