When sophomore communication arts major Krystine Guzik gets hungry, she craves her mother Sharon’s hamburger goulash. Between classes, extra-curricular activities in theater and homework, she works up an appetite and wants something home-cooked and hearty.
Goulash is a dish that originates from Hungary but not many people have heard of it. Yet it still managed to spread its way over to America, just like Guzik’s family who is of Polish descent.

According to Mrs. Guzik, the recipe for hamburger goulash has been in her family for years. “My grandmother, Alma Neibert, was the first in my family to make it. It has been in my family for 70 years,” said Guzik. Keeping something such as a recipe in the family is very important. It helps other family members understand who they are and where they come from.

Even though hamburger goulash has made its way across the ocean, the way that it has been made has changed. According to www.cooks.com, people can also make it with
tomatoes and vegetables. Guzik’s mom is not the first person in her family to make Hamburger Goulash this way.

“We used to add salt and onion soup mix, but it made it too salty. The recipe used to contain cream of mushroom soup and onion soup mix,” she said. Occasionally, she will add a little something different, such as a canned vegetable, to change things. Hamburger Goulash also tastes good with canned corn or peas. “Sometimes I add peas. Sometimes I change the type of noodles. You can also use rice. I have made it without ground beef and used thin slices of steak,” Guzik added.

Since this recipe requires a minimal amount of ingredients, it can be seen as easy to make, especially for busy moms with hungry college kids. Just make sure that the pasta is not too tender or too soft. Also make sure that you drain all of the water out so that it is not really soupy. You also do not want to burn the ground beef because then it will be crunchy and will not taste as good as it should.

Guzik agrees that this recipe is easy to make and would fulfill the appetites of hungry Benedictine University students. “It is very easy. That’s why we like it so much. It’s quick and easy,” said Guzik.