Goulash – cavatappi combined with pasta sauce, ground beef, and cheese in this comforting & quick dish
5 days til Christmas! You know those scenes in Christmas Vacation where they show the Advent calendar opening each day, ticking down the days? That’s what I’m seeing in my head every morning.
I’m going to take a break from the Christmas baking and show you a dinner I made recently. I’m calling it goulash but as I was making it, I was thinking “this is very close to spaghetti…”. So, I think goulash is supposed to be more of a stew and paprika is involved. Is that right? School me. Regardless, I really liked this dish. The flavors came together really well and it was even better warmed up as leftovers with a little cheese sprinkled on top.
I feel like a real blogger again – I’ve had new posts every day this week. I like it. While you’re here, I have two giveaways going on (Amazon gift card or Duff cake mix & frosting). Make sure you enter!
- In a large saucepan, bring a pot of salted water to boil (if you cover the pot, it will boil faster) and cook your macaroni noodles until soft.
- Meanwhile, in a large frying pan, add a turn of olive oil and let heat up. Add in your diced onion and minced garlic. Stirring frequently, cook until the onions start to get translucent.
- Add in the ground sirloin. Season with garlic salt, oregano, Italian seasoning, and red pepper flakes. Break up the meat and brown until no longer pink.
- Add in the two cans of tomato sauce and turn heat to low and let simmer.
- By now, the noodles should be cooked. Drain them and return them to the pot.
- Pour the sauce into the noodle pan and stir to combine. Add in the sour cream and stir to distribute.
- That's it. I let it sit for about 15 minutes to let the flavors come together and let the sauce soak into the noodles.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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