Goulash makes my tummy feel warm and happy when I think about it.
All those wonderful noodles smothered in the rich , deep, hearty tomato sauce, that carries flavors of onions, garlic and salt and pepper.
Not to mention the meat morsels and cheese that just melt in your mouth.
Each spoonful is so packed with all the delicious flavors that include the flavors of Italian herbs, basil and garlic.
Even on the hottest of hot summer days, I can always eat a bowl of goulash, it just centers my soul and puts feet back on the ground.
In fact I think I will go make some now, after writing about Goulash I am really craving it.
I absolutely luv caramelizing onions in butter, the aroma that fills the house, make the air so rich, warm and full of flavor.
There is nothing better in this world, than boiling the macaroni noodles, and they turn absolutely perfect!
Frying up the meat, right after I have made the onions, adds a new layer of beautiful aromas that fills the house with the expectation of the dinner bell!
Now comes the best part, I get to sit down with my family, friends or just all by myself and take part in this very best Goulash, that I have been thinking about all day!
Fresh made goulash right out of the pan, is almost spiritual, the way the steam slowly hits your face as you take the lid off, and fills your entire being with the tomato goodness as it wraps around the macaroni, meat, onions, garlic and spices.
The cheese is the best part, when you take a spoonful and ooey gooey strands of cheese just pull off the spoon.
Goulash Stovetop Casserole
Fresh made goulash right out of the pan, is almost spiritual, the way the steam slowly hits your face as you take the lid off, and fills your entire being with the tomato goodness at is wraps around the macaroni, meat, onions, garlic and spices.
Heat a dutch oven or soup pot on med-high heat. When it is hot, add the oil, then add the ground beef or turkey. Cook, stirring occasionally, until browned. About 10 minutes. Spoon off some of the excess fat. Add the diced onion, garlic, and bay leaves. Cook for 4 minutes, stirring occasionally. Add the canned tomatoes, tomato sauce, seasoned salt, pepper, sugar, italian seasoning, and paprika. Stir well.
Reduce the heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the macaroni noodles (uncooked), cover and cook for 15-25 minutes, or until pasta is cooked.
Remove from heat and discard bay leaves, then serve. Top with parmesan cheese and cheddar cheese