Goulash
Ingredients
- 2 TBSP olive oil
- 1 green or red bell pepper, cut into ½-inch pieces
- 1 large yellow onion, chopped
- 2 TBSP minced garlic (about 5 cloves)
- 2 tsp fresh thyme leaves, or 1 tsp dried thyme
- 1½ tsp sweet paprika
- 1½ tsp dried oregano
- 1 tsp kosher salt (such as Diamond Crystal)
- Black pepper
- 1 lb ground turkey
- 1 TBSP tomato paste
- 3 C broth (chicken or roasted garlic)
- 28 oz crushed tomatoes (1 large can)
- 2 TBSP Worcestershire sauce
- 6 oz uncooked macaroni
- 4 oz shredded sharp Cheddar (1 C)
- Chopped fresh parsley, for serving
Directions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the garlic, thyme, paprika, oregano, salt and pepper and cook for 30 seconds, until the garlic is fragrant.
- Add the ground beef and cook, stirring often and breaking up the meat with a spoon, until no longer pink, 3 to 5 minutes. Add the tomato paste and cook for 1 minute.
- Pour in the broth, crushed and diced tomatoes and Worcestershire sauce; bring to a boil. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 minutes.
- Remove from the heat and stir in the Cheddar. Taste for seasonings and add salt and pepper, if needed. Serve in bowls, topped with fresh parsley. (The goulash will continue to thicken as it sits. If desired, add a splash of beef broth when reheating.)