Why this recipe Matters
Last week, my refrigerator was nearly empty and I needed to prepare a quick meal with meat from the freezer and a few pantry staples. My Mom used to make what she called, ‘Goulash,’ frequently when I was a kid, so I called to ask her if she had the recipe. She answered the phone, on speaker, and we had the exchange below:
Me: “Do you have a recipe for the Goulash that you used to make?”
Mom: “You really remember me making that???”
Me: “Of course, it was one of the dinners you made that I liked most!”
Mom: “Huh!”
….followed by a short pause, in which I was wondering how she could think I wouldn’t remember, as this was a regular part of her dinner repertoire.
She then went on with her usual, “Well…Grandma used to make it, but…there’s not really a recipe.”
Typical…I thought to myself.
Me: “Ok, well I’m remembering ground beef and noodles and sprinkled cheese on top?”
Mom: “Yes and whatever seasoning she put in it….canned tomatoes and tomato sauce too.”
Me: “Green pepper?”
Mom: “No! No, green pepper. Just an onion.”
My Dad is suddenly yelling into the speaker too…
Dad: “My mom used to make Goulash! It’s a stew! Stew with meat and vegetables!”
Mom: “Not your Mom’s recipe, Don! Hers was Hungarian. We’re talking about my Mom’s!”
Dad: “Yes. Yes, my Mom was 100% Hungarian.”
This is how a typical phone exchange goes with my parents these days. My Mom on speaker and my Dad chiming in and out loudly in the background with whatever he wants to add. Just writing this makes me smile, whereas ten years ago I would have been bothered that my Dad wouldn’t let my Mom and I just have a conversation. Now, the older they get and the more quickly the time passes, I find myself patiently waiting to hear what they both have to say, trying to commit the little fragments of their food memories and history to my own.
Prepare Your Taste Buds
After listening to my Mom recount her “detailed recipe,” I went to the kitchen and tried to recreate my own version. The result was hearty, savory and deeply satisfying, with tender cavatappi noodles coated in a rich tomato-beef sauce. The ground beef stays soft and tender, while bursts of tomato add brightness throughout each bite. Sharp yellow cheddar melts over the warm goulash for a smooth, creamy finish, and fresh green onions add just enough crispness and bite to balance all of that richness.
Mostly, I enjoyed eating it because it reminded me of home. I’m always amazed at the capacity a home-cooked meal has to bring with it a contentment that overwhelms me. A family recipe not only floods memories of years past, but as an adult, I now appreciate all of the time and effort that my mother put into making those meals for me.
Thanks for the Goulash, Mom.
Simple Ways to Serve This
Serve this Homestyle Goulash with my Simple Salad with Parmesan Vinaigrette for something crisp and fresh, and add Ciabatta Garlic Bread on the side for a delicious, comforting dinner.
Homestyle Goulash
Hearty goulash is a hearty one-pot dinner, made with ground beef, tender cavatappi, tomatoes and savory seasonings, finished with freshly grated cheddar and fresh green onions or parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb ground beef chuck ((80% Lean/20% Fat)
- 1 medium yellow onion, diced fine
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1 cup whole milk
- 3 cups beef broth, low sodium
- 1 14.5 oz can petite diced tomatoes
- 10 oz can Rotel, Original
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp paprika
- 2 whole bay leaves
- 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 2 cups Cavatappi pasta
- 1 cup cheddar cheese, shredded (for garnish)
- 1/4 cup green onions, sliced or fresh parsley, chopped (for garnish)
Instructions
- Brown the beef and onions. In a large pot over medium-low heat, add the ground beef, onion, ½ teaspoon kosher salt, and black pepper. Cook for about 10 minutes, breaking the beef into small crumbles with a wooden spoon, until the beef is no longer pink. Add the garlic and cook for 1 minute, until fragrant. Drain any excess grease, then return the beef mixture to the pot.
- Add the milk. Pour in the milk and continue cooking over medium-low heat for about 10 minutes, stirring frequently, until most of the milk has been absorbed.
- Build the sauce. Add the remaining ingredients, except the pasta, along with the remaining ½ teaspoon kosher salt. Increase the heat to medium and bring the mixture to a boil.
- Cook the pasta. Reduce the heat to a low simmer and stir in the cavatappi. Cook according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot, until the noodles are tender to your liking.
- Serve. Spoon the goulash into bowls and top with shredded cheddar cheese and sliced green onions or chopped fresh parsley.
Notes
•If you do not have whole milk, you can substitute 1/2 cup heavy cream & 1/2 cup of whatever milk you have on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 359
- Sugar: 8.4 g
- Sodium: 1135.6 mg
- Fat: 16.9 g
- Carbohydrates: 16.8 g
- Fiber: 2.6 g
- Protein: 35.4 g
- Cholesterol: 107.6 mg
Handy Hints
- Use a sturdy pasta. Elbow macaroni is traditional in American goulash, but I like cavatappi because the corkscrew shape holds onto the sauce and stands up well in this hearty dish.
- Break the beef into small crumbles. As it browns, use a wooden spoon or flat-edged turner to break the ground beef into small, even pieces. It gives the finished goulash a more consistent texture.
- Use whole milk if you can. It adds a little richness to the beef mixture. If needed, substitute with a combination of heavy cream and another milk you have on hand.
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