Beef Goulash

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From 365: No Repeats, by Rachael Ray

Preparation time:
Cooking time:

Serves: 4


Course salt
1/2 lb. wide egg noodles
2 Tbsp. extra virgin olive oil
1/4 lb. turkey bacon, chopped
2 lb. ground beef
1 Tbsp. smoked paprika
Freshly ground black pepper
2 Tbsp. fresh thyme leaves
1 medium onion, chopped
2 carrots, diced
3 celery ribs, chopped
1 small red pepper, cored, seeded and chopped
2 cups beef stock/broth
1/2 cup sour cream
10 - 12 fresh chives


Bring a medium pot of water to a boil, salt it, and cook the noodles while you make the topping.

Heat a deep, large skillet over medium-high heat. Add the EVOO to the skillet, then add the bacon and brown it. Drain the excess fat, then add the beef to the pan and break it up with a wooden spoon. Season the meat with the smoked paprika, salt, pepper, and thyme. When the turkey is browned, add the onions, carrots, and celery. Season the veggies with salt and add the red bell peppers and cook for another 2 minutes. Add the stock and combine. Stir in the sour cream and simmer the mixture over low heat.

Garnish the goulash with the chives and a sprinkle of smoked paprika.


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