Grandma Cichon’s Goulash

By Steve Cichon
steve@buffalostories.com
@stevebuffalo

The garage is cleaned out, the Bills are winning, and Grandma Cichon’s goulash is ready for dinner. Perfect fall day.

It’s not really much of a recipe…. It’s churning out lotsa food by a mother of ten. I’ve played with the recipe before— but today it was pure Grandma Cichon as I remember her making it.

Recipe:

In a big heavy pot, brown a pound of the fattiest ground beef you can buy (it gets dry tasting with 90 or 95) with an onion, a green pepper, and garlic salt and pepper. Cook off as much fat as possible. Add a large can of diced tomatoes… and a large can of whole peeled tomatoes (I eyeball whether its too juicy… and sometimes drain the whole tomatoes… sometimes not.)

With the spatula I chop up those whole tomatoes… let that simmer.

Cook a pound of macaroni (or shells) firm (if it says 7-9 minutes, I go 7). Drain well and mix into the big pot.

I let that mixture cook a little… then turn it off. It’s much better if you can let it stand for an hour. Even better when reheated the next day.

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Steve Cichon

Steve Cichon writes about Buffalo’s pop culture history. His stories of Buffalo's past have appeared more than 1600 times in The Buffalo News. He's a proud Buffalonian helping the world experience the city he loves. Since the earliest days of the internet, Cichon's been creating content celebrating the people, places, and ideas that make Buffalo unique and special. The 25-year veteran of Buffalo radio and television has written five books and curates The Buffalo Stories Archives-- hundreds of thousands of books, images, and audio/visual media which tell the stories of who we are in Western New York.