When days are getting colder, this old fashioned American "goulash" is the kind of hearty, warm-your-soul meal you need.

Thank you Timothy Martin (@smell_that_smoke_bbq_mke) for sharing this recipe with the community!

You Will Need

• 4 lbs Ground Beef
• 2 Tbsp Kosmo's Q Cow Cover rub
• 6 tsp minced Garlic
• 1 large white or yellow Onion
• 4 cups Water
• 2 cups Beef Broth
• 4-15 oz can Tomato Sauce
• 4-15 oz can Diced Tomatoes
• 2 Tbsp Italian seasoning
• 2 Tbsp Adobo seasoning
• 6 Bay leaves
• 2 Tbsp salt
• 1 Tbsp pepper
• 4 cups uncooked Elbow Noodles
• 2 cup shredded Mozzarella
• 1 cup shredded Cheddar

The Prep

A little Goulash history first: American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply "goulash". As a descendant (of sorts) of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika.

So, let's get some prep work out of the way! Start with a stock pot with 1 large onion and 6 tsp minced garlic. Let them simmer until softened.

The Cook

Let's get some grill flavors going! Start by seasoning the ground beef with 2 Tbsp Cow Cover. Then separate into portions and form it into patties (no need to be fancy).

Next up, proceed to throw the patties directly on your Weber Grill. Remember, you are not trying to cook the ground beef all the way through, just get some char and smoke into it. Once it looks cooked partially through and/or lightly charred, remove from the grate with a spatula.

Now put the grilled beef into a mixing bowl to break it down. It should be obvious it's only partially cooked, so don't snack on it (yet!). Once broken down, add the ground beef into a stock pot with the onions and garlic, and saute together.

The Payoff

After sauteing for a couple of minutes, add 4 cups water, 2 cups beef broth, 4-15 oz cans of tomato sauce, 4-15 oz cans diced tomatoes , 2 Tbsp Italian seasoning, 2 Tbsp Adobo seasoning, 6 Bay leaves, 2 Tbsp salt , 1 Tbsp pepper. Simmer for 20 minutes, then add 4 cups of uncooked noodles & simmer for 30 more minutes (or until noodles are tender)

Your old school American Goulash / soup / stew is ready! Top off with 2 cups shredded mozzarella & 1 cup shredded cheddar, then serve while it's still hot.

Once again, thank you Timothy Martin (@smell_that_smoke_bbq_mke) for sharing this recipe. 

Catch you on the next one!

Old fashioned American "Goulash"

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Category

Beef Stew

Servings

6-8

Prep Time

35 minutes

Cook Time

50 minutes

When days are getting colder, this old fashioned American "goulash" is the kind of hearty, warm-your-soul meal you need.

Author:

Timothy Martin (@smell_that_smoke_bbq_mke)

Ingredients

• 4 lbs Ground Beef

• 2 Tbsp Cow Cover rub

  Shaker ∙ $10.95 1 Lb Bag ∙ $11.95 2 Lb Bag ∙ $19.90 4 Lb Bag ∙ $37.80 Add To Cart
• 6 tsp minced Garlic
• 1 large white or yellow Onion
• 4 cups Water
• 2 cups Beef Broth
• 4-15 oz can Tomato Sauce
• 4-15 oz can Diced Tomatoes
• 2 Tbsp Italian seasoning
• 2 Tbsp Adobo seasoning
• 6 Bay leaves
• 2 Tbsp salt
• 1 Tbsp pepper
• 4 cups uncooked Elbow Noodles
• 2 cup shredded Mozzarella
• 1 cup shredded Cheddar

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Directions

1. Throw onion and minced garlic in a stock pot until softened.

2. Season ground beef with 2 Tbsp Cow Cover. Then separate into portions and form simple patties.

3. Grill patties on the Weber until partially cooked/slightly charred on the outside.

4. Remove from the grate and break down into ground beef in a mixing bowl.

5. Once broken down, add the ground beef into a stock pot with the onions and garlic, and saute lightly.

6. Then add 4 cups water, 2 cups beef broth, 4-15 oz cans of tomato sauce, 4-15 oz cans diced tomatoes , 2 Tbsp Italian seasoning, 2 Tbsp Adobo seasoning, 6 Bay leaves, 2 Tbsp salt , 1 Tbsp pepper.

7. Simmer for 20 minutes, then add 4 cups of uncooked noodles and simmer for 30 more minutes (or until noodles are tender).

8. Top off with 2 cups shredded mozzarella & 1 cup shredded cheddar, then serve while it's still hot.