By Steve Cichon
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.
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.