Home-style Goulash
I can remember having this dish growing up. I'm not sure if Home-Style Goulash is what my mom called it, but it was an easy dish for her to pull together after putting in a full day's work.
Equipment
- 1 Dutch oven 6-quart
- 1 stockpot 6-quart
- 1 colander
- 1 chef's knife
- 1 cutting board
Ingredients
- 2 pounds ground sirloin 90% lean
- 1 pound Barilla Cavatappi 16-ounce box
- 2 tbsps olive oil
- 1 tbsp ground cinnamon
- 2 tbsps Hungarian paprika
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 onion Diced
- 4 cloves garlic Minced
- 2 Poblano peppers Seeded and diced
- 1 pint Cremini mushrooms Quartered
- 1 + 1 tbsp + tsp kosher salt
- 1 + 1/2 tsp + tsp black pepper Freshly ground
- 1/4 cup beef broth Unsalted
- 1 10.5-ounce can beef consommé
- 1 tbsp garlic powder
- 1 14.5-ounce can fire-roasted tomatoes with juice
- 1 28-ounce can crushed tomatoes
- 1 tbsp brown sugar
- 1/2 cup shredded Mozzarella cheese
Ganish:
- 2 tbsps of Italian flat-leaf parsley Finely chopped
Instructions
- In a Dutch oven on medium-high heat, add olive oil, ground cinnamon, Hungarian paprika, tomato paste, and dried oregano. Let the spices *bloom and release their oils and flavors.Next, add diced onion, minced garlic, diced poblano peppers, and crimini mushrooms. Cook, stirring occasionally, for 7-10 minutes, until the vegetables soften and release their water. Once the mushrooms have browned, add the kosher salt and freshly ground black pepper, and stir to combine. Add the beef consommé and beef stock, and use a wooden spoon to scrape the bits off the bottom of the pot; that's flavor!Continue cooking, allowing the beef consommé and stock to reduce by half, 7-10 minutes, then add the ground sirloin, breaking the meat up with a wooden spoon.Once the ground sirloin is broken up, add garlic powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Continue cooking, allowing the meat to release its liquid and start to brown, for another 15 minutes.Moving forward, add a can of diced tomatoes, crushed tomatoes, and brown sugar. Turn the heat down to medium and stir to combine. Simmer for 30-35 minutes, stirring occasionally until sauce thickens.In a large stockpot of boiling salted water, add the Cavatappi (a short corkscrew-shaped pasta). Cook pasta for 10-12 minutes until al dente, then drain well. Add the pasta to the meat sauce and stir to combine. Turn the heat off.The last step is to add the cheese. Add the mozzarella cheese and stir to combine. Garnish with chopped flat-leaf Italian parsley.Serve hot.There you have it, my Home-Style Goulash.
Notes
1) *Bloom: To become more apparent, as in flavor or aroma. Good oil is a base from which delectable flavors bloom.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.