Easy Beef Goulash

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January 12, 2012

There are a thousand ways you can make goulash and each family has their own sacred recipe.  Essentially, goulash is a rich Hungarian meat sauce made with paprika, cinnamon, and brown sugar.  This version pairs the goulash with pasta but you can also use potato dumplings or store-bought gnocchi.  I also like to add a bit of sour cream at the end of the cooking process to make to sauce creamy and rich.  Easy beef goulash is a recipe you'll want to keep in your back pocket when you want to get dinner on the table quickly.

Easy Beef Goulash

Ingredients:

3/4 pound ground beef or ground lamb, browned and fat drained off
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped small
1 teaspoon Goya Adobo seasoned salt (or regular salt)
pepper to taste
1 teaspoon Italian herb blend (or ½ tsp each of oregano and basil)
2 tablespoons worcestershire sauce (I added a few dashes more)
1/2 teaspoon cinnamon (my addition)
1/2 teaspoon smoked paprika (my addition- or you may use 1 tsp of sweet paprika)
1 25 oz jar of spaghetti sauce (or homemade, if preferred)
dash of cayenne pepper, if desired
1 tablespoon brown sugar (if desired to cut the acidity of the tomatoes)
2 beef bouillon cubes (my addition)
 
Directions:
 
Brown the meat with the onion, garlic, green pepper, salt and pepper.
 
Add in the sauce and other ingredients except the pasta. At this point it may be put in a slow cooker/crock pot to cook on low for about 4-6 hours, if desired. If cooking on the stove, it is best simmered for approximately 1-2 hours.
 
Approximately 20 minutes before serving, cook the pasta according to directions.
 
Then add into the sauce and mix well.

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