By Kevin Williams
A hearty, hot goulash can really be perfect on a crisp autumn or winter day. Reader Karen from Kentucky was nice enough to share this recipe with us and it really does have Amish overtones. Goulash is popular in the Amish settlement in Aylmer, Ontario and is often served at weddings there. This goulash looks - and sounds - very similiar, so I wanted to share it.
Mom's Goulash
It is an amazing meld of flavors. You can read more about the Aylmer, Ontario Amish here.
Of course, in Canada, goulashes and meaty soups are going to be a staple in the winter. Interestingly, though, Aylmer Ontario is much farther south than, say, Amish communities in Maine or Minnesota, but it just seems like it should be colder there because it is Canada!
Karen, like most Amish cooks, used her own home-canned tomatoes in this recipe. Of course the fresher you can get with your ingredients the better it will taste.
Okay, here is the recipe:
- ½ # hamburger
- ½ # elbow Macaroni
- ½ sweet onion
- Garlic Salt, to taste
- Black pepper,
- chili powder, to taste
- Quart of canned tomatoes
- ½ cup of mild salsa, to taste
- ¼ cup tomato ketchup
- Brown hamburger and medium onion.
- Add chili powder, garlic salt, black pepper to taste. Drain off grease from the meat.
- Cooked elbow macaron in salted water until almost done, drained and then added to the meat mixture
- Add quart of tomatoes, ketchup and salsa to the meat and macaroni.
- Simmer for about 20 to 30 min.
Lorraine Kollock
This is nothing like the goulash my Hungarian grandmother made.
Kevin Williams
Yum, Hungarian goulash...definitely different from this Amish version