Tonight for dinner I made what my family calls “goulash”. It’s not what most Southerners think of as goulash as that is usually macaroni noodles, ground beef and some tomatoes. This is more of a type of midwestern “hotdish” but without tater tots. I took pics as I cooked so here’s my version of goulash:
All the ingredients you need:
1 bag egg noodles
1 pound lean ground beef (we use 93/7)
1 shallot diced (can use onion)
1 can each – cream of mushroom, cream of chicken, cream of celery, tomato
One comment about the soups.
The thought of cream of celery soup makes me want to vomit and I’m not a real big fan of cream of chicken. However, once you mix everything together, you can’t really taste any of the individual soups so trust me on this one. With the exception of the tomato soup, you can sub a cream soup for any of the ones listed above but this is how I’ve always made it.
Brown the hamburger in a large skillet. You will be adding all the soups into the same pan so make sure it’s big enough.
Start a large pot of water to boil. Again make sure it’s a large pot as you will mix everything together in this one pot at the end. Also remember to salt the water liberally as this is the only chance you get to season the pasta itself.
Tell the dog that you don’t have time to play with her right now as you’re busy.
Once the beef is browned, add the shallot.
Stir it into the beef.
Open all the soups.
Add them to the beef.
Stir to combine.
Until it looks like this:
Turn heat down to simmer and let it go while the noodles cook. Once the water comes to a boil, add the entire bag of noodles.
Stir while boiling to prevent clumping.
Contemplate just heating up the left over chicken pot pie from last night’s dinner since it was so yummy.
Oooh over the very old dog because she’s old and she loves it.
Once the noodles are done, drain them.
While the noodles are draining, put the meat mixture into the pot in which you cooked the noodles.
Add in the noodles on top of the meat mixture.
Mix together noodles and meat mixture.
Sit down to a lovely dinner.
This recipe makes A LOT since you need 4 different soups. You can’t really pare it down either or the flavor will be compromised. I recommend preparing when you’re having at least 4 – 5 people. It makes great leftovers and is lovely on a cold winters day when you want something creamy and hot.
Anyone else prepare goulash? How about hotdish? How do you make it?