Comments on: American Goulash Recipe (VIDEO)

By: NatashasKitchen.com

NatashasKitchen.com — Sat, 02 Aug 2025 01:34:24 +0000

In reply to Penny Smith. Hi Penny! Yes, you can. We prefer using beef broth because it has a richer flavor and works well for hearty dishes like goulash.

By: Penny Smith

Penny Smith — Fri, 01 Aug 2025 19:47:09 +0000

Just wondering why you use chicken stock instead of beef stock in your American Ghoulash? Thank you!

By: Natasha Kravchuk

Natasha Kravchuk — Wed, 30 Jul 2025 19:54:44 +0000

In reply to Bob C. Hi Bob, yes that will work fine, just check for doneness since they might cook faster, so you don't end up with mushy noodles.

By: Bob C

Bob C — Wed, 30 Jul 2025 18:02:34 +0000

In reply to NatashasKitchen.com. Thanks Natasha, wasn't sure, being that the Jovial elbows are gluten free.

By: NatashasKitchen.com

NatashasKitchen.com — Wed, 30 Jul 2025 14:37:51 +0000

In reply to Bob C. Hi Bob! Yes, that is what we do here. The macaroni is added to the sauce dry and it gets cooked in the sauce.

By: Bob C

Bob C — Wed, 30 Jul 2025 13:58:04 +0000

Hi Natasha,
Love your recipes; use different ones all the time.
Question about your American Goulash recipe; I use Jovial gluten free elbows (best on market), can they be added to sauce to cook vs. cooking in water?

Thanks,
Bob C

By: Natashas Kitchen

Natashas Kitchen — Tue, 27 May 2025 00:16:18 +0000

In reply to Susan Peters. Thank you so much for sharing that with me.

By: Susan Peters

Susan Peters — Mon, 26 May 2025 20:55:06 +0000

It’s great! It makes more than 6 servings though. I’m going to freeze half of mine. I’d also leave out the sugar and cut the salt in half. It doesn’t need it.

By: Jane

Jane — Sat, 12 Apr 2025 17:46:17 +0000

Just made this goulash! Very good, will make again !

By: Jo Dee

Jo Dee — Thu, 03 Apr 2025 00:30:45 +0000

This is a wonderful recipe. My grandson loves his mom’s goulash, which I make for him occasionally, but I thought I’d try your recipe. So glad I did!! He didn’t notice the difference but did say how GOOD it was. Only thing I’ll change next time: I’ll either lower the salt or skip it–will see–because the parmesan cheese added just a tad too much salt.