This goulash is a total crowd pleaser for when company’s coming over, and it’s a quick and comforting meal for busy weeknights!
This recipe was originally published in May of 2013. The photographs and recipe have been updated but the story remains the same.
Hubby walked in from work and was immediately transformed. He smelled something good. He knew he’d soon be treated to an overflowing bowl of comfort; a dish that would warm him up and take him to his happy place. The kind of food that nourishes the soul…nothing pretentious…
…just good old-fashioned, warm you from the inside-out food.
You know those dishes, the ones you finish eating and you think, “Wow, I am truly satisfied.”… For me, they include shepherd’s pie, roasted chicken, meatloaf, mashed potatoes, spaghetti and meatballs, chicken divan, and goulash.
Goulash is one that I almost always make when the kids are home from college, when we’re hanging out watching football, or when a quick and satisfying meal is in order.
Goulash is cozy homey food… I mean really, is there anything better?
Cozy homey food sets the stage for the best kind of family time. It begs you to share your newest joke or the high point of your day, yet still provides a cushion for sharing the lowest.
Goulash is great with a nice glass of Chianti and something good to talk about.
How can you beat that?
- 2 Tbsp olive oil
- 2 large sweet onions, diced
- 2 pounds ground beef
- 1 pound radiatori or elbows
- 4 - 5 cups of your favorite tomato sauce
- ¾ cup Pecorino-Romano cheese
- Preheat oven to 350 F.
- Begin by dicing and caramelizing 2 large sweet onions in 2 Tbsp of oil in a frying pan.
- Once the onions are cooked, add ground beef to the same pan with the onions and let cook completely.
- While the beef is cooking, boil pasta and cook until al dente (6 minutes).
- Do not overcook the macaroni as the casserole will spend additional time in the oven.
- In a large mixing bowl, combine your pasta with the hamburger and onion.
- Mix with enough sauce to coat (4 - 5 cups).
- If you have homemade marinara ready to go, use that, however, your favorite jarred sauce will work well too.
- Be sure to add enough Romano to enhance your flavor. I use about ½ cup stirred into the pasta mixture and another ¼ cup to top the casserole right before it goes into the oven.
- Once fully combined, transfer goulash to a 13x9 pan and place in a 350 degree oven for 30 minutes, or until hot and bubbly.