Goulash

I know it’s been hotter than the sun this week and I for one would like nothing more than to eat frozen fruits and other cold salads from the fridge but I’m reposting this dish I shared on Carpe Season for Liz’s New Mama Meals series because it’s delicious. I made it again a few weeks ago during another overheated week and it was fantastic.

So stand up to that heat in the kitchen and give it a try!

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Hurray for Baby Carpé Season!

Newborn babies make me smile because they are a wonder. A perfectly made specimen, a brand new life and something so over-the-top amazing, one can only sit and stare at their awesomeness. Their grunts, their sighs, even their crackly cries are all smile-inducing sounds; their little hands and feet must be touched. Oh sweet baby.

As a mother myself, I know that no one really wants to think about food when there is a baby to rock and snuggle and ogle. However, I am a homemade-food foodie and not a fan of take out so I loved Liz’s idea of a series on ‘New Mama Meals’ – a collection of easy-to-make foods for when the world has been turned upside down. Because even when the world is spinning a new way, people do have to eat.

Today, I’m sharing Goulash, a recipe from my childhood. My mom was and is one of those ‘natural’ moms, before the term was coined – homemade, made-from-scratch food was the norm. And, not only did she cook the food but she taught me to cook, and love cooking, as well. Goulash was one of those recipes my younger self could manage to make and succeed. Then, during my senior year of college, goulash was the recipe I made for my boyfriend-now-husband in the kitchen of the house I lived in. It’s good, it’s filling, it’s cheap and it’s easy, especially if you follow the steps below.

I understand this recipe is similar to a Hamburger Helper box mix. Having never had Hamburger Helper myself, I can’t say for certain but here’s how to prep a few ‘mixes’ for yourself so when a new baby arrives or unexpected guests stop by or, oh Lordy, it’s Tuesday, you can prepare a quality meal in 30 minutes or less.

First, tear off a few squares of wax paper. I made four this time around because I liked the sound of it but do what works. Measure out the spice ingredients, one recipe per wax sheet.

Combine together

then fold the wax paper to enclose the spices and secure as you wish. Labeling is always nice too. I, for one, have been known to completely forget what things are. I had an empty drink mix container laying around and the mixes fit nicely inside.

You can choose to measure out the noodle part as well, just for extra ease. I chose not to because the noodle bag I buy is 16 oz, exactly double the amount needed for this recipe. I find it easiest to just dump half the bag in when the recipe calls for it. Then I can use the other half the next time. Choose what works for you.

Now you’re ready. Set with your prepped ingredients, the rest of the steps are a breeze and you’ll be eating happy very soon.

Goulash
recipe adapted from Make Your Own Convenience Foods

8 oz uncooked broad noodles

1 Tbsp dried onion flakes

1/2 tsp garlic powder

1/2 tsp basil

1/2 tsp salt

1/4 tsp oregano

1 lb ground sausage or beef

3 1/2 cups water

8 oz can tomato sauce

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Brown the sausage (or beef). Rinse the sausage to remove the grease.

In a large saute pan over medium heat, add the water to the beef and bring to a boil.

Add in the spice packet, noodles and tomato sauce. Stir to combine.

Cover and let simmer over medium-low heat, stirring often, for about 20 minutes or until the noodles are done to taste.

Top with Parmesan cheese to serve.

Delicious.

Congrats Liz and hubby on the new addition.

Take care.