MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Goulash
Categories: Vegetables, Herbs, Beef, Cheese, Pasta
Yield: 5 servings

2 tb Olive oil
1 Green or red bell pepper; in
- 1/2" pieces
1 lg Yellow onion; chopped
2 tb Minced garlic
2 ts Fresh thyme leaves
+=or=+
1 ts Dried thyme
1 1/2 ts Sweet paprika
1 1/2 ts Dried oregano
1 ts Kosher salt
Black pepper
1 lb (85%) ground beef
1 tb Tomato paste
3 c Beef broth; more as needed
14 oz Can crushed tomatoes
14 oz Can diced tomatoes
2 tb Worcestershire sauce
1 1/4 c Uncooked macaroni
4 oz Shredded sharp Cheddar
Chopped fresh parsley; to
- serve

In a large pot or Dutch oven, heat the olive oil over
medium heat. Add the bell pepper and onion and cook,
stirring occasionally, until the onion is translucent, 4
to 6 minutes. Add the garlic, thyme, paprika, oregano,
salt and pepper and cook for 30 seconds, until the
garlic is fragrant.

Add the ground beef and cook, stirring often and
breaking up the meat with a spoon, until no longer pink,
3 to 5 minutes. Add the tomato paste and cook for 1
minute.

Pour in the broth, crushed and diced tomatoes and
Worcestershire sauce; bring to a boil. Stir in the
macaroni, reduce the heat to medium-low and cook,
stirring occasionally and scraping the bottom of the
pot, until the pasta is cooked and the liquid in the pan
has thickened considerably, 18 to 20 minutes.

Remove from the heat and stir in the Cheddar. Taste for
seasonings and add salt and pepper, if needed. Serve in
bowls, topped with fresh parsley. (The goulash will
continue to thicken as it sits. If desired, add a splash
of beef broth when reheating.)

By: Lidey Heuck

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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