Description
This is a smoky, rich, Dutch oven goulash. The cavatappi pasta captures large amounts of this great paprika sauce. While the red pepper and lemon, added towards the end of cooking, add a little freshness which helps balance the sauce. Serve with a dollop of sour cream and some chives.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound lean ground beef
- 2 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 1 (28 ounce) can fire-roasted diced tomatoes
- 1 ½ cups beef broth
- 3 tablespoons red wine
- 3 tablespoons sweet paprika
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chopped fresh thyme
- 2 teaspoons caraway seeds
- 1 teaspoon chopped fresh rosemary
- 2 bay leaves
- 10 ounces cavatappi pasta
- 1 medium red bell pepper, chopped
- 1 teaspoon lemon juice
Instructions
- Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent
- about 5 minutes. Increase heat to medium-high. Add ground beef
- black pepper
- and salt; cook and stir until browned and crumbly
- about 10 minutes.
- Pour in tomatoes
- beef broth
- wine
- paprika
- garlic
- Worcestershire
- thyme
- caraway seeds
- rosemary
- and bay leaves. Reduce heat to medium and simmer until reduced to a thick
- stew-like consistency
- about 45 minutes.
- Meanwhile
- bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- 9 to 10 minutes.
- Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 6