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Serves
6-8
Author Notes
Inspired by my Oma, my version is like European Goulash and American Goulash got hitched and created a new generation of goulash that retains the convenience of the American version without compromising the richness associated with a long, slow cooking process. The predominance of Hungarian paprika adds sweet pepperiness. —Glass Jar Soup Company
Ingredients
2 tablespoons
extra-virgin olive oil
2 tablespoons
unsalted butter
1 teaspoon
sugar
2 cups
chopped yellow onion
1 tablespoon
minced garlic
1/4 cup
Hungarian sweet paprika
1/4 teaspoon
cayenne pepper
1
28 oz can whole peeled tomatoes, chopped in a food processor (3-5 pulses)
1 pound
grass fed ground sirloin
1/2 pound
ground pork
1
red bell pepper, cored, seeded and cut into 1/2″ dice
3 tablespoons
tomato powder or paste
2
bay leaves
1/4 cup
dry red wine
6 cups
homemade chicken broth
8 ounces
elbow macacroni
1 1/2 teaspoons
kosher salt
1/2
freshly ground black pepper-
sour cream for serving -
freshly chopped flat-leaf Italian parsley for serving
Directions
- In a large Dutch oven (I use a 9 quart) heat oil and butter over medium heat.
- Add the onion, sprinkle with sugar and sauté for 8-10 minutes until soft and translucent.
- Add the garlic and caraway and cook for 1 minute.
- Stir in the paprika and cayenne and cook for 1 minute.
- Add the ground meats, along with the red pepper and cook for 5 minutes breaking up the meat, until no pink remains.
- Pour in the tomatoes (and their juices), stock, bay leaves and 1/2 tsp salt.
- Meanwhile in a separate pot of salted water, cook the pasta per package instructions until al dente.
- Taste for seasonings and serve with a dollop of sour cream and freshly chopped parsley.