CTV’s Katie Kelly and her mother Janice share their family’s goulash recipe

Katie Kelly and her mom, Janice, join us for their annual Christmas cooking segment.

CTV’s Katie Kelly and her mother Janice Christie share a family favourite recipe passed on from her grandmother.

Ingredients:

2-3 pounds of lean hamburger

Salt and pepper to taste

1 large onion, diced

1 green pepper, diced

2-3 stalks of celery, diced

1 can sliced mushrooms, drained (or1 box chopped fresh mushrooms)

1 envelope of onion soup mix

3-4 fresh garlic cloves, minced (or a Tbsp. of minced garlic and 1 tsp oregano)

four cans of tomato soup

one box of spaghetti

Ketchup, to taste

Directions:

1. Use a little oil to fry the hamburger and add salt and pepper (make sure the hamburger is well cooked).
2. Cook the vegetables until they are al dente before you drain the fat off.
3. Add and sauté in the hamburger mixture.
4. Add an envelope of onion soup mix to the meat and vegetable mixture.
5. Add garlic cloves or minced garlic and oregano.
6. Boil a box of spaghetti, drain and rinse with a bit of hot water.
7. After the spaghetti is cooked put it back in your Dutch oven and add two cans of the soup to the spaghetti before you add the meat and vegetable mixture.
8. In the Dutch oven you will have the combined hamburger and vegetable mixture, spaghetti and then add the rest of the cans of Campbell Tomato Soup.
9. Squirt in a couple shots of ketchup.
10. Salt and pepper to taste. Mix well.
11. Serve with fresh rolls and homemade mustard pickles.
12. Reheat slowly on low heat so it doesn’t stick and burn