Old School Goulash

• 2 Tablespoons Vegetable Oil
• 10 ounces, weight Sliced Button Or Baby Bella Mushrooms
• 1/2 whole Medium Yellow Onion, Diced
• 4 stalks Celery, Chopped
• 1/4 cups Red Wine (optional)
• 1 cup Frozen Corn Kernels (no Need To Thaw)
• 2 cups Thick Tomato Sauce, Store Bought Or Homemade
• 1 cup Tomato Juice
• 1/2 pounds Shell Or Elbow Pasta, Cooked According To Instructions (gluten Free If Desired)
• Parmesan Cheese, To Taste (optional)
• 1 teaspoon Garlic Salt, Or More To Taste
• 1/4 teaspoons Ground Black Pepper (or More)

1. Heat oil in a large skillet or pot (about 3 quarts) over medium high heat.
2. Add mushrooms, onion, and celery and saute until mushrooms are tender, vegetables are softened, and any extra liquid from the mushrooms has evaporated, about 6 minutes.
3. Add red wine, if using, and simmer until pan is almost dry, 4 to 5 minutes.
4. Add corn and cook until thawed and warm.
5. Pour in tomato sauce, tomato juice, and cooked pasta and stir to combine.
6. Simmer a few minutes to thicken the sauce, but not so long that pasta overcooks.
7. Off heat, toss with a little Parmesan cheese if desired.
8. Season with garlic salt and black pepper to taste, and serve in bowls.
9. Note: For the tomato sauce, almost any thick, slightly chunky sauce will do.
10. Ive tested the recipe using canned crushed tomatoes in puree as well as leftover homemade tomato soup.

vegetable oil, button, yellow onion, stalks celery, red wine, frozen corn, tomato sauce, tomato juice, shell, parmesan cheese, garlic salt, ground black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/old-school-goulash/ (may not work)