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
extra-virgin olive oil
chopped yellow onion
Hungarian sweet paprika
28 oz can whole peeled tomatoes, chopped in a food processor (3-5 pulses)
grass fed ground sirloin
red bell pepper, cored, seeded and cut into 1/2" dice
tomato powder or paste
dry red wine
homemade chicken broth
1 1/2 teaspoons
freshly ground black pepper
sour cream for serving
freshly chopped flat-leaf Italian parsley for serving
In This Recipe
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.