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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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