This goulash with tomato soup, ketchup, and corned beef is an old recipe made by my grandmother who lived on an island in the North Atlantic — long before "goulash" was made with ground beef. It was our typical meal when my mom was in a rush to put something hot and tasty on the table. My family and friends use it a lot, and I add the grated Parmesan cheese on top to give it a gourmet touch. The dish is nice with a green salad.
Ingredients
- uncooked elbow macaroni: 3 cups
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- green bell pepper: 1 piece (chopped)
- corned beef: 1 can (12 ounce can)
- condensed tomato soup: 1 can (10.75 ounce can)
- ketchup: 0.33333 cup
- salt and ground black pepper: (to taste)
- freshly shredded Parmesan cheese: 1 cup
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni, and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
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Heat olive oil in a large pot over medium heat, and cook onion and garlic until onion is soft, about 5 minutes; stir in green pepper, and cook until tender, about 8 more minutes. Mash corned beef into the pot, and simmer until hot. Mix in tomato soup, ketchup, cooked macaroni, salt, and black pepper; stir to combine, and bring mixture to a simmer over medium-low heat. Sprinkle Parmesan cheese on top, and serve.
