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Recipes for goulash vary greatly; here’s Grandma’s:

by Kathy Hamman Miller

Goulash is an enduring favorite, especially for people of Eastern European descent. There are many different recipes, but this was Grandma’s:

1 – 12 ounce box of tri-color rotini, cooked according to package directions. Al dente – tender, but firm to the bite.

While waiting for pasta – brown 1 1/2 pound of hamburger until crispy brown, remove from pan and fry the 1/4 to 1/2 diced onion until tender. Remove excess grease and

Kathy Hamman Miller

return hamburger to pan with the onion.

Add:
1 10 3/4 ounce can condensed tomato soup
1/2 cup ketchup
Lawry’s  seasoning salt to taste
Just before serving stir in 1/2 cup of sharp cheddar cheese.
Enjoy!

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