Cody Updates by Mom

I was challenged by my son to make Goulash. Why? Well, I know that most of us are scarred by things in our childhood that will make us change what we do as an adult. For me, Goulash is that.

Growing up, we had a LARGE family and LITTLE income.

We lived, clothed ourselves and ate on a budget. It was a good grounding for my life but it did come at some culinary costs. My mother could make a mean Beef Stew, Ice Cream Cake and Pot Roast (thanks to dad throwing in a beer), however, overall food was a necessity to live and not an experience. Unless you were a child, the experience was all there was with food but not necessarily a good one.

We could talk for hours about the pancakes with cut-up little cheap wieners in them or the shoe leather that my mom called liver and onions. Today is about Goulash. The wonderful mid-western creative spaghetti in a pan. I have many memories of sitting at the table for an hour trying to eat this [I honestly do not even know what to call it…Grule, Crud, thing…the list goes on] meal, praying for a dog or brother to take pity on my suffering.

This type of upbringing did two things for me. 1 – Elbow macaroni has no place in any kitchen I am in and should honestly be banned. (Completely understand that it was cheap and easy to buy in bulk). 2. Stewed tomatoes, canned mushrooms and ketchup do not equal a sauce fit for eating.

My kids have laughed at my resistance to the elbow shapes but believe me I have every other shape imaginable in my pantry.

So the challenge. Make Mel’s version of goulash. Challenge accepted.

Results – Food critic #1 – “It was too spicy.” It was a bit but it was yummy and he finished it. 🙂 Food critic #2 – “Its gross, just kidding, it tastes like grandma’s, really, just kidding, no, it is actually really good, thanks mom.” LOL – sarcasm does not fall far from the tree.

Recipe – If you don’t like spice you may want to adjust a bit.

1 LB of Ground Italian Sausage
1/2 Onion chopped small
1 TBSP of Minced Garlic (I get the one that is in olive oil)
1 Can Diced Tomatoes (I used the garlic with olive oil tomatos)

Brown the sausage, add the onions, garlic and tomatoes (with juice). Cook on medium until all of the tomato juice is gone.

Cooked Pasta – Al Dente (Any shape, size or color) Today I used rainbow curly ones. Oooooo, fun. Once done, this can just sit in the strainer until you are ready.

Spices:
Garlic Salt
Course Ground Pepper
Aleppo Pepper (my favorite – not as hot as cayenne but awesome)
Spicy Garlic grind

Sauce:
I would love to say that I made my own sauce, but I did not. The reason is because I have found this Hunts Zesty and Spicy spaghetti sauce that I LOVE!!!!

1 Can of Hunts Zesty & Spicy Sauce

Mix the pasta into the meat and sauce. Top with shredded cheese. You can add sour cream if you like. I liked it. Serve with Garlic Bread and call it Yummification!!!