Spicy Goulash

fenway
fenway @Fenway

Goulash. A great comfort food that I used to eat as a kid. Easy and quick to make. This is a spicy version but you can tone it down with a different cheese and no jalapenos.

Spicy Goulash

Goulash. A great comfort food that I used to eat as a kid. Easy and quick to make. This is a spicy version but you can tone it down with a different cheese and no jalapenos.

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Ingredients

45 minutes
8-10 servings
  1. 1-2 Tbspoil for cooking
  2. 1large onion diced
  3. 1green bell pepper diced
  4. 2jalapeños diced (substitute another bell pepper for a less spice)
  5. 2 lbsground beef
  6. 5Garlic cloves minced
  7. 2 TbspItalian seasoning
  8. 1 TbspPaprika
  9. 1 tspRed pepper flakes
  10. 1 can (15 oz)tomato sauce
  11. 1 can (15 oz)diced fire roasted tomatoes
  12. 1 can (28 oz)diced tomatoes
  13. 2 TbspWorcestershire sauce
  14. 3 cupsBeef broth
  15. Salt and pepper to taste
  16. 3 cupsuncooked pasta like elbow macaroni
  17. 2 cupshabanero cheddar cheese shredded, reserve some for garnish
  18. Parsley for garnish

Cooking Instructions

45 minutes
  1. 1

    Add oil to a Dutch oven and heat on medium. Add onion and pepper and cook until soft.

  2. 2

    Add in ground beef. Break up the beef as you cook until done. Add garlic, Italian seasoning, paprika, and red pepper flakes. Stir until garlic is fragrant.

  3. 3

    Add diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Salt and pepper to taste. Cover and simmer for 15 minutes. Taste and adjust seasoning if needed.

  4. 4

    Add in pasta. Cook uncovered for 20 minutes while stirring occasionally.

  5. 5

    Off heat stir in cheese until melted.

  6. 6

    Serve goulash in a bowl and garnish with parsley and cheese. Enjoy!

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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