Truth be told, I’m not that sure what “goulash” is. Sometimes I see goulash recipes that look like beef stew. Other times, closer to a pasta. Well, which is it?
I don’t have an answer for you, but I can tell you that this Goulash recipe is the best there ever was.
It’s my dad’s recipe, and he’s German, so I’m just going to call this German Goulash.
No joke, it’s soooo good. It’s the most comforting and delicious food in the whole wide world. It took me ages to pry this recipe out of my dad, and now I’m going to share it with the whole wide
I made a huge double batch of this not too long ago and took some of it over to a girl friend’s house, then took some over to my sister’s house so she and my three year old niece could have some.
Let me tell you – if my three year old niece will eat it, you KNOW it has to be good.
It’s also SUPER husband/boyfriend friendly, which is a huge plus. I know you all think that the husband will eat anything and everything I make, which he does, but he definitely lets me know when he loooooves something.
And in honor of Valentine’s Day (Happy V-day by the way!), I’m sharing this recipe that the husband just loooooves.
Just heat some oil in a really big frying pan or Dutch oven and dump in the ground beef and raw vegetables. Cook for a few minutes, then add the wine, seasonings, olives, and tomatoes. Let it simmer while you boil some pasta, then toss it all together. Be sure to serve it up in really big bowl (like these!) because you’re going to want to eat a LOT of it.
I kid you not, it’s uh-may-zing. I can’t even put into words how much I love this.
Just make it, and thank me (and my dad) later.
The Wanderlust Kitchen
A comfort food recipe handed down by my dad.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 tsp. vegetable oil
- 1 lb. lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 tsp. oregano
- 1 tsp. freshly ground black pepper
- 1 tsp. seasoned salt (such as Lawry's)
- 1/4 c. red wine
- 2 (15 oz) cans fire-roasted tomatoes
- 1 (2.25 oz) can sliced olives
- 1.5 cups cubed cheddar cheese
- 1.5 cups uncooked macaroni noodles
- Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat. Add the ground beef, onion, garlic, and celery and cook until the ground beef is cooked through. Add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck on pieces.
- Season with oregano, black pepper and seasoned salt, then add the two cans of tomatoes and the sliced olives. Turn the heat to low and let simmer for fifteen minutes.
- Meanwhile, cook the macaroni noodles in a pot of salted boiling water until al dente. Drain well and set aside.
- Add the cheese to the skillet and let it melt for a few minutes. Add the drained noodles and toss to combine. Let simmer for an additional five minutes, then serve hot.