When I was a kid, my Mom used to make Goulash for dinner on a regular basis and it was always one of my favorite meals. For some reason, I was thinking about it the other day and felt a little homesick (and nostalgic). Maybe it’s because I’ve not seen my parents since Christmas (sad face here:___). I asked my Mom about the recipe and the spices and I tweaked it to make it vegetarian. I think it’s very close to what she used to make. Maybe the next time I’m visiting them I’ll make it for them for dinner.
- 2-3 Tb Olive oil
- 1 small to medium red onion, diced
- 2 cloves garlic, minced
- 1 pkg MorningStar Farms Grillers Crumbles
- 1 1/2C cooked macaroni (al denté)
- 1 28oz can diced tomatoes plus 1 14oz can diced tomatoes
- 1 14oz can tomato sauce
- Dried Basil, Oregano, or an Italian blend of spices (to taste)
- Hungarian (sweet) paprika, to taste
- 1 bay leaf
A note on the spices: adjust them to your tastebuds. I don’t want to give specific measures because, well, I don’t measure when I cook; I just eyeball it, taste and adjust.
In a large soup pot, over medium heat, add oil, and sauté the garlic and onion, when translucent, add the veggie crumbles and turn down the heat (follow the package directions to cook crumbles). Add diced tomatoes, tomato sauce and then incorporate the cooked macaroni. Add all your spices, stir, cover and turn down the heat to low. Keep an eye on it so it doesn’t stick, stir often. This will be ready in 20 minutes.