I have to say, I am not a very good cook and I’ve become worse since being married. My family used lots of seasoning, so at one time I knew what I was doing with them. But Jack likes no seasoning—not spices, herbs, salt, or pepper. Nothing. He says he likes the taste of food as it is meant to be tasted. So I’ve learned to eat food the same way and that somewhat limits what one can do in the way of creativity. Consequently, my culinary acumen has suffered. I do still have a few dishes I cook and Jack eats them or he fixes a sandwich. (Okay, that’s not accurate. I fix his sandwich.) One of my favorite comfort foods is goulash, or what some call hamburger and macaroni.
My mom made this dish when I was growing up because it was cheap and we were slightly below middle class and liked cheap. It also could be stretched to last several days so we often had it near the end of the month when money was about gone. Didn’t matter to me—I loved it! And I still love it, especially now that the weather has turned colder. Now we have it
with a slice of crusty bread and maybe a salad. Doesn’t matter—it takes me back to my childhood. Funny thing. Years ago when I first started making goulash for Jack and me, it didn’t taste the same as when Mom made it. I asked her why and after relaying how I made it, she asked when I added the secret ingredient. Once I started that, the flavors were the taste of home. See if you can spot the secret ingredient.
Goulash
Prep time: about 15 minutes
Cooking time: about 30 minutes
2 lbs hamburger (mom used a pound or less but Jack is a big meat guy)
1 large onion, chopped
1 14.5 oz can tomato sauce
1 14.5 oz can diced tomatoes
8 oz elbow macaroni
1 cup secret ingredient (KETCHUP)
Season with salt and pepper to your liking. Of course you know, I use none.)
1. Cook macaroni for slightly less time than package recommends. The cooked macaroni will be sitting in sauce and will absorb some of it.
2. Brown hamburger with onion in a Dutch oven
3. Add tomato sauce and diced tomatoes. Stir well and let tomatoes heat through.
4. Add macaroni to hamburger-tomato mixture and stir well.
5. Add ketchup and stir.
6. Turn down heat and let simmer for about 20 minutes.
So good right when it’s finished cooking, but even better the next day.
I hope you try this recipe and that you like it as much as Jack and I do.
Read the next blog in the blog hop by going here.
Dee
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