Vegan/gluten free option. My mom’s exact, well-loved goulash recipe, updated to replace the ground beef with equally meaty mushrooms. Make it either way for a crowd-pleasing, kid-friendly family dinner.
- 2 T vegetable oil
- 10 oz. sliced button or baby Bella mushrooms
- 1/2 medium yellow onion, diced
- 3 to 4 stalks celery, chopped
- 1/4 C red wine (optional)
- 1 C frozen corn kernels
- 2 C thick tomato sauce (store bought or homemade)
- 1 C tomato juice
- 1/2 lb. cooked shell or elbow pasta (gluten free, if desired)
- Grated parmesan cheese (optional)
- 1 t Garlic salt (or more)
- Ground black pepper
- Heat oil in a large skillet or pot (about 3 qts.) over medium high heat. Add mushrooms, onion, and celery and sauté until mushrooms are tender, vegetables are softened, and any extra liquid from the mushrooms has evaporated, about 6 minutes. Add red wine, if using, and simmer until the pan is almost dry, 4 to 5 minutes. Add the corn and cook until thawed and warm. Pour in tomato sauce, tomato juice, and cooked pasta and stir to combine. Simmer a few minutes to thicken the sauce, but not so long that the pasta overcooks.
- Off heat, toss with a little parmesan cheese if desired (not pictured). Season with garlic salt and black pepper to taste, and serve in bowls.
For the tomato sauce, almost any thick, slightly chunk sauce will do. I’ve tested the recipe using canned crushed tomatoes in puree as well as leftover thick tomato soup.
- Prep Time: 10 mins
- Cook Time: 20 mins