Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, goulash, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Grandpa’s goulash recipe was always my favorite. He didn’t know how to make many different things in the kitchen, but he knew how to make goulash. Whenever Grandma had to be gone for the evening and we were there, it was pretty much a guarantee that we were going to eat his famous dish. That was okay with me though, because I always loved it. My brother and sister often skipped on the goulash and went for a peanut butter and jelly sandwich, and I always told them that they didn’t know what they were missing. When they got a little bit older, they got braver, and they too started eating the goulash. I sat back and wished I hadn’t talked them into trying it. Now what used to be my leftovers are all eaten up before we leave the table.
After Grandpa passed, I realized that I never learned how to cook his most loved dish. I asked Grandma, but she didn’t have the recipe. Thankfully, a cousin was smart enough to cook with him and she had it memorized. It was just like this recipe from Group Recipes.
Now, I make this a few times a year at least for me and my family. It’s one of those meals that reminds you of your childhood. It’s so delicious and comforting, I could eat it almost every day!
Recipe courtesy of Group Recipes. Photo credits go to Natural Homemade Living.
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Quick Tip: Any pasta shape will work if you don’t have what the recipe calls for.