| EVERYBODY is a Goulash Chef! Try these versions and EXPERIMENT! |
3 cups of dry egg noodles
1 pound of ground beef
1 medium onion, diced
Salt and pepper to taste
Minced garlic to taste
1 (15-ounce) can of whole kernel corn
1 (15-ounce) can of kidney beans
1 (10.75-ounce) can of condensed tomato soup
1 pound of ground beef
1 medium onion, diced
Salt and pepper to taste
Minced garlic to taste
1 (15-ounce) can of whole kernel corn
1 (15-ounce) can of kidney beans
1 (10.75-ounce) can of condensed tomato soup
Boil the noodles for 8 to 10 minutes or until al dente and drain.
In a large skillet, over medium heat, brown the ground beef and onion together.
Drain off the excess grease. Add salt, pepper, and garlic to taste. Stir in the corn,
kidney beans, and tomato soup. Stir in the cooked egg noodles and mix thoroughly.
In a large skillet, over medium heat, brown the ground beef and onion together.
Drain off the excess grease. Add salt, pepper, and garlic to taste. Stir in the corn,
kidney beans, and tomato soup. Stir in the cooked egg noodles and mix thoroughly.
| The Main Courses Chef presents ... Goulash Noodles at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| Try our Macaroni Goulash variation. |