Heyyyyy, Cookers!!

It’s been a long minute since I have visited my own blog site, and I realize the posts are getting further and further apart. I’m not really one to say, “sorry,” for doing what I need to do, but I have felt some tiny twinges of guilt for not delivering a weekly recipe in a few months.

I suspended my cell phone service for 90 days of extra peace in life, and I’m going to be quick in saying that this blog without this phone is a pain in this booty.

I don’t have any big or exciting news to share, as I have been living the private domestic life in the woods and LOVING it!!

We recently added a new roof to our home and we’ve just been doing our thing and staying under the radar as much as possible. It is bliss, I’m telling ya.

I’m home from work today and the transition to Autumn is in full swing. It’s windy and cold, so it’s prime time for some good old retro and classic comfort food.

I’m sure everyone has a goulash recipe of their own, and frankly, I didn’t think it would be a big read for this blog, but I’m doing it anyway. It’s delicious and my dad would be happy I’m still bringing it to the table, so it’s worth a share.

This meal is another of those childhood favorites that no matter how much I want to eat healthy and unprocessed foods; I’m not giving up, and I will make it a few times each Fall/Winter season. Forever.

See why?? I mean, it’s amazing…

There was nothing traditional about my dad, and the same can be said about his “goulash” recipe. Now, I used to call my old man out about this and tell him it was not goulash, but more of a mix between goulash and Cincinnati Chili. Dad is now departed 11 years, and this recipe will forever be my dad’s goulash, and no one wants to come at me all contradictory about it either.

The two ingredients that make it unlike other goulash recipes, I believe, are the kidney beans and the tomato soup. The beans give it great texture, and the soup, I don’t know, it gives it a bit of tangy sweetness that just works.

I don’t have anything more to babble about, so I’ll just get to the recipe, okay??

Make sure you have a really big stock pot before taking on this recipe, or else cut it in half.

What You Need:

2 lbs lean ground beef

2 Tbsp olive oil

1 medium sweet onion, diced

2 green peppers, diced

1 box of pasta (I like shells or wheels, of course)

2 cans diced tomatoes

2 cans kidney beans, 1 dark and 1 light

2 family size cans tomato soup

1 Tbsp garlic powder

1 Tbsp onion powder

Salt and pepper to taste

What You Do:

In a large pot or Dutch oven, over medium heat, begin to brown ground beef in olive oil.

When beef is halfway done, add in diced onion, green peppers, onion and garlic powder.

Start boiling 8-10 cups of water for pasta in the large stock pot with some salt or oil.

Drain the kidney beans and add them to the beef.

Add diced tomatoes.

Allow this to simmer while pasta boils.

When pasta is tender, drain.

Switch the meat mixture to the larger stock pot.

Add in the tomato soup.

Now add pasta back in and mix well.

Season with salt and pepper, then serve it up.

You can toss some cheese on it, mix in some sour cream, sprinkle with scallions, have garlic bread on the side or slap it on some buttered bread like my dad used to.

This meal is easy, filling and comforting. Enjoy it, and share with family and friends.

Until the next meal.

XOXOXO, Chelle.

©️2019 cHELLe ON WHEELS

Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to M.L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content. In other words; if you steal my shit, I’ll call you out.