beef goulash with blue cheese and dill
Sometimes all I want is to throw a bunch of hearty stuff in a pot and be done. So Goulash it is! It’s so, so easy to make and is a nice change from Italian pasta dishes. This recipe is super tangy with the blue cheese and has a sweet kick with the mound of paprika you toss in. This is also one of those dishes that seems to get better with time. Usually leftovers get put in my fridge, never to be touched again – until they get tossed – but we ended up eating the whole pot! Carbs + Meat = all the yums.
2 tbs olive oil
2 lbs ground sirloin
4 finely chopped cloves garlic
1 finely chopped onion
1 chopped green pepper
3 tbs smoked sweet paprika
Salt and pepper
1 to 2 cups chicken stock, plus more if needed
14-oz can diced tomatoes
12 ounces macaroni
1 cup blue cheese or smoked blue cheese, crumbled
Chopped fresh herbs, such as parsley, dill and chives, for garnish
First, heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef, and cook until browned. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
Bring a large pot of water to boil for the pasta while the sauce is simmering. Cook the pasta until al-dente.
Stir a few spoons of sour cream into the goulash and incorporate the macaroni into the goulash. Top the goulash with blue cheese crumbles and herbs, and serve. Original recipe from Rachael Ray.
A little monster also crashed my photo shoot – this is how you know it’s good. Kitty wants.