GOULASH (Rachel Ray)

By curly

Ingredients

• Salt and freshly ground black pepper, to taste
• 1 pound elbow macaroni
• 2 pounds lean ground beef
• 1 medium white onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 Tbsp paprika 1
• Pinch of nutmeg
• 1 tsp marjoram
• 1 can (14 oz) crushed tomatoes
• 3 rounded Tbsps sour cream
• 2 pats butter or drizzle of evoo
• chopped fresh flat-leaf parsley
• 1 tsp caraway seeds

Preparation

Step 1

Cook pasta according to directions.

Heat a deep skillet over medium-high heat. Add ground beef and brown. Grate an onion into the skillet with a hand grater.

Add garlic, cumin, paprika, nutmeg, and marjoram. Mix in tomatoes.

Heat through, then stir in sour cream. Drain macaroni and toss with butter or evoo, parsley and caraway seeds.

Serve scoops of goulash over bowls of macaroni, with green salad on the side.