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
- 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!