The Scoop
Crazy For Goulash is a comforting, slow-cooked dish, ideal for revisiting childhood memories.
The first time I made goulash was during a pivotal moment in my life: my triumphant return to my childhood home after a whirlwind of changes. One thing I vividly recall is the comforting smell of onions and garlic mingling in the air, bringing back memories of my mom's kitchen. This time, I decided to make the dish a little different with some personal flair. The Italian seasoning was my secret weapon, infusing the dish with a fragrant aroma that hung around the house like a cozy blanket.
Reconnecting with this meal felt like hugging an old friend. I carefully browned the ground beef, knowing that letting it cook slowly would deepen the flavor without any lingering fat. As I added dashes of Worcestershire sauce, each pour reminded me of its rich, tangy scent. It’s amazing how a simple ingredient can transform the whole pot into something special. Letting the flavors meld in the slow cooker was key, so when the pasta shells joined the party, they absorbed the rich, thick sauce.
Tips like draining the canned mushrooms ensure the dish isn't runny, maintaining that perfect consistency. And let me tell you, giving it a final carry-over cook in the sauce? That’s the kind of stuff that makes leftovers memorable. Each step is like settling into a familiar rhythm, and there's something deeply satisfying about sharing a piece of that warmth through a meal so tied to my heart.
Ingredients
- 2 pounds ground beef
- 1 1/2 medium onions, diced
- 3 cloves garlic, minced
- 1 green pepper, diced
- 1 (6-ounce) can tomato paste
- 1/2 cup water
- 1 (24-ounce) jar pasta sauce
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (8-ounce) can mushrooms
- 1 tablespoon Italian seasoning
- 1/2 teaspoon seasoning salt
- 3 cups medium pasta shells, optional
Directions
- In a skillet over medium heat, add the ground beef, the onions, and the garlic and cook, while crumbling the meat, until no pink remains, about 5-7 minutes.
- Drain the excess fat from the skillet.
- Add the drained ground beef mixture to a slow cooker.
- Add the green peppers, the tomato paste, the water, the pasta sauce, the tomatoes and their juices, the Worcestershire sauce, the mushrooms and their liquid, the Italian seasoning, and the seasoning salt and stir to combine.
- Cover and cook until the flavors have melded together and the mixture has thickened, about 2 hours on high or 4-5 hours on low.
- In a large pot of salted, boiling water, add the pasta shells and cook to al dente, according to the package directions.
- Drain the pasta shells well.
- Add the pasta shells to the meat mixture and stir to combine.
- Cover the slow cooker and cook until everything is heated through, about 10 minutes.
- Serve.
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