In this video, we are going to do some Quarantine Cooking. Goulash is wonderful comfort food and especially this time of the year. This goulash is American goulash. It’s not the Hungarian goulash that you might think. Stuff and Nonsense is what my parents called it, but I call it delicious!!
I remember growing up, and as a kid, my mom made goulash quite regularly. Mom called it goulash, but my dad called it “stuff and nonsense.” What exactly is stuff and nonsense? I don’t know. But, what I do know is I love what people call American goulash!
American goulash is different from Hungarian goulash. Hungarian goulash is kind of like beef stew to me. American goulash is different in that it is made with ground beef and noodles.
I’m not sure how most people cook theirs, but I will be cooking goulash in cast iron. A dutch oven is perfect for a one-pot meal! So we could call this one-pot American goulash if we wanted to. I don’t remember mom cooking goulash in a dutch oven, but she certainly used a large cast-iron skillet with many of the meals we ate.
There are so many variables as far as ingredients go, too, so you can add or take away anything you choose. This recipe is simply my goulash recipe based on what I remember my mom doing. Of course, I did add a can of Rotel that I know she never used.
The ingredients are as follows:
2 lbs of ground beef
One med-LG onion
One bell pepper
One tbs minced garlic
Spices used: salt, pepper, garlic powder, onion powder, paprika, and a couple of bay leaves.
One large can of diced tomatoes.
One can of tomato paste.
One can of Original Rotel
Four cups of beef broth
One cup of water
Four cups dry elbow macaroni.
#quarantinecooking #castironwednesday #mrcastiron
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