Goulash? Sounds like a funny word, but what it really means to me, is a great stew, if you will, with noodles. Growing up, goulash was one of those dishes that were commonly served throughout the work week, and now I know why. As I say on this site so many times, I reflect a lot on the dishes I grew up on, and when I recall a dish, I begin to think about how I can recreate the dish, remembering all of their great flavors.
Goulash is one of those one pot meals, and everything about it is comforting. This is not only a great dish to make during the work week, but is a great one to make on a Sunday, and to eat it for lunch, or a quick meal during the early part of the work week.
I asked my wife if she has ever had goulash, and she gave me this weird look, probably the look that I gave my mom as a child when I asked what was for dinner. After realizing that my wife has never had goulash, and the fact that she loves all of the ingredients involved in this dish, I knew it was a must make. It proved to be a real winner.
- 1 lb of lean ground beef
- 1 lb of ground pork
- 2 medium yellow onions, diced
- 5 cloves of garlic, minced
- 28 oz of whole canned tomatoes (San Marzano), squeezed
- 28 oz of tomato sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Worcestershire sauce
- 1 tsp sugar
- 1 tsp garlic powder
- 1 cup of water
- 2 bay leaves
- 16 oz elbow macaroni, cooked al dente
Begin by browning your ground meat in a large pot. Once browned, drain any fat, and return to the stove. Next, add the onions and garlic, and cook for about another five minutes with the meat. Add salt and pepper and mix. Add in the whole tomatoes, squeezing them as you place them in the pot. Add in your tomato sauce, the oregano, basil, sugar, garlic powder, and worcestershire sauce and give a good stir. Add in the cup of water, cover, and reduce the heat to a medium, low heat.
Cook your noodles according to the box. When they are cooked, drain, and set aside. When you are ready to serve, locate and remove the bay leaves. Add the noodles into the meat sauce, making sure you incorporate all of the ingredients. Serve in a bowl, and top with grated parmesan cheese if you have it.
Trust me when I tell you this, but it is hard not to go back for seconds on this one. Goulash is now a word you will never forget. Enjoy.