This is a goulash recipe handed down from my grandmother to my father. It's a very unique creamy white-sauce goulash that takes about 20 minutes to make. It's a real winner with kids and my family's favorite! Give it a try and let me know how you like it.
Ingredients
- elbow macaroni: 1 pack (16 ounce pack)
- ground beef: 1 pound
- cream cheese: 1 pack (8 ounce pack, softened)
- condensed cream of mushroom soup: 2 cans (10.5 ounce cans)
- milk: 1 cup (or as needed)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook uncovered, stirring occasionally until pasta is tender and cooked through, about 10 minutes. Drain well.
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Cook ground beef in a skillet over medium heat, breaking meat up as it cooks until beef is browned and no longer pink. Drain excess fat. Stir in cream cheese until melted, then mix in condensed soup until thoroughly combined. Stir in milk, about 1/4 cup at a time, until the mixture has the consistency of gravy.
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Stir in macaroni, bring to a simmer, and serve.
