Comments on: Pressure Cooker American Goulash

By: Barbara Schieving

Barbara Schieving — Mon, 29 Jun 2020 03:40:42 +0000

In reply to Beth. That's so great to hear - thanks Beth!

By: Beth

Beth — Sun, 28 Jun 2020 13:04:19 +0000

Love, love, love this dish! Known as “goulash” when I was growing up. We still call it that.:), Thank you! Have a good week too.

By: Barbara Schieving

Barbara Schieving — Sat, 29 Dec 2018 05:13:12 +0000

In reply to Tracy Libby. That's great - thanks Tracy!

By: Tracy Libby

Tracy Libby — Sat, 29 Dec 2018 03:43:50 +0000

I made this recipe tonight as my first attempt at using the Crock Pot Express I received this Christmas. I did change a couple of things up. Since I’m allergic to basil, I of course left that out, and by some oddity I only had about a cup of elbow noodles left in the pantry, so I substituted medium shell pasta instead and added 4 minutes to the steaming time. Dinner turned out wonderfully and my husband loved it. Thanks for the great recipe!

By: Barbara Schieving

Barbara Schieving — Sun, 07 Oct 2018 11:46:01 +0000

In reply to Jessica T.. Thanks Jessica - glad it was a hit!

By: Jessica T.

Jessica T. — Sun, 07 Oct 2018 05:47:27 +0000

Hello! I made this tonight, not exactly to the recipe. I had nearly 2 pounds of ground beef, no green peppers, and had a jar of marinara, not 2 cans of tomato sauce. I think it was less saucy than the photo, but it still tasted great! Oh, and I had whole wheat pene, not elbow macaroni. It was super easy and fast, and I’ll definitely add this to the repertoire 😋 Thank you for your contribution.

By: Nicole Burkholder

Nicole Burkholder — Sat, 01 Sep 2018 17:39:43 +0000

In reply to Haywood.

As mentioned in the very first paragraph of this post, it’s not anything like it’s Hungarian namesake. We are well aware of that, however, for some reason that’s how this type of recipe has come to be known. It’s also called American Chop Suey, Chili Mac and several other colloquial names. We aren’t trying replace or even mimic the original-it’s just an homage. 🙂

By: Barbara Schieving

Barbara Schieving — Tue, 24 Jul 2018 12:04:47 +0000

In reply to Haywood. Thanks for the info Haywood. Sorry I won't change the name, but agree paprika would be a great addition. Enjoy!

By: Haywood

Haywood — Tue, 24 Jul 2018 06:23:03 +0000

Please, I beg of you, change the name of this dish. I am an American living in Budapest for the past 15 years. Gulyás is a soup typically made from beef, sometimes pork. Your recipe, and it is quite similar to something I make, chili mac, can’t be even considered gulyás because it is missing a critical element, paprika (which is the Hungarian word for pepper).

It would be like making Chicken Marsala with dry, white wine. Hungarians laugh at us for not being able to make such a simple soup. Please, call it something else.

By: Barbara Schieving

Barbara Schieving — Mon, 16 Jul 2018 15:11:58 +0000

In reply to Cheryl Kelly.

Hi Cheryl – You won’t need as much water if you’re not using the pasta, so I would reduce the water to 1 cup and then at the end if you need to, you can thicken the dish with a cornstarch slurry.