- Lucille Ball’s go-to Sunday supper was a simple beef goulash with egg noodles.
- She usually paired the main dish with a two-ingredient salad and a fruit-and-cheese plate.
- Her goulash recipe is quick and easy, with lots of room to put your own spin on the flavors.
I love old cookbooks. I’ll peruse used bookstores and thumb through vintage copies at thrift stores, and I always learn something—maybe about an ingredient that no longer exists or a cooking method that’s been long forgotten. Whatever it is, I’m always eager to see what people were once up to in the kitchen.
And while I don’t have a copy of the vintage cookbook Cookbook of the Stars, a little online snooping reveals that it’s a treasure trove of such lessons. One recipe that caught my eye was Lucille Ball’s simple go-to Sunday dinner “for two or 20.” If the queen of comedy thought this recipe was good enough for any occasion, I knew I needed to get my hands on it.
In the book, the recipe is simply called Lucille Ball’s Sunday Supper for Two or 20, and it consists of three courses. But I was most invested in the main course: her six-ingredient goulash.
Let’s start with the six ingredients, which are lean ground round, green onions, garlic, green peppers, canned tomatoes and egg noodles. Her instructions are a bit vague, but she starts with browning “at least” 2 pounds of ground round in a bit of butter. (You can opt for the cooking oil of your choice, if you like.) Then she adds bunches of green onions, a pair of chopped green peppers and some garlic before bringing the mixture to a slow simmer. Next, she adds one large can of “solid pack tomatoes” and their juice, keeping that simmer going. She seasons the dish with salt and pepper and, during the last half hour of cooking, she adds cooked, strained egg noodles.
She also recommends adding a touch of Accent—a classic brand of MSG seasoning. You can also duck over to your spice cabinet and reach for some of your favorites to give this recipe some extra oomph, whether you reach for hot chili powders, a favorite seasoning blend or some dried herbs. For deliciously savory flavor, I’d opt for a bay leaf or a few pinches of dried thyme or oregano before simmering. You could also serve with some fresh herbs, if you like.
It’s a simple dish that utilizes readily available produce, but also pantry staples like canned tomatoes and egg noodles. Lean ground round is a good choice too, since it’s about 85% to 90% lean, which means lower fat content and lots of tender beef for everyone at the table. Simmering the ingredients together is also a simple technique that builds flavor, without having to add additional fat or salt.
As for the “two or 20”—and the note to use “at least” 2 pounds of ground beef—I’m thinking this supper could easily be scaled up or down to serve a small or large crowd. That makes it handy for when an unexpected guest arrives, too. Just add some more noodles and veggies to stretch things out as well, and you’ll be in great shape.
If you want to serve all three courses Lucy-style, Ball suggests starting with a “plain iceberg lettuce salad” which is just “crisp and pulled apart, never cut lettuce” and salad dressing, either Roquefort, French or Thousand Island. She also recommends serving with garlic bread and ending with a dessert of fruit and cheese. With the fruit-and-cheese plate, she opts for her favorite crackers, either Triscuits or wheat wafers.
If you’re ready to give Ball’s quick dinner a try, I have a few ideas for making it a little more flavorful and nutritious. First, instead of iceberg lettuce for the salad, opt for your favorite greens—a choice like romaine is just as crisp and refreshing, but also has some added health benefits. And why stop at lettuce? Add some grape or cherry tomatoes and sliced cucumber before tossing with your favorite dressing.
And don’t forget that fresh fruit dessert. It’s a delicious, naturally sweet way to finish any meal. Choose a few seasonal fruits that you love, and if you can’t find fresh, toss together a fruit salad made with canned fruits—just be sure to choose fruit packed in its own juices versus syrup.
This is a simple dinner that comes together quickly, and I agree that it could easily feed a few or a crowd. The next time you need a supper that will come together in a hurry, Lucy’s easy goulash might just be the solution—and we’re partial to our own American Goulash recipe, as well.
