This week’s post is a common “one pot” meal, American Goulash. Not to be confused with its European counterpart (Hungarian Goulash), which is more of a meat and potato stew. This quick and easy meal is made from the following ingredients, which can all be purchased at the Clinton Hannaford: Hannaford Classic Elbow Macaroni, cooked ground beef, Hannaford Tomato Sauce, Hannaford Petit Cut Diced Tomatoes, Herb Ox Sodium Free Beef Bouillon cubes, Spice World Minced Garlic, McCormick Oregano Leaves, and Hannaford Ground Black Pepper. I would consult a recipe for the exact amounts and what order to mix the ingredients. If you want my wife’s recipe, just send me an email request. You, of course, may have your own “variation” to this recipe. As long as its the beef, tomato sauce, & elbow macaroni version, what to pair it with should not change.
So, what do you pair with this meal? [A good Pinot Noir]. The French Burgundy version (Maison Chanzy Mercurey Les Bussieres 2019) goes well with my wife’s recipe – a basic version of this meal. If yours is a bit spicier or more “aggressive” with its flavor, then I’d go with the American version (Sanford Pinot Noir Santa Rita Hills 2019). Both can be had at Clinton Wine & Spirits at the top end of Billy’s price range. If you are not in the local area, you should be able to find an affordable Burgundy, but it may be in Steve’s range (there are MANY to choose from). Likewise, for the American Pinot, look for the Russian River Valley or Sonoma Coast (California) or the Willamette Valley (Oregon). Both of these will most likely be in Steve’s range. Be careful when shopping for French Burgundies, some price way up at the high end of Reggie’s price range.
Why the Pinot Noir with American Goulash? As always, remember the primary protein rule. With ground beef (a lean meat), you will want a light to medium red. Add in the pasta & tomato sauce and I would recommend a Pinot Noir or Syrah. In this case, the Pinot is the best bet, in my opinion. The high acidity of the Pinot, much like a Sangiovese, blends well with the pasta & tomato sauce. When pairing with red meat, there are usually a multitude of options. So, you generally have to “look past” the primary protein to the sauces, what gives the dish its flavor. That’s why I included 2 Pinots; it depends on how you prepare your Goulash. The American Pinot is a bit bolder & more aggressive with its flavors.
That’s it for this post. Next time, I will start getting into the wine regions of France, something you will not want to miss. Unit then, have a joyous and safe New Year’s Eve celebration. Cheers!