Macaroni Goulash

I never had goulash of any kind growing up (that I remember, anyway).  I’ve been curious to make it and have searched around for a good recipe.  The one I liked the best was Paula Deen’s, but I couldn’t bring myself to make it just because it looks so insanely fattening.  However, I decided I could take some of her ideas and translate it into my own recipe and make it a bit lower calorie but still tasty.  We both really enjoyed it!  It’s a recipe worth writing down and sharing.  Easy to make, nice and meaty, with lots of flavor.  Enjoy!

2 lbs. ground sirloin
Onion, chopped
Carrot, peeled and chopped
3 garlic cloves, minced
1 tsp dried Thyme
3 tbs sweet paprika
Salt and black pepper
1 cup Beef stock
1 can 28 oz. crushed tomatoes
1 can 15 oz. tomato sauce
1/4 cup Sour cream
2 tsp Hot sauce
1 tbs Worcestershire sauce
2 cups macaroni
Flat leaf parsley, minced, for garnish

Preheat a Dutch oven over medium-high heat and drizzle with EVOO. Brown the meat until no traces of pink remain. Add the onion, carrot, and garlic, and cook until softened, about 10 minutes. Season with the thyme, paprika, salt, and pepper. Stir to combine.
Add in the beef stock and work the bottom of the pot to scrape up the flavorful drippings. Next, stir in the crushed tomatoes and tomato sauce, the hot sauce and Worcestershire sauce. Stir in the sour cream. Let simmer for about 20 minutes, until thickened slightly.
Meanwhile, in a large stockpot, bring some water to a boil. Salt it generously then add the macaroni and cook until al dente. Drain, then add the pasta to the meat mixture. Stir, mixing the whole thing thoroughly. Garnish with parsley and serve immediately.


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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