An American Classic
As most of you know by now, I grew up in the Midwest. As such, rustic, homemade casseroles and such took up a large percentage of the dinner table. This one-pan American goulash was one of those meals that both Mom & Dad would repeatedly make for us. Not only was it easy and inexpensive to throw together, but it was (and is) absoultely delicious. And it fills the tummy without emptying the pocketbook, if you catch my drift.
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Where’d Goulash Come From Anyway?
Every time I make this concoction, I start wondering about where the original goulash was made. Like, who decided to throw these ingredients together, and why did it stick around through the years? What, you don’t let your mind run all over the place when you cook? Yes, I know I’m weird. ANYWAYS…
From what I’ve found out, goulash started its illustrious career as a yummy meal in Hungary (makes sense… I’ve heard of Hungarian Goulash… this recipe is decidedly NOT Hungarian Goulash, by the way…) and rapidly spread in popularity through east & central Europe. I’m guessing that’s how my German ancestors found out about it. And that’s probably why this dish is so popular in the Midwest–since that area was mainly settled by a whole bunch of Germans. So… there ya go. History according to Michelle. I should write a book…
Mix it up a little
I personally love this recipe, because it is infinitely changeable. You can mix it up by using ground beef, pork, chicken, or turkey. I usually use traditional elbow macaroni, but if you’re gluten-free, I’m sure that there are options for that too if that’s needed. Oh, and I can totally add another veggie, or remove one, depending on what people like. As long as the base stays the same, it’s all good.
Oh, and this is also easy to double, and the flavor gets better the longer it sits. We’ve been known to be working on leftovers a week after I’ve made a batch, and it’s even more delicious after all that time if you can believe it…
- Pampered Chef 12" Nonstick Skillet or Large Stockpot
- 1 lb Ground Beef
- 1 Yellow Onion finely diced
- 3 cloves Garlic finely diced
- 1 Tbsp Watkins Beef Soup & Gravy Mix
- 1 can Corn Kernels drained and rinsed
- 2 cans Diced Tomatoes 14½ oz cans
- 1½ Tbsp Soy Sauce low sodium
- 1 Tbsp Oregano dried
- 1 tsp Basil dried
- 1 Bay Leaf
- ½ Tbsp Watkins Sea Salt
- ¼ tsp Watkins Ground Black Pepper
- 1 cup Elbow Macaroni uncooked
- In your Pampered Chef 12" Nonstick Skillet (or a large stock pot) cook the ground beef over medium heat, breaking up the meat into small pieces as it cooks. I like to use my Pampered Chef Mix 'N Chop to make this process easier. Cook until there is no longer any pink in the meat.
- Stir in the onions and garlic. Cook an dstir the mixture until the onions are translucent.
- Mix the Watkins Beef Soup & Gravy Mix into the water, then add the water, tomatoes, soy sauce, and seasonings to the pan. Mix thoroughly.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir in the macaroni and canned corn, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.
- Remove from heat, discard the bay leaf, and serve.
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