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.
Italian Goulash:
Recipe and photos by For the Love of Cooking.net
Inspired by my Mom
- 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
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.
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