Kathleen Rear

This dish was my mom’s specialty when I was growing up. Goulash night was the best night! I can remember the smell of it bubbling away in a well seasoned Farberware electric skillet. The thing finally kicked the bucket in the early 00’s and mom’s goulash never tasted the same when she made it in the new skillet. Sadly mom passed away before she could write down her recipe. 

Recently though, I was over on Ree Drummond’s website looking for advice about why my mac and cheese is so dry (another post for another day) and ran across this recipe for Goulash. The ingredients rang a very loud bell.  And after consulting with my husband about ingredients (he was there for the goulash in its heyday and reminded me about the bell peppers) I gave the amended recipe a go. 

I’m not too proud to admit that I got a little teary when the smell of the peppers and paprika and tomatoes wafted up while it bubbled away on my stove top. It smelled just like mom’s!! But did it taste the same? 

I sat there analysing while eating…something was missing and almost immediately I knew what it was. The old pan! Mom’s goulash never tasted the same after she replaced that funky ancient electric skillet! The dish needed some of that old pan tang. That’s where the red wine vinegar comes in.

And just like that I was transported to 1981 and goulash night on Bushnell Lane. 

Mom’s Goulash

(adapted from a recipe by Erin Merhar)

Ingredients:

• 2 Tbsp. olive oil
• 1 onion, chopped
• 2 bell peppers (red and green), chopped
• 1 1/2 lb. ground beef
• 1 (15 oz.) can beef broth
• 1 15-oz. can tomato sauce
• 1 15-oz. can diced tomatoes
• 1 Tbsp. Worcestershire sauce
• 2 tsp. dried Italian seasoning
• 1 Tbsp. ground paprika
• 1/2 tsp. ground black pepper
• 2 cups elbow macaroni
• 1 teaspoon red wine vinegar (optional)

Add oil to a large dutch oven or large wide skillet and place over medium high heat. Add the onion and cook until soft. Add garlic and peppers and cook for just 1 minute. Add the ground beef and break into pieces, cooking until browned and on longer pink. Drain the fat off if there is a lot. 

Add the broth, tomato sauce, diced tomatoes (with the juice in the can), Worcestershire sauce, Italian seasoning, paprika and black pepper. Stir to combine and bring the pan back to a simmer. 

Add the macaroni and reduce the heat to low. Cook stirring often (the pasta wants to stick to the bottom of the pan at first) until the pasta is tender. (about 12 minutes)

Serve with some of the red wine vinegar sprinkled over the top for that “old pan tang” 

Serves 6