This week our Sunday dinner is my Mom’s Classic Goulash. You can prepare the Goulash in a a slow cooker but I like to cook mine on the stove just as my parents would do.
- 2 pounds lean ground Beef, Pork or Turkey (In my home we use Hamburger Meat that is 97% fat free)
- Yellow Onion, chopped (my parents used Onions and Bell Peppers) but I have to leave the Onion and Bell Peppers out because David and Charlie don’t like them. The Goulash is still good but personally I like the Onion and Bell Pepper and you can use as much or as little as you like.
- 3 cloves garlic, chopped (As a child we didn’t use Garlic but I like the way it makes the Goulash taste)
- A 16 oz can of Tomato Juice but if you don’t have Tomato Juice then you can use 3 cups water
- 1(15 ounce) can Tomato sauce
- 2 (14.5 ounce) cans diced tomatoes (If you like canned Tomato’s which my Mother in Law uses but we never did.
- 2 tablespoons dried Italian Herb Seasoning or Onion or Garlic Seasoning if you prefer and didn’t use Onions and Garlic earlier.
- If you like you can use 3 bay leaves but I don’t like them and never use these
- Salt, and Pepper to taste (although in my home we don’t use either of these)
- 2 cups uncooked Elbow Macaroni ( I like the small Shells but my parents would use the large shells.
- 1 can of Ranch Style Beans drain half of the juice off
Directions
- Step 1 Cook and stir the ground Beef in a large Dutch oven or Sauce Pan over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown. Usually about 10 minutes. Skim off the excess fat, and stir in the Onions and Garlic and Bell Peppers. Cook and stir the Meat mixture until the Onions are translucent. Usually 10 minutes.
- Step 2 Stir Tomato Juice or water (which ever you prefer, the Tomato Sauce, diced Tomatoes, (if you chose to use them), Italian seasoning, Garlic Seasoning or Onion Powder and the bay leaves, and salt and pepper into the meat mixture. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally. Add the Ranch Style Beans and warm.
- Step 3 Stir Macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves if you used them, and serve.
Side Note:
We always cooked the Macaroni by itself and once it’s done we add it to the Meat Mixture.
Serve with a Garden Salad and Mom’s Smashed Potato’s
Pepperidge Farm Frozen 5 Cheese Garlic Bread pre-made or you can make Garlic Bread from scratch like my family does.
Thank you,
Glenda, Charlie and David Cates
