Friday, May 13, 2005

Meat Goulash with Macaroni

Meat Goulash with Macaroni (Adapted from Rachael Ray)

14.5 to 16 ounces dry macaroni or any short pasta
1/2 tablespoon extra-virgin olive oil
2 bacon slices, chopped
8 ounces ground sirloin
8 ounces ground pork
2 garlic cloves, minced
1/2 cup finely chopped onion
2 teaspoons smoked sweet paprika
salt and fresh ground black pepper
3 tablespoons tomato paste
3 large jarred roasted red peppers, drained
2 cups beef broth
1/2 cup sour cream
1/3 cup finely chopped parsley

In a large pot of boiling salted water, add pasta and cook according to package directions - drain well and set aside.

Meanwhile, heat oil in a large skillet over medium-high. Add bacon - cook until crisp, about 3 minutes. Add ground sirloin and pork - cook, stirring to crumble, until browned, about 3 to 5 minutes. Stir in garlic, onion, paprika along with the salt and pepper to taste. Cook until the onion softens, about 5 more minutes. Stir in tomato paste and cook, stirring, for 1 to 2 minutes.

In a food processor, puree the peppers until smooth - add to the skillet. Stir in the beef broth and let heat through, about 2 to 3 minutes. Stir in the sour cream and cooked pasta. Top with the parsley to serve.

Makes about 6 servings.

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