… or should I say, “Ghoulash”…? Can you tell that I’m in the Halloween spirit this weekend? This past week, my husband and I had a cooking show on the television while we were doing chores around the house. All of a sudden, he said, “Goulash.” I asked him why he said that and why he sounded so excited about it. He then said, “I love Goulash. You should make it this weekend. It just sounds like a Halloween dish. Get it…”Goul-ash”? Plus, you can post it on your blog for Halloween.”
That’s it. I officially have a food blogging husband. He knows to never touch a full plate of food that is in the refrigerator because it is most likely for a photography shoot the following day. He practices patience after I finish cooking a meal because he knows that I have to photograph it as soon as it’s complete. He embraces the idea of trying new and different dishes since he knows that I want to eventually put those recipes on my blog. He checks my blog and sends me friendly reminders when a new post needs to go live on my site.
And now, he’s brainstorming new dishes for me to try and is even taking a creative spin on the titles. I thought it was impossible to love him more than I already did but the fact that he has taken such a keen interest in my favorite hobby and supports How To: Simplify and me whole-heartedly? Words can’t express just how awesome and amazing he truly is.
So now, thanks to Mr. How To: Simplify, I present to you Goulash…or the way we like to spell it, “Ghoulash.” We can’t wait to have this for lunch today in anticipation of one of our favorite holidays: Halloween!
- 2 lbs ground beef
- 1 pound ground turkey
- 2 large onions, chopped
- 3 cups water
- 1 (29-ounce) can tomato sauce
- 2 (15-ounce) cans diced tomatoes
- 3 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 3 bay leaves
- 3 tablespoons soy sauce
- 1 tablespoon seasoned salt
- 2 cups dried elbow macaroni
- Salt and pepper to taste
- Heat a large dutch oven and saute the ground beef and ground turkey over medium-high heat. Remove any grease.
- Add the onions and cook for five minutes or until onions become tender.
- Add water, tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, and seasoned salt and stir tom combine. Cove and cook for 20-25 minutes.
- Add the macaroni, stir to combine, cover, and simmer for 20-25 minutes.
- Remove from the heat, discard the bay leaves, and allow the mixture to sit for 30 minutes before serving.
- Serve warm.
What is your favorite cold weather dish?
Tina K says
I adore Crock Pot Chili and Lazy Golumpki. Both are hardy, filling, and very satisfying on a cool fall or cold winter day!
Your recipe looks fabulous! However; 3 pounds of meat to 2 cups of pasta sounds off. Was that a mistake? I realize when pasta is cooked it will double, but doesn't sound right…Thank you for the recipe & your photos are gorgeous…
Do you boil the macaroni first?
Marie Czarnecki says
You need to read the recipe again!!!!
Hmmm, I glad you liked the sound of goulash, but what you cooked here had literally nothing in common with the famous Hungarian dish. The only ingredient that they have in common is salt… The real goulash is a thick soup with large beef chunks, potato, carrots seasoned with smoked paprika. The dish cooked here is more like Sauce Bolognaise with short macaroni…
Marie Czarnecki says
Well display your recipe your way, I believe this was meant to be a fast recipe.
This is what goulash is to many people. We always had chili one day, added cooked macaroni on day 2 and called it chili mac.