The amount of hamburger needed will depend on the goulash recipe. Also, the number of sandwiches consumed will affect the amount of goulash needed. Let's plan for one sandwich and one portion of goulash per person. At 4 servings of goulash per pound of meat (each serving having the amount of meat in a quarterpounder) you will need 25 pounds of hamburger. At 6 servings of goulash per pound of meat you would need about 16 pounds of hamburger. Are the potatoes for potato salad? About 25 pounds of potatoes should do it. Bags of lettuce are various sizes. At 6 servings per bag it will take about 16 bags. But this is not an economical way to buy lettuce. You should consider buying bulk lettuce and chopping it up yourself. Figure on about 25 tomatoes and 8 to 12 cucumbers, depending on what kind of cucumbers. Jim This post was edited by jimster on Sun, Feb 10, 13 at 18:40

Lisbet, I was very interested in your recipe and it inspired me to look at many recipes. I make a pretty good beef stew and I didn't want it to be anything like that, I wanted strong flavors and I found it with Wolfgang Puck's recipe. The only thing I changed was that I left out the sugar and used only 2 cups broth instead of 4. There is no flour or potato to thicken so I removed the lid and let the sauce reduce a bit at the end of cooking. There was plenty of thick sauce for the 2 pounds of meat. *One of the best tips I learned a couple of years ago from the food network was to add a little acid such as vinegar to balance flavors, especially in things such as stew. I always add it at the end for my beef stew and it makes all the difference. 2 tablespoons olive oil 2 cups sliced onions 3 garlic cloves; minced 1 tablespoon caraway seeds; toast & grind 1 1/2 tablespoons sweet paprika 1 teaspoon spicy paprika (optional) 2 teaspoon dried marjoram 1/4 teaspoon dried thyme 3 tablespoons tomato paste 2 tablespoons balsamic vinegar 2 cups chicken broth 1 bay leaf 2 pounds beef chuck or beef shank-2 inch cubes about 1 teaspoon kosher salt freshly ground black pepper to taste 5 ounces Spaetzle style noodles In a large, heavy pot, heat olive oil and sauté the onion until carmelized. Add the garlic and caraway and cook for 1 minute. Combine the paprika, marjoram and thyme and add to garlic, stirring for another minute. Stir in tomato paste until smooth then add vinegar, broth, bay leaf and beef cubes; sprinkle lightly with some of the salt and a little pepper. Bring to a simmer, lower heat and cover, cooking until meat is very tender stirring occasionally (about 2 1/2 hours). Remove lid and continue to simmer to reduce sauce as desired. Taste and add salt and pepper as needed. Serve with cooked noodles. *Recipe inspired by Wolfgang PuckÂs goulash. Marilyn Here is a link that might be useful: Wolfgang's recipe and reviews

roselin, I made, or should I say am making a pork goulash today. Not your recipe, but one that I found and modified into a pork goulash pot roast a la Lorna Sass' pressure cooker book. I am testing dh's old pc out with a couple of this kind of stew to see if we can use his old contraption or not. I'm now waiting for the pressure to drop after 40 min. I used two thirds of a pork shoulder. (I asked them to cut the tip off so I could get a pork shank.) Yep, your son is just up the road from us. It's nice to think of that connection. ;-) And I forgot if I knew, where are you Mom? Maureen

This isn't a family one but it is one I have been making for several years and we really enjoy it. HUNGARIAN GOULASH OVER NOODLES Printed from COOKS.COM -------------------------------------------------------------------------------- 1 lb. beef, cut into cubes2 tbsp. brown sugar3 tbsp. Worcestershire sauce6 tbsp. ketchup3 tbsp. flour2 med. onions, minced1 1/4 tsp. paprika1 1/4 tsp. salt3/4 tsp. vinegar1 1/2 c. water1 (6 oz.) pkgs. Skroodles (or any kind of noodles)Brown meat on all sides in fry pan; add onions. Combine paprika, brown sugar and salt. Combine Worcestershire sauce, vinegar, ketchup; add to meat; add 1 cup of the water; stir; cover. Cook over low heat 2 1/2 hours or until meat is very tender. Blend flour with remaining 1/2 cup water; add to meat mixture; stir until thickened. Boil noodles in salted water until tender; drain. Serve meat mixture over noodles. Serves 6. RL`