Goulash. Growing up, goulash was one of my mom’s go-to meals. She had a few of those go-to meals that we ate quite frequently, actually. It was like her own little recipe playlist that she’d put on repeat. We’d eat down the list and then start back at the top.
I’m not gunna lie – at the time, I got slightly bored with the playlist. This she knows. I hope she also knows that now that I am a mom with five mouths to feed, I completely understand the logic behind the playlist.
It’s hard finding recipes that will easily adjust to feed five people. It’s equally as hard finding recipes that said family of five will actually eat. And, when you do find those recipes that fit the bill – you hold onto them for dear life, using them often. So, while my mom is becoming more adventurous, trying new recipes and mixing things up a bit, I may or may not have a playlist of my own…
Anyway, Mom’s Goulash is fairly quick and really easy to make. It’s made with ingredients from four of the food groups, and it is just pretty darned tasty – if I do say so myself. For those reasons, it has a permanent slot in my recipe playlist.
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound ground beef
- 24 ounces elbow macaroni
- 1 quart whole canned tomatoes
- 1 8 ounce can of tomato sauce
- 4 ounces canned mushroom pieces and stems, roughly chopped
- Salt and pepper
- In a large skillet, heat olive oil over medium-high heat. Once oil is hot add the onion and sauté for 1-2 minutes. Add the ground beef to the skillet, cook thoroughly, remove from heat, and drain.
- Meanwhile, cook in a stockpot macaroni according to package directions. Drain macaroni, rinse with cold water, and return to pot over low heat. Add the tomatoes, mushrooms, and ground beef mixture to the macaroni. Season the goulash with salt and pepper to taste, and heat through.
- Serve immediately, plain or really jazz it up and make it your own with sour cream, shredded cheese, or any number of other optional toppings.