My aunt would always write and tell us in her letters when she and her friends at the senior center would get together for lunch - American Chop Suey, salad and Congo squares. I usually serve a salad and bread and butter, too (I know, very creative!). Once everything is hot, I mix them together and sprinkle a little cheese on for taste and color. I cook up a box (or half box) of elbow macaroni, depending on how I want the pasta/sauce ratio. I make mine with ground beef (or soy crumbles for my vegetarian SIL), browned and drained. You can order it at diners and small cafes all over northern New England - usually comes with a chopped kitchen salad and bread and butter. My DD and grandson will be visiting this weekend, guess it's time for the next generation. My grandmothers (one from Portland, ME, the other from Boston) and mother made it all the time, and it's still a favorite with my family. Hope that brings back great memories for your DH! Sprinkle top with parmesan cheese if desired. Bake at 325 degrees for 45 minutes or until bubbly.
(No boiling over when done in this manner) At the end of 10 minutes, remove cover, stir and put in colander to drain.īack to hamburg, add 2 cans of tomato soup, undiluted, mix well. Stir constantly and boil for 2 minutes on high. Stir and bring to a full, rolling boil on high heat. Put about 1 1/2 quarts water in a covered pan. When onion is soft, add 1 1/2 pounds hamburg and cook over a medium heat until the red color has left. Saute about 3 slices onion in 3 tablespoons margarine. Here it is retyped verbatim from her cookbook. She wrote the food colum for the Portland Press Herald for many years and is well known up in northern New England as the "expert" on the recipes from that region. This goulash recipe makes serving a complete meal even easier, by folding macaroni noodles right into the stew.I grew up in Maine and loved American Chop Suey as a kid - truth be told, I still do.Īnyway I tried many of the variations listed above and it was never quite "right" until I got a copy of Marjorie Standish's cookbook Cooking Downeast. It's the perfect dinner for those hectic back-to-school nights when you need to get a meal on the table quickly!Įuropean-style goulash is commonly served alongside buttery noodles, dumplings, or just simply with bread and potatoes. The best part about this dish is that it all comes together-from prep to finish-in under 30 minutes. Once the pasta is cooked, fold in the cheese, and it's ready to serve. Then you add the beef broth, tomatoes, tomato sauce, Worcestershire, and seasonings to the pot and let it all simmer before you toss in the pasta. Its really simple! Start by cooking the onion and browning the beef. The goulash is finished with a good amount of sharp cheddar cheese, giving it a creaminess and sharp bite. It's kind of like the start of a good chili recipe! Once everything is cooked together, macaroni is added and cooked right in the sauce. (Its finished result is reminiscent of a cozy beef stew.) This goulash recipe, however, is American style, using ground beef, onions, garlic, tomatoes, and spices. Commonly, most people think of Hungarian goulash: a stew of pieces of meat braised to ultimate tenderness in a paprika-laced broth with vegetables such as carrots and bell peppers. Goulash is a stew made of meat and vegetables, with different versions originating from central and eastern European countries. What more could you want in a family meal? We love the simplicity of a one-pot meal, and this goulash could not be easier! It requires minimal prep, minimal cleanup, and is ready in half an hour. It's the best of both worlds! This hearty stew cooks in one pot, with macaroni pasta added at the end and cooked right in the sauce. Deciding what to make for dinner tonight? If you're debating between a pasta recipe or a thickened stew, try goulash.
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