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Enid
Wednesday, December 1, 2021

My Childhood Ghoulash

My brother, Jeremy, and I grew up as latch key kids. My parents always worked late and were rarely home for dinner. My mother would make a big batch of something over the weekend to get us through the week. My brother and I got used to eating leftovers, and you would think as adults that we would hate them. The exact opposite is true. He and I still love leftovers to this day! One of our favorite meals that my mom would make for us was goulash. No matter how many days in a row we ate it, it got better and better each time! It was and still is best served on a piece of white wonder bread with room temperature butter. I would scoop some goulash onto one half of the bread and then fold it in half and eat it like a soft taco. The hot goulash would melt the butter and add a salty element that you wouldn’t have gotten otherwise.

Later on in life, I was living in New Hampshire. I learned that Goulash was a thing up there too. They call it American Chop Suey. Their version has fewer ingredients but is still a tomato base dish with ground beef and elbow macaroni. There are so many different recipes for Goulash. You could add things and leave others out and it would still be goulash.  Here is the recipe that we ate growing up. Please feel free to add or omit anything, but PLEASE do me a favor and try it on a piece of buttered white bread. It will CHANGE YOUR LIFE!!

RECIPE

1 pound ground beef, browned & drained
1 yellow onions, diced
1 green bell pepper, diced
1 29 ounce can of tomato sauce
1 29 ounce can of diced tomatoes
2 tablespoons Worcestershire sauce
3 teaspoons of Italian seasoning
1 teaspoon kosher salt
1-2 teaspoons of black pepper
8 ounces elbow macaroni, uncooked

  1. Add all ingredients, except macaroni, corn, and pinto beans, to a large stockpot. Simmer until veggies are tender.
  2. Add macaroni, corn, and pinto beans. Continue simmering until macaroni is cooked.
  3. Serve with buttered white bread. You can also top this with shredded cheddar cheese and green onions.

                   I HOPE YOU ENJOY THIS RECIPE AS MUCH AS I DO!!!!

Kristi Bolin
Kristi Bolinhttps://www.kristiskitchenok.com/
Kristi Bolin is the owner and chef of Kristi’s Kitchen, located inside of Finer Physiques Fitness Center. Kristi grew up in Enid, OK and developed a love of cooking from her grandmother. Her parents also owned restaurants, such as City Boots, Sage Room and Maxwell House, among others, while she was growing up. Their very first restaurant was located in the same location as hers is now. Kristi’s Kitchen is open M-Th from 6 am to 6 pm. And Friday from 6 am to 3 pm. She offers fresh casseroles, healthy meal preps, acai bowls, salads, wraps and quick grab and go items. Call in orders to go at (580) 297-6788 or visit kristiskitchenok.com to order online.

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