This recipe is a twist on Andrew Terrance’s family goulash. What once started as his Nana’s means to support the family utilizing what she had, quickly turned into a family favorite, passed down through generations.
IN HIS NANA’S WORDS:
“By desperation in 1973 I had tomato soup, 1 lb. hamburger, macaroni, salt and pepper. Much later I added parm and canned corn. To make it, brown the the onions. I like sweet Vidalia. I sauté for 4-5 minutes, stir in the meat, brown until cooked, and add one can of tomato soup. Add a half cup of water, canned corn, salt and pepper to taste and 1/2 cup of parm cheese. Stir often because it can burn. I use 2.5 cups of cooked macaroni and add the meat mixture, then serve. Pair with crusty cheese bread, great butter, and a salad. For dessert, strawberry shortcake… Yes sir meat sweats and pasta nightmares coming up!”
ANDREW’S TWIST ON HIS FAMILY’S GOULASH
SERVES: 4-6
COOK TIME: 30 MINUTES
INGREDIENTS FOR GOULASH:
-
1/2 lb. dried pasta (preferably elbows, small shells, ziti, or anything that resembles the sort and has grooves to cling onto the sauce)
-
1 tbs olive oil
-
2 lb. ground turkey
-
2 (10.75 oz) cans tomato soup
-
1 tsp cayenne powder
-
1 tsp red pepper flakes (more or less to preference)
-
1.5 tsp garlic powder
-
1 tsp sea salt (or to taste)
-
1 tsp freshly cracked black pepper
-
1/2-1 cup reserved pasta water
-
1 cup parmigiano-reggiano, grated
-
1.5 cup fresh sweet corn
DIRECTIONS FOR GOULASH:
-
In a large skillet, add olive oil and cook the turkey over medium heat until beginning to brown (about 10-12 minutes.
-
In the meantime, prepare the pasta by salting and adding a drizzle of oil. Cook to package instructions, reserve 1 cup of water, then drain. Set aside.
-
When the turkey is browned, add in seasonings and cook, stirring occasionally until well combined, then pour in the tomato soup. Give another stir then add the drained pasta. Add 1/2 cup of the pasta water (adding more if needed) to help marry the sauces to the pasta (about 10-15 minutes).
-
Next, stir in the cheese and corn, and mix until thoroughly incorporated, allowing the heat to melt the cheese and gently release the flavors of the corn.
-
When ready, dig in! (Keep in mind the sauce will continue to thicken as it cools. In this case, I prefer to let the dish rest, then serve after 15 minutes or so!). Enjoy!
