Beef Goulash with Blue Cheese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 679
- Total Fat
- 35
- Saturated Fat
- 14
- Carbohydrates
- 47
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 44
- Cholesterol
- 137
- Sodium
- 936
- Total: 30 min
- Active: 30 min
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
- 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.