Most of the food content and recipes on this site has to do with low-carb eating because that’s how I eat nowadays. But I have to say sometimes I do have a cheat meal.
Well, technically, it’s not a cheat meal because when I do eat something outside of my normal sometimes boring food plan, I just make sure to fast the rest of the day and into the next. Sometimes that makes up for it!
This recipe that I’m about to share with you was handed down through my husband’s family. All of the women have been making this for at least 60 years or more, that I know of. I am sure it’s one of those family recipes born during food shortages and wars.
When my husband first originally made this it was more of a soup with the idea that you throw the noodles into the soup to thicken up and absorb the water.
When I took over making it, I tweaked it to make it more of a thicker stew-type dish. If we do have noodles or rice, it’s made separately from the dish so it doesn’t swell up and absorb all of the liquid, should there be leftovers.
Traditionally, this recipe could be considered a goulash. But my husband’s family called it Meat Stretcher. It’s extremely good and it’s very easy to make. You probably have most of the ingredients in your house right now!
Old Fashioned Easy Goulash Recipe AKA Meat Stretcher
Here’s what you need to make it.
Ingredients
- One and a half pounds ground hamburger, give or take
- 29 ounce can of tomato sauce
- Half a can of water
- Pepper
- Granulated Garlic
- Granulated onion
- Tiny bit of salt, if needed, to taste
- 10-12 American real cheese slices
- Worcestershire sauce, 2 splashes only
- One bag Birds Eye Petite white corn, frozen
- Small elbow noodles, egg noodles, or rice, prepared (optional)
Directions
- Brown the hamburger and drain.
- Return the hamburger to the pan and add the tomato sauce, water, corn, and all seasonings except the salt.
- Bring to a boil and drop the heat to a slow rolling boil. Add the cheese slices one to two at a time, and allow it to melt into the sauce
- Allow it to simmer for 10 minutes and then adjust your seasonings, including salt, if desired.
In a separate pan, prepare a small box of elbow noodles or a bag of egg noodles, salted in the water. Optionally, you can use white rice prepared, which is very good as well. (my fave) This bowl actually had a tiny bit of rice at the bottom.
To serve
Serve the noodles or rice in a bowl and ladle the goulash on top. If desired, you can top it with sour cream or a little green onion, a little shredded cheese. Whatever sounds good. We typically eat ours just how it’s made.
Of Note
I use the Petite White Corn because the yellow corn that is frozen has these huge kernels and it just doesn’t taste right with the rest of the ingredients. The Petite White Corn is very light in flavor and doesn’t take over the flavor world in your mouth! If you can’t find it frozen in your grocery store, you can use it canned, but make sure to drain it extremely well, and put it in at the very, very end. I can find this Birds Eye C&W brand at Walmart usually with no issue.
I bet this Old Fashioned Easy Goulash recipe will bring back memories and you will enjoy it. Tweak it to make it your own!
Hi! I’m Chris! Just a Midlife Wife sharing about life’s journey; screaming and kicking through it while supposedly aging gracefully…
Focusing on healthy living, low carb & keto, things I am loving right now, and life in general.