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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Home-Style Goulash

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I can remember having this dish growing up. I’m not sure if HomeStyle Goulash is what my mom called it but, it was an easy dish for her to pull together after putting in a full day’s work. Being a single parent who worked full-time, making a good home cooked meal was very important to her. I’ve updated her version by making a few significant changes. This is my version of a Hungarian Home-Style Goulash.

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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Cook Time: 1 hour 20 minutes
Yields: 4 to 6 servings
Equipment: 6-quart Dutch oven, 6-quart stockpot, colander

Ingredients:
2-pounds of lean ground sirloin
1-pound box (16-ounce) Barilla Cavatappi
2 tablespoons olive oil
1 tablespoon ground cinnamon
2 tablespoons Hungarian paprika
1tablespoon tomato paste
1 tablespoon dried oregano
1 onion, diced
4 cloves of garlic, minced
2 Poblano peppers seeded and diced
1-pint Cremini mushrooms, quartered
1 tablespoon Kosher salt, plus 1 teaspoon
1 teaspoon fresh ground black pepper, plus 1/2 teaspoon
1 10.5-ounce can beef consomme
1 tablespoon garlic powder
1 14.5-ounce can low sodium diced tomatoes, with juice
1 28-ounce can of crushed tomatoes
1 tablespoon brown sugar
Heaping 1/2 cup shredded Mozzarella cheese
2 tablespoons of freshly chopped flat-leaf Italian parsley

Directions:
In a Dutch oven on medium-high heat add olive oil, ground cinnamon, Hungarian paprika, tomato paste, and dried oregano. Let the spices *bloom and release their oils and flavors.

Next, add diced onion, minced garlic, diced poblano peppers, and crimini mushrooms. Sauté and stir for 7 to 10 minutes allowing the vegetable to soften, release their water, and get some nice color. Add Kosher salt and fresh ground black pepper, stir to combine. Pour in the beef consomme, using a wooden spoon, scrape the bits of the bottom of the pot, that’s flavor!

Let the beef consomme completely reduce until all the liquid has evaporated and the flavors have concentrated, 7 to 10 minutes, then add the ground sirloin breaking the meat up with a wooden spoon.

Once the ground sirloin is broken up add garlic powder, 1 teaspoon of Kosher salt, and 1/2 a teaspoon of black pepper. Continue to stir allowing the meat to release its liquid the start to brown, around 15 minutes.

Moving forward add can of diced tomatoes, the crushed tomatoes, and brown sugar. Turn the heat down to medium and stir to combine. Simmer for 30 to 35 minutes, stirring occasionally until sauce thickens.

In a large stockpot of boiling salted water add the Cavatappi (a short cork-screw shaped pasta). Cook pasta for 10 to 12 minutes until al dente, drain well.  Add the pasta to the meat sauce, stir to combine. Turn the heat to off.

The last step is to add the cheese. Add the Mozzarella cheese, again, stir to combine. Garnish with chopped flat-leaf Italian parsley.

*Bloom: To become more apparent, as in flavor or aroma. Good oil is a base from which delectable flavors bloom.

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