Classic Goulash

As winter bears on (that groundhog clearly didn’t know what he was talking about), I was in the mood for a cold weather meal.  OK, maybe not sticking to our healthy eating plan for the moment, but sometimes you just need to indulge.  (Spring is just around the corner, right?)

This recipe for Classic Goulash, adapted from Allrecipes, really warms the heart.  I love this mixture of flavors and textures, the classic “American” way to make this Hungarian dish.  Next time, I’m going to try Smitten Kitchen’s version -- there seem to be lots of variations on goulash. 

The key I’ve learned (with lots of dishes) is to experiment with seasonings and find what you like. Below I’ve listed the ingredients and amounts that I use, but feel free to make it your own way and find the flavor that works for you. 

Here’s what you’ll need: 

1 pound ground beef

½ chopped onion

2 cloves garlic, chopped

1 ½ cups water

1 15 oz. can tomato sauce

1 14.5 oz. can diced tomatoes

1 ½ tablespoons  soy sauce

1 tablespoon dried Italian herb seasoning

Few dashes dried basil leaves

Dash of seasoned salt

Couple good shakes of dried oregano leaves

1 cup uncooked elbow macaroni 

Here’s how to make it: 

In a large Dutch oven, brown the ground beef.  While it’s browning, chop the onion and “zoom” the garlic.  When beef is almost browned, add in the onion and garlic.  Cook 10 minutes more, until onion and garlic are fragrant and look delicious. 

Stir in water, tomato sauce, diced tomatoes, soy sauce, and whatever seasonings you like.  Bring to a boil, and then cover and simmer on low heat for 20 minutes, stirring occasionally.

Stir in macaroni.  Cover and simmer on low heat again, for another 25 minutes.  Continue to stir occasionally.  Remove from heat and serve.

Makes plenty, and tastes even better warmed up the next day.  Save it to get you through the rest of this never-ending winter!

 

Cavatelli with Sausage & Broccoli

When I first moved out, my mom gave me a very simple cookbook to get me started.  To this day, I still make meals found in Campbell's Classic Recipes cookbook. This cookbook contains recipes for basic dinners, sides, appetizers and more, using Campbell's brands and products.

Cavatelli with Sausage & Broccoli is a favorite in our home. This recipe is adapted from Campbell's Kitchen.  You'll need the following:

1 package frozen cavatelli pasta

1 tablespoon olive oil
1 pound sweet Italian pork sausage
1 tablespoon butter
2 cloves garlic, minced
1 bag (16 ounces) frozen broccoli florets
1 3/4 cups Swanson® Chicken Broth
2 tablespoons grated Romano cheese
Crushed red pepper

So simple! 

Start by getting some water boiling in a medium sauce pot.

Heat oil in a large skillet and start breaking up the sausage and adding it to the pan.  I prefer bulk sausage, but links work, too. You just have remove the casing before breaking it up.

While sausage is browning, add pasta to boiling water, carefully so you don't splash hot water on yourself. Ouch!  Once pasta is cooked to your liking, you can drain and set aside.

Now it's time to prepare the garlic. One of my favorite kitchen gadgets is my Martha Stewart Garlic Zoom.  After years of sharp knives, messy garlic presses, and the lingering smell of garlic on my fingers, I'm so happy I finally found this product.

Simply remove the skin of each clove by gently pressing on the side of the clove with the dull side of a knife. That should make it start cracking off enough that you can peel it away. Then simply slip the cloves into the Garlic Zoom, secure the latch, and then run it up and down your counter a few times.

Voila! Freshly minced garlic without having to lift a finger!

Remove browned sausage with slotted spoon, leaving excess oil behind. Put a dollop of butter in the skillet along with the garlic. Stir garlic around for a couple of minutes until browned.  

Add broccoli to skillet. Cook, stirring, until tender crisp.

Add chicken broth and bring to a boil. Once boiling, add in the sausage and pasta. (If you like cheese, here is where you would also add in the grated cheese.)  Since I live with a non-cheese eater (gasp! I know...), I add in crushed red pepper flakes now, and then I add in cheese just to my portion once served.

Cook, stirring occasionally over medium heat for 10 minutes, or until most of the liquid soaks up.  

Serve with additional red pepper, if desired.

 

 

 

 

Notes:

• Since I'm only cooking for 2, I generally make a half recipe.
• It takes me about 40 minutes, start to finish.