1950 S Hamburger Goulash Recipe

Ingredients for 1950 S Hamburger Goulash

• 1 pound elbow macaroni
• 6 tablespoons tomato paste
• 1 cup water
• 1/2 teaspoon baking soda
• 4 slices bacon
• 1 pound ground beef
• Sliced Mushrooms
• 1 medium green bell pepper, chopped
• Onion
• 1/2 teaspoon salt
• Dried Oregano
• Garlic Clove
• Fresh Parsley
• Plain Breadcrumbs
• 1 cup grated Parmesan cheese
• Parsley

How to Make 1950 S Hamburger Goulash

1. Preheat oven to 375°F (190°C).
2. Cook 1 pound elbow macaroni in a large pot of boiling salted water until al dente. Drain and set aside.
3. In a small bowl, whisk together 6 tablespoons tomato paste, 1 cup water, and 1/2 teaspoon baking soda. Set aside.
4. Cook 4 slices bacon in a medium skillet over medium heat until crispy. Remove bacon and crumble; set aside. Leave 2 tablespoons bacon grease in the pan.
5. Add 8 ounces sliced mushrooms, 1 medium green bell pepper (chopped), and 1/2 medium onion (chopped) to the skillet. Cook until softened, about 5-7 minutes.
6. Add 1 pound ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
7. Stir in 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add half of the tomato paste mixture and simmer for 5 minutes.
8. Grease a 9x13 inch baking dish.
9. Spread half of the cooked macaroni in the prepared dish.
10. Sprinkle half of 1 cup grated Parmesan cheese over the macaroni.
11. Top with the meat mixture.
12. Cover with the remaining macaroni.
13. Sprinkle with the remaining Parmesan cheese.
14. Pour the remaining tomato paste mixture evenly over the top.
15. Sprinkle with crumbled bacon (optional).
16. If desired, top with a mixture of 1/2 cup bread crumbs and 2 tablespoons melted butter.
17. Cover the casserole tightly with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes, or until heated through and bubbly.