by Kelly J. Larson

My mom used to make goulash for dinner years ago. She never kept any of her recipes or taught me how to cook, but she probably knew the Internet would be invented in the future and I would have access to practically any recipe.

Here’s my American-style goulash that I’ve created after experimenting with what I have found online for several years. Now it will be here for my posterity and anyone who may be interested. My family absolutely loves it.

Goulash

• 2.25 pounds ground beef chuck (80/20)
• 2 large onions, chopped
• 1 green bell pepper, chopped
• 3 cups water
• 3 cans (15 ounces each) petite diced tomatoes
• 2 cans (15 ounces each) tomato sauce
• 1 can (15 ounces) mushrooms, drained
• 3 bay leaves
• 3 tablespoons soy sauce
• 2 tablespoons Italian seasoning
• 1 tablespoon dried minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups uncooked pasta (fusilli or other)
• Parmesan cheese for garnish

Cook the ground beef or ground beef chuck in large pan on medium high until browned. Pour cooked meat into colander in sink to drain excess fat. This is the type of beef I use.

Meanwhile return the pan to the stovetop and add the onion and bell pepper, then cook the vegetables on medium high for a few minutes. Add drained meat, plus all the remaining ingredients except the pasta and cheese.

Put the lid on and cook on medium high for 15 minutes. Add the uncooked pasta, stir well, then turn the heat to low.

Put the lid back on and simmer for 15 minutes. Turn off the heat, then allow the mixture to sit about 15 minutes until serving.

Transfer goulash to a large serving bowl, discard bay leaves, then add freshly grated Parmesan cheese.

Serve in bowls with a spoon or fork.

I have made goulash with various shapes of pasta, but for some reason, I’m crazy about this one above. The previous time when I made goulash with traditional elbow macaroni, my sister asked me if it was Hamburger Helper! No offense taken, but I have never seen a boxed Hamburger Helper mix look quite as tempting.

Here’s the elbow macaroni version. Please tell me it doesn’t look like Hamburger Helper. This version also has 3 pounds of beef, which is overkill, and one less can of diced tomatoes, not quite enough for my preferences. The beauty is that you can make your own goulash any way you’d like. Enjoy!

Makes 8 servings, 467 calories each.