Stacey – 80 Comments
I am fortunate enough to have grown up with an incredible mother who was also an amazing cook. So, when I think back to the comfort foods of my childhood, there are many.
This goulash is one of those comfort foods I remember so fondly. I haven’t had it in years, but was reminded of it while glancing over Pinterest the other day. The minute I saw it, I called Mom up to get the recipe. As it simmered on the stove, it was torture because the smell was so familiar to me.
One taste and I was instantly taken back to my childhood and could feel my short little legs swinging under the kitchen chair as a stuffed my mouth with this delicious goodness. It’s hearty and filling and the best part is you can feed a crowd inexpensively – which is probably why we had it often growing up. It’s a versatile dish too in that you can replace the corn with other vegetables, if you like.
I love how food can connect us to our past like that. Don’t you? Y’all enjoy…
- 1 1/2 pounds ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can tomato sauce
- 1 (28-ounce) can diced tomatoes, undrained
- 3 cups water
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 (15.25-ounce) can whole kernel corn, drained
- 2 cups uncooked elbow macaroni
- shredded cheddar cheese (optional)
In a large dutch oven brown the ground beef over medium high heat until it is no longer pink. Drain the grease. Add the onions and garlic to the meat and reduce the heat to medium. Cook until the onions are translucent. Add the tomato sauce, diced tomatoes with juice, water, paprika, salt, and pepper. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally. Stir in uncooked macaroni and corn and simmer uncovered for about 10 minutes or until the macaroni is done. Serve topped with shredded cheddar cheese.