Wednesday, March 9, 2016

Corning Ware Does Americana - American Goulash (Johnny Marzetti?)

Though my mother received several pieces of Cornflower for her wedding, most of my Corning Ware memories from childhood revolve around her gigantic Spice O' Life 5 quart (A-5-B), the Electromatic Skillet (E-1310) in all White.  Mom used that Spice o' Life dish a LOT.   One of the things she would regularly make in it, was "Goulash"... at least, what I was told was "Goulash".  Thus my confusion as an adult, when I ordered Goulash in a Hungarian restaurant and received a thick & chunky beef stew laden with potatoes and liberally laced with paprika, but totally lacking anything resembling cheese.  Quite delicious, I might add, but NOT at ALL what I was expecting.  Suffice it to say, that though my family continues to refer to this as a "Goulash" (and there are versions that DO contain pasta), it falls far short of it's authentic Hungarian counterpart.  After all, this dish does not even contain paprika?!?!?!

In my research, I have come to the conclusion that this "American Goulash" is sort of related to Johnny Marzetti (of Ohio fame), though not baked in the oven as a casserole.  Thus, it is sort of a cross between the aforementioned Midwestern favorite and a Slumgullion. 

Mom's American "Goulash"  

4 slices of Bacon. diced
1 Onion, diced
1 lb Hamburger (or Ground Bison)
14.5 oz can Diced Tomatoes
8 oz can Tomato Sauce
1 Bell Pepper, chopped
1 lb Medium Shell Pasta - Boiled 
1 cup shredded Sharp Cheddar Cheese

Parmigiano-Reggiano for serving

Corning Ware 5 quart (A-5-B) or 4 quart (A-84-B/P-84-B)

Place your Corning Ware A-5-B (or A-84/P-84) over medium flame and begin cooking the Bacon.

Once crispy and the fat has been rendered out, remove bacon to a small dish.

Add chopped Onion to the hot bacon fat.

When the Onion begins to become transparent, add the ground Beef. (This is the point where you should begin boiling your Shell pasta - It usually takes about 11 minutes.)

Break beef up while it is cooking.
Once nice and browned, add the bacon back into the pot.

Add diced tomatoes and tomato sauce, then bring to a simmer and reduce the flame to low.

 Add Bell Pepper, and continue cooking until peppers are tender, but not mushy (about 5 minutes)

Add cooked & drained Shells and toss until the Shells are well coated.

Remove the pot from the flame and allow to cool for 5 minutes, tossing occasionally.

Add the shredded Cheddar.

Toss, until sauce begins to take on a "creamy" consistency.

Serve sprinkled with Parmigiano-Reggiano.

 
Where is your Corning Ware??
~~

3 comments:

  1. I don't know how you do it, but you make each recipe look more mouth-watering than the last! Keep up the good work!

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  2. I was just considering my mother's recipe for 'goulash'. Yours looks like a cross between spaghetti and goulash. My husband will love it.

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  3. In my household growing up, "goulash" was something to be feared. It was not a lovely recipe like this, it was "whatever's left in the refrigerator" and may or may not have included cheese and rice. Your recipe sounds much more enjoyable, LOL!

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