Beef Goulash with Blue Cheese (Katherine Heigl)

By ctaubenheim

Used buffalo burger meat

Ingredients

• 2 Tbsp EVOO
• 1/2 lb ground sirloin
• 1 mild red frying peppers, chopped
• 1 onion finely chopped
• 4 cloves garlic chopped
• 3 Tbsp smoked sweet paprika
• 1 can (14.5oz) diced tomatoes
• 1 cup veal or chicken stock
• 1/2 - 3/4 lb macaroni
• sour cream, to taste
• 1 cup blue cheese, crumbled
• chopped fresh dill, for garnish

Preparation

Step 1

Bring a large pot of water to a boil. In a dutch oven or large pot, heat the EVOO over medium high heat. Add the beef and cook; stirring until browned about 4 minutes. Add the pepper, onion, garlic and paprika; season with salt and pepper. Partially cover and cook, stirring occasionally until vegetables are tender, 6 to 8 minutes. Add the tomatoes and stock and simmer until thickened, about 10 minutes. Meanwhile, salt the boiling water and cook the macaroni until al dente. Reserve a little cooking water, then drain the macaroni. Stir sour cream into the goulash, to taste. Stir in the macaroni, adding pasta water as needed to keep the mixture from becoming too dry. Top with the blue cheese and dill.