Vintage Recipes & Retro Comfort Food

A taste of home

When asked to share a vintage recipe, TidePointe executive chef Jessica Spires didn’t have to search far. She simply looked back to her childhood dinner table. “It’s hard when you’re put on the spot to think of something vintage,” she says with a laugh, “but after some thought, I realized classic goulash was the perfect choice.”For Spires, this one-pot wonder is pure comfort. “My mom made it all the time,” she recalls. “As a single mom, it was affordable, hearty and could stretch across several meals for three kids.” Like so many mid-century American favorites, goulash was practical, filling and flavored with familiarity. Though rooted in Hungarian cooking, the American version took off in the 1950s and quickly became a fixture in school cafeterias, church potlucks and family kitchens. Its simple ingredients and ease made it a staple for generations. Spires’ version keeps that legacy alive while adding a professional polish, proving that some dishes never go out of style

Uncooked elbow macaroni pasta, dry and golden — Uncooked elbow macaroni pasta, perfect for hearty American goulash recipes with ground beef, tomatoes, and savory spices.

Classic American Goulash

For TidePointe’s executive chef Jessica Spires, comfort food doesn’t get much more classic than goulash. It’s the kind of dish that makes itself at home on a busy weeknight table or at a Sunday potluck. Hearty and unfussy, it’s made to feed whoever happens to be hungry. Ground beef, macaroni and a rich tomato sauce come together in one pot, with plenty of herbs and spices to keep things interesting. It’s generous enough to serve a crowd and just as good the next day when the flavors have had time to cozy up. Top it with a little cheddar if you like, and you’ve got a meal that’s simple, satisfying and made to last.

INGREDIENTS

1 tablespoon olive oil
1 medium onion, diced (about 1 cup)
1 green bell pepper, diced
2 pounds ground beef
2 tablespoons garlic, minced (about 4-5 cloves)
2 cans (15 ounces each) tomato sauce
2 cans (15 ounces each) diced tomatoes
3 1/2 cups beef broth4 tablespoons Worcestershire sauce
1 tablespoon seasoned salt
2 tablespoons fresh thyme, chopped 1 tablespoon fresh parsley, chopped
1 tablespoon dried oregano
2 bay leaves
1 pound elbow macaroni, uncookedShredded cheddar cheese, for topping (optional)

DIRECTIONS

[1] Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic, and sauté until softened, about 5 minutes. [2] Add the ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat. [3] Stir in the tomato sauce, diced tomatoes, beef broth, Worcestershire, seasoned salt, thyme, parsley, oregano and bay leaves. Bring the mixture to a boil. [4] Reduce the heat to low, and let the sauce simmer, uncovered, for 15-20 minutes to allow the flavors to meld. [5] Stir in the uncooked macaroni, and continue cooking until the pasta is tender, about 10-12 minutes. Stir occasionally to prevent sticking. [6] Remove the bay leaves. Taste and adjust seasoning as needed. Ladle into bowls, and top with shredded cheddar, if you’d like.