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Bobby's Goulash Recipe

Bobby's Goulash

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (429)

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Average Rating:

Total Reviews: 429

Showing 31-40 of 429

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  • on February 08, 2012

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    I didn't find it as salty as most people seem to. In my opinion though there was way too much Italian seasoning. It overwhelmed the whole dish and that was all you could taste. It's a great base recipe though. I'll definitely make again and just cut way back on the Italian seasoning. I also only cooked it for about five minutes after adding the pasta and then let it finish cooking after turning off the heat.

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  • on February 05, 2012

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    My friend brought this to camp one day.... It was soooo delicious. I asked for the recipe and she directed me here. Hers was a little spicier than the ingredients listed here and she said she only had a can of fire roasted tomatoes and a can of diced tomatoes with chilis in her cupboard so she used them instead of plain diced tomatoes. I NEVER make it any other way. And my house full of picky eaters BEG for this!!!! (Also, I don't drain off ALL the fat.... :

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  • on January 28, 2012

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    Really tasty. Will make this again!

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  • on January 16, 2012

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    I am married to one of the pickiest eaters around- no peppers and no chunks of tomatoes. So to spice this up a notch I substituted a 15 oz. jar of Mild Salsa for one of the cans of diced tomatoes. I put the remaining can of diced tomatoes and the salsa in the blender to eliminated any evidence of peppers/tomatoes. He asked for a second serving.

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  • on January 12, 2012

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    I made this tonight and it was GREAT! I also added green pepper and brown suger and substituted wort sauce for soy sauce. I will definately be making it again, real soon!

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  • on January 09, 2012

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    Very good but lacked a little flavor. Added diced bell pepper before the final 30 minutes to sit. Very good. I will have to try the brown sugar.

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  • on January 07, 2012

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    So so good!! I added a little brown sugar. Will definatley make again and again.

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  • on December 29, 2011

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    I am going to make this. Can this also be done in the Crockpot?
    Looks Delish!!!

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  • on December 21, 2011

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    I've made this recipe 3 times now. The first time was entirely too salty. I had made it for my husband and dad, & they too commented on the salt content. The next time I cut both the season and house salt in about half. You have to keep in mind that salt comes from the soy sauce too. Also, I sauted some fresh mushrooms in w/ the onions. Lastly, I know this sounds weird, but I watched my aunt do it when she would make her goulash, I added a small palm full of brown sugar. It sorta just blends the flavors better I think. Makes it slightly less...spaghetti like.

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  • on December 05, 2011

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    Oh my. Sooooooo delicious!

    1. make it EXACTLY as written - unless you want chewier pasta then cook separately and add in.
    2. it is NOT goulash from Hungary/Austria/Germany. It is NOT supposed to be - it is just a name for a dish with everything thrown in.
    3. This is not meant as a slam - I have a 15 year old German Shepherd who has become very picky and eats little. She cleaned out her bowl when I added it to her kibble.
    4. EVERYONE in my house loved it.

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