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 is a proud Buffalonian helping the world experience the city he loves. writing about the people, places, and ideas that make Buffalo unique and special. The storyteller and historian has written six books, worn bow ties since the 80s, and is the News Director at WECK Radio. A 25 year Buffalo media veteran, Steve's contributed more than 1400 Buffalo History stories to The Buffalo News, worked at WIVB-TV, Empire Sports Network, and spent ten years as a newsman and News Director at WBEN Radio. He's also put his communication skills to work as an adjunct professor, a producer of PBS documentaries, and even run for Erie County Clerk. Steve's Buffalo roots run deep: all eight of his great-grandparents called Buffalo home, with his first ancestors arriving here in 1827.