Print: Newfie Goulash

This goulash with tomato soup, ketchup, and corned beef is an old recipe made by my grandmother who lived on an island in the North Atlantic — long before "goulash" was made with ground beef. It was our typical meal when my mom was in a rush to put something hot and tasty on the table. My family and friends use it a lot, and I add the grated Parmesan cheese on top to give it a gourmet touch. The dish is nice with a green salad.

Prep

28 min

Cook

65 min

Servings

Difficulty

Hard

Ingredients

3 cups uncooked elbow macaroni
1 tablespoon olive oil
1 onion , finely chopped
2 cloves garlic , minced
1 small green bell pepper , finely chopped
1 , 12 ounce
1 , 10.75 ounce
0.33 cups ketchup
salt and ground black pepper to taste
1 cup freshly shredded Parmesan cheese

Instructions

1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni, and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2 Heat olive oil in a large pot over medium heat, and cook onion and garlic until onion is soft, about 5 minutes; stir in green pepper, and cook until tender, about 8 more minutes. Mash corned beef into the pot, and simmer until hot. Mix in tomato soup, ketchup, cooked macaroni, salt, and black pepper; stir to combine, and bring mixture to a simmer over medium-low heat. Sprinkle Parmesan cheese on top, and serve.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/newfie-goulash