I heard good news from my doctor today. The MRI results came back and I have nothing serious going on with my back (YEAH!). With a little hard work, exercise, and some help from the physical therapist and the chiropractor, I should be back to normal in no time. Thankfully, the last few days have been good days with more movement and much less pain.
Unfortunately, my daughter now has the flu and the rest of us aren’t feeling well either – UGH! Since my family is under the weather, I decided to post some good old comfort food. I’ll be back in the kitchen soon…
Originally Posted on January 25, 2010
My mom used to make goulash for us when we were kids and it was one of my favorite meals. I haven’t had it for years and I have been craving it lately. My mom would make her goulash with tomato sauce, ground beef, canned mushrooms, onion, bell pepper, and elbow macaroni. I decided to make an Italian goulash using leftover homemade marinara, fresh mushrooms, onions, bell pepper, fresh basil, garlic, and elbow macaroni. If you don’t have time to make the marinara you could always use a jar of your favorite store-bought marinara. My whole family really loved this goulash. Thanks for the inspiration Mom.
How to Make Italian Goulash
Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes. Add the ground beef, bell pepper, chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks. Drain any excess grease from the pan then add the marinara sauce, stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.
Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil and mix well. Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.
- 1 tsp olive oil
- 1 lb of lean ground beef 94/6
- 1 small sweet yellow onion diced
- 3-4 baby bell peppers diced (I used red & orange)
- 8 oz cremini mushrooms sliced
- 4 cloves of garlic chopped
- Sea salt and freshly cracked pepper to taste
- 3 cups of Roasted Tomato Onion & Garlic Marinara
- 12 oz elbow macaroni cooked per instructions
- Fresh basil chiffonade
- Asiago grated