As soon as the weather starts to turn, you can find me making all the comfort meals I can find.

Goulash being one of them. I have a couple of different varieties that both hit lots of produce and different flavor profiles; but this one pot version is my favorite, and the one that reminds me most of the one I used to cook as a teenager.

Ingredients:

2 Tbsp evoo

1/2 white onion, diced

2 cloves of garlic, minced

1 lb ground beef

1 tsp salt

1/2 tsp white pepper

1 pt cremini mushrooms, sliced

1 bag frozen corn

1 28oz can whole tomatoes, broken up

1 26.5oz box tomato sauce

1 cup white wine

3 cups chicken stock

2 1/2 cups pasta, I use pipe rigati

Directions:

In a large braiser, heat evoo over medium heat until shimmering. Add in onions, and sauté until softened.

Add in garlic, stir to combine.

Add ground beef, salt, and pepper, stir to combine, and let beef brown.

Once browned, add in mushrooms, and corn. Stir to combine. Once mushrooms have softened, add in tomatoes, and tomato sauce.

Stir to coat.

Add in wine, chicken stock, and pasta.

Bring to a boil.

Once boiling, reduce heat.

Cook until liquid is mostly absorbed and pasta is al dente.

Serve.