Beef Goulash with Blue Cheese
- 2 tablespoons olive oil
- 2 pounds ground sirloin
- 4 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 mild red or green frying pepper, chopped
- 3 tablespoons smoked sweet paprika
- Salt and pepper
- 1 to 2 cups veal or chicken stock, plus more if needed
- One 14-ounce can petite diced tomatoes
- 8 to 12 ounces macaroni
- Sour cream
- 1 cup blue cheese or smoked blue cheese, crumbled
- Chopped fresh herbs, such as parsley, dill and chives, for garnish
Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
Top the goulash with blue cheese crumbles and herbs, and serve.
Recipe courtesy of Rachael Ray
Recipe courtesy of Emeril Lagasse