Goulash with Macaroni
Are you ready for one of my favorites? This recipe is so easy it would be hard to really mess this it up. My sister made it for me the first time and I fell in love and took the recipe with me. It is a Rachel Ray recipe and of course I have switched it up a bit to fit my own families taste buds. I am going to post my version but be sure to check out Rachel's as well because, after all, she is the pro at cooking. I am just a hobbyist who can't follow a recipe to save her life without switching things out;-)
- 1 pound macaroni
- 1-1/2 pounds ground beef or turkey
- 1 tablespoon paprika
- Freshly ground white pepper
- 2 carrots, shredded (about 1 cup)
- 1 onion, finely chopped
- 2 ribs celery from the heart, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 jalapeño pepper
- crushed red pepper flakes to taste
- 1 bay leaf
- 2 cups beef broth
- One jar whole tomatoes
- 1/3 cup tomato paste
- 1/2 cup sour cream
- 3 tablespoons chopped fresh dill
- Flat-leaf parsley, finely chopped (a generous handful)
- Bring a large pot of water to a boil, salt it, add the pasta and cook. Drain.
- In large skillet add the ground meat, bay leaf and paprika; season with crushed red pepper flakes, salt and pepper. Add the carrots, onion, celery,peppers and bay leaf and cook for 10 minutes. Add the broth and tomato's/paste and heat through. Discard the bay leaf. Stir in the sour cream, dill and parsley.
- Toss the macaroni with the goulash.
So this recipe is fantastic both with the little changes for my own family and the original.
Changes I made and why:
~My family likes things with a bit of a kick. Personally I hate spicy and the addition of the jalapeño and the crushed red pepper flakes adds just enough heat that even the kids will still eat it.
~My favorite thing about this recipe is the addition of the vegetables! Using my handy dandy food processor allows me to blend every thing up well enough that the kids have no idea that those fantastic veggies are even in there!
~I save my broth when I make crock pot chicken or roast and freeze them into 1 cup cubes. I then use 2 of those cubes in this recipe. Easy way to save some money ;-)
~The use of whole jar tomato's over tomato sauce is nothing more than I spend all Summer canning fresh from local garden tomato's. Heck they taste amazing! So of course they are only going to add to the recipe...but without them I do just use regular old tomato sauce. Adding the tomato paste helps to thicken it up a bit when using whole tomatoes.
~Oh and I tend to double the recipe and make a large enough batch for meals for a few days and even enough to share with mysweet neighbor when she is nice enough to help me get leaves up (You rock Susan;-)