It seems that everyone has their
own variation of goulash, whether they call it that or not. It may be known as macaroni with beef
and tomatoes in your family. Our family calls it goulash.
This is not Hungarian goulash; that
is a different animal altogether.
Maybe I’ll have one of my 15 Hungarian first cousins (two different
families) share a recipe for that someday (if they want).
Today, I’m talking about the
goulash that my grandma used to fix when my Uncle Bud came back from Oklahoma
for vacation or when he was on leave from the Army and wanted home cooking. He
also used to request his mom’s special chocolate chip cookies (and she gladly
obliged). (Come to think of it, grandma
made anything for anybody if they asked. Sigh.)
Recipe: Old-fashioned goulash
2 cups dry elbow macaroni
1 pound lean ground beef
1/2 medium onion, chopped
2-3 28-ounce
cans whole tomatoes (I use 3 cans cuz I like it very tomato-y)
1/2 green pepper, chopped
Salt and pepper to taste
In a large pan, cook elbow macaroni
according to package directions, then drain and set aside (don’t overcook;
macaroni will cook more as you make the goulash).
Meanwhile, in a non-stick skillet, brown
the ground beef. Drain the grease, then put ground beef in a dish lined with 2
paper towels to soak up even more grease (I don’t like to see orange floaty
grease in my goulash).
In the now-empty skillet, sautee
the onions in 1-2 teaspoons olive oil until just wilted.
In the same large pan used for
cooking the macaroni, return the macaroni along with the ground beef. Add the
whole tomatoes and slice each tomato in half to release the juice. Add the
onions and gently stir. Add the green pepper last, and cook on medium-low for
10-15 minutes to warm everything up (try not to let it boil, or the elbows will
get soggy). Serve. Makes about 10-12
cups
Nutrition
info per 1 cup serving: 233 calories,
14 grams protein, 7 grams fat, 27 grams carbohydrate, 4 grams fiber, 32 milligrams
cholesterol, 375 milligrams sodium.
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