I’ve talked at length before about my mom, ChiChi and how very much I love her. She was my greatest role model and my mentor in the kitchen. This Goulash is one of those things that both my brother and I crave when we’re feeling heartsick, bummed out, tired out or daydreaming for the days where life was simpler when we were kids. It has also become the meal I often make visiting friends because while going out to eat is nice, when you’re traveling what you really want is something home cooked and old fashioned. It has now become a hot request when people are in town. Can you please make the goulash and some garlic bread? Pretty please.
The ingredients in this are simple, nothing fancy here. No porcini mushrooms, no fancy slow simmered sauce. I promise you though that if you try it you’ll feel like you wrapped yourself up a hug from me and ultimately thats a pretty nice thing, if I do say so myself. Also thank you for the recipe, ChiChi! Love you to Pluto and back, 10 grand. <3
- 1lb pasta of your choice (I like elbows, rotini, cavatapi - something thatll grab the sauce)
- 1lb ground beef
- 1 onion, diced
- 1 tsp garlic, minced
- 1 tsp worsteshire sauce
- ¼ cup white wine
- 1 small can of mushroom stems and pieces
- 1 10oz can of campbells tomato soup
- 1 15oz can of tomato sauce
- ½ cup beef broth
- 1tsp to 1tbsp hot sauce (depending on how hot you like it)
- ¼ cup parmesan cheese
- Salt and Pepper to taste
- Boil pasta according to package directions.
- Meanwhile, heat a pan over medium heat and brown ground beef until no longer pink. Add onions, garlic season with salt and pepper. When onions are translucent, add worsteshire sauce, mushrooms and wine and simmer until wine is cooked down significantly. Add tomato soup, tomato sauce, beef broth and hot sauce and simmer 10-15 minutes or until pasta is finished cooking.
- When pasta is done, add to the cooking pot with the sauce and simmer until liquid is absorbed and sauce thickens and coats the pasta. Add parmesan cheese and stir in, reserving a few tablespoons to top the pasta for service. Season with salt and pepper, to taste.
- Serve hot topped with additional parmesan cheese.