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
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2 tablespoons
extra-virgin olive oil
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2 tablespoons
unsalted butter
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1 teaspoon
sugar
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2 cups
chopped yellow onion
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1 tablespoon
minced garlic
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1/4 cup
Hungarian sweet paprika
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1/4 teaspoon
cayenne pepper
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1
28 oz can whole peeled tomatoes, chopped in a food processor (3-5 pulses)
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1 pound
grass fed ground sirloin
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1/2 pound
ground pork
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1
red bell pepper, cored, seeded and cut into 1/2" dice
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3 tablespoons
tomato powder or paste
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2
bay leaves
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1/4 cup
dry red wine
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6 cups
homemade chicken broth
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8 ounces
elbow macacroni
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1 1/2 teaspoons
kosher salt
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1/2
freshly ground black pepper
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sour cream for serving
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freshly chopped flat-leaf Italian parsley for serving
Directions
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In a large Dutch oven (I use a 9 quart) heat oil and butter over medium heat.
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Add the onion, sprinkle with sugar and sauté for 8-10 minutes until soft and translucent.
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Add the garlic and caraway and cook for 1 minute.
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Stir in the paprika and cayenne and cook for 1 minute.
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Add the ground meats, along with the red pepper and cook for 5 minutes breaking up the meat, until no pink remains.
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Pour in the tomatoes (and their juices), stock, bay leaves and 1/2 tsp salt.
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Meanwhile in a separate pot of salted water, cook the pasta per package instructions until al dente.
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Taste for seasonings and serve with a dollop of sour cream and freshly chopped parsley.
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