Dutch Oven Ground Beef Goulash

Dutch Oven Ground Beef Goulash

Total Time
2h 4m
36m prep · 88m cook
Servings
4 people
Rating
Difficulty
Hard
18 views

This is a smoky, rich, Dutch oven goulash. The cavatappi pasta captures large amounts of this great paprika sauce. While the red pepper and lemon, added towards the end of cooking, add a little freshness which helps balance the sauce. Serve with a dollop of sour cream and some chives.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion , chopped
  • 1 pound lean ground beef
  • 2 teaspoons ground black pepper
  • 1 teaspoon kosher salt
  • 1 can fire-roasted diced tomatoes , 28 ounce
  • 1.5 cups beef broth
  • 3 tablespoons red wine
  • 3 tablespoons sweet paprika
  • 2 cloves garlic , minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons caraway seeds
  • 1 teaspoon chopped fresh rosemary
  • 2 bays leaves
  • 10 ounces cavatappi pasta
  • 1 medium red bell pepper , chopped
  • 1 teaspoon lemon juice

Instructions

  1. 1

    Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.

  2. 2

    Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.

  3. 3

    Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.

  4. 4

    Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.

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Nutrition Facts

Per serving

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