• 23's Top 50 Recipes - 37

    From Dave Drum@1:2320/105 to All on Wed Jan 10 15:56:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Goulash
    Categories: Vegetables, Herbs, Beef, Cheese, Pasta
    Yield: 5 servings

    2 tb Olive oil
    1 Green or red bell pepper; in
    - 1/2" pieces
    1 lg Yellow onion; chopped
    2 tb Minced garlic
    2 ts Fresh thyme leaves
    1 ts Dried thyme
    1 1/2 ts Sweet paprika
    1 1/2 ts Dried oregano
    1 ts Kosher salt
    Black pepper
    1 lb (85%) ground beef
    1 tb Tomato paste
    3 c Beef broth; more as needed
    14 oz Can crushed tomatoes
    14 oz Can diced tomatoes
    2 tb Worcestershire sauce
    1 1/4 c Uncooked macaroni
    4 oz Shredded sharp Cheddar
    Chopped fresh parsley; to
    - serve

    In a large pot or Dutch oven, heat the olive oil over
    medium heat. Add the bell pepper and onion and cook,
    stirring occasionally, until the onion is translucent, 4
    to 6 minutes. Add the garlic, thyme, paprika, oregano,
    salt and pepper and cook for 30 seconds, until the
    garlic is fragrant.

    Add the ground beef and cook, stirring often and
    breaking up the meat with a spoon, until no longer pink,
    3 to 5 minutes. Add the tomato paste and cook for 1

    Pour in the broth, crushed and diced tomatoes and
    Worcestershire sauce; bring to a boil. Stir in the
    macaroni, reduce the heat to medium-low and cook,
    stirring occasionally and scraping the bottom of the
    pot, until the pasta is cooked and the liquid in the pan
    has thickened considerably, 18 to 20 minutes.

    Remove from the heat and stir in the Cheddar. Taste for
    seasonings and add salt and pepper, if needed. Serve in
    bowls, topped with fresh parsley. (The goulash will
    continue to thicken as it sits. If desired, add a splash
    of beef broth when reheating.)

    By: Lidey Heuck

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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