Hi, guys! I grew up eating my beautiful “Mom’s Homemade Goulash Recipe” which was one of my most favorite comfort meals as a kid. This recipe comes to you with a heavy heart because it’s only been about 1 year since I lost my mom at the age of 89. Even as I sit here a year later, I can hardly write about her without crying. Rest assured, I was able to see clearly while I made her yummy Goulash recently for my husband, and myself. This recipe is extremely simple, versatile (use what you have), and so delicious so I hope you will share it with your family soon ❤️

My Mom, The Mom’s Homemade Goulash Recipe Maker

I grew up on a small island that’s nestled right between Niagara Falls, NY, and Buffalo, NY and yes, it gets quite cold from November- March. Both my parents cooked for the family, however to be honest I remember my dad cooking more than my mom 😲. She would always get angry when I said that, but she really didn’t cook a lot (I love you, Mom). My strong Polish mother was busy working her tail off, and my dad would cook on the weekends, especially Sunday while drinking a beer a two. BUT…my mom did make her Goulash on occasion, and she really put a lot of love, and effort into it. This comforting recipe is what fall is all about you guys…

Mom’s home cooked Goulash always had such nice flavor. It wasn’t just about elbow noodles and beef, there were very important veggies in there, such as onion, celery, and peppers (when she happen to have one). I should also mention that she was always good about having a fresh loaf of Italian or French bread to eat with it as well, so don’t forget that important side dish 😆. Forget the salad, and have some bread and butter to gobble it down with instead. Heck…make a goulash sandwich. Before we get to the Goulash recipe, there are three more important secrets you should know…

Use any Vegetables You Have on Hand for Your Goulash

Yes of course using the traditional vegetables for your Goulash is great, but if you don’t have a pepper, do what mom use to do and substitute something for it. I remember her using zucchini (secret #1) as a substitute often. I also remember on occasion she would throw other things she had on hand like fresh tomatoes, left over salsa, or even garbanzo beans 😲. One thing is a big no-no for my husband is corn. He doesn’t like corn in things, so I have never gone THAT far.

Redhead’s Secret to Adding a Little More Flavor to Mom’s Homemade Goulash Recipe

Another little tasty tip for the goulash I actually learned on my own is using a little tomato juice or V-8 juice (secret #2) to add more depth to the Goulash. I have included it in the printable recipe below. Also, after a day or two your left over Goulash can be brought back to life by adding another small can of tomato juice. I always make sure I have a few cans of V-8 in my pantry just for this, oh, and our oldest daughter loves it like me 😊. There’s one more surprising tip/ingredient (secret #3) I use for flavor, but you can find it in the recipe below. I will give you a hint…it starts with a “B”…

Mom’s Homemade Goulash Recipe

I sure hope you can try Mom’s Homemade Goulash Recipe! Be sure to save room for her chocolate fudge cake below!

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Mom's Homemade Goulash Recipe

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Mom's chunky and savory homemade goulash recipe is pure comfort food at it's best! This recipe is very versatile and affordable using what you have in your fridge!

Ingredients

• 1 pound ground beef (I use 85% lean)
• 2-3 fresh garlic cloves minced
• 1 cup diced onion
• 1 cup diced celery
• 1 cup chopped green bell pepper (use any veggies as a sub, my mom used zucchini often instead of peppers)
• sliced mushroom (optional)
• 1/2 pound elbow noodles
• 1 cup tomato sauce
• 1 5.5 oz.can of V8
• 1/4 cup water
• T. fresh parsley
• balsamic vinegar (splash or 1 tablespoon) (secret #3 mentioned in post)
• s & p to taste
• Parmigiana (on top as accent)

Instructions

1. Cook ground beef thoroughly in large non-stick skillet that can be used for the entire goulash dish.
2. While beef is cooking, prepare your garlic, onion, celery, peppers, and mushrooms.
3. After beef is finished cooking, add it to a bowl and set aside.
4. Add 1 tablespoon of olive oil to same pan you cooked beef in.
5. Add your garlic to the oil first, and let it diffuse a little.
6. Next, add the rest of the veggies and saute for approximately 10-15 minutes.
7. While the veggies are cooking, get your elbow noodles cooking in salted water (or any kind of short strong noodle but my mom always used elbows) and go very al dente (at least 2 minutes under cooked), so it helps to keep the noodles firm in the goulash when you reheat it. Drain and set aside.
8. Add cooked beef from the beginning, tomato sauce, V8 juice, and water to the veggies and let it all mix together well. Simmer for approximately 15 minutes and remember to stir every couple minutes.
9. Add parsley, balsamic vinegar, and salt & pepper to taste. Taste it to be sure you have enough salt & pepper.
10. Add noodles last and turn off the heat.
11. Serve with a little Parmigiana on top, and a big side of crusty Italian bread.
12. Thank, Joanne my mom! ❤️

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