However, here in America this constitutes as goulash - "The amount of peppers and/or paprika is often drastically reduced, even omitted altogether, leaving the dish with a tomato-juice base. Hamburger frequently replaces stew beef in American goulashes, which reduces the cost as well as the cooking time. The meat and onions are then placed in the kettle, the other ingredients are added to them, and the dish might be ready to serve in as little time as 30 to 45 minutes. American goulash is commonly finished by the addition of noodles or pasta (elbow macaroni being particularly popular), which does not so much thicken the product as absorb the juice of the tomatoes. Depending on the amount of noodles or pasta used, American goulash may be a stew, a soup, or a casserole, rather than a true "goulash" such as one finds in Hungarian cuisine."
I LOVE goulash! I grew up on goulash that always seemed to change. Different kinds of noodles, tons of tomatoes and tomato sauce, onions, peppers, usually ground beef and whatever fit the fancy to throw in the pot.... How do you make goulash?
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"Ew - Goulash!"
my kid is on the left, friend is on the right