Easy Weeknight American-Style Goulash

I’m pretty excited about Atlantic Superstore’s next #TasteTheNewNext 2018 Canadian Food Trend, #RediscoveringTraditions. First because now that the weather is cool, I can now turn on the oven without dripping in sweat, and second because I get to make this easy Goulash recipe inspired by my childhood.

You see, there are really only two casseroles I remember my Mum making regularly, one that I loved, one I loathed, both super simple.

The one I loathed was a mixture of boxed mac and cheese, canned mushroom soup, and a can of tuna. I’d turn up my nose and eat PB&Js which made my sister happy because Mum’s “tuna casserole” was her favourite and she could have it all to herself.

The casserole my Mum made that I loved was a basic dish of cooked elbow macaroni, ground beef, and tomato sauce, topped with mozzarella cheese, and baked in the oven. We always called it Goulash, even though as an adult I now know it’s not actually legit real deal Goulash.

I thought it would be fun to jazz up my Mum’s version of Goulash, still using macaroni noodles and ground meat, but slow-baking the meat sauce to add richness and flavour, and mixing in creamy goat cheese to the mozzarella on top.

Also, because I was feeling fancy with my “modern” Goulash, I added a drizzle of PC Black Label White Truffle Oil (because sometimes you just need to be fancy, you know?).

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Easy Goulash Recipe

by Kelly Neil Oct-04-2018

A modern twist on my Mum’s Goulash recipe, still using elbow macaroni noodles, but adding a rich, slow-baked tomato meat sauce to the pasta, and creamy goat cheese to the mozzarella on top.

Ingredients

• 1 28-ounce can crushed tomatoes
• 1 small can tomato paste
• 1 pound ground beef or pork
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 teaspoons dried oregano
• 2 teaspoons fennel seeds
• ½ teaspoon dried basil
• ½ teaspoon chili flakes
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup red wine
• 500 grams uncooked elbow macaroni
• 2 ½ cups mozzarella cheese, grated
• ½ cup soft goat cheese
• drizzle for garnish – PC Black Label White Truffle Oil

Instructions

Preheat oven to 325ºF.In a large bowl mix crushed tomatoes, tomato paste, ground meat, chopped onion, chopped garlic, dried oregano, fennel seeds, dried basil, chili flakes, salt, pepper, and red wine until meat is broken up into small pieces and everything is well combined.Pour meat sauce mixture into a 9×13 oven-safe casserole dish and cover dish tightly with foil. Bake, covered, for 2 hours. Remove from oven and remove foil. Turn oven temperature up to 350ºF.When meat sauce has finished cooking, cook elbow macaroni according to package directions. Drain and gently mix into cooked sauce in casserole dish. Top evenly with mozzarella and goat cheese and bake for 25-30 minutes, or until cheese is golden and bubbly on top. Remove from oven.Serve hot, drizzled with white truffle oil (if you’re feeling fancy), some torn fresh herbs, and toasted garlic bread.

Details

Prep time:
0 hrs 30 mins


Cook time:
2 hrs 30 mins


Total time:
3 hrs 0 mins


Yield:
12

Disclosure : This post is sponsored by Loblaw and I have received financial compensation and ingredients for the recipe I’ve created. That being said, all views and opinions are my own, and I will never endorse anything that I don’t use or love.