Grammy's Kitchen · Goulash · Old Fashioned Goulash
One of 109 goulash recipes we measured
It ranks #1 of 109 for gravy quality among the goulash recipes we compared. 56 cooks on thestayathomechef.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 | 67% | 63% |
| fat | 0% | 1% |
| aromatics | 16% | 33% |
| salt | 1% | 1% |
| vegetables and beans | 79% | 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.
| 907 g | 2 pounds ground beef |
| 150 g | 1 medium white onion (diced) |
| 14 g | 5 teaspoons minced garlic |
| 4 g | 1 1/2 teaspoons chili powder |
| 1 g | 1/2 teaspoon paprika |
| 720 g | 3 cups beef broth |
| 425 g | 2 (15 ounce cans) tomato sauce |
| 425 g | 2 (15 ounce cans) diced tomatoes |
| 6 g | 1 tablespoon Italian seasoning |
| 9 g | 1 1/2 teaspoons salt |
| 3 g | 1 teaspoon onion powder |
| 2 g | 1 teaspoon black pepper |
| 227 g | 1/2 pound elbow macaroni (about 2 cups) |
| 168 g | 1 1/2 cups shredded mozzarella cheese (or cheddar) |
Method: 6 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Rachel! Have been following you for several years and many of your recipes are in my arsenal! In fact I’m making American Goulash tonight. My one change is to simmer the goulash and allow to thicken, and cook pasta separately. This avoids the starchy flavou” — a cook
“This was a good base. Tastes will differ, of course. I found this to be too tomato sauce forward. I added more chili powder, more garlic, more salt, definitely more pasta, bell peppers, some red pepper flakes and some balsamic. Heat is definitely very personal” — a cook, 4★