Goulash (Translation: Feels and Smells Like My Nana’s House Soup)

Begin by dicing your sweet onion very finely. Season and then brown the sirloin until no longer pink. Mix the onion and sirloin. (I usually cook eveything right in the same soup pot.)

After the onions turn a bit opaque, add the entire cans of crushed tomatoes, fire roasted tomatoes and the beef broth or water. Let the soup just begin to simmer and add your sweet corn and green beans. (Either of these can be omitted, if you would rather leave them out). Season your soup to your liking with salt and pepper.

When corn and beans have been in the soup mixture for about 5 minutes, add the pasta. Cook in the soup broth for 8 to 10 minutes or until al dente. Check seasoning once more, as I find that it usually needs more salt.

This is even yummier the morning after, when the pasta has absorbed all of the extra juice from the soup and you pile it on a hunk of crusty, warm french bread! Enjoy ya’ll!