Goulash

goulash: a soup or stew made of meat, pasta, and veggies in a thick sauce seasoned with paprika and other spices, traditionally prepared by herdsmen in Hungary. 

Hungarian stew... hungry yet? 

Pining for fall weather and the heartier dishes (and appetites) that follow?

Have some leftover veggies from that last grill-out, half a box of macaroni you want to use up, or some ground beef that needs to make its way in to something soon? 

Try this, you won't be disappointed! Bonus: kids won't notice all the extra veggies through the oodles of noodles!

Courtney's Goulash

Makes enough for 8-10 

1 lb lean ground beef

1 lb elbow macaroni

1 green bell pepper, chopped

1 yellow onion, chopped

1 rib celery, chopped (use the leafy part, too!)

1 large carrot, cut lengthwise into quarters, then chopped

any other leftover veggies you want to throw in, chopped

3 TBS tomato paste

1 (14.5 oz) can diced tomatoes with juice

1/2 C of red wine (or water or broth)

~2 TBS olive oil

1/2 tsp garlic powder

1/2 tsp paprika 

1 tsp dried thyme, crushed

salt & pepper to taste

1-2 handfuls of shredded cheese (I used cheddar)

In a large, heavy pot, heat olive oil and toss in chopped veggies. Sprinkle with a little salt and saute until tender. Add ground beef and continue cooking (on about a medium heat) until browned. Toss in a splash of red wine (or water or broth) to deglaze the pan. Add tomato paste and stir until paste is dissolved. Add canned tomatoes with juice. Add garlic powder, paprika, and thyme. Bring veggies and sauce to a simmer and cover. 

In a separate pot, bring some salted water to a boil and add macaroni. Cook until al dente, strain, and toss into veggies. Stir until all pasta is covered in meat sauce. Season with salt and pepper to taste. Just before serving, mix in a couple handfuls of good shredded cheese. 

Serve hot with bread, cheese, and a nice glass of cabernet sauvignon on a crisp fall evening.

Enjoy!