October 26, 2008
According to wikipedia… Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables spices and ground paprika powder. The name originates from the Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman… According to me, Goulash is one of my favorite comfort foods, it’s perfect for a cold evening (not that we have very many of those here in Texas) and goes nicely with red wine. Tonight I paired my goulash with a glass of Cellar No. 8 Zinfindel. Total prep and cook time for this dish was about 45 mins, also, I doubled the recipe so that Steve could take some home with him to eat for lunch or dinner this week.
1lb ground sirloin (90% lean)
1 box dried pasta, short stubby shapes are best. In my house growing up, macaroni was the traditional noodle of choice, but this time I used Barilla Plus rigatoni
1 medium onion, chopped
1 clove garlic, chopped
1 large carrot, chopped
2 stalks celery, chopped
1 cup button mushrooms, sliced
1 medium zucchini, chopped
1 large can tomatoes with juice
1 small can tomato sauce (6 oz or so)
Salt n Pepper to taste
Set a pot of salted water to boil. Cook pasta for half the suggested cooking time – once you add it to the other ingredients it will cook for a few more minutes, and you’ll also want to bear in mind that you’ll be reheating leftovers most likely and preparing the pasta very aldente’ will help it hold up
Brown the ground beef in a large skillet or in a heavy bottom stock pot with a small amount of olive oil. Season the meet with salt and pepper as soon as you introduce it to the heat. Once the meat is almost all brown, add in the chopped onions and garlic and cook until the onions become translucent. Add in the carrots, celery and zucchini and cook for 5 minutes. Season again lightly.
Add in the can of tomatoes and and the liquid incorporating with veggies. Add in button mushrooms, and 1 cup of red wine.
Reduce the heat and let simmer for 12-15 minutes. Stir in the drained pasta and let combine in the sauce for 5 minutes. Top with parmesean reggiano and enjoy!
(Please excuse the bad florescent lighting in my apartment kitchen)