INGREDIENTS

• 2 pounds of ground beef
  
• 3 cans of condensed cream of mushroom soup
  
• 1 medium onion chopped
  
• 1 pound of mushroom sliced
  
• Any wide noodle (Guzik uses Kluski)
  
• 1/2 teaspoon of pepper
  
• 1/2 teaspoon of salt
  
• Water

DIRECTIONS

Start off by browning the ground beef and onions together in a dutch oven and had the 1/2 a teaspoon of pepper. In a medium size pan, boil water and add the 1/2 teaspoon of salt to it. Drain off any grease when the ground beef has been browned. Then add one pound of a sliced mushroom and all 3 cans of condensed cream of mushroom soup together with the ground beef.

Then take one of the cans and fill it 3/4 of the way up with water and add it. Let the dish simmer for about 20 minutes. During that time, add the noodles to the boiling water and cook them according to how it says on their package. Drain the water out afterwards.
To prevent stickiness, rinse the noodles with hot water while in the strainer. You can now add the noodles to the goulash and serve. If you wish to make it look decorative and have a little more flavor, you can add some parsley.

As you can tell, this recipe is very simple. It is also delicious at the same time. This dish can be made for more than one reason. Not only is it good for a casual family meal, but it can also pass for a nice meal as well. If kept refrigerated, the dish can last for up to three days. Just make sure that you heat it back up before eating it again. You may also choose to add some vegetables.

This dish is not just a favorite between Krystine Guzik’s immediate family, but her extended family members as well. This includes grandparents, aunts, uncles, cousins and her own brother. Even though Ms. Guzik and her brother do not like mushrooms, they still love the dish. Ms. Guzik loves it when her mom cooks this dish. Hopefully everyone will enjoy it as much as she does. Are you hungry for Hungarian Goulash yet?