More Great Recipes: Casserole


RMHC-EIWI Goulash - 30 & 50 serving sizes


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"A classic comfort food!"

Serves 30 & 50 | Prep Time 30 minutes | Cook Time 30 minutes

Why I Love This Recipe

This meal is easy and delicious!


Ingredients You'll Need

Ingredients for 30 servings:
12 pounds lean ground beef
12 large yellow onions, chopped
16 cloves garlic, chopped
12 cups water
6 cup beef broth
Twelve 15-ounce cans tomato sauce
Twelve 15-ounce cans diced tomatoes
6 tablespoon Italian seasoning
6 tablespoon oregano
18 bay leaves
12 tablespoons Worcestershire sauce
3 teaspoon salt
3 teaspoon garlic powder
3 teaspoon pepper
12 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese

Ingredients for 50 servings:
20 pounds lean ground beef
20 large yellow onions, chopped
26 cloves garlic, chopped
20 cups water
10 cup beef broth
Twenty 15-ounce cans tomato sauce
Twenty 15-ounce cans diced tomatoes
10 tablespoon Italian seasoning
10 tablespoon oregano
30 bay leaves
20 tablespoons Worcestershire sauce
5 teaspoon salt
5 teaspoon garlic powder
5 teaspoon pepper
20 cups elbow macaroni, uncooked
2 cup shredded cheddar cheese


Directions

Directions are for 30 serving size:
In a large skillet, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.


Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.


Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!


Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.


Pairs Well With

Simple green salad


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