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.
After listening to my Mom recount her ‘detailed recipe,’ I went to the kitchen and tried to recreate my own version. The result was simple, delicious and 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.
Handy Hints for Homestyle Goulash
•Original American recipes for Goulash call for elbow macaroni and that is what my Mom used in her recipe. I like the Cavatappi aka “corkscrew” pasta, because it holds up well in this hearty dish.
•Adding milk in step #2 helps to tenderize the beef, If you do not have whole milk, you can substitute 1/2 cup heavy cream and 1/2 cup of whatever milk you have in your refrigerator.
•When cooking the ground beef, I like to break it up into very small crumbled pieces. This is my preferred method for all recipes that call for browned ground beef, but especially so in this dish as it allows for a more consistent texture. You can use a wooden spoon to do this by pressing down on the beef and breaking it up into small pieces as it browns. My favorite tool to do this with is a flat edge wooden spoon aka a Wood Turner.
PrintHomestyle Goulash
If you're looking for an easy weeknight dinner, look no further! Goulash is a simple one-pot meal that can be made with pantry staples that the whole family will enjoy.
- Category: Main Course
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
- In a large pot set over medium-low heat, add ground beef, onions, 1/2 teaspoon salt and pepper. Break up the beef with a wooden spoon and cook until it is no longer pink, about 10 minutes. Add garlic and cook until fragrant about 1 minutes longer. Drain the beef mixture to remove the grease and return to the pot.
- Add the milk and continue to cook over medium-low heat, stirring frequently, for about 10 minutes or until the meat absorbs the milk.
- Add the remaining ingredients (excluding the pasta), another 1/2 teaspoon of kosher salt and bring to a boil over medium heat. Once the mixture is boiling, reduce the heat to a low simmer, add the pasta and cook according to package instructions to your preference.
•Stir the goulash frequently to prevent the noodles from sticking to the bottom of the pot. - Once the pasta is cooked, spoon the Goulash into bowls, sprinkle with cheddar cheese and green onions or parsley. Enjoy!
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.
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