Hungarian Goulash Soup

This fantastic recipe has somewhat of a long story.

When the Hubbs and I were first married, he would happily eat anything I made without one word of complaint. He would definitely still praise and compliment the meals that he DID like, which of course was much appreciated by myself the ‘chef’. But after a few months of noticing certain meals he made no comment on, I decided to try something different.

So one night, after yet another unsuccessful meal, I asked him what some of his favourite meals were growing up. After all, my cooking is no comparison to the scrumptious meals his mother makes 🙂 So the Hubbs listed off a few meals he liked, but one of them sounded particularly intriguing to me. Evidently, is was Hungarian Goulash. Now, being the proud ‘chef’ that I am, I decided to browse on the internet for a recipe. Seeing none that looked overly tasty to me, I thought I would try combining a few to come up with my own creation! The result?!?! Well, it looked appetizing enough…

So I called Hubby to the table, hoping for the best! When he looked at the meal, I could tell instantly that something wasn’t quite right; he looked slightly confused. His first comment “Uhm, did you get this recipe from my Mom?!” So I admitted to him that I was too proud and tried it out on my own first. So, we daringly took a bite. The REAL result?!?! An absolute FAIL! It was MUCH too powerful a flavour and served over mushy noodles 😦 But thinking back now, the expression on Hubby’s face was quite hilarious!

So the next day, I caved in and asked his mom for the recipe. The NEW result?!?! AMAZING!!!!!!

Hungarian Goulash Soup

So without further delay, I give you…..HUNGARIAN GOULASH SOUP! (with a few minor adjustments to feed our small family)

Hungarian Goulash Soup

8 slices Bacon, chopped
1 large Onion, chopped
1 Green Pepper, chopped
2 cloves Garlic, minced
1 pound Ground Beef
2 Tbsp Paprika
2 Tbsp Brown Sugar
1/2 tsp Salt
1/4 tsp Pepper
1 (14.5oz) can diced tomatoes
3 1/2 cups beef broth
3-4 med Potatoes
Sour Cream

Directions:

In a large pot, at medium high heat, cook bacon until almost crisp. Add pepper, onion and garlic; cook until tender. Add ground beef and cook through. Sprinkle in paprika, salt, pepper and sugar. Stir thoroughly. Add tomatoes and broth. Bring to boil, reduce heat to low and simmer for 30 minutes. Add potatoes and return to medium heat, cook until potatoes are soft (about 20 minutes). Dish it up and serve with sour cream 🙂 Serves roughly 4 adults.

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Loaded Chicken and Cauliflower Casserole (THM – S)

Chicken Cauli Casserole

My husband recently pointed out that we go through approximately $50 worth of cheese every month. Ridiculous, I know! But every person in our family is a major cheese-aholic. Even my 14-month old gets all excited when he sees me bring the big block of cheese out of the fridge!! This recipe may be part of the reason we go through so much cheese, but it tastes delicious! You are more than welcome to reduce the amount of cheese in this recipe. However, let me warn you, it may take away from some of the excitement!

Loaded Chicken and Cauliflower Casserole
THM – S

2 Chicken Breasts
1 head Cauliflower
8 slices Bacon
1 1/2 cups Shredded Cheese
4 oz Cream Cheese
1/4 cup Green Onions
1/4 cup Sour Cream
1/2 tsp. Garlic
1/4 tsp. Chili Powder
1/4 tsp. Salt
1/8 tsp. Pepper
Parsley

Boil chicken until cooked through (about 20 minutes). Cut up cauliflower into 1-inch pieces, removing leaves and stems; boil until soft (about 15 minutes). Cook bacon until crispy. Meanwhile, soften cream cheese in microwave in a large bowl for 45 seconds. Add in a half cup shredded cheese, onions, sour cream, and spices. Shred the chicken and chop up the bacon. Add the chicken and bacon to the cream cheese mixture. Drain cauliflower and add into mixture. Mix well, ensuring the cauliflower is in bite-sized pieces. Pour into a casserole dish and top with remaining shredded cheese and parsley. Bake uncovered at 350F for 20 minutes. Serves 6

Soften cream cheese; add in  1/2 cup shredded cheese, sour cream, onions and spices.

Soften cream cheese; add in 1/2 cup shredded cheese, sour cream, onions and spices.

Shred chicken and chop up the bacon (if you can prevent yourself from eating it all first ;) )

Shred chicken and chop up the bacon (if you can prevent yourself from eating it all first 😉 )

Drain cauliflower. Combine all ingredients except 1 cup cheese.

Drain cauliflower. Combine all ingredients except 1 cup cheese.

Pour into a casserole dish and top with remaining shredded cheese and sprinkle with parsley.

Pour into a casserole dish and top with remaining shredded cheese and sprinkle with parsley.

Bake at 350F for 20 minutes, until cheese is bubbling.

Bake at 350F for 20 minutes, until cheese is bubbling.