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
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- lean ground beef: 1 pound
- ground black pepper: 2 tsp
- kosher salt: 1 tsp
- fire-roasted diced tomatoes: 1 can (28 ounce can)
- ½ cups beef broth: 1 piece
- red wine: 3 Tbsp
- sweet paprika: 3 Tbsp
- garlic: 2 clove (minced)
- Worcestershire sauce: 1 Tbsp
- fresh thyme: 2 tsp (chopped)
- caraway seeds: 2 tsp
- fresh rosemary: 1 tsp (chopped)
- bay leaves: 2 piece
- ounces cavatappi pasta: 10 piece
- medium red bell pepper: 1 piece (chopped)
- lemon juice: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.
