Casseroles, Entree Recipes, Special January 2, 2017February 22, 2017 jessicafaidley
It doesn’t matter if you’re all grown up and are now leaving independently and far away from home, there will always come a time that you would want to visit your parents’ house, curl in your old bed, and just feel the shield of comfort that only your childhood home can provide.
I remember this movie about a girl waking up in a woman’s body and she couldn’t remember what had happened in the past few years. She was so lost. But all she ever had to do to find her way back was to visit her parents’s house and get to know her childhood friend again; both of which reminded her of home so much.
Whenever I am hit with such a bout of nostalgia, I call my parents and ask if I can visit. Sometimes I go with the boyfriend, but most of the time I go alone. Mom and Dad would welcome me with open arms.
Dad would tell his lame-ass jokes which would always get to me. And Mom would always cook my favorite dishes for me; or new dishes that she tried making, but no-one was there to comment on it because I was her official taste tester.
During my recent visit, Mom cooked goulash for me. It tasted just how grandma used to make it for us. I asked her why it was the dish for the day.
She told me that whenever I go visit, she would remember her own Mom and wondered if she ever felt the same nostalgic happiness whenever her children visited. Before I end this with tears, you have to go check out this recipe that will probably remind you of such a precious memory.
Photo courtesy of Dishmaps. Recipe courtesy of Jamie from Love Bakes Good Cakes via Recipe Lion.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
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Quick Tip: Serve with a side of fresh garden salad.
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Argo Cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob’s Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chiquita, Clabber Girl, College Inn, cool whip, crock pot, daisy sour cream, dessert, dole, domino sugar, eat, eggland's best eggs, fisher nuts, food, Gold medal flour, goulash, granulated sugar, Green giant, Hershey, Hodgkin’s Mill, jell-o, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam cooking spray, Pepperidge Farm, philadelphia cream cheese, powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, Tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, Whipped Topping
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14 comments
2 1/2 lbs of ground beef to 2 1/2 cups elbow macaroni! Isn’t that a bit too much beef per macaroni?
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The recipe said 2 lbs of ground beef and no, it’s not too much.
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Thank you for sharing this recipe. My Mom made this often when we were growing up, but she called it chili. When I lived in Maine, they called it American chop suey. No matter what you call it, it is truly comfort food.
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We called it cowboy hash in the midwest.
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My family adds 2 c shred sharp cheddar cheese, makes it delicious
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Thank you grandma’s had tomato’s in it
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In New England we called it American Chop Suey
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We call it ” Moms Slumgullian”. I cook my macaroni ahead and only use !/2C beef stock instead of water. Serve with grated cheese on top!!
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How can I print just the recipe and not all the msg traffic and comments?
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2 lbs ground beef
1 large onion chopped
1 green pepper, chopped
8 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
3 cups water
1 can (29 oz.) Hunt’s tomato sauce
1 can (28 oz.) diced tomatoes, undrained
1 tbsp. McCormick Italian seasoning
1 tsp. McCormick paprika
1 tsp. Domino sugar
1 tsp. McCormick crushed red pepper flakes
1-2 tbsp. Worcestershire sauce
Salt and pepper, to taste
2½ cups uncooked Barilla elbow macaroni
Instructions
In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.
Quick Tip: Dust the top with parmesan cheese if you prefer a little kick.
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Copy and paste.
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There is a link at the bottom of the recipe to the original site.
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Goulash is never made with ground beef. Always cubed beef.
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When I was a young wife and mother, we didn’t have a lot of money to spend at the grocery store (back in the ’70’s) I would make this from scratch without a recipe-I just put things together kind of like a “Homemade Hamburger Helper.” That is what I knick named it. My young son and husband wolfed it down. I left out the red pepper flakes and the mushrooms (most 5 yr olds are not hip on mushrooms.) I would fix big, juicy sliced beefsteak tomatoes, and garden grown cucumbers sliced in vinegar & oil. A good meal that filled you up!
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