Tuesday, February 16, 2010

Nasty Assed Recipes - Cold Winter Night Edition

I really don't want to admit to how I found this recipe, but I will. Years ago my aunt used to make a nasty-assed recipe that was actually good. It was some kind of concoction of hamburger and tomato sauce and macaroni all cooked together, and while it was tomato-saucey, it didn't taste Italian. It had almost a sweet/ tart kind of a thing going on. It was extremely comforting and we kids just tore it up. I hadn't thought of it in years, but it's really cold here (ok shut up. I know it's 40 below where you live but 40 above is cold for Florida) and I wanted to make it. Husband's gyno has sent him for chest x-rays and I wanted to make him something hearty, kinda bland and warm and homey to make him feel better. I thought my aunt's recipe could work. I remember my aunt called it goulash, which is definitely some ridiculous trailer park misnomer. My eastern european grandparents make real goulash and it involves a lot of beef, a lot of potatoes, a lot of garlic and even more paprika. It in no way at all resembled my aunt's dish. Still, sometimes you yearn for the foods you ate when you were little. But then I found this. Miss Lady's version. God help us all. As soon as I saw the word "jiggle" I knew it had to go in our Nasty-Assed Recipe Box. So enjoy please, and if you know the recipe I'm describing, my icy heart would thaw if you could post it in the comments or email it to me. Because God knows I will NOT be making this version.
1 lb. hamburger, browned
16 oz. can diced tomatoes
1 regular size can whole kernel corn
1 regular size can LeSeur peas
1 cup or more small elbow macaroni (12 oz. size package)
paprika and/or chili powder, to taste
minced garlic, to taste
Put all ingredients in a pot and cook until the noodles are done.

It shouldn’t be like soup, but should have some ‘jiggle’ factor. A great family favorite for years.


Anonymous said...

good lord and don't forget the canned biscuits!

You brought back memories. My mother made this except the peas were a side dish. I love it.

Melissa said...

We make something kind of similar that is a great cold weather food. Mom called it "Talarina," though I'm not sure why!

1. Brown 1.5lbs of ground beef in a skillet. Drain.

2. Make 1 pkg medium egg noodles. Drain.

3. Mix together 1 can (condensed) cream of mushroom soup, 1 can (condensed) tomato soup, 1 can whole kernal corn, and 3/4lb shredded sharp cheddar cheese.

4. Mix beef, noodles, and soup/cheese mixture, and heat on top of the stove until cheese is melted and everything is heated through.

Anonymous said...

why does your husband have a gyno?

Robin in Ohio said...

In Ohio, we have a casserole called Johnny Marzetti. It might be what you're seeking. Here's a link to a few different recipes. We always had it made with elbow macaroni (rather than noodles), so you might want to take a look at the first recipe.


Fianna said...

Yep, when I was growing up we had this regularly. I hate it!!

Yankee said...

We made something similar that we called goulash or sometimes Irish lasagna. Pasta, ground beef, pasta sauce and some grated mozzarella cheese. So easy and comforting!

Wide Lawns said...

Anonymous, that's kind of a joke. His best friend is a gyno. It's in the post from yesterday.

Thanks for the recipes everyone.

The recipe I seek contained no veggies, elbow macaroni and hamburger. It wasn't creamy or cheesy at all and there were no tomato chunks.

Arwen said...

My grandma makes what she calls goulash but it's really just browned hamburger with a bottle of BBQ sauce poured in on top of noodles.

Erica said...

Yes! This is my husband's favorite dish, with my slight modification in the sauce because I like mine more tomato-y:

Dice 1 medium yellow onion and saute until soft/translucent (extra flavor for the beef, but totally optional if you don't like it...I usually add a clove or two of minced garlic as well)

1 lb ground beef, browned and drained

1 box (or more if you want) elbow macaroni

My MIL uses Campbells tomato juice for the sauce...yup,...just combine all ingredients and add as much juice until you get the consistency you want

I personally prefer a small (the little like 4-6 oz tiny ones) can of tomato paste and a can of beef broth instead of the juice.

That's it!

And yes, it is called goulash (I'm from Michigan)...but out in Massachusetts where I live now it's called.....wait for it....

American Chop Suey.

Go figure. Enjoy!

Calamity Anne said...

The recipe I grew up with:

Brown ground beef, drain. Throw in some onions to saute. Add a can of tomato soup, stir well. Season with salt and pepper. Boil up some macaroni, drain. Add the macaroni to the meat mixture, stir well. Put all of that into a casserole, bake at 350 degrees for 30 minutes. Ta da!!!

Erica said...

correction: I just saw your comment about no veggies...if you want to go totally heart of the midwest old school...omit the chopped onion and use a little bit of onion or garlic powder instead :)

Julie said...

We had something called "Yumzetti" growing up... You just brown up a pound of ground beef and cook and drain a box of macaroni noodles. Then you add in a can of cream of mushroom soup and a can of cream of tomato soup to the noodles and mix it up. Throw the noodles and ground beef in a casserole dish, add some slices of Velveeta cheese on top and bake at 350 degrees until bubbly.

When it has Velveeta in it, you know it's the good stuff. ;)

caroline said...

My mom makes one like this, I think it was just called hamburger casserole or something. I don't know the exact ingredients, but along the same lines everyone's listing (elbow mac, beef, tomato) plus SOUR CREAM. If that rings a bell I'll gladly get the recipe for you.

caroline said...

p.s. I'm guessing my mom's is the NC variation since we're naming localities.

Anonymous said...

Oh what your describing is called Chili Man around here! 1 can tomato sauce 1lb ground beef 1 can diced tomatoes noodles of your choice.

Its not authentic if you dont melt a Kraft single over the top though...

The Dating Girl said...

Dear WideLawns,

My grandmother lives in West Virginia and makes something similiar.

1 lb. Ground beef in the cast iron skillet. Drain.

A box of large macroni noodles. Follow directions on box.

1 16 oz. can of stewed tomatoes

1 soda can size of V8 juice

Several Tablespoons of sugar. (How many is a mystery, she changes it constantly.)

I won't eat it, but if it makes your heart happy, then you're a braver gal than me!

The Dating Girl

SkippyMom said...

1.5 lbs ground beef browned, do not drain [use extra lean]

Stir in one can [large] diced tomatoes and one half a can of water.

Sprinkle generously with dried minced garlic or garlic powder and salt/pepper to taste.

Simmer for about 45 minutes with the lid on.

Make a package of elbow macaroni according to package directions. Scope about a cup into a soup bowl.

Pour a ladle full of the ghoulash mixture over the noodles.

[you can add the noodles - uncooked - directly to the ghoulash, but add a bit more water and don't overcook the noodles]

This recipe has been around our family for years and it is soooo simple. Good luck and I hope it is what you are looking for.

skip2colorado said...

oh yea...our version included ground beef, onions, garlic powder, adding cooked elbow macaroni, campbell's cheddar cheese soup, and tomato sauce. it's totally trashy, but sometimes what's worst for the body is best for the soul! the best to your husband for a speedy recovery!!!! Maybe it will help if you make him sleep with a cat on his chest. (I'm a firm believer in the healing power of cats)

Sharon Needles said...

I make something like this, only using veggie ground round and cream of mushroom soup with sauteed onions, peas and macaroni. I also add a little soy sauce and Worcestershire sauce with seasoning salt. We call it Shit Mix.

KT said...

Oh man, my mom makes something like this and it's SO good. It's ground beef, elbow macaroni, usually onions, peppers, diced carrots or whatever veggies we have, tomato sauce, and maybe two large spoonfuls of Miracle Whip.

The Miracle Whip definitely makes it a nasty-assed recipe, but I still crave it once in a while!

MamaD4 said...

In Minnesota (where LeSueur peas come from), we would call this "hot dish" and just go ahead and skip all the veggies and probably the spices too. We Lutherans like things white and bland. Anything more than salt and pepper would be considered living on the edge!

Rich said...

My mother made stuff like that when we were growing up. Usually it was hamburger, elbows or egg noodles, onions or onion powder, garlic powder (I don't think the woman knows what garlic actually looks like) and either tomato paste or spaghetti sauce. My mother is a terrible cook. Her deviled eggs are crunchy due to bits of eggshell. (I swear the woman gave me food poisoning at least once). Her biscuits are like white hockey pucks (and they are usually burned on the bottom or close to it). She puts so much water in a pan when she makes pork chops we refer to them as "Islands in The Stream". She is a whole cook book full of nasty ass recipes in my opinion. Luckily at some point in our lives, our babysitter pretty much started raising us and we were mostly free from that gastric abuse my mother called food.

Lorian said...

Hm, why exactly is this nasty assed? I get that it's all a bit cut-the-corner with the canned stuff and the hamburgers instead of regular ground beef (or grinding the beef yourself, but who does that anyway?), and though I would personally not combine pasta, peas and corn because it would be a starch overdose, I don't think it will necessarily taste bad.

My basic pasta recipe is:
- ground beef
- sieved tomatoes
- pasta of choice

Normally I fry an onion, add some garlic, brown the beef, add sieved tomatoes and possibly some fresh ones as well. Then I add herbs/spices like cinnamon, basil and oregano (either fresh or dried) and some chopped up vegetables like zucchini and sweet pepper. Cook the pasta, drain, mix together (perhaps add a cup of pasta water to the sauce for extra flavor) and add cheese like parmesan, pecorino or mozarella.

In the end it's really not the same meal at all and I would definately prefer it my way, but beef, tomatoes, corn and peas are still eatable, right? (At least it doesn't contain Miracle Whip or jelly.)

Jen said...

My mother in law makes this stuff. I hate it. The kids hate it. My husband hates it. Gross, gross, gross.

Diane Laney Fitzpatrick said...

Calamity Ann's recipe was what I remember as Johnny Marzetti. It was a favorite in the elementary school cafeteria in Ohio. I think "Robin in Ohio" had some links there. Surely you'll find it somewhere on the internet. Although, maybe by the time you find it, the craving will have passed.(P.S. I was in your neck of the woods last weekend, Wide Lawns.)

Nicole said...

I'm beginning to think your readership comes here, not for the funny stories, but for more delicious recipes to add to their reportoire...I almost threw up a little in my mouth reading the comments.

Anonymous said...

My husband's warm fuzzy is what his mom called rarebit, but holds no semblance to the real rarebit.

large elbow macaroni
one can Campbell's spicy tomato soup
a little milk
tons of cheddar cheese

This thing is beyond stick to your ribs. It's downright cement.

amysue in texas

kerry said...

My mom made one with hamburger, tomato sauce, and elbow macaroni. We put Lawry's seasoned salt on it once we dished it.

Haven't made it for a long time; I need to ask my mom how she got it thickened up; regular tomato sauce is too thin.

Comfort food. The other one (that I still make) has hamburger, cream of mushroom soup, a little milk, and noodles.

Hope your hubby feels better soon!

Heather said...

We called it Beefaroni in my household -- we loved it when we were kids, too.

Hey! My Sock! said...

Like everyone else here, my Mom made something very similar. And, like Erica said, we in Massachusetts called it American Chop Suey.
There was ground beef, onions, tomato sauce, elbow macaroni and spices of some sort. It was tasty and a staple of our childhood.

Kirby said...

My son loves this - I call it homemade hamburger helper (just cheap quick food). Brown hamburger w/ S&P, onion and garlic. Seperately cook a box of mac and cheese (like kraft). Drain beef, add can of tomotoes and either tomoto juice, can of tomoto soup or tomato sauce to get the right consistenancy. At this point I either make it "Italin" or "Mexican"... so either basil, oregano, marjoram etc or chipolte chilis, cayenne, chili powder... Then mix the finished box mac w/ the hamburger mixture. Not fancy, but cheap and quick.

RA said...

The Chicago Sun-Times Swap Shop just had a Johnny Marzetti recipe today: http://www.suntimes.com/recipes/meat/2051162,swap-shop-johnn-marzetti-021710.recipe

As a midwestern Jew, I never had any meat/milk casseroles, so I can't provide a personal review. All my childhood comfort food involved tuna, since that can be eaten with cheese. Tuna pizza rollups, anyone?

Jen said...

Did the one you had when you were little have kidney beans as well as macaroni? Because if so then I think i know what recipe that might be.

Anonymous said...

I nearly swallowed my tongue. Goulash. My husband, native of Middle of Nowhere, Eastern Canada, introduced me. Best comfort food in the world. Here we leave out the peas / corn and add lots of onions, a can of tomato soup and a good dollop of Cheez Whiz. He calls it "Goulash"... I call it "Glit" (half glue, half shit). It's what I want when I'm sick.


Beth said...

Chili Mac (yours sounds like the bean-less version.)

1/2 cup chopped onion
1 pound lean ground beef
1 tablespoon vegetable oil
8 ounces elbow macaroni
1 can (16 ounces) kidney beans, undrained
1 large can (16 ounces) tomato sauce
1 cup water
1 teaspoon chili powder
1 teaspoon salt
1 cup shredded Cheddar cheese
In a large skillet, brown onion with ground beef. Add macaroni, kidney beans, tomato sauce, water, chili powder, and salt. Cover and simmer for 15 minutes. Add 1 cup shredded cheddar cheese; cover and continue to heat until cheese is melted.
Chili Mac Recipe Serves 4.

auronsgirl said...

Oh. My. Gods.

My cousin used to make this all the time when she babysat me. Her kids loved it, I hated it.

I still hate it.

As you said, real goulash is something else entirely, and it is fantastic with a side of spaetzle.

And now I want German food. Dangit.

Johnny Virgil said...

yeah, you got your basic homemade beef-a-roni there.

Nancy said...

We called it "American Chop Suey" up in Massachusetts where I grew up.

It was...
1 lb of ground beef
1 small onion
2 cans of Campbells tomato soup
1 lb elbow macaroni

brown the beef and onions together
add the tomato soup to the beef and simmer
boil the noodles
stir it all together and enjoy

basteine said...

It is simply amazing to me that the same dish with few minor changes to its composition exists in so many locales with so many different names. I wonder how many other " comfort food" or "filler food" dishes exist with different names but similar composition?

Anonymous said...

...un uh.This stuff is called slumgullion.My Nana made it and it was not a favorite of mine.I'm more of a tuna noodle wiggle kinda gal.Long time lurker comming out to set things straight.auntbear

Bottonz said...

In SA my parents like to call it spaghetti bolognaise, even though you use elbow macaroni, I still make it, my toddler loves it, 1 can tomato and onion mix, ground beef, salt, sugar or apricot jam, peper and mixed herbs,mixed together with cooked macaroni

Renee in Seattle said...

Holy crap, I know EXACTLY what you are talking about! We called it Gunk, or Goulash.... sweet, tomatoey, macaroni and beef, but no itialian.... It was comfort food to the max and I haven't had any in years... going to have to make some soon.

Lynne said...

The reason this recipe and its many variations comes from all over the country is because it was "invented' during the Great Depression of the 1930's. The ingredients are all cheap and can be adjusted depending on what you had more of. I learned the basic recipe (gr. beef, diced onions, elbow macaroni & tomato soup/sauce) from a Depression-era co-worker.


About Me

Blog Archive