Papatogian Tom's Just Two More Bites: American Goulash Recipe

Hey Mama and Papatogians! Its Super Bowl time! One of my favorite comfort foods to curl up on the couch to watch the game with is Goulash. In our household it is a family favorite! Here is my own rendition of this popular dish. This is great for a weeknight dinner, as a side for your next football party, or a potluck. I rarely use bottled tomato sauce when it is so easy to make it fresh. I have included a walk through on how to do just that. I hope you enjoy this dish as much as I do!

American Goulash Serves 4-6

Ingredients: 3 tablespoons olive oil 1 medium Red Onion diced 3 garlic cloves sliced lengthwise 1 pound ground beef 80% lean 1 teaspoon dried parsley 1 teaspoon dried oregano 3 basil leaves 1 tablespoon of kosher or sea salt 2 ears of sweet corn husked with the kernels removed or 1 can sweet corn kernels 2 lbs of fresh Roma or Plum tomatoes par boiled and peeled or a 35 oz can of peeled plum tomatoes 1 lb of tomatoes pureed in a food processor or 1 15 oz can of tomato sauce 2 tablespoons tomato paste 1 lb box of your favorite pasta Fresh grated Parmigiano Reggiano for serving

Preheat your stock pot on medium heat. Add canola oil Onion and Garlic and cook until the onions start to brown. Approx. 2-3 mins depending on burner power.

Add the ground beef and continue cooking on medium heat until brown. Approx 3-4 mins

Add corn, parsley, oregano, basil, and salt and cook for another 2 – 3 mins. The corn adds sweetness and really makes your tomatoes stand out. If you are not a fan of corn you can simply replace it with a tablespoon of sugar.

Add the whole tomatoes, tomato puree/sauce, and tomato paste. Crush the whole tomatoes by hand as you add them. Include all the contents if using a can. Stir and bring to a boil. Once boiling turn your burner to low and simmer the meat sauce covered for 20 minutes.

While your sauce is simmering away bring a pot of water to a boil. Add a splash of extra virgin olive oil and pinch of salt to the water. Once boiling add pasta. Cook until Al Dente (usually about 2 mins before boxes recommended cooking time). For this walk through we used Fiori because the triplets really like the wheel shape and it encourages them to eat it. You really can use whatever kind of pasta you want here. Whole wheat pasta is a very healthy alternative we often use for this dish as well.

Once your pasta is done drain and set aside. After the initial 20 minute simmer add cooked al dente pasta to the sauce, stir until all of the pasta is evenly distributed and return lid to the pot simmering for another 15- 20 minutes or until ready to serve. Remove from heat if waiting longer than 30 minutes. At this point add salt to taste. When plating add freshly grated parmigiano reggiano, serve, and enjoy! I hope you enjoyed this walk through as much as I enjoyed making it! Should you want pointers on this recipe or if you would like to learn to cook anything else please feel free to email me at and I will post it for you soon!

Stay tuned to Mamatoga for more from Tom- our resident Papatogian of triplets, diehard foodie, toddler wrangler, aspiring chef, Competition BBQer, carpenter, electrician, plumber, computer nerd, tech geek, and all around outdoorsman in his column Just Two More Bites.