Anderson Goulash: Comfort Food

When I think of my mother's yummy cooking, I think of flaky pie crusts, yummy cinnamon rolls and Anderson Goulash. I have learned that goulash had origins in Hungary, but our ancestors came from Denmark and Scotland. So why goulash? Well Americans liked it too, so they took this delicious dish and adapted it to suit their own taste. Anderson goulash usually had ground beef instead of stew beef that was used in Hungary, probably due to the cost. I remember smelling it cooking on the stove with the aromas of onions and tomatoes.

Whenever I miss Mom or feel like making an easy quick dish, I make goulash. My Polynesian husband at first thought it was a pretty strange food, but he learned to enjoy it and even asks for it from time to time.

So, here is my mother's goulash recipe:

½ teaspoon salt
1 tablespoon oil
1 lb of ground beef
1 onion, diced
½ cup diced green pepper (optional)
brown the ground beef in the oil with onions and pepper until pink is gone and onion is transparent (drain extra grease)
Add one can tomato sauce
1 can diced tomatoes
1 cup water
1 teaspoon garlic salt to taste
1 teaspoon black pepper
1 ½ teaspoon chili powder
1/8 teaspoon basic leaves (optional)
1/8 teaspoon marjoram leaves (optional)
1/8 teaspoon oregano (optional)

Simmer for 30 to 40 min.

Cook the macaroni or egg noodles in boiling salted water and drain (make sure they are not overcooked or they will get mushy when you mix with the sauce.
Add the macaroni to the sauce and simmer for 10 more minutes.

If desired, sprinkle with Parmesan cheese.
This recipe can serve 4-6

Besides pumpkin pie and cinnamon rolls, this is the ultimate comfort food for me.

Ruth Kongaika
Anderson Goulash
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