Goulash, like the good ol’ days…

I grew up in a little river town, in southeastern Minnesota…at least for the years of my life I remember anyway.  I was born in Iowa and lived there until I was starting Junior High School…

This dish, has all the feels for me…I remember crowding around a little table, in the middle of a tiny kitchen that also served as the back entrance of the home, with my boyfriend (at the time-I think I was in 10th or 11th grade…), and his two other brothers, sometimes their girlfriends, and their ever-patient and wonderful Mom, who made this for all of us.  I remember eating so much of it, and the buttered white bread on the side, along with big glasses of cold milk, until I felt like my stomach was going to burst! Ahh…this was some good stuff!  When I stumbled across this recipe, on one of my favorite food-blogger’s YouTube channel, I thought, “no way, this can’t be the same recipe?!’ and lo and behold, it was! I literally could have eaten the WHOLE POT! 😂 I hope you’ll enjoy it as much as I did!

Makes enough for “at least” four BIG bowls…
Adapted from THIS recipe…

Olive oil-(just enough to sprinkle in the bottom of your pan)
1 large yellow onion, diced
1 & 1/2-2 pounds ground beef
4 cloves garlic minced
2 generous teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
Cayenne pepper if you want…
2 teaspoons regular paprika
2 teaspoons smoked paprika
1 tablespoon Hungarian paprika (taste at this point, add more if you want)
2 teaspoons dried Italian herbs (blend of oregano, thyme, rosemary, sage, parley, basil)
1 or 2 bay leaves
1 quart chicken broth (or you can use plain water)
1 (15-ounce) can diced tomatoes (I used the fire-roasted kind!)
1 (24-ounce) jar prepared marinara (I used spaghetti sauce) sauce, rinsed with 1 cup water
2 tablespoons soy sauce (DON’T skip this!)
2 rounded cups elbow macaroni
1 packed cup shredded white cheddar cheese & freshly chopped Italian parsley, as a garnish

Preheat a stock pot on the stove to high…add olive oil and onions. Saute for a minute or two, getting it good and hot. Add in ground beef and using a wooden spoon or similar, chop up the meat as best you can. Continue cooking the meat until all of the liquid has evaporated and the meat is cooked thru. Add in the garlic and stir to cook. Then add in all your spices, including the salt & pepper, but waiting on the bay leaves. Cook until you really smell all those spices “blooming” in the pan. Then add in your broth or water…diced tomatoes and Marinara sauce. Then add the soy sauce…as Chef John says, don’t be tempted to use Worcestershire sauce…trust me on the soy sauce. Let this mixture bubble away on the stove on medium, for at least 20 minutes if you can.

Add in your macaroni noodles and stir frequently, (or they’ll stick to the bottom of the pan!) until the noodles have cooked and the sauce has thickened. Add in the fresh chopped Parsley and once in your serving bowls, top with shredded cheese & parsley, if desired.

Serve with a loaf of sliced white bread and REAL salted Butter! 😍

Enjoy friends! 💗

 

 

 

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