This is not your typical traditional Goulash.  When we were kids/teenagers, our brother-in-law used to make his version of Hamburger Goulash for us which we loved.  His was made with canned vegetable and tomato soups.

In trying to recreate this dish without the canned soups, I think it is very close in flavor to his and a great comfort food meal.  While traditionally served with pasta we always serve ours over rice or mashed potatoes.  All of these are great choices - whatever is your preference.  In terms of seasonings I have given measurements here, but again you can adjust amounts/seasonings to your personal tastes.  We always look forward to the leftovers the next day!

1 lb. extra lean ground beef

1/2 of a large onion, roughly chopped

1 shallot, diced

1 large garlic clove, minced

4 button mushrooms chopped small

1/4 of a green pepper, diced

2 carrots, chopped small

1 celery stalk, chopped small

2/3 cup fresh or frozen green beans

2/3 cup frozen corn

14 oz. can of diced tomatoes

1 1/2 cups beef stock

salt and fresh cracked pepper to taste

1 bay leaf

1 tsp. each:  Cumin, Thyme, Sage, Paprika

1 1/2 tsp. Garlic powder

Corn starch slurry

Heat up a dutch oven on medium heat, and brown the ground beef.  Add in the onion, shallot, garlic, green pepper and mushrooms.  Saute another 5 minutes.  Then add in the seasonings and bay leaf continuing to saute about 5 minutes.  Add in the remaining vegetables again sauteing 5 minutes.  Pour in the tomatoes and beef stock stirring well.  Lid on and bring to a good simmer.  Then turn down to a low simmer and cook for 45 min. to 1 hour.

Make a cornstarch slurry - enough to thicken the sauce/gravy and pour in stirring well until thickened.  Adjust for any seasonings and serve over your choice of mashed potatoes, pasta, or rice.

Ina Gawne

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December 31, 2020