I think almost everyone remembers a great goulash recipe from their childhood, especially my generation—ground beef combined with some kind of sauce, veggies and pasta. It's the ultimate comfort food, and the epitome of hearty goodness. My mom's "Italian Delight" was the goulash of my childhood—a wonderful mixture of spicy, sweet, smoky and cheesy.
Fast forward to today...I recently made this goulash of my childhood for my husband, Gary. Long story short, "Italian Delight" has now become "Gary's Goulash." Yep, he loved it that much. Make ahead and freeze, or throw together for a quick, satisfying family dinner. It's great goulash goodness any kid—or adult—will love.
Gary's Goulash
1 tablespoon olive oil
1 tablespoon Smart Balance or butter
2 pounds ground chuck
3 small onions, chopped
1 medium green bell pepper, minced
3 cloves garlic, minced
20 oz. frozen whole kernel corn
9 oz. fresh white button mushrooms, sliced
4 (8 oz.) cans tomato sauce
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons chili powder
2 teaspoons salt, divided
¼ teaspoon pepper
1 cup grated Cheddar cheese (divided in half)
½ pound dry elbow macaroni
Fresh chopped flat leaf parsley
In large skillet over medium-high heat, cook ground beef, onions, green pepper, garlic, corn, mushrooms and 1 teaspoon salt in oil/Smart Balance until beef is no longer pink. Drain off any excess fat. Add tomato sauce, brown sugar, Worcestershire sauce, chili powder, remaining teaspoon salt and pepper. Stir, and remove from heat. Add ½ cup grated cheese, and stir. Set aside.
Cook macaroni just to al dente, according to package directions (about 7 minutes). Drain, and add to meat mixture. Pour in casserole dish. Top with remaining ½ cup cheese. Bake at 350 degrees until hot and bubbly, 20-25 minutes. Serves 8-10.
Serve with crusty garlic bread and a fresh, green salad. Top with fresh chopped flat leaf parsley.
Note: Top goulash with half cheddar/half mozzarella for a nice, cheesy combo. Halve recipe for a smaller casserole.
