Let's Dish With Linda Lou

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

Home Style Goulash

on October 14, 2014

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This is a dish growing up we had quite often. It was easy for my mom, who worked full time and taking care of my sister and me. I’ve updated her version by making it more adult friendly. I start out with 2 tablespoons of olive oil in a dutch oven. Once the oil is hot I add in 1 tablespoon of ground cinnamon, 2 tablespoons of sweet paprika, 1 tablespoon of tomato paste, and 1 tablespoon of dried oregano.

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I let those spices bloom and release their oils and flavors. Once that’s happened I add 1 diced onion, 4 cloves of minced garlic, 2 poblano peppers diced, and 1 pint of crimini mushrooms that I quartered. On med high heat I start to cook the veggies.

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As the veggies start to soften and get some nice color on them, I add in 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. Stir this all around and let cook for a couple of minutes. Next I do a little something different, still on med high heat, I add in one can of beef consomme. The mushrooms are like sponges and they will absorb that savory beef flavor which will give a deep beef flavor throughout this dish.

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I let the beef consomme reduce all the way before I add in the ground beef to the pot. I don’t want any liquid to be left because I want the meat to brown well.

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Once I’ve added the meat in, I add 1 tablespoon of garlic powder, 1 teaspoon of Kosher salt, and 1/2 a teaspoon of black pepper. This browning process will take around 5-7 minutes on med high stirring occasionally.  Once the meat has browned nicely, it’s time to add the liquid for this recipe.

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To the pot I add in 1 small can of low sodium diced tomatoes, and 1 can of crushed tomatoes.  Do to the fact tomatoes have quite a bit of acid in them, I like to add in 1 tablespoon of brown sugar, just to balance that out. Turn the heat down to medium and stir everything together and let simmer for 25-30 minutes, stirring occasionally. While all this is simmering away. I start to get the pasta ready. Now short cut pasta works well for this dish, and  I just happen to have a cork screw shaped pasta that has the ridges on them, so they will capture the sauce. After about 20 minutes you’ll notice the meat, veggie sauce mixture has thicken so you may want to turn the heat down a little more and don’t forget to stir, so as not to burn the sauce. The last step to this dish is the cheese. My mom always added shredded cheddar, I add shredded Mozzarella cheese. I love the way Mozzarella get really stringy throughout the dish. Like it does on pizza. I love that!  There you have it, my version of home style Goulash. That little bit on cinnamon that I add at the very beginning, just give a sweet warmth to the dish.

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