Here’s an easy, kid-friendly main dish that brings back a lot of memories from my childhood. There were just a few foods that my mother made on repeat, including some of the Mexican-themed meals I’ve shared here. Ground beef tacos were in hot rotation, as was tuna noodle casserole, green chili burritos and something she called “Swiss steak.” Once in a while, she also whipped up a pot of good old American goulash, but not quite the way I’ve prepared this batch. My single mom was all about shortcuts in the kitchen, so her version of goulash usually involved a jar of store-bought spaghetti sauce, probably Ragú, given that there weren’t many other brands available in the 1970s when I lived with her.

In the traditional sense, goulash— which has its roots in Hungarian cuisine— would not have the Italian flavors found in spaghetti sauce, and I’ve come around to making it my own way in my adult years. I do use ground beef, as my mom did, and this is a distinct Americanization of goulash, which would traditionally be made with stewed cuts of meat, plus vegetables and probably potatoes.

My version brings back some of the traditional goulash flavor, seasoned with plenty of smoked paprika, canned whole tomatoes, bell peppers, onions and garlic. In the devilish spirit of Halloween, I have also taken the liberty of adding some fiery heat in the form of a fresh jalapeño, chopped up with seeds and all. Even when I was a kid, I loved spicy flavors, and that was my mother’s influence, especially during the years we lived in southern Colorado.

If you’re not feeling it for the fire, or if you’re feeding little goblins whose taste buds aren’t quite there yet, feel free to omit the jalapeño, and maybe pull back on the smoked paprika a bit, too. Cooked pasta is another “American” twist on goulash, and I like large elbows for this because the shape is open to grab up plenty of that flavorful sauce, and it’s also easy to pick up with your fork, along with the tasty bits of meat, onion and pepper.

One last thing, and this is also a departure from my mom’s old standby recipe but is very popular in my house today. Just before serving, I stir in a half cup or so of shredded sharp cheddar. It’s a tangy little twist that makes this an even heartier meal, or perhaps even a graveyard smash. 👻

Smoky Spicy 'Ghoul'-ash

• Servings: About 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Difficulty: Average
• Print

This is my adaptation of a dish I had countless times during my childhood. It makes good use of simple pantry ingredients and it is economical, using ground meat of your choice. I prefer it served from the stovetop, but it easy to adapt to a baked dish if you prefer to make it ahead.

Ingredients

• Extra virgin olive oil
• 1 pound lean ground meat (beef, bison or turkey work well)
• 1/2 sweet or yellow onion, chopped
• 1 bell pepper, chopped (use green, red or a combination)
• 2 cloves garlic, minced
• 1 fresh jalapeño (optional), minced with or without seeds
• Salt and pepper
• 1 teaspoon smoked paprika (Hungarian is traditional, but Spanish works nicely)
• 15 oz. can diced tomatoes, including juice
• 8 oz. can low-sodium tomato sauce
• 1/2 pound large elbow macaroni
• About 1/2 cup shredded sharp or medium cheddar cheese

You can adjust the smoke and spice of this dish to your liking. For less heat, discard the seeds and membranes of the jalapeño or omit it entirely. For extra “smoke,” use two teaspoons of the paprika. For less smoke, substitute sweet paprika.

Directions

1. Bring a pot of salted water to boil for cooking the pasta. Heat a medium size, heavy-bottomed pot over medium heat. Swirl in a tablespoon or so of olive oil and add the ground meat, a little bit at a time, cooking until most of the pink color is gone.
2. Add chopped and minced vegetables and season with salt and pepper. Cook and stir until vegetables are softened and onions are slightly translucent.
3. Stir in paprika and then add tomatoes and tomato sauce. Reduce heat and cook at low temperature, stirring occasionally to prevent burning.
4. While the goulash mixture simmers, cook the pasta to al dente or desired doneness for serving from the stovetop. If you intend to bake the dish after mixing, undercook the pasta slightly as it will continue to absorb moisture and cook during baking.
5. Add cooked pasta and a few tablespoons of the pasta water to the meat mixture. Gently fold to combine. Stir in shredded cheddar and serve. If baking, transfer the mixture to a casserole dish and bake at 350° F for about 40 minutes. Consider topping the casserole with extra cheese before baking.