Goulash is one of those recipes that sounds more complicated than it really is (at least, to me it does). It’s one of the best meals to have under your chef’s belt because it’s fairly cheap to make and comes together quickly. When you use lean beef and wheat pasta, you’d be surprised how healthy this meal can actually be! And on a cool fall night? There’s nothing more satisfying!
- 1 medium onion, chopped
- 1 lb lean ground beef
- 1 poblano pepper, chopped (these are hotter than the average pepper! If you want to go easy on the heat for the kids, feel free to sub a green bell pepper instead)
- 1 clove garlic, minced
- 1 1/2 Tsp Montreal steak seasoning (SUCH a great buy! If you don’t use this in everything, well, you should.)
- 1 can diced tomatoes, not drained (usually I’ll do fire roasted diced tomatoes – they add a GREAT smoky flavor, but they’re not always the best buy. You can do regular diced or even crushed works well too!)
- 1 1/2 cups short-cut pasta (elbows or corkscrews work well to stick in the goulash, but you can use whatever short pasta you have on hand)
Heat a small sauce pot with water to cook the pasta. Heat a separate large sauce pot on medium-high heat. When the pan’s hot, add the ground beef, season with Montreal seasoning, and start breaking it into bite-size chunks with the flat of your spatula. When the meat’s almost fully browned, add the poblano, garlic, and onion.
TIP* Poblano’s pack a heat similar to jalapenos, maybe a hair hotter. When you’re chopping a poblano BE SURE you thoroughly wash your hands afterward (sometimes I have to squirt mine with lemon juice to get the heat from the pepper out of my skin) or wear plastic gloves when chopping it. And, for sure, don’t put your hands anywhere near your face or eyes for a few hours. I learned this the hard way even after I’d washed my hands multiple times after handling a poblano and scratched my eye (my eye was on fire for HOURS after that, youch).
Saute until the pepper and onion are soft, about 6-7 minutes. Drop the pasta to cook for about 8 minutes. Add the tomatoes and juice to the meat mixture, taste for salt and pepper seasoning at this point. Let the meat mixture simmer uncovered on medium-low heat while the pasta cooks. Drain and add the cooked pasta into the meat mixture. If needed add about 1/2 cup of water for a thinner consistency.
Serve and enjoy!
The best part about this meal is that it’s satisfying for everyone. Women love it because it’s lightened comfort food and men enjoy it because it’s meaty and it looks pretty manly.