When my first child was born, my mom being the most lovely half-Polish woman that she is decided that the grands would call her Babci. As it goes most of the time with little kids learning to talk, my oldest couldn’t say Babci. He could only get the Chi part and would shout at her CHI CHI CHI CHI CHI and this is how we ended up calling my beautiful mom, ChiChi. Now this is who she is to everyone we know, and we love her so very much. Growing up, she was a fantastic cook who flawlessly cooked heirloom recipes and loved to try new things. She was comforting and adventurous in the best combination possible. She is also my greatest role model and my mentor in the kitchen.
This goulash is one of those heirloom recipes that she could make flawlessly every time and didn’t ever need a recipe to follow. It’s one of the recipes that both my brother and I crave when we’re feeling heartsick, bummed out, tired out or daydreaming for the days where life was simpler when we were kids. It has also become the meal I often make when friends are visiting from out of town. Because while going out to eat is nice, when you’re traveling what you really want is something home cooked, comforting and old fashioned. It has now become a hot request when friends and family are in town. “Can you please make ChiChi’s goulash and some garlic bread? Pretty please.”
The ingredients in this are simple, nothing fancy here. No porcini mushrooms, no fancy slow simmered sauce. I promise you though that if you try it you’ll feel like you wrapped yourself up a hug from me and ChiChi and ultimately thats a pretty nice thing, if I do say so myself. Also thank you for the recipe, ChiChi! Love you to Pluto and back, 10 grand. <3
This goulash is a bowl of comfort food for a day you need a little extra love.
- 1 lb pasta I like elbows, rotini or cavatapi
- 1 lb ground beef
- 1 medium onion, diced
- 1 tsp worcestershire sauce
- 1/4 cup white wine
- 1 small can mushroom stems and pieces, drained
- 10 oz Campbell's tomato soup
- 1/2 cup beef broth
- 1 tsp hot sauce you can use more if you like it SPICY!
- 1/4 cup parmesan cheese
- Salt and Pepper, to taste
Boil pasta according to package directions.
Meanwhile, heat a pan over medium heat and brown ground beef until no longer pink.
Add onions, garlic season with salt and pepper.
When onions are translucent, add worcestershire sauce, mushrooms and wine and simmer until wine is cooked down significantly.
Add tomato soup, tomato sauce, beef broth and hot sauce and simmer 10-15 minutes or until pasta is finished cooking.
When pasta is done, add to the cooking pot with the sauce and simmer until liquid is absorbed and sauce thickens and coats the pasta.
Add parmesan cheese and stir in, reserving a few tablespoons to top the pasta for service.
Season with salt and pepper, to taste.
Serve hot topped with additional parmesan cheese.