So there are like a bazillion ways to make goulash. I am not Hungarian and don’t claim to have any extensive knowledge about this soup, stew, herdsman’s specialty – or however you want to categorize it.
This is merely one version of something that most closely resembled my Mama’s. It came up about a month and a half ago when it was gross and cold and raining. I asked Chris if there was anything in particular he wanted for dinner. He thought about and and said he wanted goulash. Huh? Seriously, this is not something I have made in the almost 17 years we have been married.
I got a little nostalgic. This was something my Mama made for Molly and me when we were kids. It sounded fantastic. I was in the mood for something warm and simple. So I consulted my dear friend Google. There are tons of thoughts and recipes out there about this one simple herdsman’s dish. I chose and adapted one that looked the most like what my Mama made.
Jennifer said her son calls it…
Macaroni and Meat Sauce.
Adapted from Allrecipes
- 2 onions, diced
- 2 lb ground chuck
- 5-6 garlic cloves, minced
- 1 28 oz can tomato sauce
- 1 28 oz can diced tomatoes
- 3 bay leaves
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1/2 tsp Smoked Paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cups water
- 2 cups dried elbow macaroni
- Cook beef in a large Dutch oven until almost completely brown
- Drain beef and return to Dutch oven and continue cooking until completely cooked through
- Add onions and cook until almost soft (3-4 minutes)
- Add garlic and cook 2 minutes
- Add tomato sauce, tomatoes, water and seasonings, bring to a boil, cover, reduce to low and cook about 20 minutes
- Add macaroni, cover, and cook until tender - about 25-30 minutes
It turned out a little more soupy/liquid than the pictures reflect.