Grandma's Goulash

I long ago learned that what we have always called "goulash" is definitely not true Hungarian Goulash.  However, this recipe is also not exactly the traditional American goulash most people are familiar with, nor is it quite the American Chop Suey recipes I've seen either.  This version of my family's goulash has bacon and mushrooms.  I need to specify, I DO NOT like mushrooms at all.  I mean, AT ALL.  However, my grandma assured me that this recipe tastes "flat" if you leave out the mushrooms.  My solution to this is to follow the recipe as it is written, and then pick out the mushrooms once it's on my plate and let my husband and daughter fight over them. 

Grandma's Version

                 3 cups elbow macaroni                                46 oz can tomato juice                  

                 1 lb. lean ground beef                                  1/4 cup chopped onion

                 1 small can sliced mushrooms                        6 slices of bacon, chopped

                 1 tsp. black pepper                                       1 tsp. plus 1/8 cup salt

-Boil elbow macaroni to preferred tenderness in water with 1/8 cup salt in large (at least 5 quart) pot.  (Don't overcook or finished product will get mushy.)  Drain in colander and set aside.  

-In same pot, add 6 slices of chopped-up bacon (about half-inch chunks) and fry until crispy.  Scoop out and drain on paper towels.  

-In the same pot, add ground beef, remaining 1 tsp. salt, 1 tsp. pepper, and chopped onion.  Brown hamburger until fully cooked and onions are translucent and tender.  

-Drain mushrooms, and add to hamburger mixture along with the cooked bacon.  Sauté together for a couple of minutes until everything is heated through and well-combined.  

-Add tomato juice, bring to boil, reduce heat, and cover.  Let simmer 30 minutes, stirring occasionally.  --Add macaroni to pot, stir together until macaroni is fully combined, cover, and let simmer for an additional 10 minutes.   

-Serve, and enjoy.

Special Note:  Grandma served buttered saltines with this meal.  We also topped it with grated parmesan cheese, additional salt and pepper (as desired), and crumbled saltines.

Charity's Instant Pot Version

             3 cups dry elbow macaroni             64 oz bottle tomato juice (note change from above)

             1 lb. lean ground beef                     1/4 cup chopped onion

             1 small can sliced mushrooms          6 slices of bacon, chopped

             1 tsp. black pepper                         1 tsp. salt (note change from above)

-Turn instant pot to sauté mode, and cook chopped bacon until crisp.  Remove and drain on paper towels.  

-Add ground beef, onion, salt, and pepper to instant pot and brown thoroughly.  

-Add mushrooms and bacon, and sauté together for a couple of minutes.  

-Add 3 cups DRY macaroni and the entire bottle of tomato juice.  

-Put lid on instant pot, seal, and close valve.  

-Set with manual setting for 12 minutes.  

-After the 12 minutes, quick release, open the lid, and stir together.  The liquid should be absorbed and the macaroni should be fully cooked.  (If it isn't, close lid, seal, close valve, and cook on manual setting for an additional 2-5 minutes.)

Cooking Note:  Since all instant pots vary slightly, you may need to check it and adjust cooking time for your personal preference.