Wednesday, March 3, 2010
While it is not customary to add tomatoes to goulash, and I substitute elbow macaroni for potatoes.....I think you will still enjoy this dish!
1 box of elbow macaroni
3 pounds of ground beef, brown and drained
1 28 ounce can of crushed tomatoes
1 28 ounce can diced tomatoes
2 cups of beef broth
3 Tbsp. red wine vinegar
1 medium onion diced
2 cloves of garlic, minced
3 Tbsp. paprika
1 tsp. crushed red pepper seeds
1 tsp. marjoram
2 tsp. caraway seeds
3 Tbsp. sour cream
2 tbsp. olive oil
salt and pepper to taste
garish, shredded mozzarella and chopped parsley (optional)
In a skillet, heat oil on medium. Add onions and garlic and saute until translucent. In a large pot, add the canned tomatoes, beef, broth, vinegar, paprika, red pepper seeds, and marjoram. (Salt and pepper to taste) Bring to a boil and reduce to a simmer for one hour.
In a separate pot, cook the elbow macaroni in heavily salted water to al dente. Drain and return to pot. Add caraway seeds to pasta and toss. Add sauce (reserving 2 cups) and the sour cream. Mix well. Serve with some of the reserved sauce on top. Garnish with mozzarella and fresh parsley.