Beef Goulash with Blue Cheese

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe.
  • 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.

  • Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.

  • Top the goulash with blue cheese crumbles and herbs, and serve.


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