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Italian Goulash

Italian Goulash

by Pam on January 29, 2013

I heard good news from my doctor today. The MRI results came back and I have nothing serious going on with my back (YEAH!). With a little hard work, exercise, and some help from the physical therapist and the chiropractor, I should be back to normal in no time. Thankfully, the last few days have been good days with more movement and much less pain. 

Unfortunately, my daughter now has the flu and the rest of us aren’t feeling well either – UGH!  Since my family is under the weather, I decided to post some good old comfort food. I’ll be back in the kitchen soon…

Originally Posted on January 25, 2010

My mom used to make goulash for us when we were kids and it was one of my favorite meals. I haven’t had it for years and I have been craving it lately. My mom would make her goulash with tomato sauce, ground beef, canned mushrooms, onion, bell pepper and elbow macaroni. I decided to make an Italian goulash using leftover homemade marinara, fresh mushrooms, onions, bell pepper, fresh basil, garlic and elbow macaroni. If you don’t have time to make the marinara you could always use a jar of your favorite store bought marinara. My whole family really loved this goulash. Thanks for the inspiration Mom.

Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes. Add the ground beef, bell pepper, chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks. Drain any excess grease from the pan then add the marinara sauce, stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.

Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil and mix well. Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.



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Italian Goulash






Ingredients:

1 tsp olive oil
1 lb of lean ground beef (94/6)
1 small sweet yellow onion, diced
3-4 baby bell peppers, diced (I used red & orange)
8 oz cremini mushrooms, sliced
4 cloves of garlic, chopped
Sea salt and freshly cracked pepper, to taste
3 cups of Roasted Tomato, Onion & Garlic Marinara
12 oz elbow macaroni, cooked per instructions
Fresh basil, chiffonade
Asiago, grated

Directions:

Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes. Add the ground beef, bell pepper, chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks. Drain any excess grease from the pan then add the marinara sauce, stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.

Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil and mix well. Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.



Recipe and photos by For the Love of Cooking.net
Inspired by my Mom

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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