My Mom’s goulash recipe, also known as American chop suey, updated with red wine and thyme, and some veggies snuck in. It is amazing how a couple little changes can have such a dramatic effect on a classic dinner dish.
So let me explain, because my mom will see this title and not be pleased….Growing up, my mother made things I loved like Mom’s Awesome Veggie Dip, Tuna Noodle Casserole, and Mom’s Meatloaf (sort-of). But she also made goulash. Weekly. And I hated it (sorry Mom!). I really can’t explain it, I just didn’t like it. But then I grew up and added WINE (and veggies and thyme) and that fixed everything!! (LOVE YOU MOM!)
Not My Mom’s Goulash
My mother’s traditional American chop suey recipe, updated with red wine and thyme, and some veggies snuck in.
- 1-½ cups uncooked elbow macaroni ~5 ½ oz
- 1 lb lean hamburg
- 1 10.75 oz can condensed tomato soup
- 1 14.5 oz can stewed tomatoes, undrained
- ¼ cup red wine
- 1 cup chopped celery
- 1 cup chopped onion
- 1 medium carrot grated
- 1 tsp fresh thyme leaves
- ½ tsp kosher salt
- pinch fresh cracked pepper
- Cook the macaroni for 1 minute less than the package directions say for al dente (this is 6 minutes for mine) in heavily salted water.
- Meanwhile, in a large nonstick saute pan on medium-high heat, lightly brown the hamburg. Reduce heat to medium-low, and add the remaining ingredients. Simmer while the pasta cooks. During this time, use a wooden spoon or spatula to break up the tomatoes a bit.
- Once the macaroni is done, drain and immediately add to the meat and tomatoes. Mix well, and cook 1 minute to finish cooking the pasta. Taste and adjust for seasoning. Done! Serves 4-6.
Hey Mom, bet you never thought I’d turn your goulash sexy!