I saw this recipe for goulash and by title alone knew I wanted to try it. My grandmother used to make this, and it was such a yummy treat. I did a little research and found out that hers was what would be called an American goulash, with elbow pasta, hamburger, tomatoes, onions, and peppers. (Hungarian goulash is more of a soup with meat and veggies, particularly potatoes.) This recipe was really different than what I remember. It turned out pretty good. I do think I prefer more vegetables in it, although I enjoyed the creaminess of this recipe and the shape of the egg noodles. I decided to name it after the recipe contributor for this post.
Ingredients: egg noodles, hamburger, cream of celery soup, canned whole kernel corn, mozzarella cheese
Step 1: Brown hamburger in skillet and drain off excess fat. Step 2: Cook egg noodles and strain. Step 3: Add beef, soup, corn, and cheese to noodles and stir until cheese is melted. (You may use cream of mushroom if desired. I used one of each.)
8 oz. uncooked egg noodles
1 lb. hamburger
2 cans cream of celery soup (or cream of mushroom, or combination)
2 cans whole kernel corn (undrained)
8 oz. mozzarella cheese
Brown hamburger in skillet and drain off excess fat. Cook egg noodles and strain. Add beef, soup, corn, and cheese to noodles and stir until cheese is melted.
Source: Donna Beal, A Southern Bit of Heaven from the Families of Lawings Chapel Baptist Church, 1989